Quinoa: A recipe for health

Is quinoa (KEEN-wah) the new couscous? Seems to be. It’s all over the Web—quinoa, the new must-have ingredient. And why not? It has great flavor. It has great texture. It has a simple no-fuss, no-muss presentation and is easy to make.

Why not?, indeed. No reason we can think of! Quinoa is a rich source of fiber, higher in protein than many other grains, and a good source of iron and magnesium. Plus, it cooks quickly, is relatively inexpensive, and is versatile—you can make quinoa as a side dish or add savory ingredients for a main dish. You can even use quinoa in place of rice, as the American Dietetic Association recommends.

Far from “new,” quinoa is native to South America and the “Andean Indians who first cultivated it call it ‘the mother grain,’” the Atlantic explains in a recent article, “Quinoa: The Story of a Cursed Crop.” Quinoa, the article explains, “provides 50 percent more energy than potatoes” and “is the only staple crop that provides a full suite of amino acids.” But the journey from ‘mother grain’ to American staple was not an easy one. Click here to read the Atlantic’s two-part article about quinoa’s journey from South America to our dinner plates.

Also, check out Well, The New York Times health and wellness blog, for the September 24 post “There’s Something About Quinoa.” Blogger Tara Parker-Pope includes several links to quinoa-based recipes like stir-fried quinoa with vegetables and tofu.

One small note: The American Diabetes Association (ADA) website warns that for people with Celiac disease, “quinoa may not be entirely safe.” Instead, the ADA suggests a rice-based pasta or a potato-rice pasta.

What are your favorite quinoa recipes? Post them here and together we'll build a Healthy Cooking with Quinoa collection!

*These statements have not been evaluated by the FDA. This article has been provided for educational purposes only. It is not intended to diagnose, treat, cure, or prevent any disease.

Slim down with scent?

Like almost every dieter in America, Wendy Bassett has used all sorts of weight-loss products. Nothing worked, she said, until she tried Sensa: granules she scatters on almost everything she eats, and which are supposed to make dieters less hungry by enhancing the smell and taste of food.

“Every time I touch a piece of food, I pour it on,” said Ms. Bassett, 34, an accountant in Tyler, Tex. She has been using Sensa since February. So far, she said, she has lost 30 pounds.

The maker of Sensa claims that its effectiveness is largely related to smell: the heightened scent and flavor of food that has been sprinkled with Sensa stimulate the olfactory bulb — the organ that transmits smell from the nose to the brain — to signal the “satiety center” of the hypothalamus. Hormones that suppress appetite are then released.

But can the manipulation of smell really lead to weight loss? A handful of niche products would have you believe just that.

In addition to Sensa, which has been available since last summer, there is SlimScents, aromatherapy diet pens filled with fruity or minty odors; a peppermint spray called Happy Scent; and the vanilla-doused Aroma Patch, which you wear on your hand, wrist or chest.

Last month, Compellis Pharmaceuticals of Cambridge, Mass., began human trials on a nasal spray designed to do the opposite of what Sensa does: to curb the appetite by blocking rather than enhancing smell.

“Eighty percent of what you perceive as taste is actually smell,” said Christopher Adams, a molecular biologist and the company’s founder. “The hypothesis is that if we can alter your sense of smell we can make food less palatable, because the hedonic effect — that is, the pleasurable effect you get from eating chocolate — won’t be there.”

Using smell to manipulate appetite may be an appealing premise, but only a few studies have been conducted, and some experts have doubts.

Click here to read the full length article.

© Abby Ellin, The New York Times, June 17, 2009: http://www.nytimes.com/2009/06/18/fashion/18skin.html

Homeopathy for food allergies: Treatment for Peanut Allergies Shows Promise

A March 15 article in the New York Times, " Treatment for Peanut Allergies Shows Promise," talks about the practical applications of homeopathy. Although the article does not use the term homeopathy specifically, it does describe a study in which the treatment for a peanut allergy "uses doses of peanuts that start as small as one-thousandth of a peanut and eventually increase to about 15 peanuts a day."

The article then goes on to describe how in a pilot study at Duke University and Arkansas Children’s Hospital in Little Rock, "33 children with documented peanut allergy have received the daily therapy, which is given as a powder sprinkled on food. Most of the children are tolerating the therapy without developing allergic reactions, and five stopped the treatment after two and a half years because they could now tolerate peanuts in their regular diet. But four children dropped out because they could not tolerate the treatment."

The article cautions that this specific treatment for peanut (and other food-related allergies) is not ready for home use, yet homeopathics have been in the U.S. since the 19th century, according to the National Center for Complementary and Alternative Medicine.

Homeopathy is based on the principle of "like cures like," and involves, "giving extremely small doses of substances that produce characteristic symptoms of illness in healthy people when given in larger doses," (NCCAM).

Three main concepts of homeopathy include:

1. Homeopathy stimulates the body's defense mechanisms and processes to prevent/treat illness.

2. Treatment involves giving very small doses of substances called remedies that, according to homeopathy, would produce the same or similar symptoms of illness in healthy people if they were given in larger doses.

3. Treatment in homeopathy is individualized (tailored to each person). Homeopathic practitioners select remedies according to a total picture of the patient, including not only symptoms but lifestyle, emotional and mental states, and other factors.

Homeopathy training is often completed as part of a naturopathic training, and individual courses can be taken to adjunct to another holistic health practice, such as holistic health practitioner or nutritionist. In addition, with accredited holistic health training, there is growing opportunity to work in the complementary alternative medicine field, to provide whole person care.

For more information about homeopathy training, go to: http://www.achs.edu/course-desc.aspx?pid=24&id=4

For more information about studies involving peanut treatments for peanut food allergies, go to: http://www.nytimes.com/2009/03/16/health/16peanuts.html?_r=1&scp=1&sq=peanut&st=cse

To read more about homeopathy, visit the NCCAM website at: http://nccam.nih.gov/health/homeopathy/