Beyond Gorgeous

Beyond Gorgeous


Good-for-You Food of the Week — Quinoa

posted by sbrown

A new wonder grain that is rich in protein and low on the glycemic index?

Well, almost. Quinoa (pronounced keen-wa) isn’t really new, since it was cultivated by the ancient Incas in the Andes Mountains of South America.  They called it the “Mother Grain.”

And it actually isn’t a grain.  It’s not a grass product, but the seed of a leafy flowering plant.

But the nutritional content is pretty wonderful and it rates a 53 (green for go) on the glycemic index.  That means it won’t cause a rapid rise in your blood sugar level.

Even better, quinoa is a good source of both fiber and protein. The fiber  slows digestion, keeping blood sugar levels stable, and it also helps keep the toxins moving from your system.

Perhaps it’s the protein, though, that makes this food a stand-out. Quinoa has more protein than any other grain. It has 16.2 percent, compared with 7.5 percent for rice and 14 percent for wheat.  This protein is of unusually high quality with an amino acid balance close to ideal.  That’s why vegetarians love it.

This seed is rich in B vitamins, iron, calcium and magnesium.  That translates into higher energy levels, and the ingredients for good blood, bones, and teeth. Magnesium helps keep blood sugar stable, helps your body assimilate and use calcium, and helps maintain a good heart rhythm.  It also helps prevent PMS and migraines. That’s a lot for some tiny seeds to deliver!

Eating gluten-free?  No problem!  You can replace those gluten-full grains with quinoa.

Quinoa is rich in lysine, which in turn is important for the production of carnitine.  That nutrient is responsible for turning fatty acids into energy and for lowering cholesterol.

Methionine is another protein-based amino acid found in abundance in quinoa. It assists with metabolic function, breaks down fat, and is the primary source of sulfur in the body.  It is known as a lipotrophic (a fat burner or antioxidant). Methionine is also critical for the removal of heavy metals, such as lead and mercury, from the body — something good to know in our toxic-laden world!   If that isn’t enough to tell you this stuff does good things for you, methionine is also good for your skin and nails.

The third amino acid found in quinoa is cystine, which is sometimes marketed as an anti-aging product. It, too, helps make good connective tissue, skin and nails.  It promotes the production of glutathione, a powerful antioxidant, and works together with glutathione to remove toxins from the liver. Cystine also can help with rheumatoid arthritis pain.

Sounds pretty wonderful, doesn’t it?  So how do we use it?  Just about like any grain.  You can cook it like rice in your rice cooker, and quinoa flour can be used in baking.

You can eat it as a breakfast cereal, or you can fix it as a side dish for dinner.  With a few additions, you can make it a main course.  You see, there are foods out there that are good and good for you!  The trick is to pick the ones that help you instead of hurting you.

Tomorrow we will post a quinoa recipe with a Mexican zing.

Eating to live and living for Christ,

Susan Jordan Brown

 

 



Advertisement
Comments Post the First Comment »
post a comment

Post a Comment

By submitting these comments, I agree to the beliefnet.com terms of service, rules of conduct and privacy policy (the "agreements"). I understand and agree that any content I post is licensed to beliefnet.com and may be used by beliefnet.com in accordance with the agreements.



Previous Posts

Recipe Day -- Good-For-You Chocolate Cake
I looked at the recipe in disbelief.  NINE eggs? Surely that was a misprint.  Only 3/4 cup flour in a cake?  Not likely.  As I studied about coconut flour, though, I saw that, yes, it does take that many eggs to make a successful cake with this healthy type of flour, and it takes a much smaller

posted 3:06:20am Mar. 29, 2013 | read full post »

Climbing Into Jesus' Wheelbarrow
Once there was a famous tight-rope walker.  He stood before a huge crowd by Niagara Falls, preparing to do his most daring feat. “How many of you believe that I can walk across Niagara Falls on this tightrope?” he asked the people gathered there. “We believe you can do it!” they shout

posted 3:23:14am Mar. 28, 2013 | read full post »

How Do You Know When to Stop Eating?
“We asked 150 Parisians how they knew they were through with dinner,” food psychologist Brian Wansink, PhD, said.  “They said, ‘When we’re full.’  When we asked 150 Chicagoans that they said, ‘When the plate is empty.’” * No wonder 2/3 of American adults are overweight and hal

posted 3:54:25am Mar. 27, 2013 | read full post »

Making Plans to Succeed
H.A.L.T. -- Don’t get too hungry, too angry, too lonely, or too tired.  But how do you do that?  How do you avoid getting in a dangerously tempting position? It takes planning.  Start planning before you even head to the grocery store.  Look over the Green-for-Go low glycemic lists. Click h

posted 3:41:47am Mar. 26, 2013 | read full post »

No More "If Onlys"
Though no one can go back and make a brand new start, anyone can start from now and make a brand new ending.- Carl Bard If only -- If only.  How the “if onlies” plague us! “If I had only kept up that healthy eating and exercise plan I started five years ago I would look terrific now.”

posted 2:36:33am Mar. 25, 2013 | read full post »




Report as Inappropriate

You are reporting this content because it violates the Terms of Service.

All reported content is logged for investigation.