Grains, legumes and nuts are seeds of plants that human beings consume for
food. Grains include wheat, barley, rye, oats, rice and corn; legumes are seeds
that come in pods, such as black beans, kidney beans, Lima beans, chickpeas,
lentils, peanuts and cashews; nuts include walnuts, pecans, almonds, hazelnuts
and pistachios. These kinds of foods add variety and interest to the diet.
They are a source of many nutrients, including B vitamins, minerals and
special types of fats.
However, all seeds contain what scientists refer to as “anti-nutrients,”
substances that block the uptake of minerals, block digestion and irritate
the intestinal tract. In traditional cultures all over the world, grains are very
carefully prepared to lower the levels of these compounds to make grains,
legumes and nuts easier to digest. These preparation techniques include
roasting, long soaking of beans following by cooking, soaking grains in
slightly acidic water, followed by cooking, and fermenting bread dough to
make sourdough bread.
These preparation techniques not only make these foods easier to digest,
they also greatly increase vitamin levels. In cultures where people depend
on grains, legumes and nuts for most of their calories, these preparation
techniques ensure that they get ample nutrition.
A particular problem for wheat is a protein called gluten (also found in
rye, barley and oats). In sensitive people, gluten can cause a lot of damage
to the intestinal tract, leading to digestive problems and malnutrition.
Often people with this sensitivity are diagnosed as having celiac disease or
irritable bowel syndrome. Modern wheat is higher in gluten than old fashioned
wheat, and many grain products have gluten added.
It is best for everyone to eat a variety of grains, not just wheat, and to
avoid products with gluten added, or whole wheat products that have not
been properly prepared to enhance digestibility. Those with irritable bowel
syndrome or celiac disease will need to avoid wheat altogether and choose
bread, crackers and other products labeled “gluten free.”
In order to avoid sensitivity and allergies to grains in children, it is best
to avoid introducing these foods until baby is at least one year old, and
preferably wait until two years. Meanwhile, a nutrient-dense diet that
includes egg yolks, liver, whole raw milk products, meat and seafood will
help baby build a strong intestinal tract so that he or she can enjoy
a variety of foods without problems throughout life.
BREAKFAST CEREALS
Modern dry breakfast cereals are made by a process called extrusion, which
forces the grains out a tiny hole at high temperature and pressure, resulting
in flakes, shapes and puffed grains. These breakfast cereals are very popular,
especially as they usually contain a lot of added sugar.
Unfortunately, very little research has been carried out on the effects of
these extruded grains on our health. Studies with animals indicate that the
extrusion process causes the proteins in the grains to become very toxic to
the nervous system. Eating dry breakfast cereals is not a good way to start
the day, especially for children, who need to concentrate in school. Another
popular cereal that is very difficult to digest is granola.
Much better than dry breakfast cereals or granola are old-fashioned
oatmeal.
Resource -Weston Price Foundation
