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THE
TRADITIONAL USE OF GRAINS
Article by herbalist
Dave
Hawkins, MH, CNC
Whether it's a hearty
buckwheat croquette on a blustery day, a refreshing noodle
salad for a picnic, a hunk of homemade bread, or a delicate
piecrust, grains are inextricably part of our daily fare.
Unlike some new fangled foods, cereal grains have
been man's primary food staple throughout history.
A few
exceptions are cultures consuming a predominantly animals
foods diet including sub arctic and contemporary western
cultures.
These societies, considering all of history, are
indeed uncommon. Looking at the big picture, it is easy to
see why world religions have a goddess of grain.
Grain-based diets are traditionally supplemented with a
large variety of legumes, seasonal and regional vegetables
and fruits, nuts and seeds, and small amounts of animal
foods. With such a variety of supplemental foods, as well
as countless preparation methods, everyone can enjoy a healthful,
whole foods diet. Grains and beans have a natural affinity
for each other. They taste good together, are plentiful,
and form a whole protein with superior nutritional
properties.
This unbeatable duo is part of our heritage;
Boston brown bread and baked beans,
cornbread and black-eyed peas, chili and sourdough. They
also appear in virtually every national cuisine: tortillas
and frijoles (Central and South America), bulgur or pita
and hummus (Mideast), pasta and
fagioli (Italy),
rice and dahl (India),
millet or rice and miso, tofu,
tempeh and
shoyu (Orient), French bread and haricot beans (France).
As with other seeds, grains contain concentrated protein
and other nutrients that allow them to burst into life if
planted; and if eaten, they provide sustaining energy and
regenerative properties. Cereal grains are low on the food
chain, and if they contain pesticide residues, these
residues are not highly concentrated.
Animal foods (meat,
fish, poultry, and dairy products) are high in the food
chain; animals eat enormous quantities of feed and with
each meal the concentration of
pesticides stored in their
tissues increase. These toxic residues are about 13 times
higher in animal foods than in grains and other vegetable
foods. It is important to purchase organic grains and grain
products as much as possible.
Look on the label for
certified organic symbols.
Grains are a
complex carbohydrate consisting of bran, germ and
endosperm. They are low in fat and a good
source of fiber, minerals, and
the B-complex vitamins. To be assimilated they must be
cooked with salt (at least 1/4 teaspoon salt to 4 cups
grain) to reduce their slightly acidic properties. They
also require chewing, since the first stage of grain
digestion occurs in the mouth.
However, chewing well is no
hardship, for the longer you chew, the sweeter the grains
become. Grains give complex carbohydrates to the body,
which break down slowly and provide long-lasting energy and
strength. Beans, nuts and seeds provide a protein balance
to grains, and should be eaten regularly by those who do
not eat meats. For those who do, they can be used as a
periodic protein substitute to alleviate the potential of
creating too much congestion and toxins from eating meat
all the time.
Grains and
beans should comprise about 50-60% of every meal in various
forms. Bread is not a substitute for grains. One meal with
bread in a sandwich is fine, but beyond that, whole grain
cereals, pilafs and pasta should be used.
Good quality
grain is whole and contains few broken, scratched, or
deteriorated grains. It would seem, that grains of the same
size and color indicates hybridized seed, which, although
more cosmetic, is less vital than
unhybridized.
It is important to store their grain
in a cool, dry, place.
Any grain, if
it sits long enough, will become infested. To prevent this,
try to use grain within six months of purchase, store it in
glass jars, or keep it in tightly closed sacks. Should it
develop bugs or moths, isolate it from other grains and use
it up quickly. Place a bay leaf in the container for the
bay aroma seems to retard hatching. Remove visible
infestation. Although it may not sound tasty, a minuscule
amount of insect protein is not harmful or even noticeable
in a cooked dish.
Each grain has
its own unique history, flavor, nutritive, and medicinal
properties. Are there any that you are not yet familiar
with? Experiment with all of them and you will expand your
culinary, as well as global, horizons. Before opening up
Dostoevski, put on a pot of
buckwheat, together they will carry you to the steppes!
·
Buckwheat- is excellent for cold and humid weather since it
produces heat quickly. It contains vitamin E and is a good
blood builder, which is beneficial for the kidneys.
·
Barley- good in soups. Next to rice it is the easiest to
digest. Makes a great morning cereal. It has a cooling
nature and is a good summer grain.
·
Corn- is a good cooling grain for hot weather. It is also
an excellent blood builder and gives high energy. It is
good for the heart and is considered the sweetest grain.
·
Millet- is the only alkaline grain and is high in protein.
It is strengthening to the spleen and is good for people
with acidosis and bad breath. Very good flavor.
·
Brown rice- highest in B complex vitamins. Easiest to
digest and is beneficial for the nervous system and the
brain. Also good for those suffering from allergies. It
also helps to rid the body of toxins.
·
Rye-
this grain is good for providing muscle power. Good for
endurance and energy. Useful in low gluten diets.
·
Oats- they are a good source of fat and good for slow
thyroid. Very soothing to the intestinal lining and said to
be calming to the nervous system. A good building grain.
·
Quinoa (keen-wa)-
an ancient Mayan grain. Provides the highest level of
protein of any grain. Nourishes the blood and digestive
system.
For more
information on how to cook whole grain references can be
found in the books Laurel's Kitchen by Laurel
Robertson or The American Whole Foods Cuisine by
Nikki and David Goldbeck.
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