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this week, I have mostly been ill

I'm still ill, actually. Mostly in the stomach, so I don't think it's flu. On Tuesday I attempted to cook Red Quinoa for the third and last time. It didn't take out all of timscience's digestive system in the way it seems to have done for mine, so there were presumably other factors, but frankly, that's it. I'm not buying Quinoa until I can get it from somewhere other than the health food aisle, because I can't cope with the roughage and toxins. I could when I was a kid; not now. Bloody M&S. For about three months, they stocked a delicious and eminently digestible Quinoa that tasted like a mixture of couscous, the finest lentils, and tiny fresh peas. It discontinued quickly, and I went scouring the shops for an alternative source, and yes, I have certainly found Quinoa. A flavourless, murky, mildly poisonous grain-bean filed in the free-from section. Bah!

I shall probabaly never be able to eat it again now. Even though I've spotted it in their pre-prepared salads (along with Orzo pasta -- another delicious thing which is pitiful when tracked down elsewhere). When I start eating again. That is. :[

Also photos: bookshop and gigs. Delphic, kites, nucleur bonkers, mirrors, pile o' science, b*by gr*vy, miniature gardens, chew lips

delphic at the o2 academy psychedelic kites!

someone threw out their paranoia mirrors at the o2 academy

pile o' science miss world queen

miniature gardens chew lips - jericho

Comments

( 6 worms — Feed the birds )
motodraconis
21st Jan, 2010 07:27 (UTC)
I had to look it up, because I don't really know what the fuck Quinoa is, and I found this...

I did mention earlier that I had experienced a slightly sour or bitter taste to it. From my research, this bitter taste is caused by something called saponins, which is a slightly waxy coating that develops naturally on the outside of the quinoa seeds. In excess, saponins can be toxic, but taken in moderation, the thing that they are best for is lowering bad cholesterol levels, and so that's yet another benefit to this product. Most of the quinoa that you'll find in your shops today have had most of the saponins removed already,* so you shouldn't worry about being poisoned by this.

Which you probably already knew about, but I didn't. WTF! It's coated in poison!

* Allegedly.
cleanskies
21st Jan, 2010 08:23 (UTC)
well, I know that now...
Yes, one of those toxins which makes a plant resistant to pests. Modern, more cultivated varieties* contain less of the toxin -- but Granovita's Red Quinoa is an ancient grain like what the Incas ate, oh joy.

Saponins in moderation are also beneficial against cholesterol, so if you're pushing the whole superfood/health angle, I guess you'd leave a bit in :[

Possibly I should have read the pack it a bit more detail, but the whole "mothergrain of the incas" thing was pissing me off. It tasted a bit bitter as I ate it, which should haave tipped me off, really.

*My guess is that M&S's was one of these.
motodraconis
21st Jan, 2010 17:44 (UTC)
Mothergrain of the Incas!
You know, now you mention it, I think I recall eating the stuff in Bolivia, it seemed like a charmingly exotic thing to do at the time, along with chewing coca leaf and eating llama meat, but I recall nothing spectacular in the taste to make me want to seek it out again.

I think there might be a reason that certain Inca foods (such as potato and corn) have become so universally popular, while others languish in obscurity in health-food shops attached to grandiose health claims.

cleanskies
21st Jan, 2010 20:38 (UTC)
Re: Mothergrain of the Incas!
ah well, though. The M&S variety really was a taste sensation. I think there probably is good Quinoa but just not quite yet.
thegreenman
22nd Jan, 2010 21:34 (UTC)
We grew it last year for fun/experimentation. It was easy to grow but the post processing is a bugger to get right.

It didn't taste nice...
cleanskies
23rd Jan, 2010 19:17 (UTC)
Oh, I thought it could only be grown at altitude, in dry and bright! Perhaps it's actually more true to say that it's surprisingly tolerant of dryness, brightness and altitude...

What do the plants look like? Are the leaves edible? Or is it one of these "tolerable when steamed as spinach" type tastes?

( 6 worms — Feed the birds )