Health Benefits of Whole Grains
Amaranth High in protein, calcium, magnesium and silicon. Amaranth is 15-18% protein with high levels of the amino acid lysine which is generally low in grains. Amaranth contains more calcium than milk.
Barley Whole barley is more nutritious than refined pearl barley. Barley water is traditionally used for urinary tract infections as it soothes the membranes and acts as a diuretic.
Buckwheat Buckwheat is a good source of rutin, a bioflavonoid that strengthens blood vessels. Buckwheat improves appetite and cleans and tones the intestines.
Corn Corn is a diuretic and kidney tonic. It improves appetite and digestion and nourishes the heart. Corn is very low in niacin thus it is advisable that it is not used as the sole source of complex carbohydrates in the diet.
Millet Millet is alkaline in the body and can help rebalance the effects of an acid forming diet. Millet is high in protein, calcium, silicon, riboflavin and lecithin. It strengthens the kidneys, improves digestion and is antifungal. Millet porridge can help to soothe morning sickness.
Oats Oats are high in silicon thus beneficial to the health of the bones and connective tissue. Oats are also high in phosphorus which is necessary for nerve and brain development. They are a tonic for the nervous and muscular systems and oats also strengthen the heart muscle. Oats contain soluble fiber which can aid in the reduction of high cholesterol levels.
Quinoa Quinoa is related to amaranth and has similar nutritional properties. Quinoa is very high in protein and calcium and also contains iron, phosphorus, B vitamins and vitamin E. Quinoa has the highest fat content of all grains which can make it very beneficial for those in transition to a vegetarian diet.
Rice Brown rice is more nutritious than white rice and is very high in B vitamins. Brown rice is a beneficial food for depression and is also a tonic for the digestive system. Basmati rice is a low glycaemic index grain and although it contains less nutrients and fiber than brown rice it is easier to digest than brown rice so that more nutrients may actually be absorbed.
Rye Rye contains vitamin E, phosphorus, magnesium, silicon and fluorine. Rye benefits the liver and digestive function. Rye also cleans and renews the arteries and improves formation of bone, hair and nails.
Wheat Wheat is between 6-20% protein and is a good source of vitamin E, B vitamins and minerals. Whole wheat forms are preferable as the nutritional content of refined wheat products is greatly diminished and is more likely to disrupt blood sugar balance.
The over-consumption of refined wheat products may in part have led to wheat becoming one of the most allergenic foods.
Wheat calms and focuses the mind and emotions in those who are not allergic or intolerant to it, however as it can encourage weight gain it is best avoided by those on a weight loss program.
Spelt Spelt is a relative of wheat and can often be tolerated by those with a wheat allergy. The nutritional content and therapeutic value of spelt is very similar to wheat, however it is slightly higher in protein, fat and fiber.
Spelt improves immunity and has been used in treatments for chronic infections, nerve and bone disorders and cancer.
Kamut Kamut is an ancient form of wheat with similar properties but potentially less allergenic than wheat.
Copyright © Mizpah Matus 2003
See Also: The Raw Secrets - The Raw Vegan Diet in the Real World
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Whole grains are a valuable dietary source of carbohydrates, vitamins, minerals, fiber as well as some protein. Refined grains contain considerably less nutrients and a higher glycaemic index and may disrupt blood sugar balance whereas whole grains can stabilize blood sugar levels. Each type of whole grain is unique in its nutritional value and healing properties.|
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