10 Healthy Foods That (Practically) Never Expire

While it’s true that many shelf-stable foods are often loaded with preservatives (think condiments, lunch meats, and bags of chips), a number of good-for-you foodsnaturally last for a long time. Stock up on these staples whenever it’s convenient, and they’ll be on hand when you’re ready to get cooking. Curious about the shelf life of more foods in your kitchen? Consult our comprehensive food storage chart.

By Grace Elkus / Real Simple

Feb. 26, 2016

1. Almonds
Almonds are filled with monosaturated fatty acids, and they’re a great source of vitamin E and fiber. According to Fruit and Veggies More Matters, they can last for up to one year when stored in the refrigerator. Pack them for an afternoon snack or use them to make your own almond milk.

2. Brown RicePacked with fiber, vitamin E, and a variety of antioxidants, (unopened) brown rice can last for one year at room temperature. After its been opened (to make, for example, this brown rice bowl with egg and avocado), it should stay good for about six months.

3. Chia Seeds

Chia seeds are packed with fiber and calcium, and have been linked to lower blood pressure. When stored in an airtight container in the refrigerator, they can stay fresh for up to one year. Try them in one of these deliciously hearty breakfasts.

4. DatesThe only naturally “dehydrated” fruit, fiber-rich dates are a nutritious way to enhance a savory recipe or sweeten up a smoothie. They can be stored at room temperature in an airtight container for several months, or refrigerated for up to one year.

5. Dried Beans

Unlike canned beans, which are often stored in sodium, dried beans are free of additives and preservatives. They’re also an excellent, cholesterol-free source of protein, and can last for up to two years in the pantry. Try adding them to one of theseslow-cooker stews.

6. Nut ButtersFilled with protein and heart-healthy monounsaturated fats, nut butters can last at room temperature for nine months unopened (once opened, they’ll stay good for three months). Look for jars with short ingredient lists and zero added trans fats.

7. Oats

Oats are an excellent source of fiber, help to keep cholesterol in check, and contain vitamins, minerals, and even some protein. Unopened containers can be stored in a cool, dry place for up to four months, according to the Whole Grains Council. Give them a try in our fruit-and-nut filled baked oatmeal.

8. Olive OilAn excellent source of monounsaturated fats, olive oil is great drizzled onto toast, or used when roasting veggies. An unopened bottle will keep at room temperature for one year, and once it’s been opened it will keep for six months.

9. QuinoaQuinoa contains all nine essential amino acids, meaning it’s a “complete protein,” and it will keep for up to four months in the pantry. Pack the fiber-rich grain into a burrito ormix it into a salad.

10. Winter SquashFrom acorn to butternut to delicata, winter squash (and pumpkins!) can stay fresh for up to three months when stored in a cool, dry area away from sunlight. A good source of vitamin C, try roasting wedges of squash or blending it into a soup.

This article originally appeared on Realsimple.com

http://motto.time.com/4238946/healthy-foods-never-expire/?xid=time_socialflow_twitter

What is a macrobiotic diet and how will it change my life?

A macrobiotic diet is so much more than just another variation of a vegetarian diet, though it might look the same at first.

While a macrobiotic diet is generally vegetarian in nature, it consists of wholegrains, cereals, cooked vegetables and just a touch of meat and fish.

AUGUST 9, 2015

Healthwise

The macrobiotic diet is generally vegetarian that focuses on organic and natural food.

A macrobiotic diet is so much more than just another variation of a vegetarian diet, though it might look the same at first.

While a macrobiotic diet is generally vegetarian in nature, it consists of wholegrains, cereals, cooked vegetables and just a touch of meat and fish.

Think of it as a heart-healthy Japanese diet – without the tempura!

Adherents of the macrobiotic diet prefer locally-grown, natural, organic foods prepared and eaten in simple ways, such as baking, boiling and steaming. Chemically-processed foods are not allowed – this includes items such as coffee, chocolate, refined flour and preservatives.

The essential aim of a macrobiotic diet is to balance the yin and yang in one’s diet, so spicy foods or other stimulating/concentrated foods that might upset nature’s delicate balance (such as alcohol) are not allowed.

Brown rice and grains such as barley, millet, oats and quinoa are considered to be very “balanced”, and play a large role in a macrobiotic diet.

Vegetables from the nightshade family, however, including tomatoes, eggplant, avocados, peppers, potatoes, are considered extremely yin. Thus, they are often excluded or used sparingly.

