01x05 - No Pain, Eat Your Grain

[bunniefuu]

[Zooey Deschanel]
Are you afraid of the big C?

I'm talkin'
about carbohydrates.

For decades, carbs
have played the villain
in every dietary handbook.

That plate of pasta?
My nemesis.

Those dinner rolls
taunting me from their
little basket?

Pure evil.

Don't even get me started
on gluten, the destroyer
of digestive systems.

But what if we've been
misled about bread?

Even if we try to eat
as healthy as possible,

it feels impossible
to decipher the difference
between good grains,

heart healthy oats,
and all the empty carbs
in between.

From amber waves
to gluten free bagels,

we're going to find out if we
should go with the grain,

or get outta
the bread line for good.

Plus, we'll find out
if there really is a be-all/
end-all super grain.

I really hope it's this one,
'cause it looks delicious.

You remember that old food
pyramid they taught us
in elementary school, right?

Grains are here at the base.

And if I understand shapes,
that means we're supposed
to eat more calories

from grains
than any other food group.

What are grains, you ask?

They're small seeds that grow
on grass like plants.

We're talkin'
wheat, corn, rice
and a ton of others

that we use to make
bread, pasta, crackers,
cereal, pastry and more.

We've been farming grains
for at least 10,000 years,

and they make up
nearly half of the calories
the human race consumes.

But a recent study shows
that Americans are radically
reducing their grain intake.

And are
we endangering our health
by not eating enough grains?

I'm sending my friend
and James Beard nominated
pastry chef, Paola Valez,

to the Tehachapi Heritage
Grain Project,

where they're revolutionizing
modern grain agriculture

by growing crops that have
not been genetically modified.

So, this is rye that
we're looking at?

Heritage Tehachapi rye...

- Wow!
- ...that has been regenerating
itself for a hundred years

around the valley.

[Zooey] Before modern
agriculture and transportation

made wheat available everywhere,

rye was the most popular
bread grain
across Northern Europe.

Producing dense,
heavy loaves that
were fragrant and flavorful.

Rye is hearty
and easy to grow,

but by the 1970s and '80s,
soft white bread had taken
over as the go-to grain.

I'm gonna eat one.

Whoa.

- It's hard.
- It's really delicious, actually.

It's so subtle and so light.

Can you kinda explain
what a heritage grain is?

Heritage grains are like...
Kinda like
heirloom tomatoes...

- Yeah.
- ...some of them
have been around

- ...for uh,
at least 50 years...
- Mmm-hmm.

- ...as a grain.
- So, basically
untouched, right?

[Alex Welser] Untouched.

So, heritage grains,
how can folks
at home find them?

At... At the farmers markets,
farm shops,
and at your restaurants,

- you're probably
eating those grains.
- Yeah.

[Zooey] Most
of the wheat we consume today
is the opposite of heritage.

Generations spent modifying
crops, and finding ways
to maintain them,

has made wheat easier
to farm on a massive scale,

but not better for our health,
or our changing climate.

- Hi, Jon! Nice to meet you.
- Hi, nice to meet you.

How is what you guys are doing
different than commercially
grown wheat farms?

[Jon] One is scale,
because we do
it on a much smaller scale,

but for example, California
has a Mediterranean climate,

so this time
a year's very dry,

- and the grains
dry out naturally.
- [Paola] Yeah.

In many parts of the Midwest
they use as a...
They call it a desiccant.

- [Paola] Mmm.
- It's primarily used with
as a... As a weed k*ller,

as a herbicide.

A week or two prior
to harvesting, they'll
actually spray the fields...

- [Paola] What?
- ... to dry the... Any less
greenery out of the stock.

- It's totally unnecessary
in California...
- Yeah.

- and we just don't... We don't
use any a that.
- Yeah.

This is an organic farm.

[Zooey] Non-organic
commercial wheat

is treated with pesticides
and herbicides
to increase its yield,

and help it grow
in non-native environments.

Organic heritage grains
on the other hand,

have naturally adapted
to their native environments,

and can thrive
without the use
of harmful chemicals.

What are the nutritional
benefits of rye
as opposed to wheat?

[Jon] Wheat and rye
are both in the wheat tribe.

They're closely related.

- See how much thicker
and fatter the...
- Yeah.

- The wheat heads are
than the rye heads?
- Oh, yeah.

Wheat has more protein.
Rye has some more
complex minerals.

