This topic is really controversial, and there are a lot of misconceptions about it, that’s why I would like to talk about it.
As you know I’ve been following a really low-fat, high-carb plant-based diet, which works really well for me. I started to follow the starch-based diet, and I also didn’t add any extra fat to my diet for more than 4 weeks. My skin got better in the beginning, but then it got really bad. I was eating a lot of grains, also a few times gluten as well. I learned from Kimberly Snyder and Anthony William, that eating gluten is absolutely not good for you, especially if you have some kind of health condition. Starch-based lets you eat gluten, so I thought I would be open to the idea and I will try it. I was eating a lot of oats, which is naturally gluten-free, but most of the time oats can be contaminated with gluten in factories. I really enjoy eating a lot of starches, and not eat a lot of fat, but the starch-based doesn’t really emphasize the importance of eating fruits and leafy greens. I see a huge difference in my skin when I eat a lot of raw leafy greens. I think that’s super important. It’s funny because I’m always trying new things, but I end up going back to the Medical Medium protocol. It’s still a high-carb, low-fat, plant-based diet, but it suggests you eat a lot of raw fruits and vegetables. In the last couple of days, I was eating really bad, because I’m on holiday, and I didn’t want to torture myself and stress about food. But I’m back on track again.
So let’s talk about grains. There are some diets saying that eating grains is unnatural for our body, it’s hard to digest them and we should completely avoid them. Well, that’s not that simple. Our ancestors ate grains at least 105,000 years ago.
Grains have a lot of vitamins, minerals, protein which our body needs.
Off course we need to talk about a few things:
- Grains are usually associated with autoimmune diseases. We have been told that autoimmune diseases meant that the body was attacking itself. There’s no such thing that our body is attacking itself. Our body is working for us and always tries to heal itself.
- There are good and bad grains. You should definitely avoid eating gluten and corn. If you don’t have any health conditions, you’re probably doing well with both. But if you have some kind of pathogen in your system, it’s going get fed off gluten and corn. There’s nothing wrong with wheat, the problem is that it has the ability to feed any kinds of bacteria and pathogen. Same issue with corn. Plus, the wheat farmed today is grown in mineral-depleted soil and is sprayed with pesticides and other chemicals. Corn used to be one of the fundamental sources of nourishment on earth. Unfortunately, the technology of genetically modified organisms (GMO) has destroyed it as a viable food. It’s a food that can feed viruses, bacteria, mold, and fungus. Even if you see corn advertised as being non-GMO, the chances are high that it can still trigger any kind of health condition- and that it may still be GMO.
If you have a lot of symptoms, illnesses, you might avoid all the grains.
- There are people who do well with grains, there are some who don’t. Listen to your body, if you eat grains and your symptoms get worse, try to avoid them for a while.
- You must eat whole grains. Refined grains are stripped of most of their nutrients, leaving you with empty calories and very few health benefits. In the refining process, the B and E vitamins, fiber, minerals, and phytochemicals from the bran and germ are stripped away, leaving only the carbohydrates and protein from the endosperm for consumption. Like eating white rice is definitely not a good option. But it’s better than wheat, barley, rye or corn.
- It’s important to soak the grains at least eight hours, or overnight. This will help deactivate the enzyme inhibitors that coat all grains (and beans) and will make them easier to digest. After soaking you can even put them in the dehydrator (if you have one) for a few hours to activate them. You can do this with a lot of grains, so you can always have some on hand.
- So which grains are the good grains?
Quinoa: it’s a gluten-free grain and a good source of plant protein that contains all essential amino acids the body needs for the body. It’s high in minerals, calcium, phosphorus, magnesium, potassium, iron, zinc. It’s also high in fiber.
Millet: it’s another gluten-free grain which is rich in B vitamins, phosphorus, calcium, manganese, vitamin E and K, zinc, magnesium, copper and omega-3 fatty acids. Also a good source of fiber.
Other good grains are oats (make sure to get certified gluten-free one), amaranth, buckwheat, teff, brown rice, wild rice, red rice.
- Grains are a little bit acidic for the body so make sure to eat them with really alkaline foods, like celery, cucumber, tomato, leafy greens, spinach etc. The will also help you digest them better.
- Grains are starches so make sure you don’t mix them with protein (like meat, eggs, dairy, soy, nuts, and seeds). Also eating oats with fruits is really popular, although it can cause problems with digestion. Fruit should be consumed on an empty stomach and on its own. Fruit digests well with leafy greens but not with starchy vegetables or grains.
The main thing is that you shouldn’t be afraid of grains. Pay attention to your body, if you can’t tolerate them, skip them for a while.
Eat only the good grains, but I’m not saying you should base your whole entire diet on grains, and eat huge amounts of them at every meal. Eat a lot of raw fruits and vegetables, leafy greens, soups, stews, salads, veggies dishes and some grains.
Pay attention to the right food combining I mentioned above. Here you can find more information about that.
Thanks for reading,