Grains have changed in the last 60 years.

In the 1960s agronomists developed new cultivars of the different grains to increase yield per acre. 

The modern dwarf varieties of wheat for example have less nutrition. Before the 1960s, the mineral content (zinc, magnesium, iron, and copper) was constant, but then decreased with the semi-dwarf, high-yielding cultivars. 

Our principle ingredient quinoa, is an ancient super food, sourced from the high-altitude valleys of South America. These particular species haven’t been tampered with, genetically modified nor bombarded with synthetic chemicals. Their natural defence chemical, saponin is washed off…triple washed in fact. Quinoa sourced from other countries, including Australian farms seem not to have adopted this vital cleaning procedure. Little wonder that people have developed intolerances and adverse reactions to eating quinoa laden with saponins. It’s akin to eating detergent!