Against The Grain

Today it can be extremely difficult to find grains that are not in some way synthetic, hybrids, or genetically modified all of which produce acidity in our bodies. The grains below have an old genetic make-ups that will both please your palate and nurture your body. These natural grains can be found in major health food stores in the form of breads, cereals, flours and pasta.

Amaranth
Amaranth is an 8,000 year old crop called the “super food” by the ancient Aztecs. Amaranth was fed to runners and warriors because of its reputation for providing large bursts of energy and improving athletic performance. It was a staple food of the Aztecs and was used as an integral part of Aztec religious ceremonies. The cultivation of Amaranth was banned by the conquistadors upon their conquest of the Aztec nation.  Because the crop figured so prominently in Aztec culture and religious ceremonies, the conquering armies of Cortez burned the fields to the ground. As European crops replaced indigenous ones, Amaranth slowly fell out of use. Twenty years ago, the “ancient crop with a future” enjoyed a renaissance when the National Academy of Sciences recommended Amaranth as one of twenty foods to be re-introduced into the "American diet".

The main reason for Amaranth’s recommended re-introduction is its phenomenal nutritional profile, which provides several important nutrients that are often difficult to incorporate into a restrictive diet. For example, Amaranth contains large amounts of dietary fiber, iron, and calcium as well as other vitamins and minerals. The leaves of the amaranth planet tasted much like spinach and are used in the same manner that spinach is used.

Amaranth also has naturally high amounts of lysine, methionine and cysteine combined with a fine balance of amino acids making it an excellent source of high quality, balanced protein, which is more complete than the protein found in most grains. In addition to Amaranth’s outstanding nutritional value, it is also very low in sodium and contains no saturated fat. Another outstanding feature is that our Amaranth is organically grown and is naturally Non-GMO.

 Amaranth is an ancient grain of the Aztecs has been rediscovered by Westerners, although you'll probably need to visit a health-food store or check an on-line source to find it. Amaranth has a distinctive sweet but peppery taste -- one that many people prefer combined with other grains, for a more mellow flavor. Technically, it's not a grain; it's the fruit of a plant. And that's the reason it contains a more complete protein, and more of it, than other traditional grains.

Meeting your daily protein needs with complex carbohydrates, rather than animal protein, is both healthier for you and a boon to your weight-loss efforts. That's because animal protein is nothing but fat and cholesterol -- two dietary components that you want to take out of your vocabulary and diet.  Protein foods also help to slow down the absorption of glucose into the bloodstream. This in turn reduces hunger by reducing insulin levels and making it easier for the body to burn fat.

Using amaranth in combination with quinoa and spelt results in a complete protein as high in food value as fish, red meat or poultry. It is no wonder the Incas and the Aztecs called these amazing seeds "Gift from the Gods."

It just takes fifteen minutes to create a miracle food, 1 cup of the seeds to 2 cups of water. Simmer for fifteen minutes and eat plain with an avocado on top and some fresh squeezed lime or add fruit to it for an amazing breakfast, lunch or dinner.

Amaranth is also much richer in iron, magnesium, and calcium than most grains, so it can help keep anemia and osteoporosis at bay. It excels as a source of fiber, mostly insoluble, which is of help in reducing the risk of a variety of diseases, including heart disease, certain cancers and digestive-tract conditions.




Black Rice
Legend has it, that in China there was a special, heirloom variety of rice grown exclusively for the emperor. This variety of rice was the rice we know today as black rice or emperor’s rice. Black rice was cultivated in small amounts, in specially designated fields, by highly trusted servants and its seeds were guarded day and night. It was strictly forbidden for anyone, but the emperor, to consume this variety of rice.

The reason black rice was so highly valued, and closely guarded, by the Chinese emperors was because in ancient Chinese medicine, which relies heavy on the philosophy “food is medicine and medicine is food” black rice is seen as a main source of good health and longevity. In ancient days, black rice was viewed as the mystical source of the emperors’ good health and longevity and was consumed as a tonic. Therefore, anyone caught cultivating or consuming this rice was believed to be sabotaging or “stealing” the source of good health and longevity reserved especially for the emperor and thus was punished, severely.

