You might better know it by the name ¨Mesquite¨ the general common name given to basically any leguminous pod grown from any of the prosopis varieties which grow all along the Americas.  With an important presence in Southern United States, Mexico, Peru and Argentina.

Much is being done to propose the use of this generally considered ¨weed¨ given that it competes for moisture and water with range grasses for cattle and other herds. It has shown an extreme resiliency to counter actions against it´s complete removal from certain regions.  Primarily due to it´s long taproots which tend to extract water from deep water tables, while being able also to extract from top level water sources and it´s efficiency to switch between mechanisms of drawing water makes it extremely resistant to harsh desert conditions which it lives under.   The tree also can regenerate from a small piece of root left in the soil, making it´s complete removal quite dificult.

The importance of this food tree as a source of nutrition as been widely recogniced among desert dweling Native American groups such as the Pima, Tohono O´odham, Zuni, Raramuri, Mayo, Seri etc.  Further more the actual name by which we recognice this food, is a derivative of the original name given by the Aztecs ¨mizquitl¨ etymology of which I have still to find.  Yet understood by antropologists, to be offered possibly as a form of tax payment, maybe less so as a form of trade or offering by the northern nations living along the arid regions.  Presently communities living in the southern united states have started a revival of the consumption of the species prosopis glandulosa better known as honey mesquite.  Prosopis pubescens (screwbean), prosopis velutina (Velvet) prosopis juliflora

Wood, dye, medicine and other functions where given to the whole tree.  It has recenetly been used as a source of delicious mesquite honey.  The most important thing to note here is the difference it exists in the market, when hearing the word mesquite.  Not all mesquite a made equal and not all mesquite are actually mesquite.  The common most popular ¨mesquite¨ in the market is actual prosopis nigra, alba and pallida.  All of which come from South America the first two primarily out of Argentina and the later from Peru.  These where batized by the name ¨algarrobo¨, algarroba being the name for the actual fruit or pod which grew from the tree.  Sharing most of the same characteristics; desert to arid condition growing, leguminous, nitrogen fixer, source of food for native fauna and human colonies.  The name algarrobo came from the similarity of the fruit to the better known European Carob, what does all this mean.  I would like to shed some light on the facts, algarrobo though extremely similar is not mesquite.

Mezquitl in it self taste different given the ecological conditions though desert to desert like similar to the south american conditions has in it self a diference in it´s nutritional constitution.  The fact that one group finds it self enclosed in a circumference surrounding northern mexico to Utah in the United States, thousands of miles away from the Algarrobo varieties found in Peru, Chile and Argentina and the shallow to almost non existant prosopis varieties in Central America (Proposis Juliflora is found in central America but only due to recent introduction, please follow the link to validate this claim, it´s in spanish Juliflora) leads us to believe that a common ancestor might be shared among the genus, still it´s propagation and adaptation to different environments though arid, different never the less creates a slight to severe difference in the fruit of the tree it self.  Much like the Cacao (theobroma cacao L.) tree which has it made it´s way across the tropical Americas it´s morphology, bioquemistry, organoleptic proterties changes thus we can acknowledge the same for the prosopis varieties.  Evident in the shape (leaf, pod), taste, morphology (whole tree), taste, of the different varieties.

In short, the ideas is not to make out of South American Algarrobo varieties martyrs or indicate that they are inferior to the North American varieties.  Rather a clarification on the nomenclature being comercialized in the organic, whole food, functional food industries.

Sacha Inchi

Now that we are back from the holidays and had our share or tummy aches (weather these where from eating too much, not enough or anything in between) I figure, it would be nice to kick of 2010 with an article on Sacha Inchi.

We all have been almost forced to adapt these strange words coming from all over the globe in the form of the new cure for what ails you.  Which it seems the more obscure, difficult to obtain, exotic the better it serves certain groups to market.  I have seen the Noni, Goji Berry, Açai, and a whole list of other super tonics to assists us in everything from giving you more energy to preventing cancer and a host of other benefits which creates an illusive expectation most of the time. only to be greatly disappointed.  Though I would make a case and valid thousand years in the making arguments for all of these products, they are not the issue here.  For thousands of years they have served as food, medicine and in some times survival sustenance in times of war, famine or natural disasters the empirical evidence to support their reason to be is great.  So I´m not out to crucify any product or company, rather provide unbias information and stir the imagination and conscience of those reading these articles to make personal, common sense decisions to include or exclude there products in to your life style.

However, I do believe these gifts from nature serve a higher purpose than we are lead to believe.  I would go in to more detail eventually in future posts, for now lets return to the matter at hand, Sacha Inchi.

