Quinoa & Other Superman “Grains” – Eating The Right Amounts of The Right Carbohydrates


Eat Body Ecology recommended grain-like seeds – Amaranth, buckwheat, millet and quinoa are seeds with grain-like taste and properties. These are healthy, high-protein carbohydrates and small amounts of the right carbohydrates are critical to boosting serotonin.


Don’t avoid carbs entirely.

Proteins contain tryptophan, a large amino that converts to serotonin in the brain. (I’ll be discussing tryptophan supplements in the future.) Yet relying solely on protein can hamper serotonin production. Though scientists aren’t sure why this is, it makes sense that subsisting entirely on one macro-nutrient might cause problems for brain chemistry.

Tryptophan works best when consumed in conjunction with a small bit of carbohydrate, such as a scoop of brown rice, a handful of nuts, or a few tablespoons of legumes. These complex carbohydrates are essential to helping your brain properly process the tryptophan in protein. Vegetables are also great – and my preference.

How quinoa can be a miracle food for people who crave and need carbs and for serotonin production.






the brain makes serotonin only after a person consumes sweet or starchy carbohydrates. But the kicker is that these carbohydrates must be eaten in combination with very little or no protein, the Wurtmans’ combined research determined.

[2/22/14 8:01:40 AM] Alex: You’ll find that eating a meal of the Body Ecology grain-like seeds is a better solution to increase serotonin. Quinoa, for example, is an excellent plant source of protein that also has those important B Vitamins. Unlike animal protein it is also an alkaline-forming food.


If you eat a tryptophan-rich protein at lunch, then switch to a Body Ecology grain meal in the evening, it can help reduce overeating and boost your mood. According to Dr. Judith Wurtz, it can also combat Seasonal Affective Disorder (SAD), which is when you experience fatigue and depression in the winter months.2

[2/22/14 8:02:00 AM] Alex: Eat Body Ecology recommended grain-like seeds – Amaranth, buckwheat, millet and quinoa are seeds with grain-like taste and properties. These are healthy, high-protein carbohydrates and small amounts of the right carbohydrates are critical to boosting serotonin.


we’ve taken whole grains quite some time ago and we’ve learned to strip off the hull, where all the nutrients are, and bleach the grain and create flour products


some of the negative side effects of stripping off the hull and processing the grain quite some time ago led to severe nutrition deficiencies, and that’s when the government stepped in and they started enriching grain. They started adding back a few nutrients to the grain because they realized that you’re stripping off hundreds and you’re putting back like four or three or two or one.


people tend to go to extremes. People that get into raw food diets will cut out their carbs completely. They won’t eat any grains ever. They think it’s cooked, and it’s bad. People on Atkins diets and South Beach diets or whatever that want to lose weight fast and look good they’re just into that aspect of their dietary change. Again, they go to the extreme. They cut out carbs completely, 100%. And there are problems with that.


But there’s more that you should learn about grains in general. You’ve got to understand that grain is a carbohydrate and eaten in excess, no matter how healthy the grain is, it will break down into sugar and sugar is toxic and its effect on insulin and feeding bacteria and viruses and infection in the body and aging the pancreas, adrenal axis and weight gain and diabetes.


Remember that it is a complex carbohydrate when it’s in its whole form, so the carbohydrates break down slowly and release glucose and energy to the system without a high amount coming in fast. If there’s Candida in the body and [unclear 04:51] be more sensitive to the sugar balance which really everyone is it’s just when you’re younger and stronger and healthier sometimes you don’t notice the stress load of glucose coming into the blood stream quickly, but it definitely affects you. And you just have to wait and let time tell you because the more time that goes by if you’re someone that thinks that you’re immune to sugar, meaning I can eat fruit juices and I can eat all the fruit I want and I can eat grains or carbs and have no negative effect; it’s gonna affect you. You’re gonna get the glycation eventually. It’s gonna start the glucose tolerance factor, the stress load in the blood and on the pancreas; it’s just gonna hammer you. And then when you start to get conscious and cut down on that sugar load in the body there’s gonna be a dramatic improvement to health.


But with grains, we have a complex carbohydrate. It releases the sugar slowly, so this is better than eating fruit or sweeteners that are high in sugar, that rush the sugar to the bloodstream very quickly. The carbohydrates are bound to fibers, and the nutrients especially in a whole grain they break down slowly and release energy. So this is a better form of carbohydrate in a grain, but still you only want a certain amount cause even excess grains, especially at night breaking down in your system while you’re sleeping, it’s not good.