Luckily, times have changed and no one will be punished today for consuming black rice. Though highly popular in Thailand and Indonesia, black rice is not a stable source of carbohydrates in most rice-consuming cultures such as the Indian culture, and the Arabic and Persian cultures. That is mostly due to the fact that the Greeks banned the cultivation, importation and consumption of black rice when they conquered the Middle East because they believed that the consumption of this food helped their enemies in battle. They did not however, ban white rice, which they deemed worthless. As a result, India, one of the largest exporters of rice to the Middle East, both then and now, stopped cultivation of black rice due to lack of demand. Therefore, white rice replaced black rice as the dominant source of carbohydrates in all Middle Eastern cultural cuisines. Due to events such as these, black rice, a food once highly reveled by the world’s most powerful figures, faded into oblivion.

Though there is still a lot we do not know about the health benefits of black rice, a series of scientific studies have labeled it “The Long-Lost Superfood”, a treasure house of antioxidants, fiber, nutrients, minerals and amino acids capable of combating and preventing a host of health problems ranging from cancer, diabetes, and heart disease to Alzheimer’s. Apparently, the emperor’s of ancient China were right.

The black, outer layer of this rice, contains antioxidant-rich bran. The purple and reddish pigment of this rice, which gives it its black appearance, contains Anthocyanins, the same antioxidants found in such prominent superfoods as blueberries, acai berries and grapes.


Einkorn
 When the einkorn is into flour it's much smaller grain when compared with a grain of modern wheat.   They are about half the size!

In addition, the telltale crease on one side of a grain of modern wheat is absent from a grain of einkorn. The reason for the differences is that over the centuries, humans have gradually changed the genetics of wheat by selecting those seeds at harvest time that suited the goal of higher yields and more gluten which worked well for larger farms and larger scale agriculture, production, and distribution of wheat products. Einkorn is like most plants in that it's a diploid meaning it contains 2 sets of chromosomes. About 2,000 years after einkorn wheat, emmer wheat was created by hybridization of 2 wild grasses.

Farro

There is some confusion about the difference between farro, emmer, and spelt. According to the United States Department of Agriculture's Germplasm Resources Information Network (GRIN), farro is listed as a common name for Triticum aestivum, or spelt, and Triticum turgidum, also called emmer wheat. It has been suggested that the name was used in different parts of Italy to describe different types of wheat, leading to this confusion. When cooking, however, it is important to note that farro and spelt may not be interchangeable in all recipes, so it is important to use the grain that is called for.

Farro grows wild in the Fertile Crescent area of the Middle East. The seeds self-propagate by digging into the soil with their awns, spiky filaments that can also be seen on the heads of emmer wheat. The awns expand and contract in reaction to changes in humidity, causing the seeds to burrow into the soil and grow. The plant grows well even in poor soils and is resistant to fungus.

Fonio
Fonio is the smallest  of all species of millet. It is also one the healthiest species of millet. It contains a lot of molybdenum, which is the 42nd element in the Periodic Table of Elements. When eating this grain you invoke "her" spirit-force and bring about wealth and prosperity.

It is one of the world's fastest growing grains and the easiest to grow. Even though it is the easiest to grow, due of it's tiny grains, it is very time consuming and difficult to remove the husk. It is very popular to the Akposso people of Togo and Fouta Djallon people of Guinea.

Fonio helps protect against tooth decay, good for proper metabolism of fats, carbohydrate and iron. It may even help to protect against certain cancers. Fonio is one of the world's fastest growing cereals. It is a crop reaches its maturity in as little as six to eight weeks. It is a crop that can be relied on in areas with poor soils, where rains are brief and unreliable. 



Kamut
There is a legend that tells that in WWII, a US airman claimed to have taken a handful of kamut grain from a stone box in a tomb near Dashare, Egypt. 

Thirty-six kernels of the grain were given to a friend who mailed them to his father, a Montana wheat farmer. The farmer planted and harvested a small crop and displayed the grain as a novelty at the local fair.


