Over the next few
weeks I am going to discuss the healing benefits of Everyday Foods.
I will start with Grains ending with Meats
and Fish
It
will take a couple of weeks to discuss all the of major and minor grains that
we can eat.
Today, I will talk about Major
Grains.
Major Grains
There are literally
thousands of different species of plants that produce grains. The major grains that are routinely found in
the human diet are:
- Corn
- Oats
- Rice
- Wheat
Corn
Corn, although
considered a healthy food, is not nutritionally complete, meaning it does not
contain all the nutrients needed to maintain health or promote growth in the
young child.
People who use corn
as a primary food source can develop pellagra, which is a vitamin B3 deficiency. B3 is niacin.
It is also a low protein food, containing lower levels of amino acids,
lysine and tryptophan. It is however, a good source of complex carbohydrates as
well as fiber.
Corn contains
favonoids and carotenes. The carotenes
are responsible for the various colors of corn we find such as pink, red, black
or blue. The yellow corn we buy in our
supermarkets or grow in our gardens is very high in a certain carotenoid called
lutein, which helps in maintaining eye
health. The favonoids in corn help with
the reduction of inflammation which helps in pain reduction.
Corn is high in
carbohydrate and converts to energy in the cell easily. (Read chapter 1 of my
book, The Fibromyalgia Pain Management Kit for a complete discussion of Carbohydrates). Corn is best when it is fresh right out the
garden. Use it as a source of energy in
conjunction with other foods that reduce inflammation. The high fiber content of corn promotes bowel
regularity which cleanses toxins from the body, which in turn help with the
reduction of inflammation, thus reducing pain.
Oats (Avena sativa) have been know and used
for centuries as a medicine as well as a good.
Processing of oats
does not strip away the bran or the germ, so the nutrients that promote health
remain in the grain after processing.
Oat bran is high in
beta-glucan which helps lower cholesterol by binding bile acids and removing
them from the body in the feces. Oats
are high in dietary fiber which keeps our bowel functioning at its peak thus
helping the body remove toxins from our systems. Lowering the toxin load in the body helps
keep pain in check.
Oats are high in
numerous minerals such as manganese, selenium, phosphorous, magnesium and
iron. Studies are showing that oat bran,
which is the outer layer of the grain, which is retained in whole grain
products, actually is beneficial in maintaining a healthy blood sugar. So eat that morning bowel of whole grain oat
meal and avoid that mid-morning blood sugar slump!
There are close to
10,000 different types of rice (Orzya
sativa). Rice is categorized by size, long, medium and short grain. Rice is processed by milling which also
defines the color of the rice. The color
of rice ranges from white which is highly polished grain which has most of the
bran, germ and nutrients removed to brown which has the bran, germ and all
other nutrients left intact in the grain, only the hard inedible outer shell is
removed.
Brown rice is the
highest in vitamin B1, B2, B3, and B6.
It also contain manganese, iron, selenium, magnesium and
phosphorous. It is also a good source of
protein and gamma-oryzanol, anoil,that has been used in the Far East for
centuries to treat digestive and menopausal problems. Gamma-oryzanol also has a cholesterol lower
property. Rice also acts as a detoxifier
in removing toxin for our systems in waste.
Detoxification keeps inflammation down thus keeping pain in better
check.
Wheat, (Triticum aestivum) is the most important
grain in the world for it provides more nourishment to more people across the
globe than any other food. Wheat is a
main dietary staple for more than ½ the world population. It can be used in many different forms as
flour for bread to cereals that feed many.
Wheat contains two
proteins, gliadin and glutenin, which create the elastic quality of dough, thus
allowing for manipulations of the flour into dough for baking. These two proteins have literally fed the
world. They also have high gluten
content which will bother those who are gluten intolerant or have Sprue
colitis. This is a well know fact for
those who suffer from gluten intolerance.
The most nutritious
portion of the grain is in the wheat germ and the wheat bran. The germ and the bran contain B vitamins,
folic acid, zinc, copper, phosphorus, calcium and iron. Any manipulation or processing of the grain voids all the above lists
nutrients. Always buy whole wheat which
keeps the germ and bran intact. Wheat
germ is literally the embryo of the grain, so it give us the highs quality of
nutritional content. The germ is also
high in vitamin E which is in the oil of the germ.
Whole wheat has been
shown to reduce bowel problems and incidences of diverticular diseases. Wheat bran has been shown in research to help
blood estrogen which promotes breast health in some.
Forms of whole wheat
include wheat bran, wheat germs. wheat berries, couscous, bulgur wheat, cracked
wheat and unbleached whole wheat flour.
How does wheat help
in pain reduction? In eating the wheat
germ, we get higher level of vitamin E which help in reduction
inflammation. The folic acid, zinc and
calcium help keep our muscles and tendons in higher function and finally, keeping out bowel in tip top shape reduces our
toxin load with regular bowel movements.
So, eat up, always
using whole grains –it is soooo good!!!
Next week, I will
discuss the minor grains --- some are very interesting.
‘Till then my friends!
‘Till then my friends!