In today’s society, many Americans are searching out methods in which to improve dietary health. For many, the introduction of grains not commonly used in American dishes, has become a new experience in not only improved dietary health but also an introduction to new flavors and grain varieties used internationally. The following is a review of three of the most common international grains, not commonly used in the United States, which may boost and improve overall physical health.
Amaranth is a highly beneficial nutrient to the body. Grown throughout the United States, Amaranth grows upwards of seven feet, and has become a popular, and profitable crop, among American farmers. With a variety of useful applications, amaranth can be used as a breakfast cereal, a popcorn like snack and even added to soups and stews. Full of a Vitamin E styled nutrient, Amaranth may offer signfiicant health benefits in the lowering of cholesterol and improving skin tone and elasticity.
Quinoa, a second international grain, was considered a standard part of meals dating back many centuries. As a grain with the highest protein content, Quinoa is considered a perfect grain replacement for diabetics and individuals suffering from wheat and gluten related food allergies. With significant iron content, individuals low in iron, especially those suffering from anemia related conditions, will find Quinoa a quality staple addition to any dietary program. Additionally, vegetarians commonly use Quinoa as a common staple to the diet. Prepared similar to that of a rice product, quinoa can be used to compliment any poultry or fish dinner.
Teff, also considered to be a natural wheat alternative, is used in many third world or developing countries as a dietary cereal type of food. Easily mixed with water, Teff makes for a great porridge, consistent with that of oatmeal. Although minute in size, Teff is full of bran and is high in calcium content. As a result, Teff is commonly used to treat individuals who are malnourished or require additional supplements for bone health. As a gluten free product, Teff can be used by diebetics or for those who are allergic to gluten products and makes for a perfect warm cereal in cold weather.
As with any change in dietary programs, the implications upon the body may require several days or weeks to net the true affects. Initially, with the introduction of these grains, may individuals will experience a renewed sense of international flare with a flavorful explosion in the outcome of meal preparations. Following use after several weeks, however, these grains will provide the necessary dietary health so desperately needed in the American diets thereby providing an even greater advantage to the American consumer. For dietary suggestions in the use of Teff, Quinoa or Amaranth, visit www.foodnetwork.com.