The simple and natural kimchi is ready after fermenting for one to two days.

How does it work?

The emphasis on unprocessed foods, as well as fruit and vegetables, means that a macrobiotic diet can be excellent for your health, especially when it comes to your heart. The macrobiotic diet is low in saturated fats and bad cholesterol, thus lowering your risk of heart disease.

Some followers of a macrobiotic diet claim that the diet is effective in treating cancer. There is no scientific proof, but low-fat, high-fibre diets that consist mainly of plant products are thought to reduce the risk of disease and some forms of cancer.

In fact, the link is so strong that the National Centre for Complementary and Alternative Medicine in the United States has funded a pilot study to determine whether a macrobiotic diet may prevent cancer.

I’d like to give it a try

Because processed foods are frowned upon, vitamin and mineral supplements are not allowed within a macrobiotic diet.

Nutritionists recommend that you seek advice before embarking on a macrobiotic diet to ensure you balance the yin and yang, as well as the nutritional elements of your diet to avoid vitamin or mineral deficiencies.

To get started, try incorporating these 10 top macrobiotic superfoods into your regular meals:

Seaweed – It’s rich in proteins, vitamins and minerals, low in calories. Try agar, wakame,hijiki or kombu.

Berries – These are loaded with vitamin C, folate, fibre and anti-oxidants. Try raspberries, blueberries, cherries or blackberries.

Leafy, green vegetables – These are full of vitamins A and C, iron and calcium, among others. Try kale, collard greens, watercress or arugula.

Pickles – Raw, fermented vegetables play a huge role in the macrobiotic diet – they are thought to protect against infection and stimulate your digestion. Try sauerkraut, kimchi orumeboshi.

Soy products – These are high in protein and nutrients, and are linked with heart-protective effects. Try tempeh, miso or tofu.

Oily fish – These are packed with omega-3 fatty acids and are rich in calcium and iron. Try sardines, salmon or mackerel.

Green tea – Not only does this taste great, it’s rich is catechin polyphenols, which are a power antioxidant.

Beans – High in fibre and low in fat, beans are a great source of complex carbohydrates in a macrobiotic diet. Try black beans, adzuki beans or chickpeas.

Mushrooms – Heart-healthy mushrooms are also thought to balance blood sugar levels and reduce inflammation. Try enoki, maitake or shiitake.

Nuts – Nuts are an excellent source of protein and unsaturated fat, which is good for your heart. Try walnuts, macadamias, Brazil nuts or pistachios.

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To find out more about a macrobiotic diet, visit www.macrobiotics.co.uk/macrobiotics.htm for recipe ideas, nutritional information and more.

This post is on Healthwise

Are You Curious About Quinoa?

Eating a bowl of quinoa a day may lower your risk of premature death from diseases like cancer, heart disease, respiratory disease, and diabetes by 17 percent. 

May 11, 2015 

Story at-a-glance

• Quinoa contains healthy fats, protein, and antioxidants, making it a healthy addition to your diet
• Eating quinoa may lower your risk of heart disease, diabetes, inflammation, and more
• Quinoa is not technically a grain; it’s a seed that’s related to beets, chard, and spinach

By Dr. Mercola

Eating a bowl of quinoa a day may lower your risk of premature death from diseases like cancer, heart disease, respiratory disease, and diabetes by 17 percent. This was the finding from a Harvard School of Public Health study, which followed more than 367,000 people for about 14 years.1

Those who ate about 1.2 ounces (34 grams) of quinoa per 1,000 kcal daily enjoyed the lowered risk of all-cause mortality.2 Unfortunately, the researchers lumped quinoa in with other whole grains and cereal fibers, even though quinoa is not a grain at all – it’s a seed.

Even the US Whole Grains Council featured quinoa as a whole grain of the month, so it’s no wonder so many are confused. Even the Whole Grains Council admitted:3

“Quinoa… is in fact not technically a cereal grain at all, but is instead what we call a ‘pseudo-cereal’ – our name for foods that are cooked and eaten like grains and have a similar nutrient profile. Botanically, quinoa is related to beets, chard, and spinach, and in fact the leaves can be eaten as well as the grains.”

But make no mistake, while quinoa can be a healthy addition to your diet, I would not recommend feasting on whole grains; the two are quite different in terms of their nutritional value and effects on your health.

Quinoa Contains Both Healthy Fats and Protein

Quinoa is often described as the highest-protein “grain” (again, even though it’s a seed), and this is because it’s actually a complete protein. There are nine essential amino acids that you must get via your diet, as your body does not make them on its own.

