Glossary

In case you have no idea what we’re talking about, here’s a glossary of terms you might encounter on AGAD.

A

• adzuki (also aduki) — a bean with a cool sounding name; especially handy because they don’t need soaking; high in iron, thiamine, and potassium.
• AGAD Breakdown — the A Grain A Day staff’s view on things.
• agar agar — seaweed used as a thickening agent mainly in baked goods…cleverly disguised as snowflakes — they don’t have any taste or aroma - good for regulating the intestines, and for weight loss (no calories!).
• amaranth — Andrew Lee’s favorite breakfast grain; high in iron, magnesium, phosphorus, zinc, and manganese - and a relatively good source of calcium; also a complete protein(See definition, below).

B

• barley — although primarily used in animal feed, we think it’s one of the better whole grains for humans out there! High in manganese & niacin.
• barley malt syrup — even gooier than rice syrup, this concoction is made from sprouted barley; we use it in baked goods - but sparingly - as we’re bigger fans of some other sweeteners…
• Big Green — Dark, leafy green vegetables. High in fiber, potassium, calcium, iron and vitamins K, C, E and B.
• brown rice — unmilled and not afraid to flaunt it, brown rice is the king of whole grains, beloved by all who meet (eat) it
• brown rice syrup — a very sticky sweetener made from brown rice combined with barley malt - caramel-like in color and flavor, it’s 20% as sweet as sugar; slowly absorbed into the body rather than injected into the bloodstream immediately like more simple sugars.

C

• cast iron — do you like evenly heated pans that enhance the flavor of your food? We do. That’s why we use cast iron.
• complete protein - a protein that contains all of the essential amino acids for the dietary needs of humans & other living beings; protein is essential to the body for rebuilding and repairing tissue — and our bodies make it out of amino acids - when you get all of the essential amino acids from one food, your body can use them more efficiently to make tissue
• co-op wannabe — A regular grocery store that tricks shoppers into thinking they are a bona fide co-op.

D

• daikon root (radish) — a beautiful, thick root with powerful detoxifying properties, and a common ingredient in miso soup. The leaves of which can also be used for incredibly purifying hip baths (See The Female Macro)
• dulse — flakes of brown seaweed high in vitamin B12. You can toss them in salads and add to soups.

E

• edamame — cute, tiny little baaaaaaby soy beans; a complete protein containing all essential amino acids.

F

• fructose — while not inherently “bad,” modern and unnatural infusions of high amounts of fructose in the American diet have reeked havoc on our chubby society.

G

• glucose — the basic source of energy for our bodies, the result of the breakdown of carbohydrates.

H

• HalfroMacro — someone who dabbles in macrobiotics, also the Sunday post written by BearofGold.
• hijiki — the brownest of brown sea vegetables, famous for bonding with heavy metals and other nasties in your intestines and carrying them out your colon.
• Hip Chick, The — see Jessica Porter
• honey — a delicious natural sweetener from the friendly bee populations of the earth; not vegan, as it is an animal bi-product, but something that some macros (including cooljuice & bursty) continue to use despite that… full of medicinal, antiseptic, and cleansing properties for our bodies - and it tastes great.

I

J

• Jessica Porter — maven of all things macro, and author of The Hip Chick’s Guide to Macrobiotics - sometimes a guestposter on A Grain A Day!

K

• kamut — a variety of wheat that is large and in charge; excellent source of iron (46% of daily value in one serving!); alright source of calcium (15%); is tolerated by those with wheat allergies - but isn’t wheat (although it is related); there are all kinds of great stories featuring this grain.

L

• lentils — amazing little beans full of protein, these little beans really pack a punch of flavor and nutrition - one of our favorites, they are high in folate, fiber, manganese, iron, phosphorus, iron, and potassium.

M

• macro — someone who practices macrobiotics
• macrobiotics — Livin’ the Big Life, literally. Macrobiotics means “Big Life” in Greek.
• macro feeling, that — the feeling many first-time macros experience after going “whole hog”.
• millet — little itty bitty grass seeds that you can eat as a whole grain; high in thiamin & niacin but not off the charts; also high in magnesium, phosphorus, and manganese.

N

• nori — seaweed paper that sushi owes its life to. Also good toasted and as a snack. Teach yourself quick handrolls, and you’ll be a nori snack machine. High in potassium, riboflavin, and vitamins A & C.

O

• oats — almost as popular as rice, oats can be eaten rolled, steel cut, or whole. Experiment with your favorite way. High in manganese, selenium, thiamin (vitamin B1), phosphorus, magnesium, and protein — also high in dietary fiber (as are all whole grains) which is helpful in lowering cholesterol & blood pressure.
• oat milk — another healthy non-dairy beverage, akin to rice milk. A great source for vitamins and minerals for macros, as it is usually fortified.

P

Q

• quinoa — Originally from South America, this whole grain is a world champ; full of manganese, magnesium, iron, copper, and phosphorous - also one of the few whole grains that is a complete protein (see definition, above).

R

• rice milk — a rice-based alternative to soy or dairy beverages; good for macros because it is often fortified with vitamins and nutrients needed for a balanced diet

S

• seasonal eating — one of the components of macrobiotics, eating what nature provides, when she provides it.
• seitan — wheat gluten, an excellent source of protein and a nice “meaty” alternative to tofu.
• soy milk — an alternative to dairy milks made from soy beans.
• spelt — a gluten-free species of wheat that makes excellent flour — really good for baking, similar in grind to all purpose flour.
• stainless steel — Our favorite cooking metal: clean, safe and sensational.

T

• tamari — also soy sauce or shoyu, this is a potent sauce made from fermented soy beans and roasted grains.
• tempeh - made by fermenting soy beans and packing them into a cake, different from tofu (below) because it is a whole soy bean product — has higher protein, vitamin, and fiber content than tofu as a result of less processing.
• thiamin - also known as vitamin B1
• tofu — bean curd made from soy milk and pressed into blocks. Iron-rich and fat free!

U

• udon — a thick, wheat-based noodle
• umeboshi — a pickled ume plum, high in citric acid, and pretty famous in macrobiotics for its alkalizing powers in the body

V

W

• wakame — a leafy green seaweed that is a staple of miso soup.
• whole grains — the magnificent, divine staple of every macro’s lifestyle
• whole hog — see Jessica Porter’s Hip Chick’s Guide to Macrobiotics, her term for throwing all of your old sludgey eating ways aside and delving completely, wholeheartedly, into the principles and dietary recommendations of macrobiotics
• wild rice — the ripe seeds of native rice plants that grow in shallow lakeshore areas near the Great Lakes region; high in protein, vitamin B6, zinc, manganese, and folate.

X

• xylophone — we couldn’t think of anything else…

Y

• yang — centripetal energy; constricting, heavy, hot energy; animal products are very yang, as are males, root vegetables, intestines, legs; alkaline.
• yin — centrifugal energy; expanding, light, cooler energy; more vegetables, female, upward-growing vegetables, liver, lungs, heart, brain; acidic.

Z

• zest — the outer edge of a citrus fruit peel, (i.e. orange zest, lemon zest) also a descriptor for food with a kick. “That tempeh breakfast sausage is very zesty!”