Specialty Grain - Amaranth

In the Himalayas, Amaranth grain is a crop of moderate importance . It was one of the staple foodstuffs of the Inca civilization, and it is known today in the Andes as kiwicha.
It was also used by the ancient Aztecs, who called it huautli. Other Amerindian peoples in Mexico used Amaranth to prepare ritual drinks and foods.

Amaranth was used in several Aztec observances, where images of their gods (notably Huitzilopochtli) were made out of amaranth grain mixed with honey. The images were cut with the pieces to be eaten by the people. To the Roman Catholic priests who witnessed the ritual, this looked like the Christian Eucharist, thus the cultivation of Amaranth grain was forbidden for centuries.

Amaranth grain (especially A. cruentis and A. hypochondriaca) was revived in the 1970s largely due to its importance as a symbol of an indigenous culture, and because it is very palatable, easy to cook, and its protein is particularly well suited to human nutrition needs. Amaranth and Quinoa are the only two grain that contain complete protein. Besides Protein, Amaranth grain provides a good source of Dietary fiber and Dietary mineral such as Iron, Magnesium, Phosphorus, Copper, and especially Manganese.
After cultivation having been forbidden, it was recovered in Mexico from wild varieties and is now commercially cultivated.

Amaranth’s use has spread to Europe and other parts of North America. It is a popular snack sold in Mexico City and other parts of Mexico, sometimes mixed with Chocolate or Puffed grain. To this day, amaranth grains are toasted much like Popcorn and mixed with Honey or Molasses to make a treat called alegría (literally "joy" in Spanish).

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Wheat, the most popular of grains

Wheat is one of the earliest and most popular of all the grains. It is the basis for baked goods across the globe.

In its whole grain version, wheat contains plenty of B vitamins, vitamin E, and amino acids. Whole wheat flour can be substituted for white flour in all baked goods. Make sure to look for products such as pastas or bread with whole wheat as the first ingredient.

The whole wheat kernels, can be cooked and served in salads or soups. Also farro, a popular Italian grain that is very similar to spelt, can be used in place of wheat or spelt. Bulgur is cracked and toasted wheat. Bulgur is best known as the basis for a tabouleh salad.

Ideally, milling the whole kernel just before baking lends the grain to it’s fullest nutritional value without spoilage or oxidation. Wheat and spelt kernels can be kept in an airtight container in a cool and dry area for several months. Whole wheat flour, spelt flour, and bulgur should be stored in an airtight container in the refrigerator to slow oxidation process.

A whole grain is simply the most minimally-processed version of any grain. Grain kernels are made up of bran, germ, and the endosperm. As the bran and the germ are stripped away in the refining process, and much of the fiber, vitamins, minerals, and antioxidants are removed in processing as well.

The advantages of whole grains seem to increase with every new scientific study--from helping prevent diseases from cancer to cardiovascular disease to aiding in weight loss by lowering the glycemic index and providing a longer-lasting feeling of fullness.


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Refined versus Whole

Let's look into the difference between whole grains and refined grains.

Whole grains when considered whole, have all of their parts. The bran, wheat germ, and endosperm. The bran and germ contain most of the vitamins and fiber your body needs, while the endosperm is starchy and has very few vitamins and fiber.

Refined grains, like white rice and white flours, are made from only the endosperm. The bran and germ are removed by manufacturers, which is removing all those essential vitamins, fiber, and protein that your body needs!

So the difference between the two is mostly nutritional value. Removing the bran and germ from whole grains is not a good thing because it is withholding you of the nutrients your body needs, and replacing it with starch and empty calories.

That's plenty enough info for me. I'd much rather live healthier than to eat a bunch of refined grains.

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Protect your whole grains

If you have whole grains in their complete unaltered form in your house. Remember, they require special protection. As with any other food, they need to be stored properly to prevent spoiling.

Be sure to keep your grains in an air tight container in a cool room. Also be sure that the room is not humid and the container does not promote any condensation. If you don't protect the grains they will either spoil or sprout!

Once the grain is processed into a baked good, protect that goodness with a little more attention to storage. Whole grains tend to both dry out and mold faster than bleached or processed grains. You may want to store them in the refrigerator and you certainly will want to make sure they are stored in an airtight container or package.

Usually, in our home, once the grain is milled and then used, the items are not around long enough for them to spoil - we eat them too fast! To have the goodness of whole grains for a prolonged span of time, simply requires a little planning and protection.

Thanks for reading, I hope it was helpful. :)

Technorati Tags: Grains, Milling, Whole Grains

Whole grains are important!

Whole grains are important for your health, but what exactly is a grain? And how do we know if it's good for you?

The following is just a basic overview of what a single grain looks like, what the parts of it are, and what that means to you and your body.

When grains are whole, they include the germ, the bran, and the endosperm.

The germ is the part from which the plant sprouts, it is a concentrated source of thiamin, phosphorus, riboflavin, niacin, vitamin E, magnesium, iron and zinc. The germ also contains some fat and protein.

The bran is what forms the outer layer of the seed, it is a rich source of thiamin, niacin, riboflavin, phosphorus, magnesium, iron and zinc. Most of the seed's fiber is contained within the bran.

The endosperm, also called the kernel, makes up the majority of the seed. It has small amounts of vitamins and minerals and contains most of the grain's protein.

We'll get into the details of why this all is important a bit later...for now you at least have a good overview of a what a whole grain looks like.