Carbs and Modern Day Grains
Carbohydrates are plant based compounds compromising of carbon, hydrogen and oxygen. They are all technically sugars or starches which convert to sugar in the body. Different carbs have different effects, for example:
Broccoli heals – GOOD Table sugar harms – BAD
As we age our ability to metabolise grains and legumes gets harder. Grains take a lot of effort for the body to digest and can result in us feeling tired and lethargic.
I am sure you are all aware on the importance of cutting down on white bread, cakes and high GI carbs, these are empty calories. You will also find many packaged cereals, even healthy looking muesli, are packed with refined and sugar so please read the ingredients before you put them in your trolley. These high GI carbs spike your blood sugar and create inflammation, more info in my blog post sweet deceptions, big fat lies.
Over the past 50 years grains such as wheat, barley, rye, spelt and oats have been mutated and developed for a higher yield, better storage etc.These new strains of grains are believed to have caused a myriad of health problems, there has been a 400 % increase celiac disease and 8% increase in gluten sensitivity.
Many of these crops, not just GMO’s, are sprayed with Glysophates, an active ingredient in the weed killer Roundup. Initially Roundup tended to also affect the crops so genetically modified grains were invented to resist the poison. Not only is Glysohpate a poison (this study shows how Glyphosate Causes Changes to DNA Function Resulting in Chronic Diseases), but it has been registered by it’s manufacturer Mansanto as an antibiotic. Antibiotics disrupt our gut bacteria, which as you may now know is so very important to our health in so many ways including helping protect us from illness & disease. You can read more on Gut Health in my Blog post Digestive-health-and-the-role-of-microflora and this is a great video that explains why Glysophate is so dangerous to our gut health.
The modern grains are also commonly much higher GI creating high blood sugar which creates high insulin – a precursor to diabetes. However quinoa and brown rice and ancient grains are low gi and why I encourage switching to organic types of these. More info on Quinoa here.
Another reason to back off wheat products in particular is the presence of antinutrients, in particular phytates which can block the absorption in your body of certain minerals like zinc, iron, manganese, and calcium if you eat wheat too often.
Reducing your intake of grains may help your overall health but I stress if nothing else, you should spend a little more on organic for whatever grain you are eating and try replacing high GI grains for quinoa, brown rice, oats and heritage grains such as buckwheat, millet, amaranth as much as possible. If you do love your pasta, why not try Quinoa or brown rice pasta, Bulk Organics in Vic Park shopping centre supply Organic Quinoa pasta (I have tried it and it tastes just the same, maybe a bit tougher).
With summer being a great time for parsley and mint to grow, here is my favourite salad with a twist Quinoa Tabouli. It is so good with leftover lamb roast in a wrap (I have found organic gluten free wraps in a lot of food stores – not bad, a bit dry but good enough when you pack it full of tabouli, chilli and lamb…yumm!!!
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