Grains

Grain Anatomy: A kernel of grain consists of a hull, bran, endosperm, and embryo.

• The hull (chaff) protects the inner parts of the kernel while it grows on the plant, but is an irritant and has no nutritional value and so is discarded after harvesting.
• The bran contains cellulose (which gives a kernel its storage life) and nutrients (vitamins, minerals, fiber, protein, and digestive enzymes). The outer bran layers contain lots of cellulose and a little bit of nutrients, and moving in the layers contain progressively less cellulose and progressively more nutrients. Once the cellulose in the outside bran layer has been penetrated, the nutrients in the inner layers start to deteriorate.
• The endosperm is the starchy part of the grain. It nourishes the embryo before the plant’s leaves begin photosynthesis.
• The embryo (germ) sprouts into leaves and roots when germinated. It is high in vitamin B, vitamin E, essential fats, and proteins.

Trivia: In the 1800s, many cultures began removing brown rice’s outer layer to create white rice. At the same time, the incidence of heart disease and nervous system diseases skyrocketed. In 1890, a Dutch doctor recognized the connection between those who ate this “polished” rice and those who suffered from the disease heriberi. He prescribed rice bran “waste” and his patients recovered. Researchers later identified thiamine as the vital ingredient in rice bran. The word “vitamin” originated from the phrase “vital amine.”

Problem: In order to create a flour product that doesn’t need to be refrigerated or frozen, manufacturers remove the embryo of the grain (“de-germinate” the kernel). To extend shelf-life, they further process the grain to remove the nutrients and fiber that spoil quickly. The end product contains approximately 10 percent of the original nutrients. Manufacturers often “enrich” the stripped flour by adding chemical versions of some of the removed nutrients. However, because these chemicals are created in a lab and not nature, they are not easily absorbed by the body and are sometimes toxic. To create white flour, manufacturers go a step further and bleach the flour with numerous chemicals, many of which are toxic and disease-causing. In all, white flour has undergone approximately 20 separate processing steps before reaching the grocery store shelf. Even non-white flour, however, has undergone numerous processing steps that render it nutrient deficient at best and toxic at worst, especially if sold at room temperature.

Solution: Purchase a grain mill or Vita-Mix blender to grind your own flour from whole grains. Store the freshly ground flour in the refrigerator or freezer.

Problem: To create boxed breakfast cereals (including granola), manufacturers subject grain to unnaturally high temperatures and pressures so as to form flakes and other shapes. Like flour, this processing destroys nutrients, causes the natural oils to go rancid, and makes some of the natural proteins toxic.

Solution: Cook your own breakfast cereal from whole, cracked, rolled, or ground grains. Try oats, rye, barley, spelt, kamut, cornmeal, rice, or millet. Top with freshly ground flax seed; bee pollen; extra virgin coconut oil; raw honey or pure maple syrup; chopped raw nuts; and fresh, frozen, or dried fruit. Very yummy and much cheaper than store-bought cereal!

Problem: All grains contain phytic acid. Untreated phytic acid combines with calcium, magnesium, copper, iron, and zinc in the intestinal tract and blocks their absorption into the body. This can lead to serious mineral deficiencies and bone loss. Whole grains also contain enzyme inhibitors, which prevent the body from utilizing the enzymes naturally present in the grain. Grain proteins, especially those found in gluten grains are difficult to digest. Regularly over-straining the digestive system with gluten-containing whole grains can result in allergies, celiac disease, and yeast overgrowth.

Solution: Soak, sprout, or ferment whole grains before cooking them. Soaking, sprouting, or fermenting grains allows enzymes, lactobacilli (an important type of good bacteria), and other organisms to break down and neutralize the phytic acid. Soaking, sprouting, or fermenting also neutralizes enzyme inhibitors and encourages production of beneficial enzymes, which further increases the grain’s vitamin content (especially the B vitamins). In addition, soaking, sprouting, or fermenting breaks down gluten and other proteins into simpler forms that are more easily absorbed by the body.