"Quin-WHAT?" Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family.
When cooked, quinoa is light, fluffy, slightly crunchy and subtly flavored. It actually cooks and tastes like a grain, making it an excellent replacement for grains that are difficult to digest or feed candida (a systemic fungal infection).
But its flavor is only part of why quinoa is such an amazing "supergrain." Some of the nutrients in quinoa include: * Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles. * Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient. * Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon. * Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.
Quinoa, in its whole grain form, may be effective in preventing and treating these conditions:
* Artherosclerosis * Breast cancer * Diabetes * Insulin resistance
D. SMITH said...
DV, took the wife to the beach sans the kids for a few days this past weekend and enjoyed some with a little fresh cilantro and mint, pink salt, tomato, lemon juice and some garlic...maaaaaaaaaan it's off the hook. Stretched out for hours, soaking in the sun with a plate of it and a couple bottles of apple wine...thoroughly enjoyed it.Denmark Vesey said ...
Get 'em D!Aint it good Bra?
If we could switch black folks from rice (diabetes causing starch / sugar with zero nutrition) to quinoa we could save thousands if not millions of lives.
18 comments:
SO is it supposed to taste bitter, or am I just cooking it wrong?
..bitter? no ma'am it should not...where are u purchasing your product?
hmmmm... I think I got it from trader joes...
Quinoa (pronounced keen-wah) is not a grain; it is actually a seed and related to the spinach family.
Darwin Award winning dumbass;
cereal grain = SEED
SEED = grain
quinoa IS grain,
just not the grain of a cereal grass.
precision.
order.
science.....,
Actually you wrong titty boy.
Quinoa (pronounced /ˈkiːnoʊ.ə/ or /kwɨˈnoʊ.ə/, Spanish quinua, from Quechua kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family.
CNu I don't think you are right.
We usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach. These amino acid-rich seeds are not only very nutritious, but also very delicious. Cooked quinoa seeds are fluffy and creamy, yet slightly crunchy. They have a delicate, somewhat nutty flavor. While the most popular type of quinoa is a transparent yellow color, other varieties feature colors such as orange, pink, red, purple or black. Although often difficult to find in the marketplace, the leaves of the quinoa plant are edible, with a taste similar to its green-leafed relatives, spinach, chard and beets.
http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice#descr
Joanna, it may have the bitter taste because of the natural coating that is on it (saropin I believe it's called? Acts as a natural insect repellant before it's harvested). You have to thoroughly rinse it before cooking or sprouting it, but some brands come pre-rinsed; Ancient Harvest may be one of those brands. I usually sprout it instead of cooking it so I rinse it myself in the process.
DV, took the wife to the beach sans the kids for a few days this past weekend and enjoyed some with a little fresh cilantro and mint, pink salt, tomato, lemon juice and some garlic...maaaaaaaaaan it's off the hook. Stretched out for hours, soaking in the sun with a plate of it and a couple bottles of apple wine...thoroughly enjoyed it.
nah nipple-head, you wrong.
a (1) obsolete : a single small hard seed
(2) : a seed or fruit of a cereal grass : caryopsis
b : the seeds or fruits of various food plants including the cereal grasses and in commercial and statutory usage other plants (as the soybean)
c : plants producing grain
as I said, quinoa IS grain,
just not the grain of a cereal grass...,
D. Smith Thanks for the info... I will give it another try and rinse it well first! Gotta eat the healthier foods if I want to have a baby on board soon!
Hey Joanna.
Yeah. Wife says D. is absolutely right.
Rinse. Rinse. Rinse. Cook lightly.
Based on your positive attitude alone, I'm betting you are going to get what you want.
There aint nothing more fertile than alkaline.
Thanks DV! And tell your wife thanks too!
Based on your positive attitude alone...,
the bitter saponin is mildly toxic to humans, as well as the insects it naturally repels.
alkaline = suggestible in the coded language of the Moorish "scientist"...,
You welcome Joanna!
"alkaline = suggestible in the coded language of the Moorish "scientist"...," CNu
acid = titties
in the coded language of the bitter "nerd" ...
Your body registers saponins as bitter for a reason....,
In the uncoded language of an epoch of phenotypic adaptation, "bitter" means poison.
Speaking of Never eating rice again and poison on the same thread....Dr. Sebi(Electric food) is dead set against rice and any high starch foods because they contain two cyanogenic glucosides, linamarin and lotaustralin.
These are decomposed by linamarase, a naturally occurring enzyme in many of the high starch foods, liberating hydrogen cyanide (HCN). Poison.
Africans eating Cassava and Asians eating rice are slowly killing themselves was a topic on one of his blog a while back via cyanide poisoning.
Quinoa was suggested instead.:)
http://biochemistry.suite101.com/article.cfm/cyanide-production-for-plant-defense-against-herbivores
Maybe M. Night Shyamalan was right in "the happening":).
"Since plants are fixed in place and cannot move to elude their attackers, they have developed an elaborate array of chemical defenses to protect themselves from herbivores and pathogens. One way in which they defend themselves is through the production of toxic secondary metabolites. One group of these compounds that are produced by some plants is known as phytoanticipins or preformed inhibitors. They are present in an inactive form. A large subgroup of these molecules contain hydrogen cyanide (HCN) bound to a sugar molecule. These compounds are activated upon attack and poison the attacking organism by interfering with cellular respiration.
Many Plants Produce Cyanogenic Glucosides as Secondary Metabolites
As opposed to secondary metabolites that are induced after infection or attack by herbivores, phytoanticipins are always present in the plant species that produce them. They remain inactive, however, until their activation is triggered by the attack of an herbivore, such as an insect or a pathogen. There are several classes of these compounds. One important class is the cyanogenic molecules—those that contain cyanide. Over 2650 species of plants contain HCN, ranging from ferns to common crop plants such as sorghum and cassava."
I like cassava, and I like rice. I'm healthy.
Yeah, does your wife have a blog? I would love to read it if she does, because I am dying to try some of her recipes!
L
Post a Comment