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Super Foods that Heal Whole Grains AMARANTH
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| Super Foods that Heal AMARANTH |
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| Written by Toma Grubb | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sunday, 18 February 2007 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Amaranth (Amaranthus spp.) Amaranth was a staple of Aztec culture, until Cortez, in an effort to destroy that civilization, decreed that anyone growing the crop would be put to death. Seeds were smuggled out to Asia, where local dialects referred to Amaranth as "king seed" and "seed sent by God" as a tribute to its taste and sustenance. Amaranth kernels are tiny; when cooked they resemble brown caviar. Amaranth has a "sticky" texture that contrasts with the fluffier texture of most grains and care should be taken not to overcook it as it can become "gummy." Amaranth flavor is mild, sweet, nutty, and malt like, with a variance in flavor according to the variety being used.Today amaranth is making its way back, thanks to a lively, peppery taste and a higher level of protein (16%) than most other grains. In South America, it is often sold on the streets, popped like corn. Amaranth has no gluten, so it must be mixed with wheat to make leavened breads. It is popular in cereals, breads, muffins, crackers and pancakes. Amaranth is a tall plant with very broad leaves; it produces many thousands of tiny seeds. The leaves and the seeds are edible. The amaranth is closely related to pigweed, spinach, beets, and other plants in the goosefoot family, Chenopodiaceae. Although the amaranth is sometimes classified in the goosefoot family, it is most commonly classified in its own family, Amaranthaceae. The point of all this is that persons who tolerate spinach and beets well may do very well on the highly nutritious seeds, leaves, and flour of the amaranth. Special Foods™ amaranth flour is made from organic amaranth seeds. Amaranth flour has a pleasant, nutty taste. It makes good tasting bread, muffins, bagels, pasta, milk, imitation nut butter ,cookies, gravies, sauces, pancakes, flatbreads, doughnuts, dumplings, and who knows what else. (Recipes are supplied with the flours). ALL recipes are made without wheat or other grains, without yeast, and without milk, eggs, or sugar. Many people with Celiac Disease may benefit from including Amaranth in their diet in place of grains with gluten.What is Celiac Disease?Celiac Disease, also known as gluten-intolerance, is a genetic disease that causes damage to the villi in the lamina propria and crypt regions of the intestines. Gluten is a protein found in wheat (also called semolina, durum, spelt), barley, rye and sometimes oats (due to cross-contamination). It is also found in triticale and kamut. When people with Celiac Disease consume gluten, the damage that occurs prevents the absorption of many important nutrients. Long-term, untreated Celiac Disease can be life threatening. However, maintaining a completely gluten-free diet will allow the intestinal lining to heal completely and most people will remain symptom free as long as they stay on the diet. Why use amaranth in gluten a gluten-free diet?Amaranth is a wonderful food to incorporate into a gluten-free diet because they offer high levels of fiber, calcium and iron, nutrients often difficult to get into a gluten-free eating plan. Amaranth is loaded with other vitamins and minerals not usually found in grains. What is AMARANTH?Amaranth is a highly nutritious small seed used as an alternative to grains for people with gluten intolerance and grain allergies as well as those who want to eat more healthy foods. It is one of the best kept secrets to hit the food industry in recent years---a powerful, organic, alternative grain super food that delivers measurable health benefits. Amaranth has a slightly sweet, nutty (no nuts added) toasty flavor to a more robust, full-bodied whole grain characteristic, depending on the form it is in. It is not related in any way to gluten-bearing grains and, as a matter of fact, it is in a genetic classification all its own (Amaranthae.) Health bonus: Amaranth has a high level of very complete protein; its protein contains lysine, an amino acid missing or negligible in many grains.
Complete Nutrient Analysis:
Vitamins
Minerals
Carotenoids, Flavonoids, Phytonutrients
Amino Acids
Fatty Acids
Nutrients marked with an asterisk (*) indicate data totals with some values not available. This may result in an under reporting of values. Food manufacturers usually do not report all food nutrient values. These nutrient values generated from the USDA Nutrient research Database using NutriBase 7 Nutrition software Copyright © 2007, by NutriCoach. All rights Reserved. |
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