Foods that supply all of the essential amino acids are generally known as “complete” proteins, while those that do not are known as “incomplete” proteins. Most grains lack adequate amounts of the amino acids lysine and isoleucine, making them incomplete proteins.

Quinoa, however, has higher amounts of both lysine and isoleucine, making it a complete protein. It is a particularly good source of lysine, which is important for immune system health, muscle repair, and may even reduce anxiety.4

There are about 24 grams of protein in one cup of quinoa, compared to about five grams in a cup of rice, and quinoa has 25 percent more protein than refined grains.5 In addition, quinoa is a valuable source of healthy fats, unlike most grains.

Close to 30 percent of the fatty acids in quinoa come from oleic acid, the same monounsaturated fatty acid found in olive oil and linked to reduced blood pressure and heart disease risk. About 5 percent of quinoa’s fatty acids are alpha-linolenic acid (ALA), a beneficial form of plant-based omega-3s.6 Also noteworthy, as Live Science reported:7

“Most foods lose their healthy fatty acids when oxidized, but quinoa’s nutrients hold up to boiling, simmering, and steaming.”

Quinoa Is an Antioxidant Powerhouse

Quinoa is rich in phytonutrients, including antioxidants like ferulic, coumaric, hydroxybenzoic, and vanillic acid. Quinoa also contains the antioxidants quercetin and kaempferol, in concentrations that rival those found in berries like cranberries.8

Quercetin is an antioxidant that many believe prevents histamine release—making quercetin-rich foods "natural antihistamines." Kaempferol, meanwhile, may help fight cancer and lower your risk of chronic diseases including heart disease. Antioxidant flavonoids in quinoa have also been found to lower the risk of dying from heart disease.9

Further, the phenolic acids in quinoa offer powerful anti-inflammatory benefits, and research shows daily consumption of quinoa may lower levels of inflammation in the fat tissue and intestines of rats.10 Compare this to most grains, which tend to increase levels of inflammation in your body.

Quinoa May Boost Heart Health, Lower Diabetes Risk

Quinoa contains a wealth of nutrients that are good for your heart, including monounsaturated fats. In one study published in the European Journal of Nutrition, consuming quinoa led to lower levels of triglycerides and free fatty-acids, which is associated with a lower risk of heart disease, than other gluten-free grains.11

Research also suggests quinoa has a favorable effect on blood sugar levels and may even help lower diabetes risk. In a study of rats fed a high-fructose diet, it was shown that “quinoa seeds can reduce most of the adverse effects exerted by fructose on lipid profile and glucose level.”12

Further, in a study of 10 traditional Peruvian grains, quinoa had the highest antioxidant activity, which the researchers believed may be useful for helping to manage type 2 diabetes and high blood pressure.13,14 And as noted by the George Mateljan Foundation:15

“With respect to type 2 diabetes, quinoa simply has too many things in common with other foods known to decrease risk. At the top of the list here would be its fiber and protein content. Quinoa is a good source of fiber—one of the key macronutrients needed for healthy blood sugar regulation.

It also provides outstanding protein quality, even in comparison to commonly-eaten whole grains. Strong intake of protein and fiber are two dietary essentials for regulation of blood sugar. Because chronic, unwanted inflammation is also a key risk factor for development of type 2 diabetes, the diverse range of anti-inflammatory nutrients found in quinoa also make it a great candidate for diabetes risk reduction.”

Quinoa Can Help You Increase Your Fiber Intake

Quinoa is a good source of protein, with about 12 grams in one cup. When it comes to fiber, the recommended amount is between 20 and 30 grams per day, but I believe about 32 grams per day is ideal. Unfortunately, most people get only half that, or less, which could put your health at risk.

In one study, those who ate the most fiber had a 25 percent reduced risk of dying from any cause within the next nine years, compared to those whose fiber intake was lacking.16

Previous research has also found an inverse association between fiber intake and heart attack, and research shows that those eating a high-fiber diet have a 40 percent lower risk of heart disease to begin with.17

Unfortunately, many people turn to whole grains to add fiber to their diets. While they certainly contain fiber, if you are insulin and leptin resistant they will raise your insulin and leptin levels, which is a major driver of most chronic diseases.

Besides, most whole-grain products on the market are highly processed, which further deteriorates their value. Instead, focus on eating more vegetables, nuts, and seeds, like quinoa.

