Mimasa’s product range offers diverse and healthy alterantives to the use of common cereals in our diet.
Cereals are basic for a balanced diet. Rice is the main cereal in our cuisine, but we should not forget the rest and alternate varieties or mix different ones.
Eastern traditional medicine links every cereal to an organ of the body. The theory of energy that is transformed successively and permanently in nature’s five basic elements –wood, fire, earth, metal and water- that is the basis of Eastern medicine, links these elements to the five main organs of the human body: liver, heart, stomach-pancreas, lungs and kidneys. Energy gives life to these organs and each of them is the mother of the next one, in the order mentioned and following an immutable, constant cycle.
A cereal corresponds to each of these organs as primary source of life. Respectively: wheat, corn, millet, rice or oats and adzuki beans or pulses in general (because in the East pulses were considered a variety of cereal). Therefore, eating cereals guarantees a smooth and agile functioning of the organs.
MIMASA’s whole grains ensure the following nutrients:
Carbohydrates (60% to 75%.) Starch turns into glucose, which is absorbed slowly by the intestine allowing the body to obtain energy for long hours without feeling faint. Also, carbohydrates from whole grains are more easily absorbed thanks to the vitamin B they contain. This is why they are not fattening, because they are almost totally burnt.
Proteins (7% to 12%.) Proteins contribute to the making of the tissues, as long as there are essential amino acids. It is precisely cereals that contain the ideal amount for the human body.
Fat content (2% to 7%.) Whole grains –not refined- contain a good percentage of very well-balanced fats. Especially germs, which have an oil rich in vitamin E and natural phosphates.
Mineral salts and trance elements (1% to 4%.) The nutritional importance of calcium, phosphorus, magnesium, silicon, manganese, iron, copper, fluorine, etc, is being increasingly valued. Whole grains provide them to us in amounts that are proportionate to the human body.
Vitamins. Wheat germ provides provitmin A, all the different vitamins of the B group and vitamins C, D, E, K and PP. The important thing is to obtain them through foods like cereals, since they don’t imply the risk of hypervitaminosis, as synthetic vitamins do.
Enzymes (or diastases). They are soluble ferments that make it possible to modify certain bodies to transform them into easier-to-absorb substances. They act as catalysts and ensure the life of the cells of the body’s tissues.
Mimasa’s line of cereals includes the following products:
• Millet. Thanks to its high level of silicic acid it helps preserve the skin, nails and hair. Due to its high content of magnesium and lethicin it also nourishes the brain.
• Buckwheat. It is noted for its capacity to revitalize the human organism.
• Oat flakes. Pre steamed and laminated grains.
• Whole grain pastas. A broad selection, made with organic whole wheat semolina, and organic spinach and carrots in some varieties.
• Couscous. The typical semolina of Arab countries, easy to prepare and very nice with boiled vegetables or lamb.
• Polenta. Corn semolina, very refreshing for the body and of exquisite flavor.
• Bulgur. Parboiled and broken wheat, very tasty and nutritious.
Ume fruit-based foods stand out for their citric acid content and improve bowel transit.
Umeboshi is obtained from a fruit called ume, which is actually a variety of apricot, although is commonly considered as a plum. Ume fruits are picked, washed, salted, pickled and dyed with shiso leaves in a fermentation process that lasts for several months. During this time the levels of citric acid, one of the main elements that contains that is beneficial for health, are increased.
• Natural umeboshi. Whole units of prunes fermented with salt.
• Umeboshi with shiso. Prunes come with shiso leaves.
• Umeboshi paste. Made with ume fruit.
For centuries, Orientals have been fed with soybeans as the main source of protein. The meat was almost ignored and, at most, they consumed certain quantities of fish in the coastal areas. However, it should be noted that soy is not usually taken directly, but processed in the form of Tamari or soy sauce, as it contains a purine, trypsin, which is harmful to the body, but disappears during fermentation.
Soy has 36% high quality proteins (more than any other vegetable or animal food), in addition to the eight essential amino acids. Soy-based food is low in calories, contain no cholesterol, or just the saturated fats so abundant in most animal meats.