Believing the legend that the giant grain kernels were taken from an Egyptian tomb, the grain was dubbed "King Tut's Wheat". But soon the novelty wore off and this ancient grain was all but forgotten. In 1977, one remaining jar of "King Tut's Wheat" was obtained by T. Mack Quinn, another Montana wheat farmer, who with his son Bob, an agricultural scientist and plant biochemist, soon perceived the value of this unique grain. 

They spent the next decade propagating the humped-backed kernels originally selected from the small jar. their research revealed that wheat of this type originated in the fertile crescent area which runs from Egypt to the Tigris-Euphrates valley. The Quinns coined the trade name "Kamut" an ancient Egyptian word for wheat. Egyptologists claim the root meaning of Kamut is "Soul of the Earth".

Facts: Kamut is two to three times the size of common wheat with 20-40% more protein, higher in lipids, amino acids, vitamins and minerals. It is closely related to durum wheat and is a good wheat alternative. It is nutritionally superior and it is easily digested.





Quinoa
Over 5,000 years ago, high in the Andes mountains, the Incas began to cultivate quinoa as one of their staple crops, believing that it gave power and stamina to their warriors. Quinoa was also used in their ceremonial rituals. When Spanish conquistadors arrived in South America in the sixteenth century, they burned and destroyed the quinoa fields as part of the effort to annihilate Inca culture. But quinoa survived by growing wild in the mountains or by being cultivated in secret in small quantities. In the 1980's, two North Americans stumbled upon this ancient, super-nutritious food and began cultivating it near Boulder, Colorado. Since then, quinoa's popularity has exploded worldwide.


Although it is known as the "Mother Grain", quinoa is technically a seed.  It grows best in mountainous regions, 10 thousand feet or more above sea level, and thrives in poor soil, thin air and extreme weather. Quinoa stalks are 3 to 6 feet tall, and each plant can produce up to a cup of seeds!

The benefits of Quinoa actually go far beyond that of a protein substitute for vegans and vegetarians. People who suffer from migraines wouldn't go far wrong in making Quinoa a regular part of their diet.

This is because Quinoa also contains high amounts of magnesium, an important mineral for relaxing the blood vessels, which can in turn lower blood pressure and cholesterol. It can also help in the battle against diabetes and is important for maintaining strong, healthy bones.

Quinoa is also a very good source of protein, vitamin B2, vitamin E, and dietary fiber. It’s a good source of the minerals iron, phosphorus, copper, and zinc. Quinoa is a living food and besides the nutritional properties, quinoa has fiber..... Meat is a dead food, no fiber and very little accessible protein and nutritional value. Meat causes heart disease as it is loaded with saturated fat whereas quinoa with no fat at all promotes a healthy heart. Most people don't even know what quinoa is and prefer meat that leads to heart attacks, weight gain and cancer! I guess that is why doctors drive Mercedes and have two and three vacation homes and quinoa farmers in the Andes barely can feed their families.

Quinoa also has more calcium than cow milk, so when flesh eaters ask you, 'Where do you get your calcium," you can tell them quinoa and then turn around and ask them, "where do they get your calcium from, because it certainty isn't milk"....Milk is so processed and diluted, it is liquid meat. besides, the calcium in milk is for a calf to grow into a 1000 pound cow..

Quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long duration manned spaceflights. Try black, red or pearl qunioa to your diet. Lastly, quinoa is a 35 on the glycemic index, making it a good wheat or gluten replacement for those with allergies or diabetic needs. 


Spelt
The gluten in Spelt has a different molecular make-up than the gluten in modern wheat.

 It is more fragile and more water soluble, which makes it easier to digest. Spelt is also higher in fiber than wheat, and the extra fiber aids in the digestion of the gluten. Modern wheat has been bred to contain a high gluten content for the production of high-volume commercial baked goods. The content and character of the gluten in spelt has not been modified from its natural state. Spelt is an ancient grain widely recognized for its many health benefits. Triticum spelta, the scientific name for spelt, is a hardier and more nutritious cousin to modern wheat (Triticum aestivum). Some taxonomists classify spelt as a PARENT of wheat.One of the earliest domesticated grains, spelt hasn’t changed since Biblical times. It remains unaffected by concepts such as ‘agribusiness’, ‘cross-breeding,’ ‘hybridization’ and ‘genetically modified’ – words that have come to dominate our modern food supply. 

