The Granular Wonders!

We have had a very limited knowledge of grains so far. Let's have a look at what mother nature has in store for us that's excellent for our health. We start with Wheat.

Wheat: More often than not, wheat is used in making all sorts of bread and is also rolled out in the form of "Chappattis", mostly in Indian families, as this forms the basic bane of their staple diet. What wheat really does is makes the tummy heavy because of its sticky character and makes one get the feeling of being "full". It's rather difficult to digest and adds to the large group of those items that are difficult to digest. The result is that you have a full-grown beer belly, thanks to the undigested food.

Amaranth: Although the actual name for this grain is not very well-known, this proves to be an excellent nourishing substitute for wheat. This is largely available in the form of flour, bread, and muffins at leading health food stores. These can be toasted, popped, or ground for flour. The Spanish conquistadors had banned this grain as the Aztecs considered these to be sacred. Amaranth and quinoa (mother grain of the Inca) are two of our most highly recommended grains due to their high nutritious value.

Barley: Consumed widely in ancient Egypt, barley is still favored in many parts of Asia as a suitable food for the sick for two major reasons: 1) It is easily digestible because it is lower in fiber content than most other grains; and 2) It is one of the least allergenic of grains.

Corn, blue: Blue corn is more nutritious and richer in its content of protein and minerals such as copper, iron, magnesium and zinc. It was favored by Hopi Indians when doing physically demanding work. Corn is one of the most allergenic grains, and we recommend that it should be consumed sparingly even by persons without known clinical allergy.

Corn, yellow: Corn is one of the most allergenic grains and is regrettably added in varying amounts to a very large number of packaged foods. We recommend that persons with any food allergy avoid consuming corn whenever possible.

Kamut: Highly recommended. Usually well tolerated by wheat-allergic persons. Kamut kernel is about two to three times as large as that of wheat and contains higher amounts of high-quality proteins and essential oils.

Millet: A good alternative for gluten-sensitive and wheat-allergic persons. In the past dismissed as a grain for birds, millet is gaining its rightful place among grains for human consumption.

Oats: A good grain for persons without gluten sensitivity. The cholesterol-lowering claims of oats enthusiasts, however, are of little concern to us.

Quinoa: Highly recommended. Favored by the South American Inca, quinoa is one of the two major non-animal sources of complete proteins. (The other is amaranth.) From a botanical perspective, it is a fruit and not a grain.

Rice, brown: Highly recommended. Commonly available in eateries. A rich source of vitamin B complex.

Rice, wild: Highly recommended. It is a different species from common rice and so is a good substitute for rice-allergic persons.

Spelt: An excellent alternative to wheat for wheat-allergic individuals and those with multiple allergies. It is richer in high-quality proteins than wheat.

Teff: Highly recommended. It is rich in many minerals including copper, zinc, and iron. It was favored by Ethiopians for strength and bravery.