By Irene Hayton and Carol Song Toasting the amaranth seeds before cooking gives off a nutty aroma and produces a cereal that is less glutinous than if they are not toasted. Putting some oil in the water and making sure...

For the next few months, the Health Tip section will contain information about a variety of grains that may be unfamiliar to many people. This month’s topic will be amaranth. Although it’s not really a grain—it’s not genetically related to...

By Dr. Matsen “Today’s foods short on nutrition,” cries the headline in the July 06, 2002 edition of the Globe and Mail newspaper. André Picard reports that the modern potato has lost 100% of its vitamin A, 57% of its...