One tablespoon of ground (milled) flaxseed and three tablespoons of water may serve as a replacement for one egg in baking y binding the other ingredients together. Ground flaxseeds can also be mixed in with oatmeal, yogurt, water (similar to Metamucil), or any other food item where a nutty flavour is appropriate. Flax fibres are amongst the oldest fibre crops in the world. The use of flax for the production of linen goes back 5000 years. Pictures on tombs and temple walls at Thebes depict flowering flax plants. The use of flax fibre in the manufacturing of cloth in northern Europe dates back to Neolithic times. In North America, flax was introduced by the Puritans. Currently most flax produced in the USA and Canada are seed flax types for the production of linseed oil or flaxseeds for human nutrition. Flax fibre is extracted from the bast or skin of the stem of flax plant. Flax fibre is soft, lustrous and flexible. It is stronger than cotton fibre but less elastic.
Wheatgrass is the young grass of the common wheat plant (Triticum aestivum), taken just after sprouting. It is freshly juiced or dried and grounded into flour for human consumption. The consumption of wheatgrass began in the 1930s. At that time Charles F Schnabel tried to popularize this plant. Then in the 1940s Ann Wigmore continued to contribute to the popularization of wheatgrass. Wigmore even has written several books about wheatgrass as she believed it helps treatig her cancer. About 70% of its content is chlorophyll. chlorophyll is the basis of all plant life, and is probably the most health promoting nutrient. Science has proven that chlorophyll arrests growth and development of unfriendly bacteria.
People grow it for its root. Maca root can be used as vegetable or medicinal herb. Biologically maca root is rich in sugar and protein. It contains 60% carbohydrates, 10% protein, 8.5% dietary fiber, and 2.2% fats. Additionally maca has uridine, malic acid, benzoyl derivative, and glucosinolates etc. Dried maca root is rich in alkaloidal, minerals, and nutrients such as essential minerals (selenium, calcium, magnesium, and iron), fatty acids including linolenic acid, palmitic acid, and oleic acids, and 19 amino acids, as well as polysaccharides. Maca has been grown and consumed by South Americans for thousand of years. Maca can enhance our immune system, increase brain capability, and improves our bodily functions.