OK – I’m comfortable adding legumes to our diet, particularly now that I am going to prepare them properly, but now onto the grains…
I’ve researched the ‘great grain’ debate (and still not sure what foods ARE grains) stumbled upon the theory of acid/alkaline balance. Pretty convinced the concept remains untested, but am always open to new ideas. Basically, the ‘American’ Diet (whatever that is) is too acidic.
acidic foods/supplements generally agreed upon include: alcohol; coffee; aspirin; sugar; animal proteins; CORN (sometimes considered a veggie); BARLEY; SPELT (an ancient wheat); WHEAT AND WHITE FLOUR; blueberries; olives; and canned fruits.
Many of these same foods are inflammatory…
But the Mediterranean diet recommends consumption of whole grains in varying amounts.
suggests, “Three servings daily, to reduce risk of premature death, coronary artery disease, diabetes mellitus, and cancer.”
- The TLC Diet recommends 6+ servings
- Dr. Weil suggests 3-5 servings a day (one serving is equal to about ½ cup cooked grains) as “Whole grains digest slowly, reducing frequency of spikes in blood sugar that promote inflammation.” www.drweil.com/drw/ecs/p
- The DASH Diet recommends 6-8 servings www.nhlbi.nih.gov/health
- And finally, the 2010 USDA Dietary Guidelines call for daily intake of 6 oz of grains (3 oz. whole grain) for a 2000 calorie level.
The research has convinced me if I am going to eat grains, I want them to be whole
whole grains include:
• brown rice
• bulgur (cracked wheat)
• rolled oats
• whole grain barley
• whole grain cornmeal
• whole rye
• whole wheat bread
• whole wheat crackers
• whole wheat pasta
• whole wheat sandwich buns and rolls
• whole wheat tortillas
• wild rice
Now all I need to figure out is how to prepare them…
and become "AWAKE! ALIVE! AWARE! and Appreciative of ALL that IS".