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Scientists Successfully Decode the Genome of Quinoa (bbc.com)
Gr8Apes writes: Scientists have successfully decoded the genome of quinoa, a hugely popular "super-food" because it is well balanced and gluten-free. They have pinpointed one of the genes that they believe control the production of saponins (bitter toxic compounds that protect the plant from predators) which can facilitate the breeding of plants without saponins, resulting in sweeter seeds without having to process them. The scientists also believe that the genetic understanding now gained will allow them to breed shorter, stockier plants that don't fall over as easily, and that these benefits could be gained without the use of genetic modification. Furthermore, the researchers believe the genetic code will rapidly lead to more productive varieties that will push down costs. "We need the price of quinoa to go down by a factor of five," said project leader Professor Mark Tester, from King Abdullah University of Science and Technology. "If we get to a similar price to wheat it can be used in processing and in bread making and in many other foods and products. It has the chance to truly add to current world food production." The study has been published in the journal Nature.
Costco has really tasty pre-packaged packets of brown rice and Quinoa (under the brand Seeds of Change), that you can heat in five minutes,
I know what you are thinking. Pre-packaged? Brown rice? Quinoa? How could any of that be tasty?
Normally I hate packaged foods myself and always cook everything from raw. I've never liked brown rice, sometimes hated it, and while I like most Quinoa more, I only like it for particular uses.
But for whatever reason, these packets that Costco has are actually really tasty. Somehow the taste of the brown rice and Quinoa mesh together to make something very good, and something you can have with any protein instead of normal rice.
I imagine it's healthier too but I honestly do not care because I just find it tastier.
There's nothing un-pronouncable or strange in the ingredients either - brown rice and quinoa are the first two ingredients and it's just some spices after that.
Cook it in a skillet and it is great. The instructions say without water but I prefer cooking it as is, and you get some nice crunch in it. So tasty.
"There is more worth loving than we have strength to love." - Brian Jay Stanley
Simply that some people feel that splicing these unrelated genes into food sources may introduce some poorly understood risk. Further, some feel that not enough research has been done or that the research isn't transparent enough to be comfortable eating those crops.
The process is different from natural cross breeding so it raises more concerns for some.
Yes it is a hipster thing exploited by the marketing of food companies. I've even seen "Gluten free" on packages of meat.
In fact a couple of double-blind studies of gluten versus a placebo found little evidence to suggest the existing of gluten sensitivity outside of celiac's disease. What we're probably seeing here is the nocebo effect perpetuated by mass hysteria.
Spelled like q-u-i-n-o-a.
Sounds like keen-wah.
Tastes like tiny cardboard balls.
Additionally... Quinoa is a complete protein, it has all the essential amino acids, you don't have to mix it with a lentil or bean to get a complete protein. This is something important for someone like myself who, for medical reasons, has to limit more meat intake.
Quinoa also fares much better than rice on the glycemic index.
"That's the way to do it" - Punch