- It does have a distinctive,
strong flavor.
- [Paola] Yeah.

[Jon] When you look
at the berries
in your hand,

- They have a lotta gradation
and different colors.
- [Paola] Yeah.

[Jon] If you look
at modern wheat, they're...
They're very uniform.

Why are you so passionate
about heritage grains?

They're more resilient.
They're more drought tolerant.

And it looks like we're
heading towards
a warmer, drier climate.

So, you end up
with a grain that's produced
using less water,

less fertilizer inputs,
yielding a... A tastier,
more flavorful product.

Amazing.

- And you can sample some bread
made from heritage rye...
- Yay!

...you can taste
how good it tastes.

- Yeah. Okay, awesome.
- Let's skip over to the barn.

[Zooey] So, these heritage
grains are better
for the planet,

but the real question most
consumers wanna know
is how do they taste?

Can they hold up
against the bread
we're used to eating?

This is made
from a combination
of the hard red wheat and rye.

- [Paola] That's
really awesome.
- Should we try it?

[Paola] Mmm-hmm.

Oh, my gosh, that crust.

- [gasping]
- [Sherry Mandel]
It's gorgeous.

People should make it...
This into perfume. Mmm-hmm.

It's so good.

Mmm, and you can see
all that beautiful honeycomb
structure in here.

It looks so light and airy.

A lotta people at home don't
typically wanna buy artisanal
sour dough or even seeded rye.

Why do you think that is?

I think a lotta people grew up
with an industrialized, cheap
bread in the grocery store,

and it would last
for a very long time
in their home.

And we got accustomed to that,
but if you've ever tried

a really beautiful,
artisanal loaf,
you understand the difference.

We grow for flavor first.

- Mmm-hmm.
- It's healthier for you. It's
healthier for our environment.

It's just delicious.

So, if heritage grains
are extra helpful
because they're so old

what would happen if we
started embracing more
things that are ancient?

Could those grains
from the Earth's distant past,
be the key to our future?

The future of grains
is like a movie

where someone goes back
in time to fix a big problem.

In this movie,
the reason the main character
travels to the past

has everything to do
with our reliance on grains.

See, human beings get
almost half of their calories
from grains,

which also feed
the livestock that people eat.

Here's the problem,

our access
to this dietary staple
can be easily disrupted.

Standard grain crops struggle
to grow in extreme weather,

which is increasing
throughout the globe.

And the flow of grains
to our grocery stores has been
interrupted in recent years

by breakdowns
such as pandemics and w*r,

which disrupt our delicate
global supply chain.

So, how do we make sure
that grains are around as long
as we need them to be?

This is the part of the movie
where the kooky scientist
that nobody believed in

comes up with a solution.

Travel back in time
and find some ancient grains.

What is an ancient grain,
you ask?

Heritage grains
have been around
for several generations,

hundreds of years,
but ancient grains have been
around for thousands of years.

Dating back
to before mankind
started cultivating grains.

Some of these grains
have much more nutrition
and flavor than modern wheat.

Whether we are eating
ancient, heritage or modern,

most grains go through
a complicated process
before hitting our plates,

and the result
can be problematic.

[Zooey] Paola Valez
is visiting Bob's Red Mill
in Milwaukie, Oregon

to find out what we should be
looking for when we buy flour.

- Hi, Paola!
- Oh, my God!

- Bob, so nice to meet you.
- Come on, and get in here.

- Yeah, let's do it.
- Yeah, there we go.

[Zooey] Bob's name
is on hundreds
of whole grain foods

in grocery stores
across America, and more
than 80 countries worldwide.

If anybody knows about grains,
Bob does, and best of all
he drives the coolest car.

- Okay? Off we go.
- Okay. Off we go.

It's not the easiest thing
to get in and out of,
I can tell ya,

especially when you're 93.

[Paola] Look at all a this.

- I'm just like a kid
in a candy shop right now.
- [Bob laughing]

- Thank you so much for having
me here in your office.
- Well, thank you, Paola.

Can you explain
to me what a grain is?

The grain contains a germ,
which is right here,

- and then it contains the bran
layer, which is the fiber.
- Yeah.

And there's
the white endosperm,

and that's the white flower
that you have.

- [Paola] Yeah.
- And all a the nutrients

- that are
in these two components...
- [Paola] Are here.

- Yeah.
- ...are not in there.

- [Paola] And...
- Wheat bran is the very thing
that is taken out of wheat

- when they make white flour.
- [Paola] Yeah, right.

