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![]() Questions About The Diets Type A and AmaranthQUESTION I am a type A and have been trying to incorporate more of the recommended grains. I purchased amaranth and cooked as described however, it turned into a slimy goo. Is this the way it is supposed to be? ANSWER Amaranth is a broad-leafed plant which produces multi-headed flowerets containing grain-like seed of extremely high nutritional value. The tiny seeds are a creamy tan in color and are about 1/32" in diameter. Each plant produces 40,000-60,000 seeds. The amaranth seeds are used in their whole grain form, milled into flour or puffed into miniature kernels. For centuries, the Aztecs and American Indians have known the benefits and diverse uses for amaranth. Not only is amaranth higher in protein than most commonly used grains, that protein, containing high levels of lysine and methionine, is better balanced and more complete. Amaranth, with 13-19% protein, scores closer to a perfect 100 on a theoretical protein score chart than do other grains. For example, amaranth's 75 is significantly higher than wheat at 56.9, corn at 44, soybeans at 68 or even cow's milk at 72.5. Amaranth possesses a potent lectin that has been shown to identify colon cancer cells which are in the early stages of mutation.(1) As such a diet high in amaranth may well be protective against this comon cancer, which is known to have a significantly higher incidence in blood group A. Here's a great recipe that uses amaranth flour to make a grain free bread: Grain-Free Boston Brown Bread Yield: 1 loaf
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