It is a type of hulled wheat and has been grown in Europe for 8,000 years. It was part of the diet in Egypt and was used by the ancient Germanic tribes and Celts. Later, it gave way to common wheat because it had much lower yields.
It contains magnesium, B-group vitamins, potassium, calcium, zinc and manganese. According to modern research, it strongly supports immunity. It is easily digestible and very nutritious.
It contains about 25 to 35% gluten.
It has a warm nature and a sweet taste. It is suitable for allergies and skin conditions, clears heat from the body and supports the production of blood and fluids. It is used for exhaustion and after long-term illness.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
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