Amaranth news 2015
Grasses and seeds can be nutritious! Millet, teff and amaranth are high in fiber and protein and taste good too!
Amaranth is actually a seed and there about 60 recognized species. Amaranth’s history dates back 8,000 years when the Aztecs used it as a food staple. Today it is grown in Mexico and in South American countries such as Guatemala and Peru but its use has spread to Europe and parts of North America as well. It is a good source of protein, in fact is has 30 percent more protein than cereals such as rice, sorghum and rye. It is also is rich in an amino acid called lysine. Like millet and teff, amaranth is gluten free.
The Amaranth Solution: How an Aztec superfood could help Mexico fight obesity
“We believe it is a superfood,” said Pete Noll, the executive director of Puente a la Salud Comunitaria (Bridge to Community Health), a Oaxaca-based nonprofit that works toward food sovereignty in rural communities in Mexico. He said amaranth’s high protein content and low cost make it especially promising for low-income communities that suffer the “dual burden” — a tendency to be malnourished at an early age, which leads to a higher propensity for obesity in adulthood. Amaranth “has a unique fit into this enormous food crisis and health care crisis in Mexico,” he said.
Science Loves This Superfood, So Why Aren’t You Eating It?
Amaranth is high in protein and important minerals, such as calcium, iron, potassium, and magnesium. But its most desirable nutritional feature is amino acids. Amaranth nearly matches the optimal amino acid ratios set by the World Health Organization.
Amaranth Seeds May Prevent Chronic Diseases
Newswise —Chicago— The tiny seed of an amaranth grain may be able to help prevent cardiovascular disease, diabetes, and cancer, according to a review of existing research in Comprehensive Reviews in Food Science and Food Safety published by the Institute of Food Technologists (IFT).
About IFT Founded in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society—more than 17,000 members from more than 95 countries—brings together food scientists, technologists and related professionals from academia, government, and industry. For more information, please visit ift.org.
The Grain Guide: How and Why to Use 8 Healthy Whole Grains
Amaranth can be used as a muscle builder, since roughly 14 percent of its calories come from protein. The protein in amaranth is a “complete” protein—meaning it contains lysine, an amino acid that isn’t found in most grains. Lysine is especially beneficial to athletes, because it aids in tissue growth and repair. The protein in amaranth is similar to animal protein. “Amaranth protein is among the highest in nutritive quality of vegetable origin and close to those of animal origin products,” one study concluded. This is a good thing, because animal protein is more like our own body’s protein than plant-based protein, meaning it’s used more rapidly and effectively.
Why do Americans love ancient grains?
In the past five years there has been an explosion in popularity of so-called "ancient grains" in the American food market. There is no comprehensive list of "ancient" grains, but the category is generally agreed to include amaranth, barley, bulgur, buckwheat, kamut, millet, spelt, teff and quinoa.