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AltiPlano Gold

Instant quinoa - an interview with Christina Mueller from the AltiPlano Gold Company

Friday, November 04, 2005
by Mike Adams, the Health Ranger
Editor of NaturalNews.com (See all articles...)
Tags: AltiPlano Gold, quinoa, hot cereal

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Mike: I'm here today with Christina Mueller from the AltiPlano Gold Company, and you have a rather interesting quinoa product that I think people deserve to hear about. Tell us a little bit about that.

Mueller: Sure. It's actually an instant hot cereal that's made from quinoa, which is a grain that's native to the high plains of South America. It's actually a complete protein, so you don't have to combine it with other beans or grains to get a complete protein, and it's also high in fiber. We have flaked quinoa, so it absorbs water more easily, but it hasn't lost any of its nutritive value in the process. You're getting all the protein, all the fiber, all the other vitamins and minerals that you would with whole grain quinoa.

Mike: So in comparison to, say, instant oats, the instant oats have been more refined than a whole oat, but in this case, you have near-instant quinoa with the whole grain properties of quinoa.

Mueller: Yes. Quinoa is very small; it's actually a seed. When it's flaked, you don't remove the endosperm, the germ or the hull, which is where all the nutrition is, so it maintains all of its fiber and protein.

Mike: Now a lot of people, especially our readers and listeners, have heard about quinoa. Maybe they've tried to do something with it once, but they weren't sure: "What do I do cook it, boil it? What do I do with this?" Your product makes quinoa easy to actually use and get into their daily diet, right?

Mueller: That's exactly right, it's packaged in portion-sized servings. We have eight of these packets in each box, so you literally just take the package out of the box and can put it in the microwave, or add boiling water or milk.

Mike: It's a lot like instant oatmeal packaging.

Mueller: Correct.

Mike: The size and shape of it are similar, too.

Mueller: Exactly. We also have some unique flavors. We have Chai Almond, which has about seven different spices in it; Oaxacan Chocolate, which is based on a traditional Oaxacan chocolate recipe from the Mexican state of Oaxaca; Orange Date; Spiced Apple Raisin; and we also have a regular flavor.

Mike: Is it okay if I start drooling now? What about the ingredients? What do you have in here? How does it support a healthy diet? Are there any refined sugars in here?

Mueller: We use organic evaporated cane sugar, so that is the sugar we use in all of our flavors.

Mike: In terms of the nutritional breakdown, what are we talking about in terms of sugars versus protein and fat?

Mueller: I have to look at my cheat sheet, but the protein is about five or six grams per serving, as is the fiber. The fat's higher in the Chai Almond. It has seven grams of fat; that's all in the almonds. Our Spiced Apple Raisin has one and a half grams of fat, for example, and our Oaxacan Chocolate has two and half grams.

Mike: The protein's fairly consistent?

Mueller: Yes. Our fruit flavors have a smaller protein number, or less protein, because there's so much fruit in them. Oaxacan Chocolate actually has the highest fiber and the highest protein. You get your chocolate fix along with your protein and your fiber. It's a pretty good combo.

Mike: Delicious. What about distribution, and where can people find this product today?

Mueller: We're distributed nationally, mostly in cooperative and natural food stores.

Mike: What about health food stores? Are you in them right now, or are you working on that?

Mueller: Yes, and we're also in some doctors' offices.

Mike: Can people purchase it directly from you, if they can't find it locally?

Mueller: You absolutely can. You can purchase from our website. We're also nationally distributed through the Gluten Free Pantry.

Mike: Wonderful. Now, I have to ask you what gave you the passion and the interest to pursue a product line like this. Is there something about quinoa that you've felt passionate about for years?

Mueller: Yes. Well, I had lived in Chile and traveled extensively in South America, so I was very familiar with the application of quinoa in the local diets there. I'm one of those crazy "foodie" gourmet people and I'm very interested and passionate. One year, my New Year's resolution was to cook with a new grain, so I started doing it in different applications beyond what they use it for traditionally. Then, when I started this business, I knew I wanted to go into the natural food space. I had just been diagnosed with food allergies myself. We knew that the industry wasn't doing anything remotely resembling what we're doing. We researched the market, put all the pieces together and decided to work with quinoa because it was so high in nutritional value. Then, we made it convenient by putting it in this little packet to meet the needs of the American marketplace.

