Carbohydrates Eaton OH

Each member of the healthy trio below is packed with complex carbohydrates, iron, fiber, magnesium, and calcium. Quinoa, especially, contains higher levels of magnesium than mainstream grains, while amaranth has almost twice the iron levels found in wheat, and teff far outdistances other grains in calcium content.

Julianna Potter
(765) 983-8000
831 Dillon Dr
Richmond, IN
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Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
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Sunday:Closed
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Jeff Romig, M.D. ,CNS, DABHM
216-360-9725, 866-896-8966
24100 Chagrin Blvd., Suite 130
Beachwood, OH
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Bioidentical Hormones, Integrative Medicine, Naturopathy, NHRT, Nutrition, Thermography
Associated Hospitals
Green Holistic Medicine

Blatman Pain Clinic
(513) 956-3200
10653 Techwoods Circle, Suite 101
Cincinnati, OH
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Substance Abuse, Sports Medicine, Nutrition, Massage Therapy, Hypnosis/Hypnotherapy, Herbal Medicine, Guided Imagery, Environmental Medicine, Energy Medicine, Biofeedback, Auriculotherapy, Aromatherapy, Acupuncture, Pain Management
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Harvey Bank, Ph.D.
(937) 324-4660
1330 E. High St.
Springfield, OH
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Acupressure, Animal Health, Chelation Therapy, Craniosacral Therapy, Detoxification Foot Bath, Ear Coning, EFT / TFT, Energy Healing, Guided Imagery, Herbology, Integrative Medicine, Kinesiology, Life Coaching, Lymphatic Therapy, Magnetic Therapy, Medical Intuitive, Meditation, Metaphysics, Myofascial Release, NAET, Naturopathy, Neuro-Linguistic Programming, Neurofeedback, Nutrition, Past Life Regression, Psychotherapy, Rebirthing, Reflexology, Reiki, Shamanic Healing, Spiritual Counseling, Well
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Transformational Healing Center

Optimal Health Connections
(216) 288-1904
123 Meadow Lane
Solon, OH
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Stress Management, Other, Nutrition, Homeopathy, Fitness/Exercise, Energy Medicine, EMDR, Coaching, Ayurveda, Acupuncture
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American Holistic Medical Association

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North American Nutrition Co
(937) 770-2400
10 Collective Way
Brookville, OH
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Diabetes Education, Nutrition Counseling, Weight Management, Diet Plan, Sports Nutrition, First Consultation, Weight Loss
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Sunday:Closed
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Tuesday:9:00 AM - 5:00 PM
Wednesday:9:00 AM - 5:00 PM
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Friday:9:00 AM - 5:00 PM
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William Pierce Steffee, MD
Cleveland, OH
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Internal Medicine, Nutrition
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Male
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Medical School: Univ Of Pa Sch Of Med, Philadelphia Pa 19104
Graduation Year: 1961

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Optimal Wellness Center
(216) 521-2225
11860 Clifton Boulevard
Lakewood, OH
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Meditation, CranioSacral Therapy, Yoga, Therapeutic Touch, Stress Management, Reiki, Reflexology, Polarity Therapy, Pain Management, Osteopathic/Manipulation, Nutrition, Mind/Body Medicine, Medical Intuition, Massage Therapy, Hypnosis/Hypnotherapy, Homeopathy, Healing Touch, Diabetes, Coaching, Chiropractic, Breathwork, Biofeedback, Arthritis, Aromatherapy, Allergy, Addiction, Acupuncture
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Diane Kay Smith, MD
(706) 860-3001
875 8th St NE
Massillon, OH
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Medical School: In Univ Sch Of Med, Indianapolis In 46202
Graduation Year: 1976

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Natural Approach to Health
(330) 868-5353
732 McDaniel Avenue
Minerva, OH
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Healing Foods—Indigenous Grain Uprising

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By Doug Schnitzspahn

Next time you feel low on energy and want a bowl of pasta, tap into the wisdom of the ancients instead: Consider a meal cooked with quinoa, amaranth, or teff. Not only do they form the basis for a wide range of palate-pleasing meals, they provide the nutritional punch of meat and lack the allergy problems of modern-day grains like wheat. Nutritionally, “quinoa, amaranth, and teff contain lysine, an amino acid missing from most grains [like wheat, corn, oats, and rice],” explains Jennifer Lovejoy, PhD, dean of the School of Nutrition and Exercise Science at Bastyr University. “This makes the protein in the grains a complete protein, similar to meat. It’s a great choice for anyone who wants to add that protein to their diet without adding the fat found in meat.”

Each member of this healthy trio is packed with complex carbohydrates, iron, fiber, magnesium, and calcium. Quinoa, especially, contains higher levels of magnesium than mainstream grains, while amaranth has almost twice the iron levels found in wheat, and teff far outdistances other grains in calcium content. Plus, all three are gluten-free. “People with celiac and gluten allergies should have no problem with these grains,” Lovejoy says.

Quinoa, the power grain
The poster child of gluten-free grains, “quinoa is a wonderful, light, fluffy grain that really sucks in the juices and flavor of whatever you cook with it,” says Susan O’Brien, author of Gluten-free, Sugar-free Cooking (Marlowe and Co., 2006). “And it’s so versatile. It can be used in cold summer salads, mixed with peaches, molasses, and walnuts, or stuffed in a Thanksgiving turkey.” Quinoa comes in 1,800 subtly different varieties, with the taste varying from almost nutty to slightly acerbic and a color palette ranging from off-white to red to black that makes it ideal for festive mixes. Milled into flour, this workhorse grain seamlessly substitutes for mainstream flours in anything from pasta to bread to cookie dough. Wash the quinoa thoroughly before cooking it, however, to rinse off the saponin, a bitter resin that keeps birds from eating the crop.

Beyond its gastronomic cachet, quinoa is also a sustainable crop, growing in harsh, high-altitude conditions, like the Andes and Colorado’s Rockies, that prove too difficult for other grains. Cultivated in South America for more than 5,000 years, it was the staple food of the Incan empire. Despite being banned by conquistadors in an effort to stamp out indigenous culture, quinoa survived and today flourishes.

Pop goes the amaranth
Although nutritionally similar to quinoa, amaranth is not yet popular in the US. It should be. A slightly toasty, nutty grain often milled into versatile flour, amaranth has a heavier texture and stronger flavor than quinoa, making it perfect for hearty meals. “It’s great for thickening sauces,” says O’Brien, “and amaranth flour is good for breading fish or chicken.” She suggests cutting amaranth flour with quinoa or sorg...

Author: Doug Schnitzspahn

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