As an added bonus, the fiber in quinoa can help you feel full longer. One study found that people who ate quinoa reported greater feelings of satiety than those who ate wheat or rice.18

An Excellent Gluten-Free Alternative

Gluten, a protein found in grains such as wheat, rye, and barley, causes the immune system to attack the intestines in people with celiac disease. But non-celiac gluten sensitivity may actually affect as many as 30 to 40 percent of the population, and according to Dr. Alessio Fasano at Massachusetts General Hospital, virtually all of us are affected to some degree.19

This is because we all create a substance called zonulin in the intestine in response to gluten. Glutinous proteins, known as prolamines, can make your gut more permeable, which allows partially digested proteins to get into your bloodstream that would otherwise have been excluded, any of which can sensitize your immune system and promote inflammation, contribute to chronic disease.

Once gluten sensitizes your gut, it then becomes more permeable and all manner of gut bacterial components and previously excluded dietary proteins—including casein and other dairy proteins—have direct access to your bloodstream, thereby further challenging your immune system. Gluten may even negatively impact mood and brain health.

Quinoa, which is nutritionally dense, makes an excellent alternative to some of the other gluten-free options, such as rice, corn, or potato flour. In fact, when quinoa was added to gluten-free products, it significantly increased their polyphenol content.20

Gluten also makes your gut more permeable, which allows proteins to get into your bloodstream, where they don't belong. That then sensitizes your immune system and promotes inflammation and autoimmunity, both of which play a role in the development

Quinoa Can Be Eaten Hot or Cold, for Breakfast, Lunch, or Dinner

Quinoa’s nutritional profile makes it a smart choice for your health, especially in favor of grains, but its simplicity and versatility makes it an easy choice as well. You can easily substitute quinoa or quinoa flour for grains and grain flours in recipes. It cooks up in under 15 minutes, and has a mild nutty flavor and chewy texture that works well with a variety of flavors, hot or cold. Try quinoa in salads, soups or stews, as a breakfast porridge, and as a healthy side dish. You can even find quinoa noodles.

In fact, any time you’re tempted to reach for a grain, make it a habit to substitute quinoa instead. It’s an easy way to add valuable nutrition to your diet while avoiding the many pitfalls of eating too many grains.

http://articles.mercola.com/sites/articles/archive/2015/05/11/quinoa-nutrition.aspx

This post is on Healthwise

Go to Healthwise for more articles

Ethiopia's teff grain set to be world's next 'super-food'

Mar 02, 2014

by AFP

AFP PHOTO

• 

  A phot showing a sample of Teff crop growing in a greenhouse at Bishoftu Agricultural Research Institute at Bishoftu town in Ethiopia.

DEBRE ZEYT (March 2): Under a searing midday sun, a herd of cattle circles atop a pile of golden teff, thrashing the wheat-like grain, a method that has been practised by Ethiopian farmers for centuries.

The crop, mostly grown in the Horn of Africa, is a key part of the country's heritage and a crucial food staple, but is also gaining increased interest abroad among health afficionados seeking a nutritious, gluten-free alternative to wheat.

"Ethiopians are proud of the crop because it is almost our identity," said Solomon Chanyalew, director of the Debre Zeyt Agricultural Research Centre, a teff research hub.

"But these days, teff is getting global attention," he said.

Relatively unknown outside of Ethiopia - for now - the cereal is predicted to replace quinoa as the latest global "super-food".

But a ban on exports to control price hikes at home has left farmers tied to local consumers, limiting their contribution to growing markets abroad.

The poppy-seed sized grain is renowned for its nutritional qualities. Mineral-rich and high in protein, teff is also a slow-releasing food, ideal for diabetics, and sought after by people with a gluten intolerance, or Celiac disease.

"Teff is not only gluten-free, which is an increasingly important aspect of foods that is being sought out, but it's also incredibly nutritious. Many people consider teff to be a super-food," said Khalid Bomba, CEO of Ethiopia's Agricultural Transformation Agency.

In Ethiopia, teff is used to make injera, a spongy fermented pancake topped with meat or vegetable stew and consumed with an almost religious devotion, often three times a day.

In the West however, where it is touted by celebrity chefs and health-conscious Hollywood stars, the grain is most commonly ground into flour and used to make biscuits, breads, pastas and even teff juice.

It is also a resilient crop; it can grow between sea level and 3,000 metres and is both drought- and flood-resistant, ideal for Ethiopia's dry highlands.

