Quinoa - A Remarkable Plant
and the Benefits of Whole Grains
by Charlie Skeen

Quinoa (pronounced KEEN-WA meaning “Mother Grain) while considered a grain, is actually a fruit of the Chenopodium Family and a cousin of amaranth. It is a leafy herb than can grow to a height of six feet and produces a large quantity of seeds that look like round sesame seeds having a fluffy texture and mild flavor when cooked. It originates in the South American Andes mountains where it has been farmed for around 3,000 years. But since 1982 it has been raised in the United States fairly successfully allowing it to be more readily available. To the ancient Incas Quinoa was a “sacred plant” and was one of their most valuable and staple foods.^1,2,3

Quinoa is a very hardy plant and can grow in poor quality soil where there is extreme heat during the day and extreme cold during the night such as found in the high South American plateau, or desert, in the Andes region of Bolivia where rainfall is as low as eight inches a year. There are about seventeen different types of Quinoa and it is often found that several varieties grow together.

Nutritional Goldmine
Of all the grains in the world Qunioa has the highest protein content. It’s essential amino acid balance of lysine, methionine, and cysteine is similar to that of milk. It is low in sugars and starches but rich in fiber to assist in regulating bowel function and lowering and maintaining healthy cholesterol levels. The fat content of Quinoa is about 2.5 grams per 1/4 cup of raw Quinoa made up mostly of the heart healthy monosaturated and polyunsaturated oils.^1,2,3

It also provides a fair amount of magnesium and potassium which assist in maintaining healthy blood pressure and iron for blood building. Other nutrients found in Quinoa are calcium, phosphorous and several of the B vitamins folic acid, riboflavin, niacin, and the antioxidant vitamin E. ^1,2,3

Because of Quinoa’s rich nutritious content and its ease of digestion it is very strengthening to the whole body, especially the kidneys and the pericardium functions. ¹

The Pericardium - The Heart’s Protective Sac
The pericardium (peri = around and cardia = heart) , which is relatively inelastic, is a double-walled fibrous sac that fits loosely around the heart. It protects the heart while securely anchoring it to the diaphragm, sternum, and the large blood vessels emerging from the top of the heart, which include the aorta, the pulmonary arteries and veins, and the superior venae cavae, but not to the heart itself. ^6,7

Picture showing the pericardium surrounding the heart muscle.

Just beneath this fibrous sac is another thin slippery membrane called the serous pericardium. It is made up of two layers. Its parietal layer lines the inner surface of the serous pericardium and folds over at the top of the heart where the large blood vessels emerge extending down and around the heart to the other side where it attaches itself to the top part of the heart on the opposite side of where the large blood vessels emerge. The surface of this membrane, which actually is now touching the surface of the heart, is called the visceral layer or epicardium (“upon the heart”). Between the two layers of the serous pericardium, the parietal and the visceral, is the pericardial cavity. In this cavity pericardial cells produce a fluid to lubricate these two membranes so they can glide smoothly against one another during the movement of the heart so it can function in a virtually friction-free environment. ^6,7

Problems That Could Develop with the Pericardium
If too much pericardial fluid is produced, or pus accumulates, due to an infection in the pericardial space, an increase of pressure on the heart can develop because the fibrous pericardium can not stretch. Also, pericarditis, inflammation of the pericardium, can prevent the production of serous fluid resulting in roughening the serous membrane surfaces. As the heart beats against the pericardial sac a rustling sound, called pericardial friction rub, can be heard with a stethoscope. If pericarditis is left untreated it could result in the pericardia sticking together creating painful adhesions impeding heart function. ^6,7

Preparation of Quinoa
Due to the saponin on the outside of the seeds, a defense mechanism to ward off insects, it can be quite bitter unless the grain is rinsed well before cooking. Quinoa is a very versatile grain as it can be cooked like rice and eaten alone or used in combination with other grains. Also the seeds can be ground into flour for making tortillas, breads, biscuits and cakes. ^1,2,3

Grains - A Worldwide Staple
Grains have been a staple for people for thousands of years. In fact, around 70 percent of the people in the world today live mainly on grains. The variety is extraordinary as they come in what seems an endless multitude of colors, tastes, sizes, and shapes. Whole grains provide fiber which research has revealed to be paramount in preventing and controlling obesity, heart disease and diabetes, lowering LDL cholesterol levels, and reducing the risk of colon cancer. Whole grains also contain essential oils, trace minerals, vitamin E and compounds called phenolic acids which are powerful antioxidants protecting the body from carcinogens and oxidative damage. ⁴

Just a quick look at the some of the whole grains in the world helps us to see the positive results of their consumption. For example, the Hunza, people are known for their vigor and energy, work in the fields into their 80's, 90s, and 100s and use the whole grain millet. The traditional Japanese and Chinese are rarely overweight, display glossy hair, beautiful, smooth skin and eat a great deal of brown rice. The Scandinavian countries use a lot of whole grain rye and are known for being very athletic. ⁵

With the increase in the world of diseases due to eating processed foods the wisdom of going back to a diet of proven health building whole unprocessed foods such as whole grains is even more vital than ever.

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