The Herb Hound: AMARANTH

AMARANTH- amaranthus hypochondriacus, amaranthus caudatus, amaranthus hybridus, amaranthus erythrostachys, amaranthus retroflexus, amaranthus frumentaceus, etc.

Also known as: love lies bleeding, pigweed, red cockscomb, redroot, prince's feather, velvet flower, etc.

Parts used: aerial parts, seeds.

Systems: spleen, kidneys, digestive, blood, cardiovascular.

Properties: nutritive, astringent, alterative, hemostatic, diuretic, antioxidant, anti-inflammatory, antiviral, anti-proliferative.

Amaranth is a member of the Amaranthaceae family of which there are around 70 species worldwide. Many consider it to be a grain, but that would be incorrect as it is a seed. However, it's used in the place of grains for many things. Amaranth (depending on the species) can be either a perennial or an annual. It can be anywhere from six inches to six feet tall. In general, it has lance like leaves (some varieties are notched at the end of the leaf) that have deep veins and tend to be a reddish-purplish green on the underside. The flowers tend to manifest terminally in densely bristled spikes of pink or white and bloom in Summer and/or Autumn. The seeds are spherical and, depending on the species, can be black, red, yellow, brown, white, or pink in color. Just one of these plants, which prefer a warm climate and well drained soil, produces around 60,000 seeds).

Amaranth is from the Greek word 'amarantos' which, translated, means 'one that does not wither.' It has been a staple for over 8,000 years. When Cortez landed in Mexico in the early 1500s, the white seeded amaranth was being used by the natives as a main food crop. It also was used for their religious ceremonies. The seeds were mixed with honey or blood and sculpted into idols, carried through the streets, and consumed. The Spaniards considered it a pagan ritual and outlawed the crop, driving it to near extinction. The Aztecs were actually the first to cultivate amaranth as a food crop. It is still raised that way in Peru today, but has spread as a food crop to India, China, Africa, Russia, South America, and parts of North America. It has withstood the test of time for many cultures due to its high nutritive value aside from being right tasty! For every cup of cooked amaranth there are 9 grams of protein, 4 grams of fat, 5 grams of fiber (10 grams uncooked), and 46 grams of carbohydrates, not to mention a host of vitamins and minerals. Amaranth is also gluten free - making it perfect for those who suffer with gluten intolerance!

Amaranth wasn't just a food, it was also used as a medicine. Traditionally, it was used for bleeding gums, stomach flu, diarrhea, dysentery, gastroenteritis, excessive menstruation, ulcers of the mouth and stomach, and nose bleeds to name a few. Lucky for us there have been a number of studies done on this plant so we have some hard evidence to prove its capabilities. In 1988, the Journal of Nutrition published a study done by researchers in Peru. Young children were given toasted amaranth flour, amaranth flakes, and popped amaranth as their main source of protein and fat. Later, they were fed a combination of corn and amaranth in multiple forms. The results showed that their protein uptake was better when corn and amaranth were combined as opposed to eating corn by itself (which was a main staple for them at that time). (The Journal of Nutrition, January 1988; 118(i):78-85).

In 1993, the Institute of Nutrition of Central America/Panama did a study on the differences between animal and plant protein - in this case between cheese and amaranth. Scientists found that amaranth protein was comparable to animal-based proteins. (Plant Foods for Human Nutrition, March 1993; 43(2):123-43).

In 1996, the USDA found that amaranth oil significantly reduced LDLs in 6-week old female chickens. (The Journal of Nutrition, August 1996, 126(8): 1972-8). The Russians took that study and ran with it in 2007, testing it on human patients with cardiovascular disease. They found that their patients showed a remarkable reduction in LDLs, total cholesterol levels and triglycerides. (Lipids in Health & Disease, January 2007; 6:1. DOI: 10.1186/1476-511X-6-1.)

In 2008, scientists in Mexico found a peptide similar to lunasin which is believed to prevent cancer and block inflammation. (Journal of Agricultural and Food Chemistry, February 2008; 56(4): 1233-40). A Bangladeshi study found that amaranth has the ability to stop cancer cells from spreading (www.ncbi.n/m.nih.gov/pmc/articles/PMC48886641).

The Arthritis Foundation reports that amaranth is good for gout, arthritis, and osteoarthritis. As it contains a fair amount of magnesium and manganese, it makes it a great food for bone health. (www.arthritis.org/living-with-arthritis/arthritis-diet/best-foods-for-arthritis/best-grains-for-arthritis.php). In fact, one cup of amaranth contains 105% of the daily amount of manganese. This plant is one of the richest sources of that mineral in nature. It is also the only 'grain' that contains Vitamin C.

In yet an other study, rats fed amaranth experienced an increase in insulin, but a decrease in blood sugar levels making it an interesting food stuff for diabetics (www.ncbi.n/m.nih.gov/pubmed/16634092).

Amaranth is high in lysine, the amino acid commonly used for cold sores. However, lysine also is necessary for proper maintenance of tendons, bones, skin, and cartilage. It also has a in calcium absorption by the body and how the body burns fat. There are 721mg of lysine per half cup of amaranth! WOWZA!!!

Amaranth is rich in zinc which boosts the immune system and aids with night vision. It is high in iron which is needed to prevent anemia; it helps in the healing processes of the body; and it is absolutely essential for the proper growth of children. It has a decent amount of Vitamin A as well as carotenoids, making it beneficial to the eyes. Its high content of insoluble fiber makes it perfect for the digestive system and those trying to achieve weight loss.

Amaranth is a powerhouse of nutrition, containing decent amounts of calcium, magnesium, manganese, phosphorus, potassium, zinc, copper, iron, selenium, Vitamins A. B2, B6, niacin, thiamine, and Vitamin E.

Like most leafy greens amaranth contains oxalates so people with kidney stones and/or gallstones should probably avoid it. People with allergies should probably avoid it as well. As it is not known if there are effects to pregnant or nursing women it is advised that they avoid amaranth while in that state.

Amaranth flour is white or cream colored. The grains/seeds are several shades, but the most commonly used seems to be a pale cream color. Amaranth can also be popped like popcorn. As it is a heavier flour it is generally added to other flour for use. When cooking it, use the idea that it is similar to rice. However, one should use six cups water to one cup of amaranth and let it cook for 20 minutes. Then it can be drained, rinsed and consumed. As always, consult a qualified practitioner before ever starting any herb or herbal regimen.

The Herb Hound

Thursday, May 10, 2018

AMARANTH

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