Dr. Ben Kim
If you’re looking for a truly healthy, protein-rich food to anchor your diet, I highly recommend that you consider quinoa (pronounced keen wah). Called the “mother of grains” by the Incan empire, quinoa is native to South America, and is naturally rich in all nine essential amino acids – these are amino acids that we humans can’t make from other nutrients, so must obtain from our diet. Quinoa is one of a few grains that are gluten-free, and for most people, it’s easy to digest and utilize.
Quinoa is particularly rich in lysine, an amino acid that is needed for growth and repair of our tissues. In some individuals, lysine is helpful in preventing cold sores, especially when combined with intake of natural vitamin C and avoidance of foods that are rich in arginine.
When cooked, quinoa has a slightly nutty flavor that goes well with its fluffy texture. Beyond being abundant in healthy protein, it’s a good source of a number of micronutrients, most notably iron, magnesium, copper, and phosphorus. – Ben Kim