Patricia Green and Carolyn Hemming, authors of "The Everyday Superfood," describe quinoa as "one of the world's healthiest foods." Quinoa contains all of the essential amino acids, making it an ideal protein source for vegetarians who typically need to eat a wide variety of protein foods to get all of the amino acids found in animal protein. Quinoa is gluten-free and can be used as a protein-rich substitute for wheat, rye and barley.
Blood Sugar
The Glycemic Index is a ranking system that assigns a number to foods that contain carbohydrates, depending on how quickly they release glucose into the bloodstream. Foods with a high rank are usually not suitable for diabetes sufferers because they cause spikes in blood sugar. Low-GI ranking foods don't adversely affect blood glucose levels; they support weight loss and reduce the risk of heart disease, according to the Glycemic Index website. Quinoa is a low-ranking food on the Glycemic Index.
Memory
Quinoa is a rich source of B vitamins, including folate. Folate is necessary for making new cells. Its synthetic form, folic acid, is often taken by pregnant women. Folate is also important for brain function. According to the Nutrition for Optimal Wellness website, elderly people with low levels of folate are more likely to suffer from memory loss, dementia, or be depressed.
Digestion
Quinoa is easily digested, particularly when compared to other grains. Many grain foods such as wheat, rye and barley cannot be tolerated by some people and are therefore diagnosed as suffering with celiac disease. Symptoms of celiac disease include abdominal bloating, chronic diarrhea and iron-deficiency anemia. Quinoa is a gluten-free, grain-replacement food that's well tolerated by celiac sufferers.
Cardiovascular
Quinoa is a rich source of the mineral magnesium. Magnesium supports healthy blood vessels by relaxing them and improving their elasticity. Thus, quinoa can help reduce the risk of heart disease and other disorders, such as migraines, that are associated with restricted blood vessels.
Preparing Quinoa
Botanically, quinoa is not a true grain. It's a seed related to beets, chard and spinach. However, it's typically cooked like a grain, and the Incas who ate quinoa as a staple food referred to it as the "mother grain." Quinoa is straightforward to prepare; it should be thoroughly rinsed, then cooked as rice. Furthermore, it can be used in combination with other grains, such as in bread baking. Quinoa can also be added to salads and soups, according to Body Ecology.
Member Comments