I just finished a brownie. Unsoaked. White sugar. Whole wheat flour.
It was delicious.
So let’s get one thing straight. I eat grains. I eat wheat. Probably too much, too late at night. I’m no grain hater.
The activity on this week’s Monday Mission comments surprised me. I thought I was giving kind of a wimpy mission, just asking you to change one meal to reduce grains. But people had a lot to say!
I want to address some of the comments here, because I figure if a few people took the time to leave a comment, many more probably had the same questions.
First, a clarification: I did not ask anyone to give up grains! One meal. Try for one grain-less meal. My intent was to encourage you to increase your consciousness of the amount of grains you eat. Trying to avoid something is a surefire way to notice how often it’s a part of your life.
I also will not continue to ask you to give up grains, but to examine them and hopefully FIX them so that you can get more nutrients out when you consume them.
This is one of the first Monday Missions that I’m working through right alongside you. I feel like I’ll be held accountable, so I felt guilty for wanting to eat pasta for lunch. My crackers and granola bars were calling my name all day. I prepared a grain-less meal for my family for dinner, and I must say it was also one step easier. Love that.
We had these Mexican stuffed peppers in roasted red peppers frozen from the summer Farmer’s Market. I made a few changes in the recipe:
- venison with taco seasoning instead of sausage
- threw in some cooked liver and beef heart (don’t tell hubs!)
- threw in a few sweet potato puree cubes (ditto)
- increased the beans and decreased the corn
- left out the rice
I’m sure it was great, but of course, I went out to eat with a gaggle of fabulous blogging ladies: Donielle from Naturally Knocked Up, Jill from The Diaper Diaries, Jodi from Jodimichelle, Kelly from Kelly the Kitchen Kop, Heather from Autumn at Oak Hollow and Stacey from Stacey Says. It was a blast. My camera’s batteries lasted all of one picture, so I’m going to have to wait to see what the others post this week and appreciate their captures. Here’s Donielle‘s awesome post about us, and Heather’s.
I had one piece of bread. (And bottomless soup and salad.) I was so flustered by all the conversation that I wasn’t able to think clearly and get meat at a restaurant that serves local, grassfed, organic, pastured beef and pork. Duh. Naturally, I came home hungry.
I digress. Back to the grains. There were so many intriguing comments that I decided to just run this clarification post today instead of replying to each commenter individually. Here are some of the main concerns:
- Isn’t it cost-prohibitive? We need grains as inexpensive fillers or we’ll go broke! I have the same problem. $3/dozen for good eggs vs. the $11.25 I just spent for an entire 25-lb bag of oatmeal. Big difference!
- Yes, you spend more on meats and vegetables.
- Legumes are another good filler, and much more healthy than an abundance of grains.
- Perhaps we need to eat less overall as a culture, and then we could spend less.
- Don’t get rid of grains altogether. They can still be fillers, just not as often.
- We need to eat more whole grains. From Luanne: Whole grains have amazing healing power, are a good source of protein, can sustain energy levels, and have been around forever…any food that is a plant and can die is not necessarily one you want to write off. And in the American diet today, most people need to ADD more WHOLE grains into their diet, not reduce. My response: Americans absolutely need to switch out the white flours and processed grains and would do better to eat whole grains. However, overall we tend to eat more grains than we need, and they’re usually not properly prepared. I’d rather you cut down on grains a little this week to prepare to learn to soak, sprout, and sourdough your grains over the coming month. All three prep methods are better than standard “whole grain bread”. (I think.)
- Grains are a traditional food; don’t dismiss them. This was often mentioned! Did I repeat yet that I only asked for one meal without grains? Scriptures often talk about bread.
My response: “Traditional” for thousands of years, but some cultures even now have little to no grains, and nomadic peoples couldn’t stop long enough to cultivate grain. So how far back do we want to go? I also can’t discount the fact that Christ says, “I am the Bread of Life.” Actually, my dear friend Sarah says it much better than I’m about to (from Monday’s comments):
Something to consider to those who say that we’ve “always eaten grains” (and take this with a grain of salt, as I too still eat some grains) but the primal eaters disagree. They claim that our bodies (as homo sapiens) have really not evolved to eat grains. As we were originally hunter-gatherers our bodies are made to digest fruits, veggies, seeds, nuts, meat, fat, some dairy, but never did a hunter-gatherer come across a patch of wheat or rice and think, “hmmm . . .that looks tasty. Now, if I only had time in my nomadic life to cut it, thrash it, remove the outer hull, let it dry, soak it in milk or water for a few days to ferment and then cook it over a fire. That would make a pretty tasty meal.” Nope, they said, “what is this weed? Makes a great rope, but if I eat it, my stomach hurts. Better avoid that one and go eat these berries and gnaw on a hunk of meat.” - “Since wheat is just a seed, what would make wheat seeds bad for us and other seeds good? Obviously, gluten plays a part in this condemnation of wheat – but not all grains contain gluten. How does sprouting or soaking change the nutrient profile?” It’s all about the phytates when it comes to soaking. All seeds have phytates, and all should be properly soaked…if there is a way to properly soak them. Research is forthcoming!Here is Jason, from yesterday’s comments:“When you soak wheat berries, millet, quinoa, and other hole grains (just in plain water), you start the sprouting process, which not only pre-digests the phytates, but vastly increases the nutrition and makes them slightly alkalizing instead of acidifying, lowers the carbohydrate and fat load, and increases the protein content. In essence, you are turning a seed into a vegetable.”