Okay, it's gotta
a long shelf life,

because the germ
isn't gonna spoil,

- since it isn't in there.
- Yeah.

- And we've been missing
it for a hundred years.
- It's just awful.

[Zooey] White flour
is in all kinds
of tasty treats.

Once humans figured
out how to strip
it of its bran and germ,

we called it refined
and valued it for its purity,
and its yumminess.

But that purity and taste
come at the cost of most
of its nutritional value.

I'd say that's a raw deal.

Can you explain to me
how your milling process

is different than conventional
milling processes?

Well, I tried to stick
with the old stuff,
that's the big thing.

We use quartz millstone.

- It's very hard, but it has
a... A coarseness to it...
- [Paola] Yeah.

...and that's what you need
to make good flour.

Other people
use regular rolls.

When I get
through grinding it,

the bran, and the germ
and the endosperm,
it's all in the flour.

That is the whole grain.

So Bob, for the consumers
at home, what should
they be looking for

when they go
to the grocery store when
they're tryin' to buy flour.

Buy whole grain.
No matter what it is.

Have everything, the bran,
the germ, the endosperm,
and that's whole grain.

If you eat that way,
you're probably gonna be
healthier and live longer.

- And that's what we do,
we make quinoa from Peru...
- [Paola] Yeah.

...a maranth, teff, farro,
kamut and emmer.

So, when checking labels,
look for whole grain
or whole wheat.

That means you're
getting the bran, the germ,

the endosperm,
and all the nutrition.

So, let's review.

We know that grains
used to be the base
of our food pyramid,

but we're cutting way back
because of health concerns.

We can solve this problem
by eating the right grains,

and by eating whole grains
that are milled properly.

Ugh! Thank goodness!
I hated hating on bread.

Can you believe how simple
it was to welcome
it back into our lives?

But you know what
isn't so simple?

Making bread,
or at least making good bread,

or at least,
not for some of us.

If you're like me,
at some point
during the pandemic

you got in touch
with your inner bread baker.

We got some sourdough starter,
tied on our aprons,

and found out that making
bread is way tougher
than we thought.

[Zooey] Well, I'm finally
gonna get some expert advice

from Master Baker,
Jillian Ressler,
to find out all the secrets

to making
the perfect homemade loaf.

So, whatta we
gonna bake today?

We're gonna make
our country bread.

The country bread that's
gonna have this very,
very thick shell to it.

- Mmm... This
is your starter, right?
- Yes.

- How long has this been
going for?
- Years.

- [Zooey] Okay.
- [Jillian] Um, so the way
that we use the starter here

is we go through it all
in a day, and we keep a little
something called a seed.

- [Zooey] Yeah.
- Which would be
what this would be, right?

Sits out overnight.

In the morning, when we
get in, we refresh it,

essentially adding flour
and water to it,
and letting it sit.

What's the difference
between, like, a sourdough
and a non-sourdough bread?

- So, any natural yeast
is sourdough.
- Okay.

Technically, sourdough,
naturally leavened,

mother yeast,
these all mean the same thing.

It means a natural,
wild yeast.

[Zooey] Yeast
is wild, all right.

Technically, it's a fungus,
but think of yeast
like a ravenous beast

that devours sugar
and releases carbon dioxide.

- Kinda like... Well, kinda
like a beastly belch.
- [belching]

But when yeast is mixed
in with dough, those burps
get trapped by gluten

and together, they sorta form
CO2 balloons inside the dough,

which makes it,
you guessed it, rise.

So, if you're making a starter
for the first time ever,

- you have about a two week
project ahead of you...
- Yeah.

...home bakers always just
give up on immediately.

But if you're going
to be making bread often,
or pastries even...

- Yeah, yeah.
- ...it's amazing to have it.

- Can you show me
how to do this? Okay.
- Yes, we're gonna do it.

All right, so you can look
at it here, it's very bubbly.
It's very alive.

- She is ready to go.
- [Zooey] She's ready.

[Jillian] So, I'm gonna
give you some in here.

- [Jillian] I'm gonna pour
in some water for you...
- Okay.

- ...now this is warm water.
- [Zooey] Okay, great.

[Jillian] Now, I want you
to break this apart
with you hands...

- [Zooey] Okay.
- ...before we add
in any flour.

- Oh, this is like sensory
experience, right?
- Yeah.

- If I'm gonna make good bread,
I need good flour...
- Yeah.

