This is a free excerpt from God's Banquet Table!
Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.
QUINOA The Incas crowned quinoa as being the mother grain, considering the kernels holy because eating them resulted in long healthy lives. Quinoa grows high in the Andes Mountains where grass cannot exist. The plant is so versatile even the leaves can be used to make a salad. If you have never heard of quinoa before, you are in for a treat. Here again, we find a grain that is not a grain. Even though in cooking, we treat it much like a grain, it is actually from the fruit family.
Quinoa is easily digested, the least mucus-forming and requires the least amount of cooking time of all grains. Quinoa is the food that is most like mother’s milk in nutritional properties. A cup of cooked quinoa is equivalent to a quart of milk, in calcium. This is also a more digestible form of calcium. It is about 6% higher in protein than wheat, barley, corn and rice. The quality of this protein is what makes quinoa so exciting. All essential amino acids are present and are considered to be in perfect balance. Quinoa is high in lysine, an essential amino acid that is scarce in the plant kingdom. It is also high in essential sulfur-bearing amino acids, methionine and cystine. Quinoa is an excellent source of phosphorus, vitamin E, several B complex vitamins and iron. Its low gluten content is a disadvantage when trying to make bread, but a great advantage to human health, considering the difficulties in breaking down this tough protein.
You can find organic quinoa at your local health food store. It is only starting to be introduced into mainline supermarkets. Look for a plump, clean, light ivory-colored grain. Once you find a good source of quality quinoa, it will be well worth your time and money, and may become your favorite grain. The darker brown quinoa is grown in California and does not seem to have the quality of flavor as the lighter colored quinoa. Some lower-priced quinoa will have the presence of a brown, powdery residue. Rinse thoroughly before cooking because this saponin powder has a bitter, soapy flavor, and gives the quinoa a sticky texture.
There are three different varieties of quinoa that vary in flavor, texture and color. The highest quality quinoa is called altiplano which is the purest strain and is grown in Bolivia and Peru, 12,500 feet above sea level. The result is a sweet, delicate ivory seed that is more expensive but well worth the cost. The second grade is called valley variety which is also mountain-raised, but at 7,000 to 10,000 feet above sea level. This variety is commonly grown in Peru, Ecuador and Columbia. The quality of valley variety is not as good as altiplano because farming methods can often be primitive. The lower altitude results in a yellower color and is 50 to 60 cents cheaper. The lowest grade quinoa is called sea level, describing where it is grown. This results in brownish-colored seeds and tends to be more bitter than mountain-grown quinoa. It may be half the price of high quality quinoa, but the savings are not worth the loss in taste. Always store quinoa in the refrigerator because of its high oil content.
Grain in moderation is jam-packed with nutrition and for many countries who do not have a continuous source of fresh fruits and vegetables, grain becomes their main staple. Grain is sustaining and is excellent in supplying the calories needed for hard physical work.
For most North Americans, walking to the car or pushing the buttons on the TV converter is considered hard work. If you do not exercise and eat large portions of highly-concentrated food it forms mucus that clogs up the system, reducing vitality, clear-thinking and health. As you probably realized by now, we are not a big fan of highly-concentrated foods, especially of making them a largest part of your diet. Try to eat less grain products, many people have experience an increase in health by cutting down the amount of grain in their diet.
Out of the tens of thousands of grain recipes from all over the world from every culture, tribe, nation theses are six of the very best.
A review of the
one of the most popular and fastest-selling fat loss e-books in internet
the Fat, Feed the Muscle program was ranked by
Clickbank as the #1 Fitness eBook and it has sold in over 69 countries
making it one of the most popular and fastest-selling fat loss e-books in
So why is it so popular? It's because it's a system based on
the secret techniques of the world's best bodybuilders and
All the fat destroying methods previously known by only a small
handful of the top fitness models and bodybuilders are revealed to the
public for the very first time by Competitive Bodybuilder and Personal
Trainer Tony Venuto (top left). If you want to try something new and
unique, visit Tony's Burn
the Fat website.