Grains Are Bad?

So I want to talk about a touchy subject. Whether it’s the bread basket at a great Italian restaurant or your favorite pastry, grains are toxic. Let’s talk about what we can do in the world of grains. So before you get entirely too disappointed I want you to know that there are a lot of great alternatives to grains. So let’s explore what makes grains toxic and how we can incorporate other options that are healthy and taste really good.

Grains are bad guys!

Let’s start off by saying there is a major difference from the bread we ate in biblical times to now. The two main differences are how it was growth and how it was ground. Back in those times, plants would grow to full maturity. So what does a full mature organic heirloom plant produce? The plant produces vitamins, minerals, and more protein per volume than the modern day grain where we have to add synthetic vitamins to make it nutritious.

One of the bad parts of grains is the pesticides we find in grains that are not organic.

Glyphosate

  • A cancer causing and havoc reeking body substance.

Phytic acids

  • These bind to minerals and pull them out of the body.

Synthetic vitamins and minerals

  • These processed vitamins and minerals are bodies can’t be absorbed and they cause our bodies to have an immune system reaction.

Gluten

  • This a gluey protein found in the doughy sticky breads. We have developed allergies to this and the symptoms can vary from person to person. I suggest getting a test to know if your allergic.

In foreign countries, we try and add synthetic nutrients to rice and other grains. Guess what? It's making kids sick and feel terrible.

So in order to avoid the bad grains stay away from anything that’s not stone ground, organic, and sprouted.

Good grains!

Take a deep breath, there are plenty of good grains out there and I will give you some of my all-time favorites.

Quinoa

Number one on my list is Quinoa and an easy way to pronounce it is saying like you’re a ninja karate chopping something.

  • Quinoa is one of the most nutritious grains on the planet and it is loaded with omega 3s and a high amount of protein.
  • You cook quinoa just like rice except it cooks faster and tastes better.
  • Quinoa can be used to make breads and even pasta.

Sprouted Stone Ground Wheat

  • The only exception to this rule is if you are not allergic to gluten.
  • Sprouted stone ground wheat is a great source of protein, vitamins, and minerals.
  • My favorite bread would be Ezekiel bread. It's made of all sprouted grains. This is a great choice for those who aren’t gluten intolerant.

Sprouted Rice

  • I would like to mention this one as a great source of protein vitamin and minerals as well. The sprouting process unlocks a ton of nutrient density in the grain.
  • I don’t recommend regular white or even brown rice unless it's sprouted.

Conclusion:

I hope I have jolted your grain brain knowledge and encouraged you to experiment and play around with different alternatives. Hope everyone is enjoying these blogs because I really enjoy writing them!

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