The foods in this category are controversial. Many people have gluten allergies from a high refined grain consumption.
If you do eat grains they must be in the whole category to serve any benefit to your health. Refined grains are considered a risk factor food when we evaluate health and risk factor foods.
Whole Grain is eaten in small amounts in a health supportive diet. Always soak your grains before cooking this gives them more digestibility. Soaking releases an enzyme inhibitor and starts the sprouting process making the grain a plant. Grains are acid forming in the system plants are alkaline. Your blood must remain alkaline to preserve or restore health.THIS IS THE KEY TO BEING ABLE TO DIGEST WHOLE GRAINS for everyone. Those who over consume grain especially refined but even whole will develop digestive problems and blood sugar problems if the grains are not prepared properly. Soaking is key!
Gluten free whole grains include, rice, millet, quiona, amaranth and buckwheat. Whole grains with gluten are wheat, barley and oats.
Whole oatmeal has more protein than any popular cereal and is a good breakfast choice, but rice and millet make a great soft cereal as well. Men need no more than 4-5 1/2 cup servings of grain and women need no more than 2 1/2 cup servings of cooked grains. If you are a growing child, adolescent, teen or pregnant woman the need for protein goes up. Steel cut oats are better quality nutrition than rolled oats.
Cooking classes will help you understand how to prepare grains in a digestible, delicious way. Sign up call today! Schedule