Known for its slightly ‘nutty’ flavor, spelt has long been popular as a health food in Europe, where it is sometimes known as ‘farro’ (modern Italy) and ‘dinkel’ (Germany).You can substitute spelt flour for modern ‘common’ wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles.
 In addition to spelt flour, spelt is also available in its de-hulled, whole grain form (often referred to as spelt berries), which can be prepared and enjoyed like rice.You can also purchase many spelt products such as pasta, crackers and breads ready-made, usually at health food stores, and of course it is on the Alkaline Foods list 



Teff
The use of Teff can be traced back to about 3359 BC. It was produced and used primarily around Ethiopia, India and Australia. While Teff still provides over two-thirds of the human nutrition in Ethiopia, it is still relatively unknown elsewhere. Recently, some private entrepreneurs in the U.S have begun cultivating Teff. 

Teff is the smallest grain in the world: it takes 150 teff grains to weigh as much as one wheat grain! Teff may be substituted for seeds, nuts or other small grains when baking, as a thickener for soups, stews, gravies and puddings, to make grain burgers or in stir fries and casseroles.


Teff is surprisingly high in calcium and vitamin C, a nutrient not often found in grains. Plus, it’s gluten-free, making it perfect for those with gluten sensitivity or celiac disease. Teff is primarily made of high-resistant starch, which can help prevent colon cancer. Resistant starches aren’t immediately digested when traveling through the small intestine. Instead, they hang out in the large intestine, where bacteria feed on them and create fatty acids that make the environment less welcoming to bacteria that can harm the colon. A study also showed that people who ate muffins high in resistant starch felt fuller than those who ate muffins without. Teff’s tiny size (about the size of a poppy seed) allows it to cook quickly compared to other grains, ranging from 12 to 20 minutes depending on desired texture.

Wild Rice
Real wild rice is not genetically modified, like most of the other grains (except for the ones shown above) available in the US. While the hybrids all have less nutrients that their ancestors, real wild rice is as nutritious and powerful as ancient grains. Wild rice is really an annual aquatic seed found mostly in upper freshwater lakes of Canada, Michigan, Wisconsin and Minnesota.

The Native tribes used wild rice as an important staple in their diets and considered it the centerpiece of their "Megwetch Manomin Feast" that followed the first harvest. They called it manomin or mahnomen, (it means "Wild Rice People" in Ojibwe) The Menominee tribe referred to the grains as "Good Berry".


Most wild rice available in grocery stores across the country is actually cultivated in rice a paddies. It cooks uniformly, is consistent year after year, and is actually a hybrid developed by the University of Minnesota. It is because of this rice that many people do not like wild rice. Believe me: there is a great deal of difference real wild rice and paddy rice! To me there is no comparison.

Real wild rice requires just the right conditions to grow and only grows naturally in northern Minnesota and Canada. The water has to be at a plants. These non-depleted soils at the bottom of pristine lakes give the black rice a rich flavor and nutrition. White potatoes, white flower, white sugar, white salt, white rice are not good for you. They all are acidic and produce mucous additional mucous in your body once you consume these foods.

Mucous is like putting gum on wires in terms of your electrical body. Mucous is not a great conductor of electricity. In fact, mucous diffuses the potential amount of electricity that flow through your body and the first thing effected is your brain because it is powered by your body's natural electricity. 

see the acid/alkaline chart for a complete nutritional guide of the foods that are less harmful and detrimental to the body.

Stay pHresh Stay Alkaline 


Source: Alkaline Foods Cookbook by: Keith Exum
SoJourn to Healing by: Beverly Oliver
Our Line Of Alkaline Recipe Book by: Meskhenent
Veganism
www.purifyself.com