Search Term: " Amaranth "
5 Awesome Grains to Replace Rice
May 23, 2017 08:44 AM
Nobody can contend against quinoa, not once they read the dietary name on the bundle. Quinoa is, by a wide margin, the most advantageous of the grains. It's additionally ridiculous costly. Try not to stress, it doesn't taste as freaky as it sounds, You'll no doubt discover it in the Middle East or the Mediterranean. Grain is a standout amongst the most one of a kind of the grains to supplant rice. It's chewier than alternate grains, which gives it a consistency practically like pasta.
"Quinoa is one of the only grains to contain all nine amino acids essential for muscle-building, making it one of the best grains for athletes and active people to eat."
Read more: http://www.weightlossforall.com/5-awesome-grains-to-replace-rice.htm
9 Reasons Why You Should Eat Whole Grains
January 16, 2017 07:59 AM
Some modern diets would lead you to believe that eating grains is detrimental to your health. While refined grains can lead to issues such as obesity, whole grains have a wide range of health benefits, including lowering the risk of heart disease and stroke. In this article, we list nine health benefits of eating whole grains and give you advice on incorporating them into your diet. Who says healthy can’t be delicious?
"Grains can be rolled, crushed or cracked, but as long as these three parts are still present in their original proportion, they're considered whole grains."
Check Out The Wonder Grain: Amaranth
February 02, 2014 07:48 AM
The wonder of Amaranth
The wonder grain Amaranth has been known to humans for centuries. It was heralded as a staple in the diets of pre Columbian-Aztecs who heralded the plant is granting them special powers. Unfortunately, when the Spanish Conquistadors arrived in the region, they outlawed the crop and went to great lengths to push its existence far from common knowledge. It has only resurfaced on the market in recent decades.
A broad and bushy plant, Amaranth can grow to around six feet in height. It sports a bright and colorful flower head which contains an immense amount of seeds. It is not uncommon for a single plant to produce seed quantities around the 60,000 mark. The seeds are typically used in the creation of Amaranth cereal or flour.
The plant itself is not technically a grain, belonging instead to the same plant family as beets, spinach and quinoa. This classification is the reason it offers nutritional benefits that are closer to those offered by darker, greener plants with more foliage rather than those of true grains. Amaranth plays host to a myriad of different nutrients, including vitamins, minerals, and amino acids. One amino acid in particular, lysine, which is generally present in fairly low levels in other grains, appears in a noticeably higher concentration here. Compared to wheat, Amaranth also carries four times as much calcium and double the content of iron and magnesium. It also boasts an exceptionally high level of protein.
Uses of Amaranth
This miracle plant can be prepared with a wide variety of techniques. It can be simmered to produce a consistency not unlike porridge. It can also be mixed with other grains to create a dish that resembles rice. Traditionalists can also toss the grains in a skillet to be cooked like popcorn, producing a crunchy, almost nutty experience. While still not yet immensely popular and therefor sometimes harder to find, Amaranth can be an excellent addition to any healthy diet.
What are the Essential Amino Acids we must get from our Diet to Survive?
August 17, 2011 12:13 PM
Amino acids or the building blocks of protein are very important in overall functioning of the body. Proteins, to mention, are responsible for the build up of most of our body parts specifically our muscles, ligaments, tendons, organs, tissues, glands, nails and hair. Moreover, the repair and preservation of those parts still rely on proteins. Amino acids can be of two different forms which are the non-essential and essential. On this selection, we will be focusing more on the latter.
Essential amino acids are those which cannot be produced by the body therefore it has to be supplied through our diet. This category of amino acids includes tryptophan, lysine, methionine, valine, leucine, isoleucine, threonine and phenylalanine.
Tryptophan, which is a precursor to serotonin and melatonin, can be acquired from peanuts, meat, turkey, fish, milk, dried dates, cottage cheese, banana, oats and chocolates. A deficiency of this can bring up serious neurological problems, depression, anxiety and sleeping difficulties.
Another essential amino acid is methionine. The production of sulfur and other compound needed for a healthy growth and metabolism depends on the presence of this amino acid. Fish, whole grains and dairy are its sources.
Lysine, which is effective in the treatment and prevention of herpes, is present in soybeans, green beans, lentils, spinach and Amaranth. Low levels of lysine can also compromise the levels of niacin and this leads to pellagra.
