12 Reasons To Eat Amaranth

1. It Was An Aztec Staple: 

Amaranth was a key part of the diets of the pre-Columbian Aztecs, and it was used not just for food but also as part of their religious ceremonies. Sadly, when Cortez and the Spanish conquistadors arrived in the 16th century, amaranth crops were burned and its use forbidden. Fortunately, the plant was never quite eliminated.

2. It’s Actually A Seed: 

Like quinoa, amaranth is not technically a grain but is the seed of the Callaloo plant. One plant can produce up to 60,000 seeds.

3. Amaranth Is Gluten-Free: 

Amaranth doesn’t contain any gluten, which makes it a great choice for people who are celiac or gluten intolerant and an excellent way to boost the nutritional power of gluten-free recipes.

4. The Plant Is Hardy: 

Amaranth prefers a high elevation, but can grow at almost any elevation in temperate climates if it has moist, loose soil with good drainage. It can also survive in low-water conditions once the plants have been established.

5. You Can Eat Other Parts Of The Plant: 

Amaranth seeds may be the best-known part of the plant, which has more than 60 different species, but the leaves (callaloo greens) are also edible. They’re commonly used in Asian and Caribbean cuisines.

6. It’s A Source Of Key Minerals: 

Amaranth contains calcium, magnesium, potassium, phosphorus, and a whopping 82 percent for iron.

7. Humans Have Eaten It For Millennia: 

It’s estimated that amaranth was first domesticated 6,000 to 8,000 years ago, which means we’ve been eating it for a very long time. Considering how easily and quickly it grows, that makes sense!

8. Amaranth Can Be Popped: 

Popped amaranth is used in Mexico as a topping for toast, among other things. It looks like tiny popcorn kernels and has a nutty taste, and you can even do it yourself at home.

9. It Grows Around The World: 

Though amaranth is considered a native plant of Peru, it is now grown around the world in countries including China, Russia, Thailand, Nigeria, and Mexico. It has also become a part of the cuisines of parts of India, Nepal, and the African continent. There are even farmers growing it in parts of the United States, including Nebraska and North Dakota.

10. Amaranth Is Good For Your Heart: 

Several studies have shown that amaranth could have cholesterol-lowering potential. For example, in 1996 an American study found that the oil found in amaranth lowers total and LDL cholesterol in chickens. Another published in 2003, out of Guelph, showed that amaranth has phytosterols, which have cholesterol-cutting properties.

11. It’s A Great Breakfast Option: 

Amaranth’s tiny grains take on a porridge-like texture when cooked, making it a great option for your first meal of the day. In fact, amaranth porridge is a traditional breakfast in India, Peru, Mexico, and Nepal.

12. And It Can Help Keep You Regular: 

Among its other impressive nutritional stats, amaranth is also a source of fibre with 13 grams of dietary fibre per uncooked cup compared to just 2 grams for the same amount of long-grain white rice.

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How To Unclog Ears

A clogged ear is very uncomfortable. The most common cause is the accumulation of earwax. This can be the result of sinusitis, colds, coughs, bacterial infections, changes in air pressure during take off and landing of aircraft, etc. Water can also get into the ears while taking a bath or swimming. Most of the time, the clogged ear can be remedied at home or on the spot. 

OLIVE OIL

For clogging due to built-up earwax, sit back in a chair. While holding the ears, put a few drops of very warm olive oil in the affected ear, and let it sit for 10-15 minutes. Then, lie on your side and allow the oil to drain. 

WATER FLUSH

The water flush is done using a syringe filled with lukewarm natural spring water. Tilt your head so that the affected ear is facing up and then slowly inject the water into it. While in this position, pinch your earlobe so that the ear canal is open and the water can drip in. This technique should be done with a lot of care because too much pressure when injecting the water into the ear may cause damage to the ear drum.  While injecting the water into the ear, some of the clogged wax will start to unclog immediately. However, it is advised that you give this process a few more minutes so that all the wax is softened and easy to wipe out. To remove the water and the unclogged wax, tilt your head so that the affected ear is facing down and wipe it off with a clean cotton pad.

IN-FLIGHT

If in flight, chewing is one known effective treatment for atmospheric pressure changes during flight. Chew anything and swallow: it typically works. 

Another solution for atmospheric pressure clogging, is to pinch the nostrils and blow very hard with the mouth closed. The ears should pop right open. 

To avoid in-flight clogging, earplugs are also very useful. Most times these can be purchased at the airport but you'll find better value if you get them beforehand. These are also great to use during swimming.

BEST SOLUTION

Avoiding ear clog altogether is the best remedy. This is easy with frequent cleaning of the ears which removes earwax regularly. Another great tip is to avoid getting water into the ears, but if you do, wipe and dry it off right away. 

Never use pins, barrettes and similar products to clean the ears. 

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Ten Ways To Use Herbs

So you are thinking about getting some valued nutrition and minerals using traditionally renown herbs for their healing wonders?  But just how do you incorporate them into your everyday meals?  Here are ten ideas how:

1. Add To Smoothies

Whether you are buying your herbs in powder form or finely chopped leaves or even the shaving of roots, they make an awesome nutrition addition to your smoothie. Try a little at a time as some herbs will take over the taste of your fruits, while other enhance and complement it. Elderberry is a top favourite for smoothies.

2. Make A Herbal Tea

This is the most common way to use herbal remedies: turn on the kettle, put a stash of your favourite herb in a tea bag or tea ball infuser, bring to the boil for five minutes, and pour into a tea cup waiting with agave syrup and key lime juice.

3. Sprinkle On Salads

A few pinches sprinkled on top of your next salad mix will ensure that you are optimising the nutrition of your dish. Root barks are less suited for this, unless you further grind them to smaller pieces; the taste of root barks are typcially very sharp also, so you may want to consider the powders and leafs instead.

4. Add To Dishes

Much of the herbs used to healing and health are also able to be used to flavaour and season. Sage and thyme, for example, are popular kitchen must-haves, but they are also part of a Herbalist’s stock for treating ailments.

5. Drop Some In Soups

Heating your herb will not deteriorate it’s mineral value, so adding to your soup dish is a really good way to get the family eating ultra-healthily without them even knowing.

6. Infuse Your Spring Water

Natural spring water is already punching with minerals, but adding some burdock root shavings or sarsaparilla, for example, makes it a therapeutic drink.  Let your herb sit in your water for a few hours (best overnight), before drinking at room temperature.

7. Make A Face Mask

After soaking overnight and blending, irish moss (also known as seamoss) gel makes an excellent facial mask to remove impurities and bring back elasticity to your skin. Another herb which makes a good mud mask for your face by just adding water is bladderwrack powder.  Mix in warm water and apply to your face.  Rinse away after it is dried.

8. Make A Poultice

Making a poultice is very similar to making a facial mask.  Just mix your powdered herb or leafs into a thick paste and apply to your skin. Herbs used internally are typically also great for the skin.

9. Eat It Raw

Just get straight to the point.  Go on and get your munch on.  Heap a teaspoonful of dandelion leaf, for example, and savour the natural wonder of your herb right on your tongue for a taste sensation.

10. Freeze It

Did you know that freezing your herb is the most effective way of ensuring there is no diminished flavour up to two years? This method only beats storing it in a glass jar for easy access re-use. Once removed from the freezer and thawed, however, your herb is not suited for re-freezing.

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