What you didn’t know about whole grains

I woke up this morning and figured I should head off to the supermarket and buy some food. I was thinking about items I need to replenish over a bowl of mixed cereal (had some shredded wheat, whole grain puffs, raisins, oats) and realized I needed more cereal. I went on the Internet and searched up some info on whole grains and found that there is an issue with eating whole grains and that most of us don’t even do them up right?!?

Yeah, I was shocked.

Over the years the whole/organic food movement has really picked up. I mean it’s even gotten me to go dairy-free – except when my bf is around because he likes milk and cream. Regardless, I drink almond milk, hemp milk and soy milk. They’re not the same, but still good! Anyway, the shift to whole grains is huge and some of you might have noticed on cereal boxes, bread and other such things the claim that everything is made from “whole grains”. Although what the products claim are true – they were probably whole grains before processing – the fact that these products are indeed heavily processed, many of the nutrients in whole grains are also compromised.

So alright, I’ll just go buy legit whole grains from some whole foods store or the over-priced farmers/health market down the street. Not so fast.

As homosepians we only have one stomach, which is comparatively weak to four stomachs – like a cow. And as such, we cannot effectively break down whole grains and extract their nutrients. In fact the opposite often occurs and we are harmed. WTF?!

I started to feel slightly defeated at this point. What’s so bad about them and what needs to be done so I can eat my grains in an effective and efficient manner?

I don’t want to go into the science of it all as I’m typing this on my iPhone while my computer sadly sits idle on my desk infected with a narsty virus. In short, we just can’t digest the natural protection grains have.

It’s not news our ancesters have been eating whole grains for centuries and it seems they’ve fared well. The difference between the past and the present is we don’t prepare our grains in the same manner. Oatmeal is not prepared the same way, granola isn’t done up properly, even when cooking our lentils we’re all backwards.

After much research, it appears we skip the process of soaking our whole grains and fermenting them. It’s a not an extremely tedious process, it just takes some foresight and planning on your end if you want to wholly enjoy your whole grains! (heh)

Here’s what you do:

For Gluten-free Grains

Soak in warm water for 6-12 hours. Add some sort of acid is even better and more efficient – say some lemon juice, vinegar, whey (clear liquid in yogurt) or just yogurt.

For Glutenous Grains

More complex and must be soaked and sprouted. Takes around 2-4 days.

This will breakdown all the complex components of whole grains we can’t digest properly and make them into the superfoods we should all be eating!

It’s a lot of work. Hmmm….

Anyway, here is one of the better websites I came across with lots of info: http://www.naturalnews.com/024508_gluten_whole_grain_food.html