AMARANTH
by Dr. Lawrence Wilson
© February 2023, LD Wilson Consultants, Inc.
All information in this article is for educational purposes only. It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.
Contents
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DEFINITION
Amaranth is a very ancient grain food. It looks like very small, round yellowish seeds.
NUTRITION
Amaranth contains about 15% protein, higher than most grains. It is also rich in calcium, iron and riboflavin. It also contains many other minerals and phytonutrients.
It has more oil than the cereal grains, including some of the essential fatty acids. Amaranth is also high in lysine, an amino acid that is low in most grains including corn.
DEVELOPMENT
Amaranth is a special food for development. That is, it contains particular nutrients that help cause rapid development of the body.
Development is not taught much on earth outside of a few monasteries and convents. This is because those who rule the planet at this time don't want it taught. However, it is an ancient and most wonderful healing science.
Development is nothing less than the unfolding of the full genetic potential of a person. Eating the development diet, taking the correct supplements, following a healthful lifestyle, and doing at least the Pulling Down Procedure slowly causes the activation of genes that otherwise do not become active in human beings today.
This, in turn, grows the energy field of the body, toughens the body and causes it to last longer. The other healing and development procedures such as coffee enemas, the twists, pops, pulls and kicks, red heat lamp therapy and foot and hand reflexology also promote development.
For many more details, read Introduction To Development and Introduction To The Development Program.
NOTE: The genes that become active during development are mainly found in the 97.5% of our DNA that is called non-coding DNA or “junk DNA” because scientists do not know what it is for.
HISTORY
Amaranth was the staple food of the Aztec Indians for centuries. They lived in central Mexico. In 1521, Hernando Cortez landed a small fleet of Spanish warships in Mexico. At that time, the Aztec society was in decline and Cortez was able to conquer the Aztecs. When he did this, he forbade the use of amaranth.
The hardy seeds survived for four centuries in the jungles of South and Central America. They were rediscovered in a remote area of Mexico in 1972.
Seeds were brought back to the United States, where they thrived in an agricultural test plot. They were distributed to several agricultural centers, where they also thrived.
While they require a little moisture for the first few weeks, amaranth seeds grow well in harsh environments and can even survive drought. There are now many growers of organic amaranth around the nation.
Cooking amaranth. I am told the best way to prepare amaranth is the following: For one adult portion, put about ½ cup of amaranth in a small pot. It is not necessary to wash the amaranth before cooking it. Also, do not add salt to the amaranth at this point.
Add about twice as much water as amaranth. Bring the water and amaranth to a boil. Then cover the pot and turn down the heat so that the amaranth continues to boil gently.
You will find that amaranth forms large air bubbles that move upward to the surface of the water. After about 16 minutes of cooking, the bubbling will stop. Add a little sea salt and the amaranth is ready to eat.
At this time, we suggest eating a portion of amaranth – about 1/2 cup or slightly more for an adult – once or twice a week as the grain part of your meal. We are still researching amaranth and will do our best to keep this article updated.
Amaranth and Food Allergies. Amaranth is an excellent food for those sensitive to wheat and gluten-containing foods. Amaranth is related to the pigweed family, not to the cereal grains. Amaranth flour can be substituted for 15-25% of the wheat flour in recipes.
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