Taoism & Diet - The Lowdown On Grains
It’s always a good idea to have variety in our diet -- to offer our system a wide spectrum of trace minerals and other nutritional components, simply by mixing it up, by trying new things, or experimenting with variations on the standards. And this is particularly important when it comes to grains, which tend -- at least for those of us in western cultures -- to be grossly over-represented by just two: wheat and corn.
Just this much -- viz. an obvious absence of “underdog” grains such as quinoa, millet, spelt, barley, oats, buckwheat, rice and rye -- would make it a situation well worth transforming. What makes it even more important -- imperative, even -- to shift the balance, is the fact that wheat and corn production is increasingly dominated by genetically-modified versions of these grains, which are both woefully lacking in nutritional content, and in many cases downright toxic.
There’s lots of information out there on GMO versions of wheat and corn, which I encourage you to explore, if you’re moved to. The bottom line is that, for a host of reasons (political, economic and ecological, as well as nutritional) it’s really best to avoid them completely -- or as completely as possible. Toward that end, I’ll be introducing here three excellent alternatives to wheat and corn products: German whole-grain rye bread; quinoa-millet-veggie burgers; and germinated brown rice. There are of course many others, which you’ll begin to discover, as you shift gradually out of the wheat-and-corn monarchy, and into more democratic territory, with respect to your grain consumption.
Bon appetit!
Germany has an awesome tradition of creating sublimely delicious and healthy whole-grain sourdough breads. These are infinitely more dense than a typical American, French or Italian loaf -- and can take a bit of getting used to, if you’re not already familiar with them. Try a slice toasted, with butter and orange marmalade, or tart cherry preserves, or manuka honey and cinnamon. Yum! It’s great also with soups or salads, or for grilled-cheese or classic Reuben sandwiches.
Unless you’re already in Germany, or happen to live next-door to a German bakery, you’ll probably be purchasing a loaf that’s been imported. As always, go for organic, when possible; and sourdough versions (rather than those made with yeast) tend, for many people, to be easiest to digest. Mestemacher Organic Whole Rye Bread is just one example. Notice the sublimely-short ingredient list -- organic whole kernel rye, Water, organic wholemeal rye flour, sea salt, organic apple powder, yeast -- which includes neither wheat nor corn.
I’ve recently discovered (and become something of a devotee of) the light and lovely burgers created by Qrunch Foods. Their basic veggie-burger is a combination of quinoa, millet, coconut oil, veggies and various spices -- and is delicious! Try one for breakfast, topped with an egg, a little hot-sauce (and/or pesto) and a dollop of creme fraiche. Yum!
They’ve recently added a couple of new varieties -- one with pinto beans, another with lentils -- which offer a “complete protein” package, right there in the burger itself. I recently had one of the lentil ones, sauteed on the stove-top with a little butter, topped with some cranberry-tamarind chutney and slices of melted Gruyere cheese, that was awesome. And, once again, no corn or wheat -- just quinoa and millet -- for its grains.
Brown rice is a fantastic alternative to wheat and corn -- and is a staple in many Asian cultures. If you’re not already in the habit of keeping a big jar of rice in your pantry ... then now’s a great time to start! Whether you invest in a rice-cooker or simmer and steam it (as I do) the old-fashioned way, on the stove-top -- what’s great about cooked brown rice is that it keeps well in the refrigerator, for a good week or so, to have on hand for stir-fries, breakfast burritos, etc.
While brown rice, in and of itself, is a great alternative to wheat or corn, it becomes even more nutritious if it’s germinated, prior to cooking. This can be accomplished by soaking the rice, for a day or longer, before you cook it; or -- the lazy-woman’s option -- simply buying “germinated brown rice” at your natural grocers. It really does make a big difference in the nutritional profile -- a difference I consider well worth any inconvenience associated with the process. Here Salette Ann Andrews offers the lowdown on the many benefits of germinated brown rice:
”Germination activates various enzymes in the rice. These enzymes deactivate the seeds’ natural defenses against being digested, and increase the nutrients you can absorb from the rice. The most highly touted nutrient that is increased tenfold through germination is an amino acid called gamma-aminobutyric acid or GABA, which encourages emotional and mental well-being and improves kidney function. Germinated rice contains much more fiber than conventional brown rice, and three times the amount of the essential amino acid lysine. Germination also improves the availability of calcium, magnesium, potassium, zinc, vitamin E and many B vitamins. Eating germinated brown rice can lower blood pressure, improve brain function, and relieve some symptoms of menopause. It also may prevent headaches, relieve constipation, regulate blood sugar, and even prevent Alzheimer’s disease and some cancers, including colon cancer and leukemia.”
Aside from the vast nutritional benefits, another great thing about germinated brown rice is that it takes only about half as long to cook, as does the non-germinated varieties. What I love about this is that it means I can prepare, in the same pot, a delicious mixture of wild rice and germinated brown rice -- which both require (at Colorado altitude of 5,500 feet) about 35-40 minutes of cooking-time. Ah, the possibilities ....
***
So, once again, just to reiterate -- the take-home point here is to start moving in the direction of consuming less wheat and corn (which increasingly are truly nasty genetically-modified organisms), and more quinoa, millet, spelt, barley, oats, buckwheat, rice and rye -- with a big “yes!” for germinated brown rice. The latter are excellent fuel for your precious human bodymind and, as such, great support for your qigong or martial arts or Taoist meditation practice.
