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00:00:00 – 00:07:52
The video centers on cushuro, a nutritionally rich, gelatinous freshwater cyanobacteria found in the high Andes, flourishing in nitrogen-rich waters at altitudes up to 5,000 meters. Known as nostoc, it is praised for its high levels of proteins, essential minerals, and its easy digestibility. Historically significant and promoted by the Peruvian Congress through Law 31825, cushuro boasts numerous health benefits, including bone strengthening, nervous system stabilization, and cancer and cholesterol inhibition. Despite some concerns over potentially nerve-affecting amino acids, cushuro's superfood status is solidified by its protein, calcium, and iron content, surpassing traditional animal-based sources. Its versatility extends to various culinary applications, such as soups, salads, and desserts, earning it the nickname "Andean caviar," and it serves as a natural stabilizer, enhancing food texture and shelf life over synthetic additives. Cushuro holds promise as a future food to address malnutrition, with potential uses extending into medicine and aerospace sectors.
00:00:00
In this part of the video, the discussion focuses on cushuro, a gelatinous, spherical freshwater cyanobacteria found in the Andes at around 3,000 meters above sea level. Known for its nutritional value, it is commonly part of diets in high Andean areas. Cushuro grows in nitrogen-rich, crystalline waters and its collection happens from December to March. The Peruvian Congress has promoted its study and consumption through Law 31825. The name “cushuro” originates from the Quechua word for “curly” due to its appearance after rain. It thrives in cold, low-oxygen environments, sometimes at altitudes of 5,000 meters, and can be found in similar forms in Norway, China, and Indonesia.
00:03:00
In this segment of the video, cushuro, also known as nostoc, is highlighted for its remarkable nutritional value and health benefits. Various species of fresh cushuro contain a high percentage of fats, proteins, and essential minerals like calcium, phosphorus, iron, sodium, and potassium. It lacks cellulose in its cell walls, making it easy to digest and allowing the human body to extract a maximum amount of nutrients. Dehydrated cushuro offers even more protein, calcium, and iron compared to cui meat, and it is rich in phosphorus.
The segment details the healing properties of cushuro, such as its ability to inhibit cholesterol and cancerous tumors, strengthen bones, stabilize the nervous system, aid muscle function, and improve blood coagulation. Additional benefits include treating anemia, constipation, and various ailments specific to regions like Cusco. However, it notes that some unusual amino acids found in nostoc species could affect nerve function and are associated with diseases like Parkinson’s and Alzheimer’s.
Cushuro is considered a superfood due to its high protein, surpassing meat and fish, and its richness in calcium and iron. It detoxifies the body, provides collagen, and supports skin elasticity and hair strength. Historically, it was consumed to strengthen teeth and bones during the Inca Empire but was later rejected by Spanish Conquistadors. Today, cushuro is seen as a potential future food, especially beneficial for combating anemia and malnutrition in developing countries, with applications in medicine and the aerospace sector.
00:06:00
In this part of the video, the speaker discusses the food industry relevance of cushuro, a gelatinous and neutral-tasting ingredient similar to Agar Agar. It’s versatile and can be used in various dishes such as soups, jams, appetizers, beverages, desserts, salads, ceviches, and stews. It’s particularly popular in Cusco, where it’s nicknamed “Andean caviar” for its nutritional properties. Additionally, cushuro is useful as a natural stabilizer, improving the organoleptic properties and shelf life of food products by preventing sedimentation and enhancing viscosity. Consumers prefer it over synthetic additives for its naturalness. The speaker invites viewers to share their knowledge or experiences with cushuro in the comments before concluding the video.