Three Reasons People Switch From Rice to Quinoa
The big health organisations of the world over the past 25 years or so have continually warned us that obesity and carrying excess fat are due to ever-eating and lack of exercise. So why, each time a recent study has demonstrated that today's average person is consuming 20% fewer calories and exercising 25% more than ever before; shall we be still getting fatter every day?
Quinoa isn't a new miracle discovery. In fact many experts have a staple crop with the indigenous peoples from the Andes Mountains more than 6000 years. The Incas referred to it as the "mother grain" and put on the extender in religious rites. Quinoa isn't a genuine grain, its a seed. The quinoa plant is related to spinach, swiss chard and beets. The seed has many with the properties found in grains.
We recently decided to do a 21 day detox program as illustrated inside a book called "CLEAN". The program is essentially juices, smoothies or soups in the mornings and evenings, though a normal meal at lunchtime plus various supplements and lastly there are foods and beverages which are NOT permitted.
Quinoa is a vital addition for the diet of those who have trouble digesting grains. Quinoa is gluten free and simple to digest. It has elevated levels of protein, containing all 9 essential amino acids, classified like a complete protein. salud Vegans and vegetarians will relish adding this grain to many recipes. It is abundant in manganese, magnesium, iron, tryptophan, copper and phosphorus. It has most of the B vitamins also.
Red Quinoa is slightly crunchier and smells of earthier, nuttier aromas. Excellent as being a stuffing for cold salad base, it pairs beautifully with all of kinds of vegetables, onion, garlic or nuts. Red quinoa will draw in foodies and keep them interested featuring its flavor, high protein content and satisfied but with no full feeling it leaves with these. This one can be great for soups and stews.