Why choose cereals from high lands (such as the Swiss Alps)

Sustainable ecological agriculture

Mountain farming reduces the dangers of a unilateral focus on livestock farming, which releases too much CO2 and destabilizes the biotope.

Such diversified and ecological mountain agriculture allows better permaculture and better management of natural fertilizers, thus sustainable maintenance of fields and meadows.

The diversity of the landscapes, the unique quality of the land and alpine water of the canton of Graubünden have made it possible to preserve the amino acids of cereal grains with a very high vibrational quality and high energy to maintain the good functions of our organs.

Power and energy

They are non-GMO organic ancestral grains whose origin dates back at least 2500 years with very good quality of amino acids and an original eucharyotic mitochondrial DNA. Our organic mountain grain ripens later than plain grain. It grows when the sun is at its zenith and can therefore store much more sunlight. Added to this is the higher intensity of solar reverberation in mountainous areas. This type of “Grand Alpine” grain contains all the power and energy of the mountains of the canton of Graubünden.

Thanks to a gentle grain preservation treatment, we ensure that its special vitality is preserved. These grains are synonymous with healthy and authentic food from organic non-GMO farming from the Graubünden plateaus and mountains at an altitude of more than 3300 .

Superior nutritious energy quality

Protein-forming amino acids are like “bricks” for the cells of our body. The more quality and original memory is present, the more the proteins of these cereals have a special composition and nutrition. They are the plant source rich in sulfur amino acids. Combined during a meal with other protein sources such as legumes, rich in lysine (another amino acid), they provide all the amino acids essential for the proper functioning of the body. The body can then use them to make muscles, hair, bones, nails, skin, organs, hormones and even antibodies. Legumes (lentils, chickpeas), animal products (egg, milk, meat) or nuts (nuts, almonds) are all complementary sources of protein to cereals.

Not all cereals have the same protein composition. Buckwheat, for example, has a high lysine content, like legumes. Combining them with other cereals is a means of dietary complementarity to increase our immunity and prevent diseases that can become chronic.

It is necessary to vary its protein intake by relying on combinations of complementary cereals in order to best cover the range of amino acids.

In biochemistry, αlpha-amino acids play a crucial role in the structure, metabolism and physiology of cells of all known living things, as constituents of peptides and proteins. They make up the bulk of the mass of the human body after water. It should be noted that all proteins of all known living beings are generally made up of only 22 different amino acids.

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