The development of human culture has always been linked to the cultivation, transformation and consumption of cereals, they are easily preserved and can be cultivated in different climatic zones (up to 4000 m of altitude) this means that they can adapt to different terrains.

Cereals have been present in an essential way in all human civilizations throughout history.


Cereal grains are made up of three parts: bran, endosperm, and germ.
The wisest thing is to consume the whole cereal without dissociation, as nature gives it, since it contains the ideal proportion of nutrients.

Whole grains contain more nutrients than refined ones and the ideal proportion of bran since an excess of bran can reduce the absorption of iron and zinc due to its content in phytates, therefore, it is not necessary to abuse the consumption of bran alone.

In the process of making mother yeast and when the cereal grains germinate, almost all phytates are eliminated, so it is important to consume whole wheat bread made with mother yeast or Essene bread made with germinated seeds.

SAVED; Rich in fiber, vitamins and minerals, the most widely used are wheat, especially for its laxative effect, and oatmeal for its cholesterol-lowering action.

ENDOSPERM OR CORE; Contains starch and protein.

GERM; Very rich in vitamins B and E, the most used is wheat germ.

When we refine a cereal, we eliminate almost all its nutritional potential by removing the germ and the bran, so it is important to take whole grains.

Another important aspect to take into account is that its proteins are poor in lysine, this problem can be overcome by combining them with legumes.

Cereal is one of the essential ingredients in macrobiotic cooking.