Amaranth

Amaranth

For centuries, the Aztecs and American Indians have known the benefits and diverse uses for amaranth
Amaranthus, collectively known as amaranth, is a cosmopolitan genus of herbs. Read More,
Not only is amaranth higher in protein than most commonly used grains, that protein, containing high levels of lysine and methionine, is better balanced and more complete. Amaranth, with 13-19% protein, scores closer to a perfect 100 on a theoretical protein score chart than do other grains. For example, amaranth’s 75 is significantly higher than wheat at 56.9, corn at 44, soybeans at 68 or even cow’s milk at 72.5. Amaranth has three times the calcium of milk, so it is an excellent preventive therapy and treatment for osteoporosis. In addition, beacue it provides all eight essential amino acids (protein) but does not contain fat and cholesterol, it slows down the absorption of glucose into the bloodstream, making it easier to burn fat and lose weight

Amaranth possesses a potent lectin that has been shown to identify colon cancer cells which are in the early stages of mutation. A diet high in amaranth may well be protective against this common cancer.

Amaranth is also the only grain in this study that contains significant amounts of phytosterols which scientists are just now learning play a major part in the prevention of all kinds of diseases. Amaranth is also rich in many vitamins and minerals.

How to prepare:
Always wash with a strainer under running water. Or soak 1 cup of amaranth in a pan of water over night. In the morning , drain and put 3 cups of water in a pan with the amaranth. Simmer for 20 minutes. Drain and pour in a bowl. You can add stevia, vanilla flavoring or cinnamon butter; or just eat it plain.