I don’t know if his facts are true, but it sure sounds good, doesn’t i?
- Be sure to see ~M’s ideas for reducing your grains in the comments at yesterday’s post!
It was only when tribes began to build civilizations and grow agriculture that they started to consider growing and eating grains. Yet our bodies digestive system hasn’t “evolved” at all from those original hunter gatherers. The only animals that do regularly eat grains and seeds are birds, which have a completely different body structure than we do. Everybody else (mammals) likes their grasses and tubers and veggies and meats. They’ll eat grains when they come across them, but they don’t seek them out.
There’s some food for thought for you!
The other side of the coin is, as a Christian, I believe that God made everything good. And when he gave us the Lord’s Prayer which states, “give us this day our daily bread,” he confirmed that bread was, indeed, real food for us (on both literal and theological levels!). Do I think we need to eat a lot of it? No. I also don’t think we need it to fill in all of our meals and snacks with it (like our current society does, all in the name of convenience and frugality – those essences of American society). And I think that the soaking/sourdough process makes it more digestible.
So where does that leave me? With lots of things to think about . . .
…And promises of more to come! Like this one:
A quick note: If you want to reply to another commenter, use the link that says [reply to this comment] and then your thoughts will remain connected to theirs in the format PLUS the original commenter will get an email with your comment.
Is that a lot of good information, or what? I’m still trying to digest it all. *pun!*
I’m working on an informational piece on whole grains in general, something on the extruded grains in grocery stores, two face-offs and a fish recipe to prepare you for Lent. If you’re a blogger and you blog about what you’re doing for Lent, link it up over here on Friday.
Happy eating!
Get caught up with a handy list of all the soaking grains information.
I really hesitate to comment but I feel led to. The notion of so-called “primative” hunter-gatherer man and Darwinian evolution is purely theoretical and based on a gigantic assumption. From a Biblical worldview, human beings have only been around for about 6,000 years. Using that as my base assumption, I feel that I can rely upon the authoritative words found in scripture in verses such as Ezekiel 4:9 and Genesis 3:18-19. Leviticus and Deuteronomy are also very clear on the use of grains as good, particularly in the feast of the First Fruits. Also, remember how Joseph stored grain for 7 years in advance of the blight to feed the people during the 7 years of famine. I understand that the Monday mission was to *reduce* the individual grain intake and I understand that all things are good in moderation. However, there are much more unhealthy things we can eat than whole grains. Please understand this comment is meant in a constructive and positive light. God Bless. Gregg
.-= Gregg´s last blog ..Red Handed =-.
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Katie Reply:
February 9th, 2010 at 10:44 am
Gregg,
No worries! Every perspective is helpful, and it’s always good to hear all the sides of a story. I’m glad you shared. As a Catholic, we don’t always read each number in the Bible literally. So even on the Biblical 6,000 years, you’re going to find different interpretations, some going back in our modern history further than others. I too believe that God designed foods to be eaten whole, and that He would have made a way for us to eat “our daily bread”, both literally and spiritually, as Sarah so beautifully says above. And I love the connection with Joseph storing the grain.
Thank you!
Katie
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Libby Reply:
February 9th, 2010 at 11:03 am
Thanks Gregg. God’s word can be trusted above all else and bring about a true perspective in all things.
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Amy @ Homestead Revival Reply:
February 9th, 2010 at 10:37 pm
Katie, while I agree with Gregg’s comment, the numbers aren’t the issue. When God sent Adam and Eve out of the Garden of Eden, He didn’t say, go hunt for your food. He said Adam would eat from the plants of the ground and that he would have to toil to do so. He went on to say that “You will eat bread till you return to the ground”.(Read Genesis 3:17-19) It wasn’t until after the flood that we see people eating animals. That said, I think it is fine and good that we eat both. Could it be that our bodies have adapted to years of eating such unhealthy food that whole grains now are hard on our digestive systems? I’m not talking evolution here (not at all!!), but that we have conditioned our bodies to need “gentle” foods. Just thinking…
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Just stopping by! By the way, the brownies and bars were awesome
.-= Wendy (The Local Cook)´s last blog ..Maple Glazed Parsnips =-.
