DIET AND FITNESS:

Amaranth--Ancient Gluten-Free Grain
Lowers Cholesterol
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December 12, 2009, Updated May 1, 2010

By Susan M. Callahan, Health Editor and Featured Columnist

Amaranth is growing in popularity among people interested
in improving their health. Yet, it is still relatively unknown.
Amaranth is a gluten-free grain which has been cultivated
for over 8000 years. It was a staple of the Aztec people who
populated land now a part of Mexico and Central America.
When the Spaniards conquered the Aztec in 1521, they
abolished the cultivation of amaranth. Amaranth, then
known as "amaranto", had been used as part of the religious
practices of the defeated Aztec people of Mesoamerica.

In the 1970's, amaranth was "rediscovered" as a
health-promoting grain in the United States. Since then, it
has become cultivated around the world by pockets of
farmers, in Missouri, in China, India  and now in Mexico,
where it is combined with syrup or molasses and sold as a
candy treat known as "alegria".

Amaranth is another of the new supergrains. It is almost 15
to 16% pure protein, is gluten-free, and, according to
several research studies,  is a superior grain for lowering
cholesterol.





















A 2003 study  by scientists at the Cytochroma Institute in
Canada found that amaranth, either in the grain form or as
amaranth oil, reduces LDL (so-called "bad" cholesterol by 15
to 22%. It lowered the particularly
deadly VLDL (very low
density lipoprotein) 21 to 50% .

This is major news.  Amaranth is
more effective than oatmeal
in lowering cholesterol.  In addition, amaranth is high in
protein, fiber, lysine,
magnesium, calcium, and squalene.

Why hasn't amaranth been touted more in the popular lore?
Perhaps because amaranth, at point, is simply not big
business.  

In the future, as consumers learn more about the superior
nutritional qualities of amaranth, large grain producers will
take interest, and eating amaranth cereal will be as common
as eating a bowl of oatmeal.
















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