Now, a majority of grains do contain gluten. Some more than others, but wheat being some of the highest but even brown rice. Even though some people say brown rice is gluten free, brown rice still has gluten. Now some people don’t seem to have any gluten reactions that they’re aware of. They can’t physically notice it. Some people have massive ones within a few weeks of eating gluten or a few months. They have major weakness to their digestion, weight loss; they’re not absorbing their nutrients right cause their whole digestive system is being thrown off by the gluten, and they’re starting to get anemic and blood-deficient. They’re feeling like symptoms of chronic fatigue. With people who are getting reactions to gluten and they’re not necessarily aware of it immediately, but over a period of time if they’re eating gluten they start getting weak. They start getting thin. They start losing weight. The gluten is shutting down the whole digestive system. They’re not absorbing the nutrients in their food, so they’re getting blood-deficient and anemic. They’re feeling weak and they may feel symptoms of overall chronic fatigue or symptoms as if they have an autoimmune disorder. And it can get serious, and they don’t understand why they’re so weak and so out of it. And they can try to trace it to many problems, and eventually someone will find out that it’s gluten and for that kind of person it only can take a small amount of gluten which can be slipped in by accident to any food item, but it’s especially in grains.


even for people, in my opinion, who think that they can handle gluten fine, the gluten is still affecting them, and the latest research is proven that gluten creates glycation, advanced glycated end-products. It is aging. It’s creating scar tissue and cross-linking in the cells over time.


if you’re interested in longevity/superpowers, you really should just cut out gluten now even if you’re not displaying any symptoms of gluten intolerance.


So now we’re understanding that we want whole grains. We don’t want processed grains and flour products. We don’t want the hull stripped off and removed. We want whole grains and we want gluten free grains. That cuts us down to really like four grains.


The next thing with grains, nature puts a protective coating on the outside of the seed to protect the germ of life because that’s the jing of the plant, that’s the gonads or the reproductive aspect. That’s the DNA. And from one little seed can grow an entire plant. That’s why all seeds and nuts are considered jing products because they have the essence; they have the germ. That is the grain; it’s alive.


You see you’re tricking it. Nature’s trick. The almond doesn’t know that you’ve put it in a jar. It thinks it’s in the ground and that it’s rained and it’s trying to release it’s locking agents that protect that germ, which by the way have lasted for thousands of years because they found kamut in the pyramids and they soaked it and they grew it and the germ came to life.


so when you soak it and sprout it the seed thinks it’s in the ground and it has rained, time to unleash its lock, the phytic acids which by the way are toxic to the digestive system—they’re very hard on the digestive system.


That’s why I recommend buying soaked and sprouted grains that are already sprouted and ready, or if you buy normal whole grains to soak them yourself overnight for eight hours in water, rinse it, and then cook it. They cook faster and they’re softer and they’re fluffier. They’re nicer that way if you remove more of the phytic acid and the phytic acids are hard on the digestive system.

So by soaking it, it thinks that it’s rained and it’s in the ground and it’s time to come to life and the seed starts to grow, and that’s when the nutrition amplifies. The grain is no longer dormant in a sleeping state; it comes to life.


It’s gonna cut down the damaging effect of the grain, which is cooking, having to cook the grain too long, too hard, you remove the water soluble B vitamins. It lowers the nutrients. That’s why if you’re serious about high quality grain use I recommend finding and tracking down a waterless cooker. You still use water, but you use much less when you soak and sprout the grain.   consequently the heat not being so high you don’t lose the nutrients. You don’t lose as nearly as many of the water soluble B vitamins.


Get good quality source. Whenever you can find heirloom strain or wild strain


you would never eat an animal protein meal with a grain. It takes a completely different enzyme to break down protein than it does to break down carbohydrate and in the digestive system. And neither food will digest in the first stage of digestion, so the foods will actually ferment together, trying to break down in secondary and later on stages throughout the digestive tract. And when the food starts to ferment, you don’t absorb the nutrients all the way, it creates inflammation and stress on the gut. And it creates weight gain.


So if you’re going into more of an extreme diet where you’re trying to cut out carbs dramatically which can happen on the BED or the Atkins diet or the raw food diet, watch out because you’re gonna have problems. When you cut out carbohydrates completely and you go for no grains, you’re losing fiber. The number one thing that happens long term with all these people on the Atkins and the South Beach and the Body Ecology is constipation. They just don’t have the soluble fiber and insoluble fiber, and the constipation may be minor.


the problem is when you keep doing that you’re putting stress on the internal organs. You’re putting stress on veins inside of the anus and that’s what creates hemorrhoids. It’s bad for your health. It’s bad for the colon. It’s bad for the prostate. It’s bad for bacteria and things start to collect in that area.


You should have stools that come out without having to push, that have fiber, that are soft, and they float on the toilet when you’re done. So when they sink to the bottom they’re too dense and they’re a little toxic and they’re heavy. And when you flush the toilet, they break up nicely.


And I also think we need a little bit of carbohydrates to help with the nerves. People that go I think for long periods of time who live in cities under high stress environments and they do zero carbs they tend to find that their nerves are a little shakier; they just don’t handle stress as easy. Grains are calming. The side effects that can happen from people being extremist with no grains, they’re lacking that soluble fiber and insoluble fiber. The grains also work as a prebiotic that the complex carbohydrates actually feed the beneficial bacteria in the colon. Plus, they have the fiber in there which really is kind of a necessary part to have a bit of grains in your system whether you eat a quarter of a cup two times a week even. It’s adding some of this fiber that’s important.


