Cooking to Control Pain: Whole Grains

  • All that’s brown is not necessarily whole. This discussion about whole grains can be summarized in that one statement. But we should not stop here because this is just the beginning of the whole grain story.


    Before milling techniques were developed, before sliced bread, and before cereals came in a box, our ancestors ate whole, unprocessed grains. Our bodies are designed to digest these seeds in all their glorious goodness of vitamins and fiber. But once we learned that flour could be made by grinding these grains underneath stone, everything changed. And once we developed more sophisticated milling techniques in an effort to improve shelf life, our diets changed for the worse.

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    All that is good in a whole grain is stripped away by the grinding, milling, and pounding. Those cereal flakes resemble nothing like the parent whole grain. That slice of brown bread is far from what is grown on plants. Now our bodies do not have to work hard to digest our grains, now our bodies do not benefit from the all the nutrients of these plant seeds. As far as our body is concerned that sack of flour might as well be a sack of sugar.


    Yes, the food companies would like you to think that all that is brown is good. But that’s just a lie meant to reap profits. You’re meant to reap the bounty and benefits of a whole unprocessed grain. By eating what nature intended you to eat, your blood sugar will not spike, you’ll get massive amounts of vitamins without having to take pills, and you’ll discover new tastes that you did not know existed.


    Try these five whole grains today and open your world to the benefits of eating unprocessed plant-based foods.


    • Farro: This versatile wheat grain can be added to soups, salads and side dishes. It’s a little chewy and a little nutty. If you can’t find it, you can substitute with barley.
    • Quinoa: Highly valued by the ancient tribes from South America, quinoa is known to pack a protein punch. This grain-like food is one of the few that contains all the essential amino acids. Eat it for breakfast, lunch or dinner; you should not live without this grain.
    • Oat Groat: Forget about quick-cooking oatmeal for breakfast, that processed, pathetic excuse for a healthy grain is quickly digested and quickly leaves you hungry again. Soak some oat groats or steel-cut oats overnight and eat it raw in the morning with your favorite dried fruits. Now, that’s the breakfast of champions.
    • Stoneground Wheat Flour: If you must use flour, use stoneground flour only. Yes, it’s more expensive, but you get more nutrients for your money. The low heat milling process allows the nutrients to stay with the grain. Keep this flour in the refrigerator because it spoils easily since it does have actual nutrients.
    • Flax Seed: This seed is from the flax plant and is a valuable source of Omega-3. It also acts as a natural laxative too. Add the ground or oil form to fruit smoothies or sprinkle it in your Greek yogurt. Just don’t live without flax in your life.


  • Before we end our story about whole grains, I want you to consider this: you feel what you eat. If you consume mostly highly processed foods full of chemicals and lacking in nutrients, then you will feel bad. You might feel pain, tired, cranky, and apathetic. If you consume plants in their natural, unprocessed state, then you are taking care of your God-given vessel and will have the strength, energy and ability to fulfill your God-given purpose in life.

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Published On: April 21, 2013