Behind the Label: NOW Foods Lab Testing & Contaminant Screening

Because whole grains grow directly in outdoor soils, they naturally take up trace elements from soil and irrigation water. Many low-cost brands skip lot-level screening, leaving consumers unaware of trace heavy metals or pesticide residues. NOW Foods takes a completely different path by operating one of the largest private analytical laboratories in North America, accredited under strict ISO/IEC 17025:2017 standards (A2LA Certificate 6253.01).

Every incoming batch of raw grain undergoes multi-stage screening before packaging to ensure it meets or surpasses FDA Food Safety regulations (21 CFR Part 117) as well as internal thresholds that are significantly more rigorous than California Proposition 65 limits:

1. Trace Heavy Metal Screening via ICP-MS

Using high-resolution Inductively Coupled Plasma Mass Spectrometry (ICP-MS), NOW tests for trace elemental toxins down to parts-per-billion (ppb) concentrations. Batches are checked for Lead (Pb), Inorganic Arsenic (As), Cadmium (Cd), and Mercury (Hg). If incoming grain exceeds strict safety ceilings, the entire lot is quarantined and rejected.

2. Multi-Residue Pesticide & Herbicide Assays

While this amaranth is USDA Certified Organic, environmental drift can occur on adjacent agricultural land. NOW utilizes Gas Chromatography-Tandem Mass Spectrometry (GC-MS/MS) and Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) to scan raw materials across a screen of more than 500 pesticides, synthetic fertilizers, and chemical weedkillers.

3. Comprehensive Microbiological Verification

In-house microbiologists run automated pathogen assays for Total Aerobic Microbial Count (TAMC), Yeast and Mold, Coliforms, Escherichia coli, Salmonella species, and Listeria monocytogenes to ensure raw grain cleanliness before sealing.

4. Botanical Identity & Physical Purity

High-Performance Thin-Layer Chromatography (HPTLC) and physical seed analyses confirm pure Amaranthus grain identity, ensuring complete freedom from weed seed adulteration, foreign plant matter, or undeclared allergens.

Practical Kitchen Guide: How to Cook Amaranth Without The Mush

The number one complaint first-time amaranth cooks share is texture: "Why did my amaranth turn into a thick, sticky porridge instead of separate grains like rice?"

Amaranth seeds are very small (approximately 1 millimeter) and contain soluble starches that gelatinize quickly when heated in excess liquid. If you cook amaranth like white rice, it will yield a comforting porridge texture similar to polenta or cream of wheat. However, if you want firmer, distinct grains for grain bowls or salads, use the hands-on kitchen techniques below.

Method 1: Fluffy Simmer (The 1 : 2.5 Ratio)

1. Rinse Using a Fine-Mesh Sieve: Do not use a regular pasta colander—the seeds will fall right through. Place 1 cup of amaranth in a fine wire mesh tea strainer or sieve and rinse thoroughly with cold running water.
2. Combine with Cold Liquid: Add the rinsed amaranth to a medium saucepan with 2 1/2 cups of cold water or vegetable broth. A pinch of sea salt helps bring out its natural nutty sweetness.
3. Boil, Then Drop Heat Low: Bring the liquid to a rolling boil over medium-high heat. As soon as it boils, immediately drop the heat to the lowest simmer setting and cover tightly with a secure lid.
4. Simmer Undisturbed for 20 Minutes: Resist the urge to stir frequently! Stirring ruptures the starch granules and creates extra stickiness. Let it simmer gently for 20 minutes until the water is fully absorbed.
5. The 10-Minute Rest: Remove the pan from heat, keep the lid on, and let it rest for 10 minutes. Fluff gently with a fork before serving.

Method 2: Dry Pan Toasting (For Rich Nutty Grain Bowls)

To prevent amaranth from becoming gelatinous, heat a dry skillet over medium heat for 2 minutes. Add your dry, unsoaked amaranth grain and toast it, stirring continuously, for 3 minutes until the seeds turn golden and smell like toasted popcorn. Then add boiling water (reduce liquid to 2 cups per 1 cup grain) and simmer. The pre-toasted grain keeps a firmer chew and deeper flavor.

Method 3: Stovetop Popping (Traditional Mexican "Alegria")

Amaranth can be popped just like tiny popcorn kernels! Heat a heavy dry skillet (cast iron works best) over medium-high heat until a drop of water sizzles instantly. Add one single tablespoon of raw amaranth at a time—do not overcrowd the pan. Shake the pan constantly across the burner. Within 10 to 15 seconds, the tiny beads will pop white. Immediately dump into a bowl and repeat. Toss popped amaranth into home-baked granolas, energy balls, or sprinkle over Greek yogurt.

Digestive Nuances & Real Dietary Constraints

In the spirit of honest, responsible health advice, it is important to understand who amaranth is best suited for, and what real digestive constraints exist:

Natural Phytates & Mineral Absorption

Like all whole grains, seeds, and nuts, raw amaranth contains phytic acid (phytates). Phytates can bind to minerals like zinc and iron in your digestive tract, temporarily lowering absorption. Practical Tip: If you consume amaranth daily, soak your raw seeds in warm water with a teaspoon of lemon juice or apple cider vinegar for 6 to 8 hours prior to cooking. This activates natural phytase enzymes, breaking down phytic acid and unlocking optimal mineral bioavailability.

