02 Aug Grain Alternatives – Gluten Free Grains
I am not a grain eater, just simply I don’t run well off them and because my digestive system can’t handle it. I enjoy them and occasionally I may have some gluten free ones once a month in the form of sushi, quinoa or a buckwheat salad of some sort, but very rarely. I have been healing intestinal permeability (leaky gut) now for 2 years and I keep my food pretty simple and clean to make digestion easy. For me grains are just to hard to digest so I only occasionally have them, and only ever gluten free ones.
I do however live with a perfectly healthy adult male who requires plenty of carbs. So I try and keep the variety up for him, and I do have people over for dinner and know that cutting all grains from your diet can be a really big step for people. I also know a lot my my foreverfit community are just starting on their journey to real health, so these alternatives will help with the transition to a gluten/wheat free diet. If you want to find out more information about gluten and why I think everyone should be avoiding it, check out this post here.
First its important to know that if you are consuming these grain alternatives (seeds) they do require proper preparing to make them more digestible and for you to be able to get nutritional benefits from it. Without preparing properly it can have the opposite effect and effect your absorption of minerals. You can find out more on this here.
For all those that are currently eating rice and quinoa, these could be some alternatives to bring some variety to the plate.
Amaranth is a highly nutritious seed. It is s high protein and contains two essential amino acids, lysine and methionine, which are generally low in most grains. In one cup it contains 28.1g of protein, compared to white rice of 13.1g.This protein is well absorbed because of the high lysine in amaranth compared to other grains. Amaranth is one of the fews good plant sources of high quality protein. Its high in calcium and magnesium. It is also quite high in iron compared to other grains and almost triple the fibre of wheat. In order to get the most out of amaranth, it is best to soak the amaranth grain to eliminate the phytic and tannin content and make the proteins within the seed more digestible. Check out these amaranth recipes.
Buckwheat is not at all related to wheat, so don’t be fooled by the name. It is related to the rhubarb family and it is a seed. It is high carbohydrate with some protein. Its very high in iron, manganese, magnesium, phosphorus, copper and zinc. Like amaranth, the protein in buckwheat is more biologically available and contains essential amino acids to make it more usable by humans. In order to get the most out of buckwheat and to be able to digest and use those proteins, it is best to soak the see to eliminate the phytic and tannin content and make the proteins within the seed more digestible. Check out these buckwheat recipes.
Like the above Quinoa is a seed of a plant similar to spinach. Its probably the most well recognized of the three. It is a good source of protein and contains all the essential amino acids. It contains good levels of magnesium, iron, manganese, copper and phosphorus. In order to get the most out of quinoa and to be able to digest and use those proteins, it is best to soak overnight to eliminate the phytic and tannin content and make the proteins within the seed more digestible. Check out these quinoa recipes.
The only way to discover whether or not you can tolerate these grain alternatives and grains in general is to first ensure you have good digestive health. This is why I created the BR30 program to help you find out what your body can handle and learn how to listen to your body. This way you will be able to know if any of these grain alternatives could be a good option for you.