Tissue healing, muscle metabolism and keeping the equilibrium of nitrogen levels in our body are the functions of valine. It has proven to be efficient in the treatment of liver and gallbladder disorders. Deficiencies that results from drug addiction are can also be reversed by this amino acid. Its sources are peanuts, soy proteins, dietary products, grains, meat and mushrooms.
Leucine can be obtained from chicken, fish, cottage cheese, lentils, peanuts and sesame seeds. It functions in muscle protein build up and is the main medium in tissue building process. Inability to acquire such makes a person prone to protein wasting since leucine, together with valine and isoleucine, serves as energy and protein reservoirs.
In boosting energy levels, blood sugar regulation, muscle build - up and repair as well as hemoglobin development, isoleucine has shown its relevance. Its dietary sources are fish, poultry, beef, dairy, eggs, lentils, seeds, soy, almonds and wheat. Isoleucine deficiencies may result into neurological disturbances such as confusion, depression, irritability, fatigue, headache and dizziness.
Threonine is significant in synthesis of antibodies. Beans, nuts, seeds, dairy, poultry, eggs and beef are rich in threonine. A low level of this amino acid causes disorders of the skin and weakness.
Adrenaline and noradrenalin which are stimulates the central and peripheral nervous system requires phenylalanine to perform their function. Phenylalanine can be acquired from peanuts, seeds, almonds, lima beans and dairy. Liver damage, weakness, skin lesions, lethargy and slowed growth are results of its deficiencies.
In summary, our body needs networks of essential amino acids for its proper functioning. Eating healthy foods and living a healthy lifestyle is the secret towards maintaining your optimum general health.
April 09, 2009 03:08 PM
Amaranth is an herb full of vitamins. It was traditionally used by Native Americans in both Central and North America as a survival food. This herb has been cultivated for thousands of years in many different cultures due to the fact that it grows well in most climates and uses a very small amount of water. Amaranth contains a huge amount of protein and a lot more calcium than milk provides. It also contains the amino acid l-lysine, which is not often found in plants. Amaranth seeds were used by the Aztecs in their pagan ceremonies. Additionally, mature seeds of the Amaranth plant were eaten raw, mixed with cornmeal, or added to soups. The leaves, which taste similar to spinach, can also be eaten.
Often, Amaranth is used for gastroenteritis or the stomach flu. It helps to lessen the irritability of the tissues. A strong decoction of Amaranth can be used to remove worms and other parasites from the digestive tract. Applying Amaranth topically can help to reduce tissue swelling. The herb can be used with bandages for medical treatment. Additionally, it can help stop excess bleeding which is often caused by sore gums, nosebleeds, and heavy menses. Amaranth is highly digestible and is recommended for infant formulas.
Amaranth is a traditional food plant in Africa with the potential to improve nutrition greatly. There are several species of Amaranth grown in Asia and the Americas for grain. Ancient grains still used to this day include three species: Amaranthus caudatus, Maranthus cruentus, and Amaranthus hypochondriacus. Even though Amaranth was grown on a small scale in parts of Mexico, Guatemala, Peru, India, and Nepal, there is a huge potential for future cultivation in the U.S. and tropical countries. Because of this, this herb is often referred to as “the crop of the future.” Because of a weedy life history, Amaranth grains grow very rapidly, with their seedheads weighing up to 1 kilogram and containing a half-million seeds. Amaranthus species have a 30% higher protein value than rice, wheat flour, oats, rye and other cereals.
Amaranth was revived in the 1970s because of it is very palatable, easy to cook, and a protein that is well suited to human nutritional needs. This herb was recovered in Mexico from wild varieties, now being commercially cultivated. A popular snack sold in Mexico City, this herb is often mixed with chocolate or puffed rice. Its use has recently spread to Europe and parts of North America. Amaranth is a pseudo grain because it has a very similar flavor and cooking ability to grains. Along with protein, Amaranth provides a great source of dietary fiber and dietary minerals including iron, magnesium, phosphorus, copper, and manganese.
The leaves, seeds, and flowers of the Amaranth plant are responsible for all of the health benefitis provided. Amaranth’s properties include: alterative, astringent, demulcent, diuretic, and nutritive. Primarily, Amaranth is used for diarrhea, dysentery, excessive menstruation, and nosebleeds. Amaranth can also be used for canker sores, bleeding gums, stomach and mouth ulcers, worms, and wounds. For more information on the benefits of this herb, please contact your local health food store.