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Just this much -- viz. an obvious absence of “underdog” grains such as quinoa, millet, spelt, barley, oats, buckwheat, rice and rye -- would make it a situation well worth transforming. What makes it even more important -- imperative, even -- to shift the balance, is the fact that wheat and corn production is increasingly dominated by genetically-modified versions of these grains, which are both woefully lacking in nutritional content, and in many cases downright toxic.
There’s lots of information out there on GMO versions of wheat and corn, which I encourage you to explore, if you’re moved to. The bottom line is that, for a host of reasons (political, economic and ecological, as well as nutritional) it’s really best to avoid them completely -- or as completely as possible. Toward that end, I’ll be introducing here three excellent alternatives to wheat and corn products: German whole-grain rye bread; quinoa-millet-veggie burgers; and germinated brown rice. There are of course many others, which you’ll begin to discover, as you shift gradually out of the wheat-and-corn monarchy, and into more democratic territory, with respect to your grain consumption.
Bon appetit!
German Whole-Grain Breads
Germany has an awesome tradition of creating sublimely delicious and healthy whole-grain sourdough breads. These are infinitely more dense than a typical American, French or Italian loaf -- and can take a bit of getting used to, if you’re not already familiar with them. Try a slice toasted, with butter and orange marmalade, or tart cherry preserves, or manuka honey and cinnamon. Yum! It’s great also with soups or salads, or for grilled-cheese or classic Reuben sandwiches.
Unless you’re already in Germany, or happen to live next-door to a German bakery, you’ll probably be purchasing a loaf that’s been imported. As always, go for organic, when possible; and sourdough versions (rather than those made with yeast) tend, for many people, to be easiest to digest. Mestemacher Organic Whole Rye Bread is just one example. Notice the sublimely-short ingredient list -- organic whole kernel rye, Water, organic wholemeal rye flour, sea salt, organic apple powder, yeast -- which includes neither wheat nor corn.
Qrunch: Quinoa-Millet-Veggie Burgers
I’ve recently discovered (and become something of a devotee of) the light and lovely burgers created by Qrunch Foods. Their basic veggie-burger is a combination of quinoa, millet, coconut oil, veggies and various spices -- and is delicious! Try one for breakfast, topped with an egg, a little hot-sauce (and/or pesto) and a dollop of creme fraiche. Yum!
They’ve recently added a couple of new varieties -- one with pinto beans, another with lentils -- which offer a “complete protein” package, right there in the burger itself. I recently had one of the lentil ones, sauteed on the stove-top with a little butter, topped with some cranberry-tamarind chutney and slices of melted Gruyere cheese, that was awesome. And, once again, no corn or wheat -- just quinoa and millet -- for its grains.
Germinated Brown Rice
Brown rice is a fantastic alternative to wheat and corn -- and is a staple in many Asian cultures. If you’re not already in the habit of keeping a big jar of rice in your pantry ... then now’s a great time to start! Whether you invest in a rice-cooker or simmer and steam it (as I do) the old-fashioned way, on the stove-top -- what’s great about cooked brown rice is that it keeps well in the refrigerator, for a good week or so, to have on hand for stir-fries, breakfast burritos, etc.
While brown rice, in and of itself, is a great alternative to wheat or corn, it becomes even more nutritious if it’s germinated, prior to cooking. This can be accomplished by soaking the rice, for a day or longer, before you cook it; or -- the lazy-woman’s option -- simply buying “germinated brown rice” at your natural grocers. It really does make a big difference in the nutritional profile -- a difference I consider well worth any inconvenience associated with the process. Here Salette Ann Andrews offers the lowdown on the many benefits of germinated brown rice:
”Germination activates various enzymes in the rice. These enzymes deactivate the seeds’ natural defenses against being digested, and increase the nutrients you can absorb from the rice. The most highly touted nutrient that is increased tenfold through germination is an amino acid called gamma-aminobutyric acid or GABA, which encourages emotional and mental well-being and improves kidney function. Germinated rice contains much more fiber than conventional brown rice, and three times the amount of the essential amino acid lysine. Germination also improves the availability of calcium, magnesium, potassium, zinc, vitamin E and many B vitamins. Eating germinated brown rice can lower blood pressure, improve brain function, and relieve some symptoms of menopause. It also may prevent headaches, relieve constipation, regulate blood sugar, and even prevent Alzheimer’s disease and some cancers, including colon cancer and leukemia.”
Aside from the vast nutritional benefits, another great thing about germinated brown rice is that it takes only about half as long to cook, as does the non-germinated varieties. What I love about this is that it means I can prepare, in the same pot, a delicious mixture of wild rice and germinated brown rice -- which both require (at Colorado altitude of 5,500 feet) about 35-40 minutes of cooking-time. Ah, the possibilities ....
***
So, once again, just to reiterate -- the take-home point here is to start moving in the direction of consuming less wheat and corn (which increasingly are truly nasty genetically-modified organisms), and more quinoa, millet, spelt, barley, oats, buckwheat, rice and rye -- with a big “yes!” for germinated brown rice. The latter are excellent fuel for your precious human bodymind and, as such, great support for your qigong or martial arts or Taoist meditation practice.
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