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Amaranth tea – Benefits and properties

by Dianna Leon
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AMARANTH

Originating in the Andes, amaranth has been known for a long time in various places around the world. It was recently discovered and cultivated in Brazil due to its high nutritional value and health benefits.

Benefits and properties

Amaranth has benefits for those suffering from high cholesterol, acting in the body by balancing the amount of LDL – bad cholesterol. Very nutritious, the grain has many proteins with amino acids that are not produced in our body, but which are an essential part of its functioning. It is an excellent source of bioavailable calcium, rare in nature, and easily absorbed. It has zinc, phosphorus, fiber and many nutrients, in addition to not having gluten – which makes it a great food for those who are allergic to this substance. Amaranth controls blood pressure and strengthens the immune system, helping to gain lean mass, very suitable for athletes.

How to consume?

The cereal, easily found in natural food stores, is sold as grain, flakes or flour, and can be consumed with food, in addition to yogurt and fruit, or even in the preparation of bread, cakes, sweets, soups and vitamins. Its seed can also be consumed, and when heated it pops similarly to popcorn. Furthermore, amaranth can be consumed in the form of tea and oil. The consumption of 30g a day is ideal to start bringing changes and improvements in bowel function, for those who have constipation problems.

amaranth tea

Rich in proteins, vitamins, amino acids and minerals – calcium, phosphorus, potassium and dietary fiber – tea has an antioxidant action, reducing cholesterol levels, as well as helping to prevent the development of cardiovascular diseases, cancer and osteoporosis.

To prepare this tea, you need amaranth beans, cloves, cinnamon and brown sugar. Soak the amaranth grains and let it rest for 24 hours. After this period, cook and use the broth to prepare the tea. Bring water to the fire and bring to a boil. When it comes to a boil, add the cloves, cinnamon and brown sugar. In infusion, add the broth of the beans.

Leave to infuse for another 24 hours and, after this period, place the amaranth that was previously left in a pan with 1L of water. Bring to the fire, and cook for about 30 minutes. When you notice that the broth has thickened, strain the mixture. The cooked amaranth must be taken to a blender and crushed. Sift this mixture and add to previously selected liquids. Add sugar and lemon, in addition to the aforementioned cloves and cinnamon. Tea is an excellent energy drink, great for replacing mineral salts and proteins.

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