Back To Grain Basics

Ancient Nutrition

Grains that have been used as food for centuries are now making a comeback in our modern diets. Grains such as amaranth, millet, teff, quinoa, and buckwheat are ancient varieties that have been virtually unchanged, as apposed to modern grains that are often selectively bread, bleached, and genetically modified.

The Benefits:

  • Contain protein
  • Have a good daily dose of fiber
  • Vitamin & mineral content often meet or exceed those of modern grains
  • Available in kernels or flours (more cooking options)
  • Gluten Free: easier on the stomach and people with health issues


Amaranth- an Aztec grain that is a good source of folate, calcium, magnesium, iron, zinc, and phosphorus. In Traditional Chinese Medicine (TCM) pricking Amaranth (amaranth, or pigweed) is used for conditions with the patterns of excess heat in the blood. It may also help treat excess internal heat, remove dampness, blood in stools, edema, gallstones, hemorrhoids, sore throats, and even snake bites.

Millet- this grain is a staple in Africa and India. Millet is a good source of B-vitamins, phosphorus, zinc, magnesium, and iron.

Quinoa- contains all the essential amino acids and is a complete protein. Also, it is a good source for B-vitamins, Vitamin E, iron, magnesium, folate, phosphorus, and zinc.

Buckwheat- common in China it is a good source of phosphorus, iron, and magnesium. In TCM buckwheat is great for the intestines (esp. the lower jiao), helps eliminate internal heat, moves energy downwards, relieves swelling & pain, heals vaginal discharge, and helps stop diarrhea.


More posts on Health:

Young athletes & back conditions

Kid Nutrition

Mediterranean Diet Part 1

Everyday Stretches

Proper Lifting Technique


Chinese Natural Cure. Henry C. Lu

What’s in Your Supplements?

Gluten in Probiotics

The quality of the products we consume is a big deal. More and more people are getting serious about their health and wellness, and doing their research to be sure they are consuming the best possible foods, vitamins, and supplements.

Eating gluten, a protein that causes inflammation, is know to exacerbate certain health conditions. Last year doctors were finding that patients with celiac disease who took probiotics were having an increase in their symptoms. After doing some research the doctors found that more than half the top selling probiotics contained gluten. Even if the label said “gluten-free” they had a chance of containing gluten.

These products may contain things not listed in the ingredients (gluten, soy, egg, peanut) because they are produced in factories where cross-contamination from other products is possible. The FDA also says that approximately two-thirds of companies do not follow proper manufacturing practices.

What you can do:

  • When trying any new supplement/vitamin/food do your homework on it beforehand.
  • Talk to your physician about quality supplement brands. Unfortunately, buying bulk bottles to get the lowest price is rarely ever the wisest decision.
  • Find out how much you should be taking, and look for natural sources of those vitamins/minerals in food as well.
  • When trying anything new take it in low doses first and note any side effects. You can build up to the recommended dose.
  • Everyone’s body is different. Brands can claim their product does not contain an ingredient as long as there is less then 20 parts per million of it (for gluten). Some people may be fine with these levels and others may not.


Other Related Health Topics:

Heart Attack

Immunity Boosters

Chiropractic Care

Why Drink Water?

Reducing Inflammation

Getting Outdoors with Allergies


Remember that this information is for educational purposes only. Seek the advice of a health specialist before making any changes to your healthcare