Picture Source

Nutritional Value

Almonds contain 35% of the daily value of recommended Vitamin E, in addition to offering 3.5 grams of fiber per serving. They also provide 6 grams of protein for vegetarian diets (which is slightly more protein than that found in an egg). You can also enjoy them for their rich iron, magnesium, potassium, copper, and Vitamin B2 (riboflavin) content as well.

Are they fattening?

Almonds have been taken off the “foods to avoid” list and are now rightfully labeled super foods containing high levels of monounsaturated fats, considered “good” fats. They are filling and keep your appetite satiated for many hours to come keeping hunger cravings to a minimum and your waistline trim.

For the Lactose Intolerant

Surprisingly, they also offer about 8% of the daily recommended serving of calcium making them a great alternative for the lactose intolerant. To make them a good milk substitute, take a few almonds and blend them with a cup of water.

For Baking

For people who are sensitive to gluten, almonds are a great substitute for wheat when making pastries and breads. Almond extract is commonly used in baking cookies.

Some great ideas to add more almonds to your diet

1. Sprinkle them on a nice salad.
2. Choose almond butter instead of peanut butter on occasion.
3. Take a small bag of almonds with you as a snack during your day.
4. Enjoy them atop your favorite cereal or hot oatmeal in the morning.

To read more health related articles:

• Sobe to Boost Your Energy and Health
• B12 Shots: The Newest Energy Booster
• How to Avoid Carpal Tunnel Syndrome
• Garlic: Natural Medicine for Your Health
• Snack Food Choices for the Lactose Intolerant
• How You Can Overcome the Top Four Stressors in Life
• Emu Oil: Offers Extraordinary Benefits & Healing Properties
• Mangoes: Revitalize Your Energy Levels and So Much More
• 5-Hour Energy: A Powerful, Long-Lasting Boost Within Minutes
• Healthy Choices: Make Smarter, Simpler Creative Decisions to Save Your Waistline

Do you have a story, poem, artwork or photography you’d like to share and earn residual income for life? Please check out this site to earn limitless income for life: Triond

Rice, corn and potato are pretty common substitutes for wheat flour, but there are some other grains that may be used as well, grains that have been part of human dietary requirements since biblical times. Amaranth, kamut, millet, quinoa, and spelt are among these grains. Not only do they lack the insoluble protein that has been causing such a ruckus, gluten, some environmentalists thing that making a variety of grains a more common part of the everyday diet may help ecologically. Any high school student of earth science can tell you that when it comes to agriculture, crop rotation is key to maintain healthy nutrient levels in the soil. Wheat’s monopoly on the grain portion of our diet may eventually become a thing of the past as more and more people are diagnosed with Celiac’s or gluten sensitivity. Even those with stomachs of steel will benefit from a larger variety of grains in their diet.

So let’s take a look at some of these grains.

Amaranth is also sometimes known as pigweed. It is a grain commonly used as a cereal. Though technically not a grain because it come from a broad leaf plant and not a grass, it is employed in the same way grass-grains are. The same is true of quinoa, flaxseed, and buckwheat. It can be used in breads, pastas and casseroles. Amaranth is packed with protein and essential amino acids. Other health benefits of eating amaranth are to lower cholesterol and blood pressure.

Kamut is an Egyptian grain, known for its rich buttery flavor although it is low in fat. It is high in vegetable protein and is commonly used in cereals, crackers and pasta. Though an alternative wheat, it is not recommended for those with gluten intolerances as some strains of kamut do contain gluten.

Millet is interesting in that it has been considered the oldest known cultivated grain. High in vitamins like B, E, calcium and iron, it is also low on the glycemic index, making it a beneficial food for those who are prone to, or already have diabetes. Common uses of millet are as flatbread, stuffing or rice-like dishes, and porridge.

Technically a fruit, quinoa is used as a grain because of the way it cooks. It can be prepared like pasta or rice, and its leaves can be used in a salad. Gluten-free, quinoa is also rare because it contains a perfect balance of essential amino acids, making it a complete protein on its own. Quinoa is a personal favorite of mine because it is easy to prepare – if you can boil water, you can easily introduce quinoa into your diet, and spice to your personal taste. The grain itself has a unique, nutty flavor that makes it particularly satisfying.

In recent years, spelt was used primarily in animal feed before becoming a popular organic pasta to be found in most grocery stores. The grain can be used to bake cookies, muffins and quickbreads or in soup the same way that barley is used. Though spelt can be a good wheat replacement for those who are wheat intolerant, it is considered too similar to regular wheat for those with a diagnosis of Celiac’s.

Now, you can gain more health knowledge by visiting my health blog entitled HealthAssist. More upcoming updates and latest health information are right on the way!