Amaranth is a plant that began to be mastered in ancient Russia, in the vastness of our homeland, amaranth is known as schiritsa. In the modern world, amaranth flour, due to its rich composition of useful trace elements, is widely used both in medicine and in cooking. For example, amaranth flour after heat treatment is often added to sports nutrition cocktails for better effect and assimilation of trace elements. Due to the large number of amino acids in amaranth, the human body develops a strong immune system with regular use of the product. It actively prevents viral diseases. The high content of natural protein in flour helps the heart muscle to renew tissues at the cellular level. The trace element is actively involved in hematopoiesis, normalizes the production of enzymes and regulates the balance of the hormonal background. Amaranth contains a truly unique enzyme — lysine. When digesting various foods, the trace element helps to absorb calcium. If we compare the usual wheat flour and amaranth powder, the latter has many times more iron and fiber. It is known that the grains of schiritsa contain 2 times more calcium than in fresh milk. Thanks to selenium contained in amaranth flour, the aging process slows down in the body. The trace element is actively involved in the formation of new cells and the renewal of the body as a whole. If you systematically use amaranth flour, the metabolism in the body will normalize, soon the body will get rid of "bad" cholesterol and toxins. In addition to all of the above, amaranth flour helps: remove old slags; resist diabetes mellitus; strengthen blood vessels; stabilize blood pressure; rejuvenating tissues; smooth out scars; healing abrasions; fight ulcers, colitis, cirrhosis, constipation, gastritis, varicose veins, angina pectoris, anemia; to heal genitourinary ailments in women; treat skin diseases.