What’s the deal with quinoa?

 

It’s not new – even outside of South America -, and it has been around for a few years now, but have you tried quinoa (pronounced: keen-wah) yet? Yes, I know it has a bit of a health-nut and trendy reputation now, but if you can get past that you might find that it is a great addition to your larder.

First of all, it’s not a grain, even though it is often listed among the grains, or at least in the ‘starchy carb’ category. Quinoa is a ‘pseudo-cereal’, but really it’s a seed, just like buckwheat.

Couscous with vegetables

Continue reading “What’s the deal with quinoa?”

Good Chemistry – Why nutrition matters

When we put food in our mouths, most of us – if we worry about anything – worry about the calories in that food. Eating food is necessary to give us energy, and without it we’ll starve. It tastes nice, too, so it’s not a chore. We know that we’ll get enough protein as long as we eat meat and enough calcium as long as we consume dairy. Not much can go wrong after that, right? The tomato sauce on pizza or the lettuce on a burger, baked beans in the morning and a glass of orange juice … that’s three already of our five-a-day. Surely that’ll do?

 

Why would it be necessary to learn about nutrition? Grandma never knew and she managed just fine by … simply eating food. But that’s just it: Grandma just ate food, because that was all there was. She couldn’t have gone far wrong. Today, however, we are surrounded by “Frankenfoods” – products that are manufactured to look and feel like food, even taste good, but are entirely artificial and provide very few, if any, of the chemicals we need to thrive, but plenty of chemicals that are unwelcome, even toxic, and that our body then has to dispose of.

  Continue reading “Good Chemistry – Why nutrition matters”