If soy beans are taken directly, only a small portion of the proteins is assimilated. In contrast, through natural fermentation, soybeans undergo a total biochemical transformation, thanks to which all their complex molecules of proteins, carbohydrates and lipids (oils and fats) are converted into amino acids, simple sugars and fatty acids easily assimilated.
Mimasa offers a wide range of products based on fermented soybeans: 3 types of soy sauce, 4 misos, tofu and tempeh.
The best recipe is to drink only when we feel thirsty, a stimulus that our body never fails to send. However, we tend to drink too much, especially sodas. Heavy meals make us thirsty, while light, not elaborate food barely requires any drinking, which is beneficial. An excess of liquid overloads kidneys and has the side effect of weakening the circulatory system. MIMASA offers a range of healthy drinks that are truly nutritious, and even teas are just slightly stimulating.
There are great possibilities when it comes to preparing and eating seaweeds. they are a good way of getting the daily intake of several nutrients.
The consumption of seaweeds has been traditionally associated to the East, only and exclusively. Nothing could be further from the truth. The ancient Romans and Greeks, American Natives, the inhabitants of the British Isles and South Africa, as well as those of China and Hawaii highly prized kelps. The reason was that the most remote traditions gave the sea the role of the Mother of all Life, and therefore everything coming from it was much appreciated.
From an evolutionary perspective, algae are the most ancient plants. They are like the ones growing on-shore, with the same life cycle. Their color depends on the depth of the sea where they live and the light radiation they receive. They’re almost as diverse as land plants and the ones visible are just a small fraction of the infinite array that exists. However, not all seaweeds can be used in cuisine.
Delicious and nutritious
Seaweeds are highly nutritious foods, noted for their high content of minerals and vitamins. They are counted among nature’s richest products in calcium, phosphorus and iron. Iodine stimulates the thyroid and helps lose weight. They also have important quantities of enzymes, magnesium, sulfur, chlorine, manganese and silicon, as well as trace elements (iron, copper, zinc, nickel, molybdenum, silver, chrome, etc.) Moreover, most seaweeds (especially wakame and kombu) contain a high percentage of all types of Vitamin B, with positive effects on the nervous system and good for mainly vegetarian diets.
Several trace elements are present on seaweeds. Among them we can stress the importance of zinc, necessary for a correct secretion and assimilation of insulin; iron and cobalt, responsible for avoiding anemia; or silicon and calcium that strengthen bones, nails, skin and hair.
A complement for a healthy diet
Seaweeds are also an ideal complement for slimming diets. Since their volume increases as they come into contact with water, they have a filling effect that helps satisfy hunger. Also, their high iodine content helps regulate the functioning of the thyroid gland, responsible for burning carbohydrates. Lastly, seaweeds contain mucilage, a type of fiber that stimulates the functions of the large intestine and enables daily bowel movements.
In short, seaweeds have three common specific properties:
1. Eliminate purines from animal products thanks to alginic acid, an essential component of seaweeds
2. Strengthen the skeleton.
3. Blood circulation regulation action.
Sesame was one of the first oilseed crops to be grown by humans, dating back from prehistoric times. In the old history of Asia, Europe and Africa we find testimonies of the use of sesame and sesame products for food and therapeutic purposes. It is nowadays still commonly used in the Far East, North Africa and South America. In Europe it had almost been abandoned, although thanks to the boom of dietetics it started been consumed again, as it is one of the most complete foods, among its type, that nature gives us.
With a high content in lethicin and phosphorus, sesame is the specific food for the nervous system. A broad range of essential amino acids (22.7% of all its proteins), its high level of perfectly absorbable minerals (5.27%) as well as its low percentage of carbohydrates make it a first-class energy booster. This is why sesame seeds and MIMASA’S specific products are a great complement for our daily diet.
Preparing food is an art and a basic factor for health. This is why certain items are very very handy when it comes to cooking in a more comfortable and correct way. MIMASA offers a range of kitchenware made with the fittest materials in order to not disturb the nutritional qualities of food.