March 27, 2009 01:56 PM
Menopause is the time at which a woman stops ovulating and menstruation ceases, which indicates the end of fertility. Menopause is not a disease, but rather a natural progression in life, similar to puberty. Many years before a woman stops ovulating, her ovaries will begin to slow their production of the hormones estrogen, progesterone, and testosterone. Estrogen and progesterone are often thought of as the reproductive hormones.
Although estrogen is essential in reproduction, it is also extremely important in other non-reproductive organs and systems in the body. Cells in the uterus, bladder, breasts, skin, bones, arteries, heart, liver, and brain all contain estrogen receptors. These organs need this hormone in order to stimulate these receptors for normal cell function. Estrogen is needed to keep the skin smooth and moist and the body’s internal thermostat working properly. Estrogen is also essential for proper bone formation. Even though estrogen levels drop sharply after menopause, they do not disappear entirely. Other organs take over for the ovaries, continuing to produce a less potent form of estrogen. These organs, known as endocrine glands, secrete some hormones from fatty tissue in order to maintain bodily functions.
Progesterone works along with estrogen, stimulating changes in the lining of the uterus to complete the preparation for a fertilized egg during the second half of the menstrual cycle. If no egg is fertilized, the uterine lining is broken down and expelled, allowing the cycle to being again. Progesterone also has effects beyond the reproductive system, as it calms the brain and also affects other aspects of nervous system function. Testosterone is most important for both men and women, with women producing about 80 percent less than men do. However, it is the driving force for maintaining a healthy life and proper functioning organs.
The period when a woman’s body is preparing for menopause is known as perimenopause. For the majority of women, hormone production beings to slow down then they reach their thirties, continuing to diminish with age. Many women will experience few if any symptoms at this time, but others may suffer from anxiety, dry skin, fatigue, feelings of bloating, headaches, heart palpitations, hot flashes, insomnia, irritability, decreased interest in their significant other, loss of concentration, mood swings, night sweats, reduced stamina, urinary incontinence, uterine dryness and itching, weight gain, cold hands and feet, joint pain, hair loss, and/or skin changes.
Menopause occurs when a woman stops menstruating altogether. At this point, most of the acute problems a woman may have experienced are actually over and a new balance between all hormones should be established. However, women become increasingly vulnerable to other, potentially serious health problems at this time. Over the long term, the diminished supply of estrogen increased the likelihood of cardiovascular disease, osteoporosis, and uterine atrophy. Osteoporosis especially is a major problem for women after menopause, with an estimated 80 percent of the hip fractures that occur in the United States every year being due to osteoporosis.
A proper diet, nutritional supplements, and exercise can help to minimize or eliminate most of the unpleasant side effects of menopause. The following nutrients are recommended for dealing with this stage of life: beta-1, cerasomal, coenzyme Q10, DHEA, essential fatty acids, lecithin granules, a multi-enzyme complex, soy protein, vitamin B complex, vitamin D3, vitamin E, boron, calcium, magnesium, quercetin, silica, zinc, l-arginine, multiglandular complex, a multivitamin and mineral complex, vitamin C, aloe vera gel, slippery elm, damiana, Amaranth, chickweed, dandelion greens, nettle, seaweed, watercress, anise, black cohosh, fennel, licorice, raspberry, sage, unicorn root, wild yam root, hops, valerian root, gotu kola, red clover, dong quai, St. John’s wort, and Siberian ginseng.
All these above listed vitamins and herbs are available in capsule, tablet, or powder forms. When looking for natural alternatives to help replace estrogen naturally, look to your local or internet health food store for name brand products that can help restore an imbalance over time.
Lose the Gluten - everyone who suffers from food allergies
June 10, 2005 10:20 PM
Lose the Gluten by Phyllis D. Light, RH Energy Times, October 14, 2004
Are you a glutton for gluten, the sticky protein found in bagels and many other breads? Unfortunately, not everyone can enjoy the taste of fresh-baked bread because it contains this natural substance that can cause allergic reaction or intolerance in susceptible folks.
And while not everyone who suffers from food allergies or intolerances has a problem with gluten, other foods that can cause distress include items like watermelon, fish or even the benign-seeming peanut butter and jelly sandwich.
Still, with a little guidance, even if you have an allergy or two, you can enjoy meals and reduce food-related difficulties when you make food choices wisely.
According to the Food and Drug Administration, more than one in 50 adults and one in 12 children in the US suffer food allergies. But the problem may be even larger. Researchers believe even more of us have food allergies and don't know it: many food allergies and intolerances may be mistaken for irritable bowel syndrome or conditions like chronic fatigue syndrome.
