Grains
My goal is not to classify any foods as good or bad, but to determine which foods work for each individual. While grains, nuts, beans, and seeds are fine for some people, they tend to promote inflammation in others. The resulting inflammation can lead to problems including weight gain, digestive issues, skin problems, thyroid issues, aches and pains, and autoimmune diseases.
One of the reasons grains, nuts, beans, and even seeds causes problems in some people is that they contain phytic acid (another reason grains cause problems for some is the gluten present, which we’ll discuss in the next section).
Phytic acid is a compound that comes from the phosphorous found in plants. Too much phytic acid can inhibit the thyroid, hamper digestion, and leach vital minerals from the body, such as zinc and iron.
Phytic acid also interferes with the natural enzymes your body needs to digest your food. If you have digestive issues, an autoimmune disorder, chronic colds, thyroid issues, or acid reflux, you may want to eliminate grains during this program.
If you do decide to include grains, then I recommend limiting them to one portion per day.
Suggested portion sizes are:
1/2 cup cooked grains
1/4 cup seeds
1-2 tablespoons of seed butter
These grains, technically considered seeds, are easier to digest:
Amaranth
Buckwheat
Millet
Quinoa
You can also try the following grains and note any bloating or reactions in your food diary:
Brown rice
Wild rice
Gluten-free oats
When consuming grains, beans, seeds, or nuts, soak them to reduce the phytic acid.
Here’s how to do it:
Add the grains, beans, seeds, or nuts to a bowl of warm or room-temperature water.
Add 1-2 tablespoons of lemon juice or Bragg’s raw apple cider vinegar.
Leave the bowl sitting on your countertop.
Soak the grains, beans, seeds, or nuts for 12-24 hours.
Empty the grains, beans, seeds, or nuts into a colander, and rinse at least 6 times to remove any remaining phytic acid.
Cook the grains and beans as usual, or store the seeds or nuts in your fridge for 1-2 days.
Going Gluten-Free
Gluten is a protein composite found in grains like wheat, barley and rye. Have you ever touched a ball of dough before? You know that elastic feel it has? That is due to the gluten present in the grain that’s used to make the flour. It is also what makes bread chewy. It is also used in a host of cosmetics and hair care products.
The main grains that contain gluten are:
Wheat (including: durum, emmer, spelt, farina, farro, khorasan wheat, and einkorn)–used in foods like bread and cereal
Barley–used in food coloring, malted products and malt vinegar
Oats–used in many cereals and breads
Rye–used in cereal, bread and beer
Semolina–an ancient grain that was first thought to be gluten-free, used in breads
Many have found that going gluten-free is essential to restoring gut health. Why?
This protein is hard for some people to break down and process which causes a host of digestive and nutritional issues such as bloating, gas, heartburn, intestinal permeability (leaky gut), malnutrition, anemia, malabsorption, and inflammation.
Many people who cannot process gluten suffer from a genetic autoimmune disease called Celiac disease. These people experience severe digestive issues, malnutrition, fatigue, and a weakened immune system that can cause more serious health issues in the future if not treated.
Though problems digesting gluten were once believed to affect only those who suffer from Celiac disease, it’s been proven that you do not need to have Celiac disease to have a histamine reaction or intolerance to gluten.
Those that have a gluten intolerance experience digestive problems, inflammation, lethargy, lack of energy, and malnutrition after consuming gluten. Symptoms can last anywhere from a day to a week or more.
Remember to talk to your doctor before making any decisions about your health. There are several allergies that cause symptoms similar to a gluten allergy, but are not as broad. Examples of this would be lactose intolerance, an allergy to dairy, or a wheat allergy specific to the wheat grain, not gluten.
If you have never tried a Gluten free or a Grain free diet its always a good idea to try it for 2 weeks and see how it makes you feel, I removed gluten1 year ago and the advantages were profound on my and my families health.
A gluten free diet is not for everyone, some people tolerate it just fine, and it doesn't necessarily translate into a healthy diet, most of the gluten free products on the market are loaded with sugars starches and additives that makes them worse than than wheat breads, so if you decide to go down this path it is a good idea to start making your own breads and cakes using healthy whole flours that are naturally gluten free.
Grain free Gluten Free Pita Bread
P.s : I tried anther version where I let the dough ferment an hour before cooking it and I think it had a softer lighter texture.
