Used as a staple food for centuries by desert dwellers, this high protein meal contains good quantities of calcium, magnesium, potassium, iron and zinc, and is rich in the amino acid lysine as well. Its low GI of 25 helps maintain stable blood sugar levels.
Mesquite flour not only stabilises blood sugar but it also tastes great: sweet with a slightly nutty wild flavour and a hint of caramel. It blends well into smoothies or other drinks,and I use it as a flour alternative for Raw Recipes.
What are the benefits?
Mesquite was traditionally consumed as a staple food. It has an incredibly low GI and a high mineral content, and the reason why the GI is so low is partly because of that very high mineral content.
Mesquite is comprised 100% of whole ground pods. It has a high level of dietary fibre, meaning it’s difficult for the body to break down and digest. This is a good thing, and another reason why it has such a low GI rating: it takes a long time for the body to process it, giving you a long-lasting energy boost and reducing hunger for a sustained period.
Mesquite is high in protein (16%) and contains significant quantities of calcium, magnesium, potassium, iron and zinc. It’s low in carbohydrate, low in fat and rich in the amino acid lysine.
Source: Loving Earth