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Read both yesterday and today and must say that I agree with you! I am a moderation type girl. I think we as Americans often eat way too much of everything in general and then when we’re told to “eat more whole grains” we look for the easy way to do it. All while forgetting that eating more whole grains should also mean eating less “crap”. Thanks for the thoughts and giving those of us who are trying to work in the right direction some support. =)
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I think Americans would absolutely do well do eat less grains. Why? Because grains tend to displace vegetables in our diets. Vegetables are truly amazing healing foods, but how many kids do you know who will eat bread all day and never touch a green vegetable? And adults too for that matter!
Our family eats only whole grains, but I really don’t feel that wheat is terribly healthy, and not when you compare it to foods like vegetables, fruits and beans. My kids eat a lot more veggies at meals when there’s not pasta or bread. I think “less grains” is a great goal!
.-= Hannah´s last blog ..Menu Plan – Week of February 8 =-.
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Brownies sound awesome right now! I made whole wheat double pumpkin muffins yesterday with molasses and honey and we’re enjoying them for breakfast. They taste very . . . healthy. I think I’d prefer brownie!
Best,
Sarah
.-= Sarah´s last blog ..Fifty Dangerous Things (you should let your children do) =-.
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My bad on reading over the “Eat FEWER Grains” too quickly. I had finished reading over 5 blogs advocating a “no grain diet” and guess I had that on my brain when I commented yesterday. Sorry. “Fewer grains” mainly wheat, is probably most needed. Although I can have wheat with no problems, I do not eat it everyday.
New to me is all the soaking business, trying to get that new step in my preparing my grains.
Thanks for all the info!
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I guess i didn’t follow the comments on that other post very much.
I read a number of blogs of intelligent folks. Two that i follow – a doc who is able to reverse heart disease & a doc (but PhD) who is also self-taught nutritionist – both state that the majority of people do best with limited grains. The MD particularly has folks limit wheat & corn starch & have limited fruits (2 servings a day, i think). He is really quite amazing.
I’ve been eating Gluten Free for almost 5 years (well, i tend to cheat on the GF, but not regularly). I sometimes miss bread (tho there are good GF ones out there). But with it out of my diet it isn’t something that occurs to me often. I do on special occasions make cookies or brownies or pie crust with GF flours. I’ve found a great GF pizza.
Has it made me “better”? That i can’t say entirely. I’ve done so many other things in the past few years to change. But i can say i no longer need meds for migraines. I no longer get as “stinky” without the processed food so that a mild, home-made deodorant works fine. My memory is better. But i’ve not lost weight as i hoped that i would do.
Over all, while not “anti-grain,” i feel most folks are healthier if they limit them. Part of the problem, i am sure, is that most grains are not sprouted or soaked (in the foods the majority of Americans use) so that folks don’t get the nutrition they need. But even so, i do think grains should be used sparingly.
.-= Kathryn´s last blog ..Two weeks later =-.
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my feeling is you definitely only need one grain max with each meal. say i’m having tacos and using tortillas, the tortilla is it for my grains in that meal, i don’t also need a side of rice or chips or whatever
.-= Carrie´s last blog ..Spring Cleaning your Closet =-.
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I am a long-distance runner (I average around 20 miles a week), and I was told by a nutritionist that half of my daily calories need to come from carbs to give my body the energy for all the hard exercise I do. I’m afraid to cut back because of this. I do my best to eat whole grains, soaked when possible, but I was wondering if there are other endurance runners out there who do fine on less grains? Advice anyone?
.-= Kelli M´s last blog ..Moving! =-.
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Laverne Reply:
February 9th, 2010 at 7:19 pm
Hi Kelli…
Just since you asked…I run marathons regularly and I am gluten intolerant. I don’t eat any grains, except the occasional oats, and corn and I do just fine. I find that I need more healthy fats and protein to keep my energy levels up when training and running…
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Kelli M Reply:
February 10th, 2010 at 10:48 am
Thanks for you input Laverne! I’m going to run my second half marathon next month so my mileage is even more than usual right now. Going to attempt the big 26.2 next year WOOHOO!!! Anyways, I’m glad to hear that you are able to run your miles with plenty of energy without carbo-loading.
I agree that most of us probably eat too much grain (I’m very much an “everything in moderation” person), but I was afraid to cut back myself for fear of not having the energy to go out and do 10 or more miles at a time. I’ve recently made the switch to full fat dairy, and I eat eggs and peanut butter like they’re going out of style, so maybe I’ll start backing off the carbs a little and see how I do! Thanks again, and it’s great to hear from another runner into real food!