- It's the...
- ...and if I'm gonna get good
flour, I need good wheat.

- [Zooey] Okay. Okay.
- This is Cairnspring's Flour,

so it has a high extraction,
it has a high percentage
of the whole grain intact,

which means more hydration,
so you can add more water.

- [Zooey] Okay.
- We always wanna have
highly hydrated doughs.

Which wheat would you use
for which breads?

- Wheat that's gonna be
very strong, high in protein.
- [Zooey] Mmm-hmm.

[Jillian] So, like,
a hard spring red wheat
would be great.

- [Zooey] Yeah.
- Once these are made,
we wanna let them sit

- for at least two hours.
- Okay.

[Jillian] So, the next step
we're gonna do,

is we're actually going
to now mix our dough.

We'll add
in our salt, and I'm...

That's a nice, hearty amount
of salt, which I appreciate.

- It's a nice, hearty amount
of bread, too.
- I love... I love salt.

- Yeah. Yeah.
- [Jillian] This is nothing

that you can do anything
with right now, it doesn't
really look like a dough, yet.

The moment flour hits water,
the gluten starts to develop.

- So, we let it just do it's
thing. Cover it up, here.

- Do your thing.
- Do your thing.

[Jillian] The sugar
in the wheat is what the yeast
is actually feeding off of.

- Okay. Nice!
- [Jillian] All right, so this
is already become a dough.

This is the feeling
of a dough.

[Jillian] At this point,
what would happen,

- is the dough is now gonna sit
for three to four hours...
- [Zooey] Okay.

- ...we'll shape it...
- [Zooey] Uh-huh.

- ...then it has the overnight
proofing and fermentation.
- Okay.

[Jillian] So, the way
you wanna cut
is you wanna go down,

- and kind of like circle
it back into yourself.
- Ah, okay.

There you go.

All right, so basically
now the bread
is going to start to relax.

- I love the... The air bubbles
that come up.
- Yeah,

- you can see them
coming up a little.
- Looks like fun.

- It... It's like bubble wrap,
you just star [popping] .
- Exactly,

it looks like bubble wrap,
but don't do it.

All right,
so you wanna kind
of let it hang out as it is,

and you're gonna fold it over
itself, pull it, and then this
is called a stitching method.

- So, I'm using...
- It's like folding
a fitted sheet.

Exactly. I'm using the outside
of the dough to make it hold
the shape I want it to hold.

So, you get this piece
of linen in a bowl like this.

We'll take a loaf,

and then you're gonna
close it, and you're gonna
put it inside.

And let your hands kind
of guide it shut,

and then, as you lift up
you'll see it sorta
just relax into the bowl.

Okay, and you just put
it into your fridge.

- Oh, okay.
- That's all you have to do.

And then, the following day

what we'll do is
put the bread on seam side
down, and then you'll score.

And I'll just go down
the middle, and then I'll go
on the other side

and I'll make,
like, this cute, little
rustic square.

It's like the baker's
signature, people say, but it
also has... Serves a purpose.

- Bread's gonna go up, right?
It's gonna rise.
- Yep.

If it rises and there's
nowhere for that steam
to escape, that air to escape,

it's just gonna
burst out the side.

- You wanna use a Dutch oven
when you're baking at home...
- Okay.

because steam
is actually gonna...
It's gonna help it rise.

It's gonna open up
these scores.

- It's not...
- [Zooey] Okay, so the steam

- will come from the bread.
- The bread.

But it's not gonna
allow it to get that
nice dark color,

so after about halfway
through cooking,
take this off.

- Let the bread keep going,
and then it can brown.
- So your bread can brown.

[Jillian] And then we can
cut into a couple of loaves.

- Do we have butter
or anything we need?
- We have all the butter.

[dinging]

This is called the ear
of the bread.

- Oh!
- This is the best part

- because it's super crunchy,
- [Zooey softly] It is kind
of the best, yeah.

- Thank you. Mmm...
- It has that nice, like,
char to it.

- Mmm. Mmm.
- Right? It's the best part.

'Cause it has all the...
The good textures
of the bread in one spot.

- [Jillian] Uh-huh.
- Chewy, crunchy
and custardy.

- Everything you need.
- Everything you need.

- I can't help but smile.
It's just so good.
- Mmm-hmm.

Okay, time to take
the oven mitts off, and tackle
a bit topic, gluten.

