Skip to content

May 6, 2014

Nutritional aspects of grain and corn

by Helene van den Berg

Whole grains (free of chemical fertilizers and sprays and unrefined) contain all of the B vitamins, vitamin E, unsaturated fatty acids and good quality proteins. It is also a very important staple food for vegetarians. With refined grains most of these nutrients are removed – all that is left, is a dead kernel. Refined grains, robbed of the minerals and vitamins found in the discarded outer layers, strain the digestion process. Even in enriched foods, only two or three B vitamins and iron are replaced; the remaining eight vitamin B’s, minerals and proteins are refined out. Whole grains are prepared for eating through sprouting, soaking and cooking until tender.

• QUINOA – a “pseudocereal” grain crop grown for it’s seeds is very rich in nutrients and fiber. It overcomes the nutritional shortcomings of grains i.t.o. a source of protein (amino acids, lysine and isoleucine) and fat content. Quinoa has significantly greater amounts of lysine and isoleucine; therefore it is a complete protein source. In comparison to cereal grasses like wheat, quinoa is higher in fat content and provides heart-healthy monounsaturated fat (oleic acid) and small amounts of omega–3 fatty acids (ALA). The antioxidants in Quinoa, especially the tocopherols (vitamin E family), protects Quinoa from oxidation. It also contains anti-inflammatory phytonutrients (saponins, phenolic acids, gamma-tocopherol). It is rich in minerals like manganese, phosphorus, copper , magnesium, fiber, folate and zinc. The high concentration of antioxidant flavonoids, quercetin and kaempferol, it’s anti-inflammatory properties and it’s overall nutrient benefits, makes Quinoa unique among grain-related foods.

• BUCKWHEAT – is not a true grain, but a grass seed related to rhubarb. The whole, hulled, unroasted white buckwheat grains are the most nutritious – the brown roasted ones are less nutritious. It is unlikely to be sprayed (stops bees from pollinating) or fertilized (too much leaf growth). It cooks quickly – simmer for 15–20 minutes. Sprouted buckwheat is very high in bioflavonoid rutin (stops bleeding).

• CORN – yellow cornmeal contains about 10% protein and is higher in vitamin A than the white variety. The germ of cornmeal deteriorates in a matter of hours – so it is best to grind your own meal as you use it.

• MILLET – it is the only grain that forms alkaline – therefore it is the most easily digested. It is an intestinal lubricant. It is a low-gluten protein. It is high in calcium, riboflavin and lecithin.

• OATS – Must be hulled before eaten. Rolled oats, soaked in hot water for 5 minutes will swell adequate for digestion. It is a nourishing breakfast (added honey, almonds and chia seeds) and good for the male system as a restorative.

• RICE – Brown, whole- grain rice is very nutritious compared to white rice, with all it’s nutrition removed.
NOTE: Be careful about the source of brown rice – it is the most heavily chemicalized food crop!!. Chemicals accumulate in the husk of the rice and causes allergic reactions to brown rice. Long grain organic Jasmine rice is the best if a person can’t digest brown rice.

• RYE – Sprouted rye is rich in vitamin E, phosphorus, magnesium and silicon.
NOTE: rye sprouts sweeten as they lengthen, because the natural starches turn to sugar.

• WHOLE WHEAT – It is the most important grain, because of it’s versatility and high nutritive qualities. It contains 6–20% protein, vitamin E and large amounts of nitrates. The outer layer (bran) contains lysine (amino acid), half of the B vitamins and zinc, copper and iodine.

The central, white endosperm contains most of the protein and starch. The germ at the base of the kernel, contains some B vitamins, trace minerals, vitamin E and unsaturated fatty acids. The wheat sprout is highly nutritious; wheat grass contains chlorophyll.
White flour is purely endosperm, with a loss of 80% of the essential nutrients of wheat. It also may be bleached by chlorine dioxide, which destroys the vitamin E.

“Enriched” flours have 4 of the nutrients (thiamine, niacin, riboflavin and iron) replaced and has not been bleached. Soft- wheat pastry flour in any recipe, is a more superior nutritious choice, than white flour. Whole-grain flours can turn rancid (unsaturated fats exposed to oxygen in the air) – vitamin E preserves it, but only for three months.

NOTE: WHEAT IS THE TOP RANKING ALLERGY FOOD!.

Advertisements
Read more from Grains

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Note: HTML is allowed. Your email address will never be published.

Subscribe to comments

%d bloggers like this: