AMARANTH

Foods you avoid BUT SHOULDN'T. PART 30: AMARANTH

WHY WE AVOID IT: Once the staple of Aztecs, amaranth grains aren’t as widely available as other grains. Some cultures even consider it an annoying weed. The saponin content, a class of compounds that can irritate the gut, is a concern for some people. WHY WE SHOULD EAT IT: As a relative of spinach, amaranth grains contain much…


Foods you avoid BUT SHOULDN’T Part 23: SOUR CREAM

Foods you avoid BUT SHOULDN’T Part 23: SOUR CREAM

Why we avoid it: About 90% of its calories come from fat, at least half of which is saturated. If you were told to limit your saturated fat intake and to choose low-fat dairy products, you probably avoided sour cream. Why we should eat it: Sour cream is made by introducing certain types of lactic-acid bacteria to regular cream and…


Foods you avoid BUT SHOULDN’T Part 15: MILLET

Foods you avoid BUT SHOULDN’T Part 15: MILLET

Why we avoid it: Although millet is a major food source in the arid and semi-arid regions of the world, it’s considered birdseed in Europe and North America. We don’t eat Alpo or Purina, so why would we eat bird food? Why we should eat it: Millet is not just for the birds. In addition to being gluten-free, millet is considered one…


Foods you avoid BUT SHOULDN’T Part 8: KEFIR

Foods you avoid BUT SHOULDN’T Part 8: KEFIR

Why we avoid it: Kefir tastes like someone added Champagne to yoghurt. Not everyone likes its fizzy, acidic and sourdough taste. It also contains a small amount of alcohol and smells like milk gone sour. Even so... Why we should eat it: Kefir may be an acquired taste, but its nutritional qualities may surpass that of yoghurt. Made…


Foods you avoid BUT SHOULDN’T Part 6: CHEESE

Foods you avoid BUT SHOULDN’T Part 6: CHEESE

Why we avoid it: Cheese is so confusing that many people don’t know where it fits in a healthy lifestyle. It’s full of fat and calories -- we’re certain of that. But what’s better for you? Soft or hard, non-fat or full fat, mild-flavoured or intense? Why we should eat it: Let’s assume that we’re talking about cheese that doesn’t…