Plukenetia Volubilis, the Latin scientific name of the species we will be talking about today.  Don´t panic you won´t be quizzed on any of these names, this is a perennial plant from the family of the spurge family sharing this family with other plants like manioc and castor oil.  Native to the Peruvian Amazon jungles growing close to the rivers and in some cases up to 1700 meters in altitude, in my mind I do believe this crop became of great importance.  Given the circumstances the Incas found themselves as they had to refuge themselves in the jungle during the last decades of struggle against the Spaniards.  Previous to this, the crop was cultivated by local indigenous communities and probably the great Incas of the time received it as some sort of taxation, collateral etc. but it´s not certain.  What is certain is that they consumed this crop heavily during their stay in the jungles, hence where the name Sacha inchi came from, roughly translated to Sacha Peanut, Mountain Peanut or Inca Peanut.  Contrary to what the common name might lead to believe is not a peanut and not related to one rather is a shrub standing up to 6 feet tall.

Like many other commercial pseudo-ethno botanical, examples of how important certain crops where to local indigenous groups.  Sacha inchi was an important crop, but taking in to consideration the extreme diversity of foods available in the Amazon I don´t believe it was the most important.  So, why is sacha inchi important and why should you care? First of all there is a peculiarity of this nut, that stand out, that is the extremely high concentration of Omega-3 (40-50% of total oil content which could be 35-60% of the nut volume, oddly enough with only 5-7% of these being saturated below what most of the nuts and seeds used for human consumption).  Contrary to what you might be led to believe through altered information, the omega-3 found in vegetable sources is not the same as those found in animal sources.  Those found in vegetable sources come in the form of alpha linoleic acid (ALA), different from the EPA and DHA you are used to associating when hearing omega-3.  The difference here is that DHA and EPA come from marine fish or crustacean, the occurrence here is quite obvious these creatures synthesized from simpler substrates.  To create the DHA-EPA in their bodies for their metabolic uses, in contrast the ALA is a shorter 18-carbon chain, which once ingested the human body is able to convert to DHA(22-carbon chain)-EPA(20-carbon chain) given the correct conditions are available (enzymes, nutrients, coenzymes etc.) most important worth mentioning here is the imperative necessity for the correct balance of the other omegas to be present in order for there to be a harmonious metabolic environment.  Too much omega-3, too less omega-6, too much omega-9 etc. and you are headed to lipid imbalanceville. I will discuss in more detail the differences between fish omega-3 and vegetable sources in future articles, for now don´t panic if you are taking marine sources just be sure to be taking a high quality, trusted company one.  Ask questions, call them up if you have too, and make sure they are transparent and willing to provide you with information especially on their sourcing and processing.

So why do we want fat? All through out the 70´s, 80´s and in to the 90´s fat was demonized as the culprit for all of our ailments, at least most of them.  We where forced to succumb to the mass media, ¨professional opinions¨ and ¨scientific data¨ that fat was not your friend and you should eradicate it from your diet at all cost.  The new millennium came around and the medical field started to rethink, their previous statements.  And correlations between fatty acids and joint lubrication where made, and cholesterol, and hypertension, blood clotting, sexual reproduction, endocrine system, nervous system, muscle tone, brain function and the list went on and on.  Then all of the sudden fat was not our enemy and a new paradigm on fat was created, still much has to be done to erase 30 decades of infamy, but we are making lead way.  I still remember the most loyal friends (I don´t like to use the word client) who would frequent the Vitamin Barn, would be the omega friends.   I still remember clearly the day this gentle old man who looked like he came out of a story book, with a puzzled look came up to me and asked about a brand of omega source.  He commented his doctor requested for him to take it, I was struck and smiled knowing a change was on the way.  He continued purchasing his omega source, every month on the clock, and this was the common pattern for people who ¨got¨ on omega source supplements.  No wonder pill, magic or new discovery, any medical, scientific or biochemical book will tell you lipids are essential nutrients for optimum human health.   Makes sense that when you reintroduce them or balance the amount of them ingested you will start noticing a ¨change.”

So now that we clear a bit the air on fats, let´s go back to Sacha Inchi.  Important to notice the proper balance you find of all of the omegas (40-48% Ω-3 (ALA), 30-36% Ω-6 (Linoleic), 3-10% Ω-9 (Oleic). Saturated fats 4-7% (Estearic & palmitic) this provides with the correct balance for the body to metabolize correctly.  Combine this with the high amount of the lipid-soluble vitamins A and E which act as natural antioxidants, inhibiting rancidity to set in, common in most oils.

Not to out due it self only on the lipid sector, Sacha Inchi is a powerhouse of minerals and complete protein (25-35% by volume) higher than all seeds and most nuts, with it´s amino acid profile proving it´s benefits in protein quality to other available sources.

Mineral wise it´s a great source of Calcium, Copper, Zinc, Phosphorus , potassium and Iodine, given this nutritional components some countries are actually looking in to this crop as a mean of fighting malnutrition (Colombia is seriously considering plans to start it´s cultivation with this objective http://colombiasinhambre.com/educativa_detalle.php?idb=111

So, is Sacha Inchi the next greatest super food? Depends, I never recommend depending on a few foods for your nutrition, especially when it grows half way around the world. I always recommend, never buying in to the hype.  Nobody is remotely identical to another human being so what might work for one might not work for another.  So if you are interested go to your local health food store, request more information on Sacha Inchi if they can provide it.  It is still a pretty new product, if you can go through it and assess if it´s worth it, start with a small bottle.  Note you won´t get quick fix, results in a week sometimes not even in a month, so be patient and give it at least 2 months.  Same as with Fish oil call up the company who provides oil or by product make sure they are transparent and you can have access to information primarily on the processing and be able to identify the source of the raw material.