Since 2009, the number
of Americans going gluten free
has more than tripled.

You probably know some people
who've cut out gluten, and say
their lives have improved.

Which might have
you asking yourself,
is gluten free for me?

Don't get me wrong,
if you are the 1% of Americans
with Celiac disease,

or the .4%
with a wheat allergy,

avoiding gluten will always
be a very, very good idea.

But it's less clear why nearly
two-thirds of gluten free
Americans are PWAGs,

People Without Celiac disease
Avoiding Gluten.

Some cite gluten sensitivity,

while some worry
that glyphosate, a chemical
found in weed k*ller

and known to be harmful
to humans,

is binding itself
to gluten and messing
with our digestive systems.

Talk about a dark passenger.

But I suspect some folks
are abandoning gluten

because they think
it's a healthier choice,

but don't really understand
what gluten actually is.

In reality, it's simply
a protein found
in different types of wheat.

It's what makes dough
springy and bouncy.

It also explains
why gluten free products
are kind of stiff and crumbly.

Gluten free is big business.

These products
raked in 4.3 billion dollars
in 2019, alone.

So, when you're walking
down the bread aisle,

be aware that brands
have a big incentive

to market to our collective
fear of gluten.

Say hypothetically, I'm one
of the millions of Americans

who either needs to or wants
to avoid gluten, but I also
really, really love bagels.

Like, waiting all week
for that Saturday
morning nosh.

I'm chemically dependent
on bagels.
What can I do?

[facetiously] Again,
this is hypothetical
and definitely not about me.

Since gluten is the protein
that gives baked foods
their springy texture,

is it possible to go gluten
free and still get the bounce
we love in our breads?

Paola Valez is on a mission
to find out at Pop's Bagels
in Los Angeles, California.

- I was born in New Jersey,
which maybe gives me...
- Hurray!

- ...some cred, uh,
among the bagel community.
- It does!

And I felt like some...
Something was missing
from LA bagels,

they felt a little bit more
like Middle Eastern rather
than, like, Ashkenazi Jewish.

- Yeah.
- We started catering.

I started doing, like,
fresh, hot bagels, like,
in front of people.

Uh, some people
from the New York Times

voted it as like,
a really, really good bagel,
no big deal.

A really special thing
on our menu
are the gluten frees.

Oh! I've actually never made
gluten free bagels before,
so that's why I'm here, today.

Okay, well, that's great.
I mean, I'd say there's
no big deal about that,

I mean, we can
totally fix that right now.

I wanna see how you kind
of like, level not having all
of that gluten in there...

- Mmm-hmm. Mmm-hmm.
- ...and still have the texture
and I notice that you guys

- have a really
cute shape, too, so...
- The shape is the best part.

We found a really cool
provider in LA

that, like, makes
all different kinds
of gluten free flours,

- We got millet,
we got rice, potato starch.
- [Paola] Yeah.

- The addition of the cellulose
will give it this chew, too.
- So, it gave it a little bit

- of, like, gumminess...
- [Zach Liporace]
Body, exactly.

...a little bit of, like...
Like, that smooth texture,
that would normally

- be attributed
to gluten formation.
- Yes.

- Correct?
- 100%

- My friend, either you're
a genius...
- [Zach laughing]

- ...or I'm in the presence
of a magician.
- [Zach] I like...

- I like both! Can I be both?
- [Paola laughing] Yes.

- You know, a gen... Can I be
a genius magician?
- You're a genius magician.

So, talkin'
about gluten free...

- Yeah, let's do it. Cool.
- ...let's get to it,
recipe time!

So, folks at home,
what are they looking for?

- A little warm...
- Roo... Roo...
Yeah, room temp water.

[Paola] And this is?

- [Zach] Active dry yeast.
Active dry yeast.
- Active dry yeast.

[Zach] Fresh yeast, like,
still needs to get activated

I find I can mix this
a little bit easier.

- [Paola] Okay.
- And I find it to be,
like, super consistent.

It blends really nicely.

Okay, so what's the next step?

[Zach] Next is gonna
be some sugar.

I'm just gonna mix
this up a tiny bit here.
Just to get it going.

[Paola] I can mix
this for you, Chef.

- Oh, you wanna do that?
How about that?
- [Paola] I can do it.

- [Zach] Beautiful,
wow, thank you.
- Yes, you know.

[Zach] Thank you so much,
that's so kind of you.

You never want the salt
to directly touch the yeast,

so we're gonna
dilute it a little bit.

