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The Caruso Homeopathy Blog

     Quinoa, pronounced "qin-wah" was a staple in the Andean culture. The Incas began to cultivate it as one of their staple crops because they believed it gave their warriors more stamina and healing powers. The seeds are round, about the same size as millet and can come in a variety of colours such as red, yellow, off white or even purple. When cooked quinoa is light, fluffy, crunchy with a subtle flavor. It is easily digested and has optimal nutrition.

     Quinoa has a variety of nutrients in it compared to other grains such as calcium, copper, iron, magnesium, manganese, potassium, riboflavin and the amino acid lysine which is known to help with tissue repair and combat viruses such as herpes. Quinoa is a gluten free grain, so it can be used in a celiac diet or those with autism. It can be made into a flour for baking. The fiber content in quinoa is high and it contains twice as much fiber as most grains. Thus it is helpful for constipation, reduces cholesterol and blood sugar levels. The fiber acts as a prebiotic, which means it feeds the microflora, good bacteria in the intestines. This superfood also contains a lot of protein compared to other grains and all 9 amino acids which makes it excellent for blood sugar and vegetarian diets.

     Quinoa should be rinsed thoroughly on cooking because it has a saponin that acts to repel bugs that makes it quite bitter if not. Some people who are not used to higher fiber foods may develop gas or frequent bowel movements if they take too much quinoa at once. Start with one cooked cup. It can be used in place of any dish that calls for rice.

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