The Big Book of Endurance Training and Racing by Dr. Philip Maffetone

Author:Dr. Philip Maffetone [Maffetone, Dr. Philip]
Language: eng
Format: mobi
Publisher: Skyhorse Publishing
Published: 2010-09-22T05:00:00+00:00

Question:I have been hearing and reading a lot about quinoa—and how this South American plant packs a lot of protein. What is your opinion here? Any recipe suggestions?

Answer: Quinoa is a grain-like food grown in South and North America, with commercial production highest in Peru and Bolivia. Closely related to the tumbleweed, quinoa has been heavily marketed in recent years with much hype. One drawback of quinoa is that it’s high in starch, reducing digestibility. It is also processed to remove the outer coating, which contains bitter-tasting phytonutrients. While it’s considered high in protein, it’s a vegetable protein and not complete. It is gluten-free. So, one must weigh the positives and negatives of this food item. I don’t eat it and have never prepared it, but there are many recipes online.

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