Amaranth

I didn’t know much about amaranth until my studies with the Institute for Integrative Nutrition. At the time, high inflammation and toxicity were such a problem that it affected my quality of life. As you may know, gluten may cause inflammation, and I seemed sensitive to it then. Amaranth was one of the grain alternatives I used to replace other gluten-containing grains.

Highlighted Benefits

Amaranth is a seed that's similar to quinoa. Cooked amaranth has an earthy, nutty flavor. High in protein, healthy fats, fiber, iron, magnesium, calcium, and more also contains B2, B3, B5, B6, and folic acid. Amaranth is suitable for people sensitive to gluten and people with type 2 diabetes.