Moderate Oxalate Content

Amaranth leaves and seeds contain moderate levels of soluble oxalates. If you have a clinical history of calcium-oxalate kidney stones or have been instructed by your nephrologist or registered dietitian to follow a strictly low-oxalate diet, enjoy amaranth in moderation and ensure you stay well-hydrated.

Transitioning to High Dietary Fiber

One serving provides 3 grams of dietary fiber, accompanied by unique prebiotic polysaccharides. If you are transitioning from a diet dominated by refined grains, start with 1/4 cup cooked amaranth blended into brown rice or oatmeal rather than eating a full bowl at once. This allows your gut microbiome time to adjust smoothly without minor gas or bloating.

Why Order Your Organic Ancient Grains from VitaNet, LLC?

Buying whole grains online can sometimes be a gamble when dealing with giant third-party marketplace sellers who store food in overheated warehouses for years. At VitaNet, LLC, our approach to natural health retail is built on long-term family integrity and customer service:

31+ Years of Trusted Health Retail

VitaNet®, LLC is an independent, family-owned retail business founded in 1995 with roots in Hartville, Ohio[cite: 1]. With over 31 years of direct nutritional experience and an A+ Better Business Bureau rating, we vet every brand we stock to ensure verified authenticity[cite: 1].

Fresh, Climate-Controlled Stock

Natural grains contain healthy delicate fatty acids (including plant squalene) that can oxidize if exposed to excessive heat or prolonged storage. We turn over stock rapidly in temperature-monitored facilities so you always receive fresh, sweet, and nutty amaranth.

100% Risk-Free Money-Back Guarantee

We stand behind every bag we ship with an unconditional 100% money-back guarantee[cite: 1]. If you are not completely satisfied with your purchase, we will refund your money and even pay return shipping—including on opened items[cite: 1]!

Frequently Asked Questions (FAQ)

1. Is NOW Real Food® Organic Amaranth completely gluten-free?

Yes. Amaranth is an ancient pseudocereal seed, not a true grass grain, making it naturally 100% gluten-free. NOW Foods processes and packages this product in dedicated facilities adhering to strict allergen-control programs to prevent cross-contamination with gluten-containing grains.

2. How does amaranth compare to quinoa in terms of protein and nutrients?

Both amaranth and quinoa are complete plant-based proteins containing all 9 essential amino acids. However, amaranth typically provides higher amounts of iron (20% DV per serving) and calcium, while quinoa has a slightly fluffier, larger grain profile. Combining both provides an exceptional nutritional variety.

3. What does organic amaranth grain taste like?

Amaranth has a mild, earthy, slightly sweet and nutty flavor with subtle peppery undertones. When toasted prior to simmering, it develops an aroma reminiscent of roasted sweetcorn and roasted malt.

4. Why does amaranth turn into a porridge texture when I boil it?

Because amaranth seeds are tiny and naturally rich in soluble gelatinizing starches, boiling them in excess liquid causes them to soften into a polenta-like consistency. If you desire distinct grains, toast the dry grain in a skillet first, reduce your cooking water to a 1 : 2 ratio, and avoid stirring the pot while it simmers on low.

5. How does NOW Foods ensure this grain is safe from heavy metals like lead and arsenic?

NOW Foods tests its grains using Inductively Coupled Plasma Mass Spectrometry (ICP-MS) inside their ISO/IEC 17025:2017 accredited analytical laboratories. This technology screens for lead, arsenic, cadmium, and mercury down to parts-per-billion, rejecting any shipment that fails their strict purity requirements.

6. Can I eat raw amaranth grain without cooking it?

No, raw whole amaranth should always be cooked or popped before eating. Uncooked seeds are extremely hard to chew and contain natural antinutrients that make digestion difficult. Simmering, baking, or popping neutralizes these antinutrients and unlocks full nutritional availability.

7. How should I store NOW Organic Amaranth once the bag is opened?

Store opened amaranth in a tightly sealed glass jar or airtight container in a cool, dark pantry. Because whole-grain amaranth retains natural healthy germ oils (including squalene), keeping it away from heat and direct sunlight ensures freshness for up to 12 months. For extended shelf life, refrigeration is ideal.

Scientific Literature & Quality Standard Citations

• USDA FoodData Central: Amaranth grain, uncooked. FoodData Central ID: 170682. U.S. Department of Agriculture, Agricultural Research Service.
• Caselato-Sousa, V. M., & Amaya-Farfán, J. (2012): State of knowledge on amaranth grain: A comprehensive review. Journal of Food Science, 77(4), R93–R104.
• Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., & Gallagher, E. (2010): Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat. Food Chemistry, 119(2), 770–778.
• U.S. FDA 21 CFR Part 117: Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food. U.S. Food and Drug Administration.
• AOAC International Standard 2015.01: Determination of Heavy Metals in Foodstuffs by Inductively Coupled Plasma-Mass Spectrometry (ICP-MS).