For some, ridding themselves of grains altogether is the answer. Here’s Chandelle of  Real Food 365:

“I became severely hypoglycemic after several years of veganism, and at that time, I also showed low organ function and problems with protein and fat absorption. So I drew way back on grains and eliminated gluten while eating a lot more protein and fat. I feel so much better this way.

As a vegetarian, whole grains formed the basis of my diet. I ate them with every single meal and sometimes as snacks. I almost never ate white flour or any other refined grains – maybe a few times a year. I didn’t know anything about sprouting, souring, or soaking, so all of my whole grains were untreated.

Over time, I developed an intolerance to wheat. Then that intolerance extended to all gluten-containing grains. And then I found that it was difficult to digest GF grains like brown rice or amaranth. I wouldn’t have an allergic reaction in the same way I did with wheat, but I would have digestion problems.

While this was happening, I developed a visceral aversion to brown rice. The sight of it, the smell of it, would make me nauseous. This, after eating it every day for almost a decade! I took it as a message from my body that this food was not good for me.

At the same time, I would occasionally crave white rice. I hated white rice as a child and brown rice became a favorite food when I started to cook for myself. I hated white bread and any of those flavorless, empty grains. And of course, for someone with blood sugar problems, refined grains are off-limits – they have the same action as sugar. So I’d beat myself up for having such a stupid craving pop up out of nowhere. But I decided to experiment with small amounts of it, always with good-quality protein and plenty of fat. I found it so soothing and comforting for my digestive system. So I just went with it, even though I “knew” that I wasn’t “supposed to” eat it.

For weeks, I ate white rice whenever I craved it, always with protein and fat, and it wouldn’t be very much, just a half-cup or so. I didn’t experience problems with my blood sugar from this small amount and combination. At the same time, I largely avoided any other grains. I did experience healing during this time, even with a “bad” food.

I still occasionally eat white rice, but I rarely have brown rice anymore as I continue to have a disgusted reaction to it. I try very hard to stay away from gluten. Occasionally, I will eat sprouted grain bread, but it’s rare. I cook on the fly and can’t handle much advance planning, so we just don’t eat many grains in our family. Instead, we have a lot more veggies, more fruit, more nuts and seeds, more eggs, more yogurt, more raw goat cheese. More nutrient density. More satisfaction. I can’t say I miss grains.”

Thanks, Chandelle! Last few up tomorrow, and you’ll get to hear my own (and my mom’s) soaking story another time (but soon, promise!).

Be sure to check out all the soaking grains research.

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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.