Eating Grains At Home

Eating Grains At Home

Introductory Guidelines - If you are going to buy flour from the store, then I recommend buying partially refined flour such as unbleached, unenriched organic white flour. Do not use store-bought whole grain flour. Unbleached flour is low in phytic acid. Just keep in mind that for the long run, eating only unsoured unbleached flour is not an ideal health practice. Choose white basmati or white jasmine or sushi rice for your homemade rice dishes.

Bleached Flour vs. Unbleached Flour

Unless labeled as unbleached, white flour has been subjected to benzoyl peroxide or chlorine dioxide to make it appear bright white. Many commercial flours add potassium bromate and are also enriched. Choose unenriched organic unbleached white flour when possible. Flour can go rancid easily, so flour that is freshly ground will be healthier.

Advanced Guidelines – The indigenous practice all over the world is for grains to be freshly ground before use. Many people have Nourishing Traditions by Sally Fallon or other books which have many delicious recipes including whole grain recipes. These recipes provide soaked and soured grain dishes that are easier to digest. The careful suggestion I have is not to use whole grain flour. After you fresh grind your whole grain you will want to sift it with a sifter or sieve to remove the bran and germ. Then follow the recipe. You will have delicious dishes that are easy to digest as a result. Grains that definitely require bran and germ removal to be safe are corn, rye, spelt, kamut, barley, and wheat as well as grains directly related to them. For rice you will need to decide if you want to use brown soaked rice, partially milled soaked rice with the phytase starter, or white rice. If you can, you will want to start with a vacuum sealed brown rice (since brown rice goes easily rancid), remove about 50% of the bran, and then soak it with a phytase-rich starter as described in chapter six. Soured rice cakes will increase the vitality of the rice.

Quinoa, and Buckwheat

I am not totally certain whether the grain bran or germ needs to be removed from the pseudo cereals of buckwheat and quinoa. Because I am unsure, if you eat the bran of these grains you do so at your own risk for exposure to plant toxins. If you want to eat these grains regularly, I suggest you do your own research.

Grain Detoxification

When adults come to me with a difficult tooth that is not healing, I recommend they avoid grains for 2-3 weeks to let their body recover and find balance. Also avoid grains, nuts, beans and seeds temporarily if:

  • You are eating a more nutrient-dense diet where you have achieved some cavity healing success, but not complete success, such as a once-painful tooth that now hurts occasionally.
  • If you have been consuming whole grains that were not properly soured, or the bran from rye, kamut, spelt or wheat. It is possible that your intestinal lining is inflamed. Taking a temporary break from grains will help heal this problem.

After grain, nut, bean and seed detoxification you will more clearly be able to evaluate how grains are affecting your body, and which grains feel good for you to eat.

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