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