Ok so we’ve explored the grainiest of grains, but what about those other ‘grains’ like oatmeal and rice? Oatmeal are cereal grains that come from Avena sativa grass. Porridge and oatmeal have been the staple of many ‘health’ seeking individuals. But is it really healthy (actually I struggle more with the taste. I mean it’s bland and textually mushy and needs lots of extras to tastes appealing, just so you can get that brick feeling in your stomach after initial consumption. Some like this, I have a tinkering that it may be the nostalgia more and the supposed ‘benefits’ of oatmeal that people have such a hard time giving it up). The whole grain of oats comes from the groat and there are several different forms: steel-cut are chopped groats, rolled oats are steamed groats that are then rolled and flattened, lastly there are instant which are rolled, steamed and precooked (often with added sugars and flavors to make them easy to make and edible). Of course here we have to look at the phytic acid that we discussed earlier this week. Oats have very little phytase, which means that they require very long prep time to reduce phytic acid levels and even then that doesn’t guarantee that all the phytic acid will be removed. Five days of sprouting and 17 hours of soaking only removed 98%. Another potential threat to oatmeal is avenin (a type of protein). Avenin seems to be a problem similar to gluten to some people who may be sensitive (although not as wide-spread or serious). Still do you want to risk damaging your intestines? Think is it really worth it? Days of preparation for a bowl of oatmeal that is going to raise your insulin levels. Don’t forget the other part of the equation to health that is insulin control and unhealthy individuals or those seeking to lose weight so be trying to prevent insulin spikes. So you have a potentially harmful bowl of mush that may not only damage your insides, but zap your minerals and raise your insulin making you fatter. Seems like a no-brainer here.
Next on to probably what may be considered the lesser of evils in the grain family, rice. Most of the problems with rice occur in the bran and hull, which are easily removed. Interestingly, though, the US has it backwards again (much like the encouragement of whole wheat vs white that are laden with antinutrients), thinking that the darker brown rice is ‘healthier’ (oy!). Of course there are phytates found in the bran (which could be why brown rice eaters typically have poorer vitamin balances. . hmm. . makes sense to me). Also in rice we find trypsin inhibitor that help you absorb protein; once again found in the bran. Lastly haemagglutinin lectins may bind to carb sites in the intestines and mess with absorption of nutrients. These are found in the bran, husk and hull. So rice isn’t that bad. Were you sleeping? Rice is a starch, therefore it’s still be converted to glucose and spiking insulin. So if you’re looking to lose weight, rice is a no. But how do seemingly healthy countries, with a rich history of oat (Scots) and rice (Asian) consumption do it? They unlike the US have other health habits going for them, like more vitamin D that helps prevent calcium loss and absorbable calcium in raw dairy. They also have additional protection from the different ways they prepare food and recipes for long-time fermentation. They have less man-made polyunsaturated rancid fats and other disasters like trans-fat and high fructose corn syrup. Plus they have access to the ocean and sources of omega-3 and DHA. Throw in sedentary lifestyles and stress on top of stress and it’s no wonder our country is so unhealthy. For more on our fat-burner weight-loss programs check out our website at bodychange.net
- Ghastly Gluten (bodychangewellness.wordpress.com)