Grains

When wheat is processed to become white flour, it has at least twenty-five known nutrients removed from it in the refining process. Yet, it is fortified with only five. These five added nutrients are B1 (thiamine), B2 (riboflavin), B3 (niacin), folic acid and iron. The wheat grown today has been hybridized and is very different from the wheat grown during the Bronze Age. This difference might explain why wheat allergies are so widespread.
Of all the grains, wheat causes the most allergic reactions. Gluten comprises approximately 78 percent of the total protein in modern wheat, and gluten contains an intestinal irritant called gliadin. Gluten is hidden in a very large percentage of processed foods. In addition to wheat, rye, barley, spelt, kamut, and triticale also contain gluten. It is the gluten in flour that causes many wheat allergies (from moderate to severe), and it is also gluten that gives wheat flour its glue-like properties. In fact, children are often given white flour to mix with water to make glue because it dries hard and stiff. However, if you do the same with whole-wheat flour, it will not dry hard nor will it function as glue. Thus white four is a major cause of constipation.
Celiac Sprue is the name given to the condition of severe gluten intolerance. The most common symptom is gastrointestinal distress such as gas, abdominal pain, and diarrhea. The harder to associate symptoms include anemia, depression, fatigue, joint pain, headaches (including migraines), infertility, skin rashes, lactose intolerance, stunted growth in children, schizophrenia, and weight loss (caused by the inability to absorb nutrients). For in-depth lists of gluten containing foods, contact the Celiac Sprue Association/USA at www.csaceliacs.org, or the Celiac Disease Foundation at www.celiac.org. For in depth information on gluten sensitivity, the book Dangerous Grains by James Braly, M.D. and Ron Hoggan, M.A. is very informative.
Amaranth is spoken of in the Eat the Weeds Section.
Kamut is a good alternative to the more common types of wheat (including soft and hard red winter wheat). Because kamut is an ancient unhybridized form of wheat, many people who are intolerant of modern hybridized species do not react to kamut (people with celiac disease cannot tolerate kamut). Kamut contains approximately 40 percent more protein than modern wheat and has all 8 essential amino acids. In the recipes section, you can find directions on how to make Essene bread (sprouted grain bread) from kamut.
Millet can safely be consumed by those with celiac disease because it is completely free of gluten.
Oats are steamed before going to market unless you purchase oat groats for sprouting. Oats are t he only grain that is almost always sold as a one hundred percent whole grain. If you find yourself at a restaurant craving a grain, order oatmeal to be sure you're getting a whole grain food. It is also easy to enjoy oatmeal without cooking. Soak a bowl of "slow cook" (as opposed to instant, which is more processed) oats in the refrigerator or, if your house is not too warm, the counter overnight. In the morning, you will have delicious oatmeal with a similar consistency as if it had been cooked. Many people have told me that they did not like oatmeal but found soaked oatmeal to be enjoyable. In reference to oats, the American Heart Association states that it, "Meets American Heart Association food criteria for saturated fat and cholesterol for healthy people over age two." The fact that cholesterol is manufactured in the liver of animals, and all plants are free of cholesterol, makes this an amusing statement to me.
Though both rolled oats and wild rice have been steamed before they go to market and are no longer living foods, they are still far superior to wheat flour products like bread and pasta.
Quinoa (pronounced keen-whah) is perhaps the most amazing grain of all. The World Health Organization states that this South American native is a complete protein with an amino acid profile similar to that of, and at least equal to, cow's milk. It is 16 percent protein (more than any other grain), is a good source of minerals and contains more calcium than cow's milk. It is a good source of B vitamins, Vitamin E, iron and phosphorus. Quinoa helps to alkalinize the body. It is also said to be very easy to digest, an important factor for nutrient absorption. This grain is also easy to sprout. Soak it overnight, drain the water and rinse it 3 times per day. Usually within forty-eight hours it will be ready and tiny tails will be visible. I enjoy eating quinoa sprouted with some extra-virgin olive oil and raw apple cider vinegar. Some people find it too chewy this way, but others love it! Quinoa comes in a variety of colors and I understand that there are approximately 1000 varieties.
Spelt is similar to kamut and is my second choice in grains if kamut is not available.
Teff has a high concentration of nutrients. This grain is very high in calcium, and contains high levels of phosphorus, copper and iron. The iron from teff s easily absorbed by the body. Teff is high in protein. It is considered to have an excellent amino acid composition (including all 8 essential amino acids for humans) and has higher lysine levels than wheat or barley. Teff is said to stimulate the flora of the large intestine and is high in carbohydrates and fiber. It contains no gluten, so it is appropriate for those with gluten intolerance or Celiac disease.
Wild rice is always steamed before going to market. It is a grain that can be eaten without further cooking. One must first soak it until some of the grains split down the middle. Soaking time varies on the batch and can take from overnight to several days. (I even had a batch once that never split.) You should change the water daily. I soak my rice in the refrigerator after the first day. After some or most grains have split open, I add apple cider vinegar, olive oil and chopped red peppers to make a nice dish. I should note here that the texture of soaked rice is chewier than cooked rice and can be too tough for people with very bad teeth.