subscribe to beauty blog via RSSquinoa for whole-grain goodness
October 8, 2008 3:06 pm
This column features weekly tips and advice from a revolving cast of industry leaders, on hand to discuss your beauty dilemmas, from blemishes to Botox. The following query was culled from a private stock, but we’ll be accepting readers’ questions soon.
Why do people who are carb-conscious keep telling me that flours from “biblical grains” like quinoa, kamut, and spelt are better for me than wheat flour?
Many people have an allergy to the gluten in wheat. Spelt and kamut are ancient forms of wheat, and allergic people can actually also develop an allergy to them, too. Quinoa, on the other hand, is a gluten-free whole grain that can be tolerated by most people with allergies to some grains. Pronounced keen-wah, it is an ancient staple grain with great flavor and superior nourishment. Unlike other grains, quinoa also has the benefit of being extremely quick-cooking and boasts the best amino acid profile of all grains—including all the essential ones—and provides the most complete protein. It’s an excellent source of dietary fiber (45 percent per serving), phosphorus, and a good of source iron, vitamin E, riboflavin (B2), vitamin B6, magnesium, and zinc. It’s also naturally very low in sodium, and is saturated fat and cholesterol free.
Nicholas Perricone, M.D. and Fellow of the American College of Nutrition, is a board-certified clinical and research dermatologist as well as the CEO of NV Perricone MD. The author of three New York Times No. 1 best-sellers, he is regarded as the father of the inflammation theory of aging. Known for a holistic approach to aging and general skincare, he treats his patients in three ways: through diet, nutriceutical supplements, and an eponymous line of cosmeceuticals.
Photo: Michael Rosenfeld/Getty Iamges
tags: Amino acids, Carbs, Dr. Nicolas Perricone, Quinoa, Vitamin E, Zinc
Ezekiel bread by Food For Life is the most amazing subsitute for those who can not digest refined sugar/starches. it needs to stay refrigerated/frozen or else it’ll go bad…because it doesnt contain preservatives to give it shelf life.
By turnstyle1 on 10/25/08 at 3:32 pm