Mike: How long does it take to cook?

Mueller: With boiling water and in the microwave it takes about a minute.

Mike: Interesting. I'm used to spending 15 to 20 minutes to boil quinoa.

Mueller: Yes, the whole grain quinoa does take that long.

Mike: Even that's not bad, right? If you try to boil whole grain wheat berries or something else, you're going to spend a lot more time than that.

Mueller: That's right, and if you're already in the kitchen, you're probably mixing something else while your whole grain quinoa's boiling.

Mike: What about children? Do kids like this recipe?

Mueller: Actually, our most popular flavor right now is the Oaxacan Chocolate.

Mike: Kids are eating it up?

Mueller: They're eating it up. Parents love it too, because it has the lowest sugar number of all our flavors. Kids like the taste of it because it's got that little bit of chocolate in it as well.

Mike: Wonderful. Well, I wish you the best of success with this product line.

Mueller: Thank you so much.

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About the author:Mike Adams (aka the "Health Ranger") is a best selling author (#1 best selling science book on Amazon.com) and a globally recognized scientific researcher in clean foods. He serves as the founding editor of NaturalNews.com and the lab science director of an internationally accredited (ISO 17025) analytical laboratory known as CWC Labs. There, he was awarded a Certificate of Excellence for achieving extremely high accuracy in the analysis of toxic elements in unknown water samples using ICP-MS instrumentation. Adams is also highly proficient in running liquid chromatography, ion chromatography and mass spectrometry time-of-flight analytical instrumentation.

Adams is a person of color whose ancestors include Africans and Native American Indians. He's also of Native American heritage, which he credits as inspiring his "Health Ranger" passion for protecting life and nature against the destruction caused by chemicals, heavy metals and other forms of pollution.

Adams is the founder and publisher of the open source science journal Natural Science Journal, the author of numerous peer-reviewed science papers published by the journal, and the author of the world's first book that published ICP-MS heavy metals analysis results for foods, dietary supplements, pet food, spices and fast food. The book is entitled Food Forensics and is published by BenBella Books.

In his laboratory research, Adams has made numerous food safety breakthroughs such as revealing rice protein products imported from Asia to be contaminated with toxic heavy metals like lead, cadmium and tungsten. Adams was the first food science researcher to document high levels of tungsten in superfoods. He also discovered over 11 ppm lead in imported mangosteen powder, and led an industry-wide voluntary agreement to limit heavy metals in rice protein products.

In addition to his lab work, Adams is also the (non-paid) executive director of the non-profit Consumer Wellness Center (CWC), an organization that redirects 100% of its donations receipts to grant programs that teach children and women how to grow their own food or vastly improve their nutrition. Through the non-profit CWC, Adams also launched Nutrition Rescue, a program that donates essential vitamins to people in need. Click here to see some of the CWC success stories.

With a background in science and software technology, Adams is the original founder of the email newsletter technology company known as Arial Software. Using his technical experience combined with his love for natural health, Adams developed and deployed the content management system currently driving NaturalNews.com. He also engineered the high-level statistical algorithms that power SCIENCE.naturalnews.com, a massive research resource featuring over 10 million scientific studies.

Adams is well known for his incredibly popular consumer activism video blowing the lid on fake blueberries used throughout the food supply. He has also exposed "strange fibers" found in Chicken McNuggets, fake academic credentials of so-called health "gurus," dangerous "detox" products imported as battery acid and sold for oral consumption, fake acai berry scams, the California raw milk raids, the vaccine research fraud revealed by industry whistleblowers and many other topics.

Adams has also helped defend the rights of home gardeners and protect the medical freedom rights of parents. Adams is widely recognized to have made a remarkable global impact on issues like GMOs, vaccines, nutrition therapies, human consciousness.

In addition to his activism, Adams is an accomplished musician who has released over a dozen popular songs covering a variety of activism topics.

Click here to read a more detailed bio on Mike Adams, the Health Ranger, at HealthRanger.com.

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