Dover, DE (PRWEB) July 14, 2009
Created by Valerie Orsoni, CEO and founder of http://www.LeBootCamp.com and http://www.MyPrivateCoach.com in 2003, LebootCamp is a program that continuously evolves, offering clients the latest updates and trends in health and fitness. Here is our latest find...
Fonio: A Superfood Grain
This tasty grain - the smallest of all species of millet - is slowly regaining popularity thanks to its exceptional nutritional properties. The tedious and time-consuming methods of dehusking fonio caused this West African treasure to be neglected over the years. Today, despite still being unknown to most of the world, fonio reveals to have many exceptional virtues for our health...a food of the future!
Fonio is grown organically in Africa where it has formed an integral part of the local diet and culture. In some parts of Africa, fonio was considered a luxury food, reserved for special occasions.
The best way to cook fonio as a grain - to substitute couscous, for example - is steaming or boiling for about 20 minutes. It can also be used in a variety of other ways, such as ground and mixed with other flours to bake bread, popped and brewed for beer, or as a substitute for semolina in making pasta.
Free of gluten, Fonio is a great alternative for gluten-intolerant people, in particular those suffering from coeliac disease. Due to its high fiber content, this grain is also recommended for the elderly, and for people suffering from digestive problems. Moreover, because of its insulin secreting properties, sellers of fonio products have found that diabetics are their most important customers.
Fonio is richer in calcium, magnesium, zinc and manganese than other grains. This grain also contains high levels of methionine and cystine, amino acids essential to our health which our body cannot produce on its own.
Available in health food shops and for purchase over the internet, fonio is more than just another exotic food; fonio is an important staple in the quest for a balanced and healthy diet.
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