Issue No. 51 June 2014

CAIRO WEST MAGAZINE
FEATURE
Local Guide to Buying Healthy,
Organic, Gluten-free & More
By Hilary Diack
It’s great to learn about the latest
in health foods (and believe it or
not, most have been around for
centuries), but tracking them down
in Cairo can be quite a task. To make
it easier for you Cairo West Magazine
has compiled a quick guide to finding
those in-demand products:
Quinoa: The grain that is taking the
world by storm, it has been a staple
food in South America for years.
Quinoa is the only plant food that has
all the essential amino acids, trace
elements and vitamins, and also the
ability to adapt to different ecological
environments and climates. Resistant
to drought, poor soils and high
salinity, it can be grown from sea level
to an altitude of four thousand meters
and can withstand temperatures of
between -8 and 38 degrees Celsius.
Recent trials of growing it in Egypt
have shown positive results, so it
may become more readily available
in a short time. In the meantime,
you should be able to get it at the
listed outlets. According to FAO
the year 2013 was declared the
60 59
‘International Year of Quinoa’ in
recognition of the crucial role quinoa
can play in eradicating world hunger,
malnutrition and poverty.
Chia Seeds: Rich in Omega-3 and fibre,
Chia seeds are one of the best known
sources of essential fatty acids with
nearly two-thirds being comprised
of Omega-3 as ALA. They are also an
excellent source of Omega-6 vitamins
minerals antioxidants dietary fibre
and protein. These seeds can be
eaten on their own or added to
salads cereals yogurts etc. to boost
nutritional content.
Flax Seeds: Flax seed, also known as
linseed, is one of the ancient crops
cultivated since Mesopotamian times,
grown for its oil seeds, and fibre. The
chewy seeds are packed with full
of nutrients, Omega-3 fatty acids,
antioxidants, minerals, and essential
vitamins.
Kale: This relative of the cabbage
family is on a lot of shopping lists
these days. No wonder, it is full of
nutrients and great health benefits.
One cup of chopped kale has 134
percent of your recommended daily
intake of vitamin C. Kale is actually
a great source of alpha-linoleic acid
(ALA), the omega-3 fatty acid that’s
essential for brain health, it reduces
Type 2 diabetes risk and boosts heart
health as well. Kale has 133 percent of
a person’s daily vitamin A requirement
- more than any other leafy green,
and also has more calcium than milk.
Kale has plenty of phytonutrients,
things like quercetin - which helps
combat inflammation and prevents
arterial plaque formation - and
sulforaphane, a cancer-fighting
compound. But many of its top
health-promoting compounds are
rendered more effective when you
eat the stuff in combination with
another food. Fats like avocado, olive
oil or even parmesan can make fatsoluble
carotenoids more available
to the body. And acid from lemon
juice helps make kale’s iron more
bioavailable as well.