This article explores the many health benefits of foods that contain anthocyanins, offering recipe ideas and info on the functions and benefits this compound provides for your garden crops
Black beans are rich in delphinidin but are also high in oxalates. India uses low oxalate delphinidin rich Kala chana/ black chickpeas. A health strategy that is talked about for maintaining beautiful hair is to soak a cup of black chickpeas overnight and then drink the soak water, and just eat the soaked beans raw maybe? That part was mentioned but probably varies. I tried it and the soak water is pretty delicious and brown in color.
Addition: Delphinidin is an anthocyanin that is pH sensitive and it will be more pink or more blue depending on acidity level. (pink-more acidic).
Black beans are rich in delphinidin but also high in oxalates. Black chickpeas are low in oxalate and rich in delphinidin. They are popular in India and have a higher fiber content than chickpeas that we are used to in the US. The brown peel is where the pigments are located and it is higher fiber - chewier than not-brown US chickpeas. Recipe: https://www.indianhealthyrecipes.com/kala-chana/
Regarding pH and delphinidin:
“pH-mediated degradation of delphinidin: in low pH, 1–2 red colored flavylium cations are observed, in alkaline pH 8–10 blue-color quinonoidal bases, in pH 4–6 colorless carbinol pseudobase and chalcone, and in pH > 7, degradation products of delphinidin, 2,4,6-trihydroxybenzaldehyde and gallic acid, are observed (45, ...” https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8969030/
Wow, that truly is an extensive article on anthocyanins, impressive! I noted down a list of plants still missing in my garden, black goji truly sounds fantastic (and your fermentation experiments!) among many others. And I never thought about how anthocyanins are helping the plants be more resilient, just like they help us! How wonderful, thank you again
This was an excellent read… just one question for now. What is a Saskatoon berry? Around here (Appalachian foothills) most people refer to Amelanchier canadensis and A. angustifolia both as serviceberry, so I thought it might be a variation on that or huckleberry.
Such lovely photographs ! Thanks for the great article Gavin... you might be interested in making api from your purple corn (dried) ... very popular breakfast drink in bolivia, excellent for warming up and getting a shot of energy to start one's day... served at all the markets in the morning. here's a recipe for it: https://www.boliviabella.com/api-morado.html
Our garden pics make my mouth water and my heart yearn for summer days. Even though most of what you have written in this article you have previously taught me, there were still several notes that were new. I appreciate your ongoing desire to continuously research and learn more about Mother Earth's garden and share your knowledge with all others. You are my definition of a hero. And i am beyond grateful for you. How blessed i feel to be your wife. I have learned so much from you about foraging, preserving, growing and i know that not only will we always have a delicious food supply, it will be the most healthy too! ❤️
Amazing article! Thank you! Synchronistically, just yesterday I was looking for an herbal remedy for stomach problems. The herbalist suggested sangre de drago, dragon's blood, which I had never heard of before, so I did some research. It's an ancient remedy made from tree resin, deep red in color, containing taspine, proanthocyanidins and polyphenols. It appears to have the following medicinal benefits: anti-bacterial, anti-fungal, ant-viral, anti-parasitical, anti-oxidant, anti-inflammatory, anti-spasmodic, anti-diabetic, anti-tumor and analgesic, although the research seems to be preliminary and incomplete. At least, no harmful effects are reported. It's more common use is for skin health, including treating wounds, but I just started using it today for my stomach.
Oooooo, aaaaah.
Black beans are rich in delphinidin but are also high in oxalates. India uses low oxalate delphinidin rich Kala chana/ black chickpeas. A health strategy that is talked about for maintaining beautiful hair is to soak a cup of black chickpeas overnight and then drink the soak water, and just eat the soaked beans raw maybe? That part was mentioned but probably varies. I tried it and the soak water is pretty delicious and brown in color.
Addition: Delphinidin is an anthocyanin that is pH sensitive and it will be more pink or more blue depending on acidity level. (pink-more acidic).
Black beans are rich in delphinidin but also high in oxalates. Black chickpeas are low in oxalate and rich in delphinidin. They are popular in India and have a higher fiber content than chickpeas that we are used to in the US. The brown peel is where the pigments are located and it is higher fiber - chewier than not-brown US chickpeas. Recipe: https://www.indianhealthyrecipes.com/kala-chana/
Regarding pH and delphinidin:
“pH-mediated degradation of delphinidin: in low pH, 1–2 red colored flavylium cations are observed, in alkaline pH 8–10 blue-color quinonoidal bases, in pH 4–6 colorless carbinol pseudobase and chalcone, and in pH > 7, degradation products of delphinidin, 2,4,6-trihydroxybenzaldehyde and gallic acid, are observed (45, ...” https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8969030/
Wow, that truly is an extensive article on anthocyanins, impressive! I noted down a list of plants still missing in my garden, black goji truly sounds fantastic (and your fermentation experiments!) among many others. And I never thought about how anthocyanins are helping the plants be more resilient, just like they help us! How wonderful, thank you again
When will your new book be available?
This was an excellent read… just one question for now. What is a Saskatoon berry? Around here (Appalachian foothills) most people refer to Amelanchier canadensis and A. angustifolia both as serviceberry, so I thought it might be a variation on that or huckleberry.
Another excellent post, Gavin!
Food Heals! Thx for the more than comprehensive article. I'm lucky to have wild Maine blueberries growing here, and so much more. Great photos!
Such lovely photographs ! Thanks for the great article Gavin... you might be interested in making api from your purple corn (dried) ... very popular breakfast drink in bolivia, excellent for warming up and getting a shot of energy to start one's day... served at all the markets in the morning. here's a recipe for it: https://www.boliviabella.com/api-morado.html
Our garden pics make my mouth water and my heart yearn for summer days. Even though most of what you have written in this article you have previously taught me, there were still several notes that were new. I appreciate your ongoing desire to continuously research and learn more about Mother Earth's garden and share your knowledge with all others. You are my definition of a hero. And i am beyond grateful for you. How blessed i feel to be your wife. I have learned so much from you about foraging, preserving, growing and i know that not only will we always have a delicious food supply, it will be the most healthy too! ❤️
Amazing article! Thank you! Synchronistically, just yesterday I was looking for an herbal remedy for stomach problems. The herbalist suggested sangre de drago, dragon's blood, which I had never heard of before, so I did some research. It's an ancient remedy made from tree resin, deep red in color, containing taspine, proanthocyanidins and polyphenols. It appears to have the following medicinal benefits: anti-bacterial, anti-fungal, ant-viral, anti-parasitical, anti-oxidant, anti-inflammatory, anti-spasmodic, anti-diabetic, anti-tumor and analgesic, although the research seems to be preliminary and incomplete. At least, no harmful effects are reported. It's more common use is for skin health, including treating wounds, but I just started using it today for my stomach.
love this so much