Gluten Free Grains And How Has Wheat Changed
Gluten Free Grains. If you have not noticed Gluten-free is everywhere, in fact, gluten-free is the new “Black”. Wheat used to be wheat and you did not hear much about it. Now there are 5 types of wheat that are mainly used today. Wheat has been genetically altered; a new “improved” species of semi-dwarf wheat was created in an attempt to end world hunger. Created with little or no regard to the effect on human nutrition.
The wheat that is being sold today is a plant that was created for high yield crops and is grown with an abundance of fertilizers and pesticides. This is not the same wheat our mom’s used just 40 years ago.
According to Wheat Belly author Dr. William Davis:
This thing being sold to us called wheat – it ain’t wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, genetically and biochemically light-years removed from the wheat of just 40 years ago.
What is Wrong With Modern Wheat?
Carbohydrates are essential for energy and health, but when the wrong carbs are consumed they have a TOXIC effect in our bodies and lead to weight gain. This includes so-called “healthy” carbs such as whole wheat bread, pasta, and white rice.
These ancient grains are gluten-free, which means they won’t trigger the inflammation, weight gain and health problems that come with gluten.
There are some other ancient wheat strains that aren’t completely gluten-free, like Kamut, einkorn, and farro. But they do contain less inflammatory forms of gliadin than modern wheat. This makes them easier to digest and better tolerated by people who have minor wheat sensitivities.
Gliadin is a component of gluten from the hybridization of wheat. It can cause an autoimmune process in the body. This is when the body does not recognize a substance and the body starts to attack its own organs.
8 Gluten Free Grains That Melt Body Fat
- Quinoa – Technically a seed, this super food contains all nine essential amino acids that are needed by the body. It also has a higher concentration of anti-inflammatory flavonoids than many fruits and vegetables.
- Buckwheat – Buckwheat is a seed that can be used like a grain; it’s a relative of rhubarb and sorrel. It contains manganese, copper, magnesium, dietary fiber, and phosphorus. Buckwheat is also called groats in whole-grain form. It has a nutty, earthy taste when toasted. Un-roasted, the taste is more subtle. Try some yummy Buckwheat pancakes.
- Chia – Chia seeds are the new “Black”. I love them because they pack a powerful punch of Omega-3’s. Just 2 tbs. provides eight times more of the hormone balancing fats than 1 oz. of salmon, plus a dose of fat-burning calcium and blood sugar-balancing fiber.
- Amaranth – Amaranth was used by the Aztecs 8,000 ears ago and was a major food crop. Amaranth has an impressive amount of protein, about 9 grams per cup. It contains significant amounts of B vitamins, calcium, iron and Vitamin C. Plus it contains appetite-suppressing fiber.
- Millet – Millet is a diet staple in India. It is a good source of copper, manganese, phosphorus and magnesium. It is low in calories and easy to digest. It is a source of essential amino acids. *Some evidence suggests that people with thyroid issues may want to pass on millet.
- Sorghum – Is an ancient cereal grain. It has a neutral taste and can be used in a gluten-free diet. Sorghum is high in antioxidants and can help to lower the risk of cancer, diabetes and heart disease. Sorghum flour is great for baking. The grain is great to use in pilafs and salads too.
- Teff – Is another gluten-free grain to love. It is the staple grain of Ethiopia. This tiny grain has seeds smaller than a pinhead. Teff is a great source of bone-building calcium and digestion-enhancing resistant starch.
- Wild Rice – Wild rice is not actually rice! It is a water-grass seed. It is rich in fiber, folate, magnesium, phosphorus, manganese, zinc, Vitamin B6, and niacin. Wild rice has a nutty flavor and is a little crunchy it is one of my favorite gluten free foods.
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