But despite its versatility, Ethiopia's 6.5 million teff farmers struggle to meet local demand -- let alone growing demand from abroad - with limited access to seed varieties, fertilisers and modern machinery that would allow for higher yields.

Teff also suffers from a lack of research since it is considered an "orphan crop", unlike global crops like rice, wheat, and maize, which are widely studied and well-funded.

"People don't want to work on teff, basically, it's not paying," said Kebebew Assefa, one of only two full-time teff researchers in Ethiopia.

Risk of price hike

Regardless, productivity has climbed to bridge the supply gap, with the introduction of 19 new teff varieties and improved farming techniques.

In the last four years, yields have increased from 1.2 to 1.5 million tonnes per hectare, which Khalid said bodes well.

"The production increases are what gives us the confidence that Ethiopia will be able to compete at a global level when it comes to tapping into the increasing demand from consumers in Europe, in London, or New York or Brisbane," he said.

An estimated two million tonnes per hectare is required to reach export potential.

For now, the ban on exports remains in place to avoid the pitfalls of quinoa in Bolivia, where most people could not afford the staple crop after the surge in global popularity.

The price of teff - $72 (RM235.98) per quintal - is already too expensive for the majority of Ethiopians who earn less than two dollars per day.

But farmers are eager to export their teff, well aware of the higher prices they can fetch.

"I want to sell it abroad because it's going to have a good market and I will earn good money and it will bring good motivation for my work," said Tirunesh Merete, 60, who has been growing teff for nearly four decades.

Neighbouring farmer Amha Abraham said he is keen to make more money, but recognises that local markets need to be fed first.

"If we export teff to other countries then we can get a lot of money, but we must provide first for our country's consumption," he said, standing near a giant pile of golden teff stalks, used for roofing and as cattle feed.

Until the export ban is lifted, Ethiopian farmers remain excluded from a growing international industry, with teff products appearing on shelves in health food stores across North America and Europe.

"Everybody has started talking about gluten-free," said Rob Roffel, CEO of the Dutch company Consenza, which produces gluten-free foods from teff grown in the Netherlands.

"The demand for gluten-free foods mainly was for Celiacs... but what we see now more and more is other target groups interested in teff flour," he said, adding that his business has grown 30 percent annually since 2006.

In the meantime, Khalid said he has high hopes for teff.

"If you look at what's happened with quinoa, it's a $150 million market in five years and teff is actually much more nutritious and much more resilient than quinoa," he said.

"So we think there's a much bigger market opportunity for teff."

http://www.fz.com/content/ethiopias-teff-grain-set-be-worlds-next-super-food

Quinoa Gives the Perfect Protein Source to Vegetarians and Vegans

Tuesday, June 15, 2010 by: Danna Norek

(NaturalNews) Quinoa is perhaps one of the most perfect non-animal sources of protein on the planet. What makes quinoa (pronounce keen-wah) unique is that it is the only plant based source of complete protein. "Complete" means that it contains all 9 of the essential amino acids that are crucial to human function and health.

Quinoa is a favorite of vegans for this reason. The vegan diet often can fall short of protein, especially complete protein sources, and quinoa fills this void quite nicely. Not only is quinoa excellent for vegans, but it is also a wonderful option for those that follow a gluten free diet, since it is completely gluten free.

While quinoa is considered by most people to be a grain because it cooks up much like a grain would, it is actually a seed. When cooked, it has a wonderful nutty sort of flavor and is noted for the fine white string-like casing that is visible only when fully cooked.

How Do You Cook Quinoa?

You cook quinoa exactly as you would cook brown rice. The measurements are two parts water to one part quinoa. For instance, if you were cooking 1 cup of dry quinoa, you would cook it in 2 liquid cups of water. It usually takes about twenty minutes to fully cook once the water comes to a boil.

You want to be careful not to overcook it, as it can become soft and lose its shape if cooked for too long. The flavor also suffers if it is overcooked.

Quinoa is wonderful when paired with lightly steamed broccoli and some cubed avocado, and a bit of sea salt. You can also serve it cold with diced fresh organic tomatoes and some natural southwestern or Mexican-style seasoning for a south of the border taste.

What Are Some of the Other Health Benefits of Quinoa?

Aside from being an excellent non-animal source of protein, quinoa contains many essential vitamins, minerals and nutrients. It is rich in manganese, which is pivotal in activating enzymes vital to efficiently metabolizing carbohydrates, and cholesterol. It is also vital to bone development and maintenance.

