101 Foods That Could Save Your Life

Did you know … Aztec people used to make idols out of amaranth, honey and human blood, and then eat them? Cortés thought this practice was an abomination and burned their amaranth fields to the ground. Amaranth had all but disappeared and was not rediscovered until several centuries later.

Amaranth, also known as Chinese spinach or pigweed, is a plant that is valued for its culinary as well as its cosmetic properties. There are about sixty varieties of amaranth plants in existence today. Amaranth seeds are quite small, about the size of sesame seeds, and are typically yellow to cream in colour. The flavour of amaranth seeds is a combination of sweet and nutty with a somewhat crunchy texture when cooked. The leaves of the edible varieties of amaranth taste very similar to spinach.

Amaranth, often referred to as the “ancient grain of the Aztecs”, dates back some 8,000 years. It is thought to be the main grain consumed by the Aztecs before they were conquered by Spain. Amaranth was revered for its nutritional superiority and was hailed as the fuel of warriors. It was also prized as an offering pleasing to Montezuma due to its great nutrition and healing powers.

China is the largest producer of the grain today. Amaranth is also cultivated in Mexico, Central America and, in recent years, regions of the United States such as Colorado, Illinois and Nebraska.

Amaranth ranks highest in protein per serving out of all of the grains. It contains the essential amino acid lysine, which is deficient in all other grains. Added to other grains, amaranth actually completes their incomplete proteins. Amaranth also has one of the highest fibre contents among the grains. Of all the grains, only quinoa ranks higher in iron than amaranth. It is also a good source of calcium, magnesium and folate. It contains the cholesterol-lowering, cancer-fighting phytochemical squalene.

Flowers from the amaranth plant are used to treat toothaches and fevers in Peru. A popular rum drink in Ecuador called “aguardiente” is made out of amaranth flowers and is thought to help “cleanse the blood” and regulate a woman’s monthly cycle.

CANCER: Squalene is an antioxidant found naturally in amaranth that may halt blood supply to tumours. Shark oil, a more commonly used source of squalene, has only one per cent squalene content, while the content of amaranth oil is 8 per cent.

BREAST CANCER PREVENTION: Research has found that a component in the amaranth seed can inhibit tumour growth in breast cancer cells.

HEART DISEASE: Though oats seem to be the undisputed cholesterol “soaker-upper” grain, amaranth appears to be almost as effective in lowering LDL cholesterol and may be a viable alternative for those who have an allergy to or simply don’t like oats.

DIABETES: Amaranth has been found to aid in the prevention of hyperglycaemia and may ease diabetic complications. In a study of diabetic rats, amaranth significantly decreased serum glucose, increased serum insulin levels and normalized elevated liver function markers.

• Amaranth comes in flour form for use in baking. Combine with wheat flour in equal proportions to make bread dough.

• Amaranth seeds can be stored for up to six months in the refrigerator in an airtight jar or container.

• Because amaranth seeds are so small, they should be rinsed with cold water in a fine meshed strainer or one lined with cheesecloth. Seeds can also be baked or steamed.

• Amaranth seeds taste better if cooked in strong-flavoured liquids such as tomato juice.

• The leaves are used as a boiled or fried vegetable.

• Amaranth is an excellent thickener for soups.

• Simmer or bake amaranth along with another grain in apple juice, then serve it with fresh fruit.

• Prepare low-fat “refried” amaranth as an alternative to rice.

• You can toast amaranth seeds in a frying pan and they pop like popcorn. Popped amaranth makes an excellent breading for fish or meat, or a crunchy topping for soups, salads and casseroles.

• Boiled amaranth, when chilled, develops a gelatinous consistency that can be used to prepare fruit jams with no pectin and very little sweetener.