.-= Kelli M´s last blog ..Moving! =-.
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Good thoughts Katie! I am loving all the dialog around this and how everyone speaks for what works for them…which is most important in the end when anyone is making food choices. And to clarify, “whole grain bread” is not a “whole grain” I would advocate hard to add. When I spoke to that, I feel many could benefit from adding grains that are unprocessed or baked into things like amaranth, kasha, quinoa, etc. The whole grain in most “whole grain breads” is an ingredient that started in a whole form at some point before the bread making process. Anyways…
The response to this has been interesting to say the least. BTW, which restaurant did you go to?
.-= Luanne´s last blog ..Just Drink The Water… =-.
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I agree, although I, too, would love some grains right now!! Oh, fresh sourdough bread….
Oh well. I think the real problem is that nearly everything contains grains. All snack food does. People eat way, way more grains than they realize. I think the answer is to be as conscious as you can about what you’re eating and try to limit grains to 25% of your daily intake. Or at least that’s what I’ve been told.
.-= Kate´s last blog ..Making Jerky =-.
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I agree so much from Kate (aka Modern A Mama)
I believe one thing that people keep forgetting with grains is the difference from what WAPF teaches and how we in modern day use grains.
WAPF says that about 70% of traditional diets consisted of animal products and the other 30% would include your veggies, fruits, and grains. Look at our modern day diets. Grains usually consist of 75-80% of people’s diet. Example of my family’s diet preWAPF; cereal w/milk, sandwiches for lunch with a piece of fruit, supper was pasta, garlic bread, and some kind of dessert. My children would snack on crackers, chips, cookies, etc. That is a lot of grain! We are so use to having grains be the main ingredient of the meal that it is hard to comprehend anything else.
Grains can be part of healthy diet. Just not the main part. WAPF also recommends having a liberal amount of fat when eating your grains. They recommend teeth marks in your butter when eating toast!:)
On a side note, I am a Catholic. I have read everything I could about how old the earth could be. While we will never know until we reach the other side, I believe that the earth is about 6000 years old, also. Before any jump down my throat about this, research both sides of the issue and then talk to me.
.-= Amy´s last blog ..Daybook =-.
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I happened upon a sprouting cookbook at the thrift store yesterday and plunked down a dime for it. I’m looking forward to the rest of this month with you, Katie! I’ll admit that I eat far too many grains and don’t feel all that well when I really overdo it… I’m just a slow learner. :>)
.-= Lenetta @ Nettacow´s last blog ..Gratituesday – Our Corn Stove! =-.
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I’m really late to the conversation here as I missed yesterday, but I would love to weigh in…
As Americans, I agree that we eat to many processed grains as a rule. We eat too few vegetables and little if any complete grains. I’m talking about milling your own and eating all of the head of grain that God put together perfectly. I’m not convinced that we need to eat MORE meat, but I certainly don’t think we need to eliminate it either. However, we would do good to eating only grass fed/pastured meats when we do eat it.
I’m considering signing up for Wardeh’s eCourse on soaking grains, etc. over at GNOWFGLINS, to learn more about some of this, but I’m not convinced that it is completely necessary.
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Have to ask about the organ meat with such HIGH amount of CHOLESTORAL.
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Katie Reply:
February 15th, 2010 at 6:50 am
Erika,
In short, dietary cholesterol doesn’t actually impact blood cholesterol. There are many sources that say organ meats are among the healthiest on the planet. Another post for another day… Katie
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I think grains are fine in moderation. But I also agree with others that typically Americans consume more than “moderate” amounts of grain, usually unhealthy forms or not properly prepared. And we’re eating a lot more than we realize. (In snack foods, in “meat” fillers at restaurants, etc.) All that to say, “eat fewer grains” seems like a good idea for most of us (myself included)! It’s not going to hurt us, nor is it dismissing the role grains can play in a healthy diet.
I liked the idea someone else mentioned to have only ONE grain per meal. Lately I’ve also been trying to vary the grains our family consumes. There are a lot more options than just wheat (which is what my family would exclusively consume if I let them!). Oats, barley, corn, rice, and quinoa are a few examples.
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Just in case anyone is subscribed to this old soaking grains post, I wanted to let you know that I’ve reopened the issue with the goal of closing it at KS this Friday. There’s also a little Nutrimill grain mill giveaway going on.
Last fall we tested our grains, I did a recap post on soaking grains, measured pH, and have a soaked recipe ebook coming out for free in about a month.
If you’ve been away, come on back to the party!
Katie
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