Quinoa has been hailed as a superfood, but is it really as great as everyone says? Before you load up your plate, there are some important things to consider. From hidden health issues to environmental impacts, quinoa might not be the miracle food you think it is. We’ve gathered a few of the reasons you might want to think twice before eating it again.
Environmental Impact
Quinoa’s popularity has led to overcultivation, especially in Bolivia and Peru, causing local prices to soar and contributing to soil degradation.
Potential for Exploitative Practices
The demand for quinoa has sometimes resulted in poor labor practices in the Andes, with farmers working long hours in harsh conditions without fair compensation.
Allergic Reactions and Digestive Issues
Contains saponins, which can cause allergic reactions ranging from mild to severe, and digestive discomfort, even though most quinoa is processed to remove these chemicals.
High Caloric Content
Quinoa is calorie-dense, with about 222 calories per cup of cooked quinoa, potentially contributing to a calorie surplus if not recognized.
Incomplete Protein Myth
Often celebrated as a complete protein source, quinoa actually has lesser amounts of certain essential amino acids like lysine and isoleucine.
Pesticide Concerns
Increased farming has led to higher use of pesticides. Even organic quinoa might contact chemicals from previous crop cycles or nearby fields, posing a risk to those avoiding pesticides.
Impact on the Digestive System
Its high fiber content can cause bloating, gas, and cramps, particularly for those with sensitive stomachs or who are not accustomed to high-fiber diets.
Economic Displacement
The quinoa boom has displaced traditional crops in Andean regions, threatening agricultural diversity and long-term food security with the rise of quinoa monoculture.
Reduction in Biodiversity
In regions like the Andes, the high demand for a single variety of quinoa has led to a decrease in the cultivation of other native crops, reducing agricultural biodiversity.
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Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
