Quinoa is an ancient grain that was first discovered by Incas thousands of years ago. This whole grain is often called “the gold of the Incas” because they gave it to their warriors to increase stamina.
It is quickly growing in popularity because of its high nutrition and benefits. Quinoa is becoming a superfood and a true nutritional powerhouse.
Let’s look at 10 reasons to eat quinoa.
1. Anti-inflammatory benefits:
Quinoa has shown the ability to reduce inflammation in fat, and in the intestinal linings. Chronic inflammation is considered a major risk factor for serious diseases including cancer and heart disease.
2. Antioxidant rich:
Quinoa is higher in antioxidants when compared to other whole grains. Antioxidants kill diseases causing free radicals that are linked to cancer and other serious diseases.
3. Good source of riboflavin:
Riboflavin, also known as vitamin B2 is essential for creating proteins and for the growth of the body. It is also key to the production of energy by helping to metabolize fats, carbs, and proteins.
4. Heart health:
Quinoa is high in heart healthy fats. According an article by medical nutrition therapist Melissa Lund, MS, RD in Todays Dietitian, “About 25% of quinoa’s fatty acids come in the form of oleic acid, a heart-healthy monounsaturated fat, and about 8% comes in the form of alpha-linolenic acid (ALA), the omega-3 fatty acid most commonly found in plants.”
5. High in fiber:
Dietary fiber is key to proper digestive health and relieving constipation. Quinoa will act as a natural laxative. It will trigger regular bowel movements and keep your colon healthy.
According to the American Heart Association, whole grains like quinoa that are high in fiber help lower cholesterol and may reduce the risk of heart disease.
6. High in iron:
Iron is essential to our red blood cells and carries oxygen to the muscles. Iron also carries oxygen to the brain, aiding in cognitive function.
7. High in lysine:
Quinoa is high in lysine, which is an amino acid that may help treat anxiety. It may also reduce the recurrences of cold sores, and is essential to tissue growth and repair.
8. High in protein:
Quinoa is one of the few plant foods that are high in protein, and contain all nine essential amino acids. Proteins are part of every cell, tissue, and organ in our bodies. These proteins are always in the process of being broken down and replaced. The proteins that we get from our diet are converted to amino acids and are used to replace the proteins in our body.
9. Regulates blood sugar:
Quinoa is a low-glycemic index food, which means that it doesn’t cause spikes in blood sugar like some other whole grains.
1/2 a cup of cooked quinoa is just under 10 on the glycemic load scale.
10. Rich in magnesium:
Adequate magnesium in the diet is linked to a lower risk of atherosclerosis and high blood pressure. One cup of quinoa contains 118mg of magnesium, which is 30 percent of the recommended daily value.
One thing you will notice when you start eating that quinoa is that it acts as a natural laxative. You will notice more regular bowel movements and you will feel like your are detoxing your colon.
Note: None of the information in our website is intended to diagnose, treat, cure or prevent any illness or disease. The content on our website is for educational purposes only.
For the many health benefits of eating quinoa?
The power of quinoa.
Brown rice versus white rice.
REFERENCES:
1. “What Are the Health Benefits of Quinoa?” Medical News Today. MediLexicon International, 30 Aug. 2014. Web. 9 Apr 2015
2. “7 Benefits Of Quinoa: The Supergrain Of The Future.” Forbes. Forbes Magazine, 26 June 2012. Web. 9 Apr 2015
3. “Quinoa.” WHFoods.com. WHFoods.com, n.d. Web. 10 Mar. 2015.
4. “Health Benefits Of… Quinoa.” BBC Good Food. BBC Good Food, n.d. Web. 9 Apr 2015 5.
5. “Whole Grains and Fiber.” American Heart Association. American Heart Association, n.d. Web. 9 Apr 2015
6. “Intact Grains.” Today’s Dietitian. Today’s Dietitian, Oct. 2013. Web. 9 Apr 2015 7.
7. “Why Is Quinoa Good for Diabetes?” Healthline. Healthline, 5 Aug. 2014. Web. 9 Apr 2015 8.
8. “Evaluation of Indigenous Grains from the Peruvian Andean Region for Antidiabetes and Antihypertension Potential Using in Vitro Methods.” National Center for Biotechnology Information. Journal of Medicinal Food, Aug. 2009. Web. 9 Apr 2015
