Can vegans stomach the unpalatable truth about quinoa?

Ethical consumers should be aware poor Bolivians can no longer afford their staple grain, due to western demand raising prices

Peta response Eating quinoa may harm Bolivian farmers, but eating meat harms us all



Joanna Blythman
guardian.co.uk, Wednesday 16 January 2013 05.14 EST
Not long ago, quinoa was just an obscure Peruvian grain you could only buy in wholefood shops. We struggled to pronounce it (it's keen-wa, not qui-no-a), yet it was feted by food lovers as a novel addition to the familiar ranks of couscous and rice. Dieticians clucked over quinoa approvingly because it ticked the low-fat box and fitted in with government healthy eating advice to "base your meals on starchy foods".

Adventurous eaters liked its slightly bitter taste and the little white curls that formed around the grains. Vegans embraced quinoa as a credibly nutritious substitute for meat. Unusual among grains, quinoa has a high protein content (between 14%-18%), and it contains all those pesky, yet essential, amino acids needed for good health that can prove so elusive to vegetarians who prefer not to pop food supplements.

Sales took off. Quinoa was, in marketing speak, the "miracle grain of the Andes", a healthy, right-on, ethical addition to the meat avoider's larder (no dead animals, just a crop that doesn't feel pain). Consequently, the price shot up it has tripled since 2006 with more rarified black, red and "royal" types commanding particularly handsome premiums.
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What wait, Tree hugging commie liberal vegetarians are destroying a culture and contributing to the ill health and demise of an indigenous people? This cant be!