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Also known as triticum spelta, spelt is a tasty whole grain with a nutty flavour. This distant cousin of wheat contains gluten and is therefore not suitable for those who have gluten intolerance, though it does tend to be easier to digest than wheat and may be better tolerated by those who have wheat sensitivity.
Amaranth is often called a "pseudo-grain" and has been referred to as both an herb and a vegetable. However you classify it, amaranth is gluten free and has an impressive nutritional profile, being high in both protein and the amino acid lysine (which is often found in only low amounts in cereal grains). It is also high in fibre and has been shown to be beneficial in lowering cholesterol.
Page 1 of 2 -- Learn about the benefits of quinoa, millet and kamut on page 2
Pronounced "keen-wah," quinoa is actually a seed, not a grain. It has gained enormous popularity thanks to its high protein levels (it is a complete protein containing all nine essential amino acids), and because quinoa is gluten free it is a perfect option for those who are sensitive to gluten or have celiac disease.
Simply boil 2 cups (500 mL) water for every 1 cup (250 mL) quinoa, cover the pot with a tight-fitting lid and let the quinoa simmer for 12 to 15 minutes or until the germ separates from the seed (it will look like a little curly tail on the kernel). Remove the pot from the heat and let stand for about three minutes before fluffing the quinoa with a fork.
Millet is another gluten-free seed with high nutritional value. It is an excellent source of protein and is high in fibre and B vitamins. Millet is also particularly high in magnesium, giving the seed heart-protecting properties.
Known as an ancient cereal grain, kamut is an excellent alternative to traditional wheat. The protein content is significantly higher and it also has a high amount of selenium, giving this grain strong antioxidant properties, which help protect the immune system.
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