|A recently rediscovered ancient "grain" native to South America, quinua was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinua high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinua's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinua is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinua features a host of other health-building nutrients. Because quinua is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
Help for Migraine Headaches
If you are prone to migraines, try adding quinua to your diet. Quinua is a good source of magnesium, a mineral that helps relax blood vessels, preventing the constriction and rebound dilation characteristic of migraines. Increased intake of magnesium has been shown to be related to a reduced frequency of headache episodes reported by migraine sufferers. quinua is also a good source of riboflavin, which is necessary for proper energy production within cells. Riboflavin (also called vitamin B2) has been shown to help reduce the frequency of attacks in migraine sufferers, most likely by improving the energy metabolism within their brain and muscle cells.
Quinua is a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health for those concerned about atherosclerosis.
Prevent Heart Failure with a Whole Grains Breakfast
Heart failure is the leading cause of hospitalization among the elderly in the United States. Success of drug treatment is only partial (ACE inhibitors and beta-blockers are typically used; no evidence has found statins safe or effective for heart failure), and its prognosis remains poor. Follow up of 2445 discharged hospital patients with heart failure revealed that 37.3% died during the first year, and 78.5% died within 5 years. Arch Intern Med. 2007 Mar 12;167(5):490-6.
;Eur Heart J. 2006 Mar;27(6):641-3.
Quinua and Other Whole Grains Substantially Lower Type 2 Diabetes Risk
Quinua and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.
The FDA permits foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care).
|Kiwicha's grains are scarcely bigger than poppy seeds. However, they occur in huge numbers—sometimes more than 100,000 to a plant. Like other amaranth grains, they are flavorful and, when heated, they pop to produce a crunchy white product that tastes like a nutty popcorn. Light and crisp, it is delicious as a snack, as a cold cereal with milk and honey or in sweets with a whisper of honey. Because of its high nutritional value, it is considered especially good for children, invalids, and the elderly.
These seeds are one of the most nutritious foods grown. Not only are they richer in protein than the major cereals, but the amino acid balance of their protein comes closer to nutritional perfection for the human diet than that in normal cereal grains.
Tarwi (Lupinus mutabilis). Its seeds contain more than 40 percent protein—as much as or more than peas, beans, soybeans, and peanuts—the world's premier protein crops. In addition, its seeds contain almost 20 percent oil—as much as soybeans and several other oilseed crops.
Tarwi s a food full of protein, fat, iron, calcium and phosphorus. It is considered appropriate for children growing up, women who are pregnant or breastfeeding. It is a legume native to the Andes of Bolivia, Ecuador and Peru.
|Maca (Lepidium meyenii) is a root plant consumed as a food and for medicinal purposes. It is high in iodine and zinc, amino acids and vitamin C. Maca is also known as "Peruvian ginseng" (despite the fact that it is not a member of the ginseng family), because it is used as a folk remedy to increase stamina, energy, and sexual function. It is typically taken as a pill or liquid extract or as powdered maca root.
One thing that is noteworthy is its rich iodine content. This suggests that Maca would be a good herbal therapy for those who have thyroid insufficiency.
It has been suggested that some that suffer from symptoms such as dry skin, deep fatigue, insomnia, memory loss, or depression are actually suffering form hypothyroidism and that they improve when given either thyroid hormone alone, or a program that combines thyroid hormone with nutritional support.
Long used to enhance energy and boost stamina, maca is often touted as an aphrodisiac and a natural means of improving sexual performance and fertility, increasing energy, stamina, and endurance in athletes, promoting mental clarity, treating male impotence, and helping with menstrual irregularities, female hormonal imbalances, menopause, and chronic fatigue syndrome.
Arracacha is the starchy taproot. It cannot be eaten raw, but when cooked it develops a distinctive flavor and aroma that have been described as "a delicate blend of celery, cabbage and roast chestnuts". Arracacha is mainly grown for its root flavor and easy digestibility, due to its very fine starch. It is high in calcium and vitamin A, has adequate levels of niacin, ascorbic acid and phosphorus. Given its nutritional value arracacha consumption is recommended in the diet of children, the elderly and infirm.
Kañiwa Super Grain, a healthy grain for a gluten-free diet. Much like its cousin quinua, Kañiwa is a super grain. Both Kañiwa and Quinua are members of the goosefoot family, and the tiny grain that is consumed is the plant’s seed. Grown high in the Peruvian Andes, kañiwa is renowned for its ability to thrive in the harsh climate and for its nutritional content. Each Kañiwa grain is one-third the size of a quinua grain, but with higher protein, fiber and antioxidant density. Kañiwa also has significant levels of calcium, zinc and iron.
Originally cultivated thousands of years ago in the Andes of South America, the miniscule size of each grain includes an array vitamins and minerals. With 16-percent protein, Kañiwa has a higher protein content than most other grains. In addition its health benefits, Kañiwa has a nutty flavor ideal for savory or sweet dishes.
Product web site: www.nutracrunch.com