We're gonna
start dissolving it.

- 'Cause it, then they die.
- 'Cause it'll die.

If it's just, you're like,
"Why isn't this rising?
What's going on?"

It's probably because
your salt touched
the yeast directly

- and then you get screwed.
- 'Cause yeast
is a living thing.

It's a living,
breathing thing.

And now we're gonna
throw a little olive oil in.

This is for some richness.

- It gives it a really nice...
- Mmm.

[Zach]...like, texture
and flavor as well.

We're gonna add
the flour mix now.

- We got the millet,
we got the rice.
- [Paola] Yeah, yeah.

[Zach] We got the cellulose,
all that stuff in there.

- Oh, my God.
- Let's throw this baby on.

[Paola] Whoa, you can
see the rice flour
already doing its thing.

So, it's already started,
I mean, you can smell it too,

like, you can smell,
like, the yeast,

- you can smell...
- It's crazy.

It smells like bread,
which is the craziest thing.

Okay, okay, okay,
you might be convincing me.

I might be convincing you.

Now I'm gonna, I'm gonna
get you some gloves.

Now this, this
is gonna mix up.

Ten minutes let's say.

Until you feel like it's
activates some
of those starches.

And that's really
the hardest part I feel like
of gluten-free breads,

is, like, the rise.

It's, like, expanding,
but then contracting.

- [Zach] Yeah, basically.
- Similar to the process
of gluten strands.

[Zach] Exactly.

Now we're gonna dump it.

Just flour your bench.

Go. Now we got our dough.

My favorite part now,
rolling the bagels.

Light on the fingers,
a little bit lighter.

[Paola] Oh, my God. [screams]

[Zach] And you just
kinda go back and forth.

Then you, you work it
into a hot dog.

- [Paola] Jeeze.
- [Zach] You cross it,
you cross it.

And then you kinda,
and then you just tuck it.

Little cross and tuck.

And then you got
a beautiful gluten-free bagel.

- Now, we're gonna go
throw them in.
- [Paola] Okay, bye.

- Whoa!
- [Zach] So, here we go, magic.

- Magic!
- Hot, hot, hot.

- [Paola] Wow!
- [Zach] Beautiful.

It's so weird.

I wouldn't imagine
this texture
from a gluten-free anything.

You're gonna get some chew,
um, you'll see,

it does still collapse,
right, that's, that's
just gluten-free.

Like, you can
whip it up a little bit,
and you just get...

See, like, the air holes?

I mean, it's still steaming
a little bit, but, like,

that's what
you're looking for.

- That, that structure
right there is everything.
- Perfect.

- [Paola] That's
the money shot.
- [Zach] And, and you see

- the stretch, right, like...
- [Paola] Mmm-hmm.

[Zach] Like, that's,
that's kinda awesome.

For folks at home,
what else can they use

if they wanna really
get into gluten-free baking?

I think buckwheat works
really, really nicely.

- Cassava root makes
a really great pasta...
- Yeah, yeah.

...and makes a,
also it can make
a really nice bagel.

I mean, bread is cool
and bread has worked for,

- obviously, thousands
of years...
- [Paola] Yeah.

...and it's, it's
a very ancient thing.

Doesn't mean we can't
update things
every once in a while...

- [Paola] Yeah.
- ...and just try news items.

- So...
- This amazing.

- [Zach] Awesome.
- Congratulations.

[Zach] Thank you.

Well, we did it.

We sorted out some
of our health concerns

so we can fall back
in love with bread.

We invited ancient
and heritage grains
to join the party.

- We even found a way
to make gluten-free bagels.
- [cheering]

Only one thing left to do.

And that's to pick
what might be

the most superior
grain of all.

It's naturally gluten-free,

it's high in protein,

and it has, get this,

all nine essential amino acids

that humans need
in their diet.

Which makes it
one of the only grains

that can be called
complete protein.

Ladies and gentlemen,
I'm talking about
the one, the only,

quinoa.

Okay, technically it's a seed,

but nutritionally,
it's classified
as a whole grain.

Native to South America,
and readily available
in grocery stores,

this grain has it all.

It even has a coating
that acts as
a natural pesticide.

I'd say this super grain
should be a staple
in every pantry.

It's certainly gonna
be in mine.

Oh, and one more thing.

Chances are the chocolate
you know and love
isn't actually chocolate.

But we'll show you
how to get the real thing
next time.