Some of these grains are very nutritious, and I think they have a calming effect, and they can help with serotonin and with sleep and with excess yang for more stress or high working individuals, so I think there’s a balance with the grains. But anytime you don’t understand how to respect them and you eat too much you’re gonna start to feel the effect of too much sugar in the system. So people tend to go extreme. They think, “I feel the sugar a little bit, so cut it out all the way.” But you want a little bit, and it’s not just that having a little bit of sugar that breaks down from the carbohydrate that can be beneficial; it’s having all the other things that come with a high quality grain, having the fiber.


They have a lot of nutrients and phytochemicals that people are not really aware of.


by adding some complex carbohydrates, a person can be that sensitive to sugar that they can’t really do fruit, but if they eat the grains in moderation and have the appropriate balance,


because the carbohydrates break down so slowly—it’s not enough to really affect the Candida.


You need to learn the other aspects of food and don’t forget the grain. Pick the healthiest grain, find a way to cook it that you like, and add it to your diet on a regular basis. Even if it’s only once a week, it would help. Twice a week would be good, but it’s safe to do it every other day, every day if you eat it balanced.


So when we go for whole grains that are gluten free and when we go with the right proportions and that means—people tend to get a little monomaniacal that are undereducated about balance with nutrition, I find. So when they learn a little bit, when they learn about whole grains, they’ll start eating tons of brown rice and that’s better than eating all white bread and processed carbs like that, but they still don’t realize that they’re eating too much grain. When you learn the balance then you realize, “Ok, what do I have to do to fill out the other parts of my food regime?” You have to learn the benefits of vegetables and different ways to do steamed vegetable medleys, raw salads, fresh green juices, cultured vegetables, the benefits of sauerkrauts. Those are amazing for the digestive system. Other than that, some seeds, other super foods, other herbs, and proteins whether they’re colostrum or whey protein powders or some quality animal protein from time to time. You need to learn the other aspects of food and don’t forget the grain.


It’s all about knowing how to use them and balance them.


Spelt has some gluten.


Quinoa, the name quinoa, means mother in the ancient Indian language that they speak in the Andes. So they called it mother because they said it was the mother of all grains. They gave it this sacred status if you will: the mother of all grains. So quinoa means mother in Peruvian, Indian language.


So quinoa was used to increase stamina in the warriors, in the Incas. It’s really—call it gold with Incas in historic times.


quinoa isn’t really a grain. It’s not in the botanical family of other grains. It’s not a true grain.


There’s different colors of quinoa, all different colors: purple, blue, red, green, black.


But now quinoa was—you’ve got to note this is a wild plant. It reminds me a lot of ginseng. Very hardy plant. It likes to grow at 10,000+ feet. It can flourish under even extreme conditions with poor soil and air, hot sun, frost, short growing days, minimal rain, even drought. The plant will still grow. It seems to love to have to adapt to the challenges of harsh growing environments.


That’s a telltale signature aspect to a really powerful adaptogenic food that nourishes, that keeps the body alive, adaptogenic energy and strength like ginseng. Like true ginseng, wild ginseng.


So if we said there’s a spirit in a grain, in a plant like quinoa, we’d have to say quinoa has the strongest spirit because it has to endure such harsh environment to grow.


it’s really not a grain. It’s more like a seed or a nut which is true technically and botanically it’s not a grain; it’s a plant. But the seed has an amino acid profile like meat, eggs, fish, and chicken. It’s very high in protein which is unusual for a grain, so it’s less carbs, more protein even though there is carbohydrate in it still. It’s a complete protein. It has all nine essential amino acids, and it’s very high in lysine which is really antiviral.


It actually has a little fat in quinoa. There’s almost no fat in most grains. There’s more fat than any other grain in quinoa. Quinoa is stimulating to milk production for our nursing mothers which is something that I didn’t know until I found out upon further research.


quinoa is the king of grains. It is higher in vitamins, minerals, nutrition, and protein, everything across the board. It’s higher in jing. It’s wild.


High in the lignans that help remove bad estrogens


Longevity Warehouse has got sprouted quinoa


. It can be deceptive because when it’s cooked and prepared nicely, it can almost seem like a comfort food. It’s so soft and light and fluffy, and it tastes so good. It’s very easy to eat, but you would never realize you’re eating this wild, ancient grain that is higher in vitamins and nutrition and protein across the board than any other grain.


and you’ll notice a difference in the lightness and the ease of your stools with your fiber cause you’re getting a prebiotic which helps feed acidophilus. Prebiotics are sort of like fertilizers for the acidophilus, like FOS.


It’s gonna help with serotonin. It’s gonna help balance people, so they have enough calmness and helps them sleep.


It’s a great, great asset to have a little bit of healthy grain to maintain that. Quinoa would be definitely the healthiest.


amaranth being very gooey when you cook it, lots of mucilage, very great for pulling on the intestines, really delicious, high in silica; quinoa being [in the wild] probably the highest nutritious grain, across the board, the highest in protein, the most alkaline, (where as most other grains are mildly alkaline, some are neutral, and the buckwheat being actually acidic – for buckwheat, you want to add a little sea salt in it when you cook it to bring up the alkalinity, also sea vegetables).

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