Millennium Red

“Cactus is an amazing plant that can survive in the harsh desert. The Mexican people view it as a beautiful symbol of life and hope, and they use it widely for food and medicine. Cactus is also highly regarded in traditional Chinese medicine (TCM). Written during the Qing Dynasty, Beng Cao Gang Mu Shi Yi (A Supplement to the Compendium of Materia Medica) recorded that cactus has a mild taste and is cold in nature, can promote the flow of qi (vital energy)…” “Moreover, it is low in calories and sodium. The excellent nutritional value of cactus is recognized across different cultures around the world. The cactus fruit has a prickly exterior. Apart from its rarity, the cactus fruit is difficult to harvest and requires a long growing period. Like the cactus, the cactus fruit needs a minimum of four years to grow and ripen before its nutrients can be tapped. Cactus has a long history of use as an ornamental plant and as food. Despite its prickly exterior, cactus has soft and succulent flesh and is very rich in phytochemicals and minerals. It is very important to choose the right species and right parts of the cactus. Within the thick, waxy cuticle of the cactus stem, for example, there is a thick membrane that helps prevent water loss from the cactus. Consuming this membrane in large amounts produces a laxative effect. Once cactus gel has been isolated from the interior of the cactus, it must be filtered to remove the seeds and cellulose and then processed into liquid form. Upon removal, the gel of the cactus oxidizes rapidly. Therefore, processing must take place immediately after the gel as been extracted from the cactus to produce the purest and most delicious extract possible. Even the harvesting hour can be critical. Research shows that it is best to harvest cactus pads earlier in the day because the acidity is the lowest at that time, which is better for health. During processing, it is best to avoid overheating cactus. Excessive heat may reduce nutrient content and degrade fiber content. Ample knowledge and skilled technique are needed to process cactus through a series of complex steps before it can be eaten. Plus, it has to be done quickly and carefully to maintain optimal nutritional value. After removing the spines and skin, the cactus gel has to be quickly filtered to remove unwanted substances. The cactus gel has to further undergo particle filtration, microfiltration and ultrafiltration before it is clean, pure, concentrated, and easily absorbed by the human body”.*