Is it worth purchasing the oils and by products? If you are a vegan or vegetarian you bet, if you are not, it will be well worth it to add a high nutrient profile (lipids, protein, fiber, minerals, and vitamins)

Sacha Inchi comes in 3 basis presentations, Oil (this oil is to be used raw, not for cooking) gel caps (no burping fishy taste), and meal (obtained from the press cake left after the oil is extracted) a big side note to take into account here is that polysaturated oils by the most part are not meant to be exposed to heat since this alters their whole constitutional biochemistry.  Rendering them pathogenic, through oxidation leading to rancidity .  Much research has been done on behalf of polysaturated exposed to oxidants, as being one of the main dietary reasons for much of the health perils which ill-affects the core of society as a whole more to come on this.  Also is good to know that to understand the nature of fatty acids and know how they present themselves in structure around the environment where they are found is key.  Meaning in hot, humid tropical to sub tropical regions the fatty acids are generally saturated in nature such is the case of Coconut, Palm, Avocado, Cacao, Cottonseed etc.  while in contrast most of the polysaturated high oils are found in the colder climate crops like cereals, sunflower, safflower, linseed, rapeseed, soy this is due to the fact that in warmer climates polysaturated oils tend to oxidize easier.    While in the colder climates this process is reduced, another factor is structure, given saturated fats would benefit the whole plant (especially the fruit or seed) in their composition structure giving it stiffness to cell walls and not succumbing to premature oxidation.

I always recommend giving it a chance, and making your own conclusions.  If you suffer from a terminal or chronic disease, it is wise to verify with your MD before adding any new supplement to your diet.  Better yet if you check with a competent nutritionist, since MD by the most part are not well schooled in nutrition.  Be proactive as well in thinking of the direct and indirect environmental impact, though most of these ¨superfoods¨ are true blessings,  while a blessing for some might be a curse on others.  Think of the carbon foot print it generates due to the distance covered to offer it to you, the processing of the product, warehousing, packaging, then comes the human factor.  How does it affect the local inhabitants? the fauna? are native forest being deforested to make room for this crops? are they monocropping? these are all good questions to take in to consideration, where the simple fact of being organic certified and even fair trade does not really clarify much.  Further more I never recommend diving in and going for broke with any one product no matter how convincing it sound, rather how convincing they make it out to be.  Sacha Inchi is a product to respect as any other product from earth, it does show to have a higher than normal nutrient profile (especially alpha linolenic acid from the omega-3 family) than other whole foods.  Yet engage sacha inchi as a potential health supplement and nothing more, though it might save some ones life, benefit greatly many others and health others more, you are not those others.  Incorporate it as you best see it fit in to YOUR life style, take into consideration the body does need EFA´s but only in small amounts in comparison with the preassumed whole intake of calories in any given day, as stated by Dr. Mary G. Enig that around 4% of your caloric intake should come from the presumed omega-3´s (polyunsaturated).  Naturally companies will lead you to believe this percentage to be much higher, because of the imbalance between the extremely high amounts of omega-6 to 3´s which is rampand in most of the industrial countries today.  The idea here is to return to a more earth-body conscious way of eating rather than a number crunching way of eating, weather is 4% or 40% in the case of some metabolic type or blood type diet enthusiast might like to differ on the percentage offered by Dr. Enig.   I like to propose to those reading this to examine their current diet and state of being, a good indicator would be how to do you feel most of the time.  If your answer is lousy, bad, lethargic, moody, etc. a modification is needed, if ok, decent, so so, is the answer why not good, exelent, vibrant, lucid? fats are just a percentage of the total sum, a piece of the puzzle and nutrition as a whole is only a part of overall health, but it makes sense to become self directed and self actualized to attain the best possible version of one self.

For further information on the benefits of oil (lipids), I highly recommend visiting Dr. Udo´s website http://www.udoerasmus.com/firstscreen.htm this is a man who has dedicated his life to re-educating the world on the importance of lipids.  A true visionary and revolutionist of his field.  As well as Dr. Mary G. Enig another world authority and in her own words ¨at the fringe of current nutrition and views of health from the orthodox potin of view¨ a true visionaire, her books are highly recommended as a must in any health/nutrition interested bookshelf.  Though Dr. Enig and Dr. Udo are experts in their field, not all they present or believe is concrete rock solid true, so still follow your instincts generally what is true makes sense.

Further links……. (NOTE, given the small exposure of Sacha inchi most of the information is still in Spanish, you can copy and paste to a free translator online)

http://www.bvcooperacion.pe/biblioteca/bitstream/123456789/3235/1/BVCI0001681.pdf

http://www.chiasa2f.es/bak/SALUD%20Y%20NUTRICION/Chia%20Vs%20Sacha%20Inchi.html

Lasserre, M, et al, Lipids, 1985, 20:4:227