The involvement of the immune system in an allergy represents the dividing line between intolerance and allergy. A food allergy strikes when the immune system attacks food ingredients as though they were threatening substances. Usually, proteins trigger these physiological alarms. The most common food allergens include wheat, soy, peanuts, shellfish, eggs, fish, tree nuts, milk and watermelon. Fortunately, many children who suffer allergies outgrow them as their bodies mature.
Signs of a food allergy may include a rash, hives, nausea, stomach pain, diarrhea, itchy skin, shortness of breath, chest pain, swelling of the airways and a condition called anaphylactic shock, a serious occurrence that can cut off breathing and requires immediate medical help.
If you believe you have a food allergy, see your health practitioner. If you have reasons to suspect an allergy to a particular food, avoid it altogether.
Intolerance Versus Allergy
Food intolerances are more common than allergies. They happen when food irritates the digestive system or offers substances that the digestive tract cannot break down. A food intolerance, however, does not provoke the immune system into an attack. The most common foods that cause intolerance are wheat, rye and barley; they all contain gluten.
Figuring out an intolerance generally requires adding and eliminating foods to gauge your response. Signs can include nausea, stomach pain, gas, cramps, bloating, vomiting, heartburn, diarrhea, headaches and irritability or nervousness. If you suspect you have a food intolerance, keep a food diary-recording what you eat and how you feel afterwards.
In addition, an elimination diet, wherein you avoid certain foods and track your responses, can help determine food intolerances. After you have dropped certain foods from your diet, reintroduce them, one at a time, until you eat a food that causes a return of your problems. These foods should then be permanently avoided.
Celiac sprue is a particularly severe inflammatory response to wheat or other grains containing gluten. According to the National Science Foundation, one in every 200 Americans suffers from this often misdiagnosed condition. That's more than a million of us!
If left untreated, celiac sprue can cause anemia, contribute to osteoporosis by limiting calcium absorption and increase the risk for intestinal cancer. Signs include headaches, weight loss, nutritional deficiencies, fatigue and neurological symptoms. The only treatment is to avoid all grains that contain gluten.
According to researchers in England, celiac sprue is often mistaken for chronic fatigue syndrome, type 1 diabetes or irritable bowel syndrome and can result in infertility (Med J Austral 2004 May 17; 180(10):524-6). Because sprue can confuse health practitioners, many people spend years trying to find an answer to their discomforts before finding that a gluten-free diet relieves their pain.
According to the Celiac Sprue Association, if you have gluten intolerance you should avoid durum wheat, semolina wheat, rye, kamut, spelt, barley, triticale and often oats. Some people find they can tolerate spelt, a distant cousin to wheat that's high in fiber and contains more protein (talk to your practitioner). Oats are generally well-tolerated by most people with gluten intolerance, but because oats are often processed on the same machinery as wheat, they may have traces of gluten. If you are gluten intolerant, you can still eat rice, corn, soy, potatoes, beans, sorghum, quinoa, millet, buckwheat, arrowroot and Amaranth.
Other food ingredients can trouble digestion. They include:
If you have what seem to be allergies and intolerances, fermented foods that contain beneficial bacteria (probiotics) can aid the functioning of your digestive tract. Yogurt, kefir, buttermilk and sauerkraut supply active bacterial cultures and are generally easy to tolerate because they are predigested. According to researchers at Tufts University, yogurt can improve your digestive health and soothe difficulties linked to allergies and intolerances (AJCN 2004 Aug; 80(2):245-56).
In addition, yogurt and other probiotic foods have been found to reduce the recurrence of irritable bowel flare-ups and may help reduce the risk of colon cancer. Yogurt improves gut microflora, increases bowel transit time and enhances immune response. Probiotics are also available as supplements.
If you have problems with certain foods or additives, becoming an amateur food detective can make meals more pleasant. Before eating a packaged food, always read the label; if you are unsure of the ingredients, contact the food manufacturer. But, in any uncertain situation, if you are in doubt of a food's ingredients, do without. Better to avoid food problems than realize too late that you've eaten a food that has upset your digestion.
Some people find their food intolerance comes and goes, often depending upon the amount eaten and how often a food is consumed. For example, some people with lactose intolerance find they can have a little milk in their coffee or on their breakfast cereal one day a week, but have problems if they drink milk on two consecutive days.
While deciphering which foods in your diet cause you problems can be time consuming, the reward for eliminating these nutrients, better digestion, is great. Don't give up! Persevere and, eventually your digestion will thank you.