Quinoa is also rich in lysine. Lysine is one of the essential amino acids of the nine, and it plays an important role in the absorption of calcium and the formation of collagen. It is also thought to be useful for the prevention of herpes breakouts and cold sores in some people.

Quinoa is considered to be an excellent alternative to other grain foods that contribute to the growth of candida. Candida is a "bad bacteria" that causes or contributes to a range of health problems, most notably digestion and elimination issues in the human body. Quinoa is thought to be a "good bacteria" for the gut, the intestines and the colon.

It is also a food that is on the low end of the glycemic index. This makes it a great choice for those with blood sugar issues, and if you're watching you're weight, it's a great addition to a balanced diet.

Sources :
http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice
http://www.celiac.com/articles/21825/1/Quinoa-the-Amazing-Gluten-Free...
http://lpi.oregonstate.edu/infocenter/minerals/manganese/
http://www.umm.edu/altmed/articles/lysine-000312.htm
http://www.bodyecology.com/07/04/12/quinoa_benefits_guide.php

http://www.naturalnews.com/028989_quinoa_protein.html

Quinoa's nutritional benefits

Friday, August 09, 2013 by: Yanjun



(NaturalNews) Known as the "gold of the Incas" or the "supergrain of the future", quinoa is a superfood with a plethora of health benefits. While quinoa is growing in popularity and becoming more well known throughout the world and in the United States, many still do not understand the unique and significant health benefits that come from eating quinoa.

Quinoa is a "pseudocereal" that is consumed similarly to cereal grasses like wheat, oats and rye but is technically a member of the food family along with beets, spinach and Swiss chard.

1. Quinoa is antioxidant rich.

Quinoa contains the antioxidant phytonutrients quercetin and kaempferol. Additionally, quinoa has a great deal of anti-inflammatory phytonutrients as well. This can promote tissue growth and aide in tissue repair as well as fight off disease and infection.

2. Quinoa is high in protein.

Unlike many other carbohydrates or grains, quinoa has a large amount of protein per serving. There is more lysine and isoleucine in quinoa, which makes it capable of serving as a complete protein source in our diets. This superfood contains all nine amino acids, making it a truly protein-rich food.

3. Quinoa is high in calcium.

Quinoa also has a great deal of calcium in comparison to other grains in the same category. For example, quinoa has twice the amount of calcium as whole wheat when you compare the two ounce for ounce.

4. Quinoa is high in fiber.

Fiber is an essential nutrient that regulates blood sugar levels and regulates your digestive system by preventing and relieving constipation. Quinoa contains twice as much fiber as almost every other grain. Diets high in fiber with foods like quinoa have been known to lower cholesterol and can help you loose weight in a healthy way. Unlike other grains in the category, quinoa has a low glycemic index because of its chemical makeup and the amount of fiber, making it a great carbohydrate choice for diabetics that won't raise your blood sugar.

5. Quinoa contains Riboflavin (B2).

Quinoa has a significant amount of Riboflavin which helps to stimulate your metabolism. Quinoa will regulate and promote energy production in your brain and muscle cells while increasing your metabolism. Riboflavin has also been shown to be a contributing factor to migraine relief.

6. Quinoa may reduce the risk of Type 2 Diabetes and heart disease.

Though not many studies have been conducted yet on the correlation between eating quinoa and lowering your risk for type 2 diabetes and cardiovascular disease, quinoa has a great deal in common with other foods that reduce these risks. Thus, it is likely that with quinoa's fiber, protein and antioxidant makeup, it would reduce the risk of these diseases.

Easily prepared and gluten free, quinoa can be incorporated into a number of recipes including salads, soups and side dishes. It is a power-packed food that will give you a lot of bang for your buck with its nutritional makeup. Quinoa, one of the world's healthiest foods, contains important antioxidant and anti-inflammatory properties, is rich in calcium, protein, fiber and Riboflavin and may reduce the risk of Type 2 Diabetes and heart disease, which truly makes it the grain of the future.

Sources for this article include:

http://www.whfoods.com
http://www.forbes.com
http://lifestyle.ca.msn.com
http://science.naturalnews.com

About the author:
Yanjun is a health and nutrition writer with over 3 years of professional experience in the health and fitness industry. He''s a contributor to many premier source for health advice, fitness tips, and consumer reviews of nutritional supplements
http://www.naturalnews.com/041553_quinoa_nutritional_benefits_health.html