Grains are the most versatile foods on the planet. Porridge, bread and noodles are just a few forms grain can take to flexibly combine with almost any vegetable, legume or animal food to produce healthy and satisfying nutritional preparations. The edible part of a cereal grain is the kernel – a fruit with a thin and dry ovary derived layer.

Grains give strong, peaceful energy. The grain stalk corresponds with the spine and the grain itself to the brain, contributing to our upright posture and advanced intellect. Like grains bending in the wind, our bodies grow strong and flexible the more we eat grains, and we are able to withstand all kinds of weather, challenges and difficulties.

Each grain has its own personality, qualities, uses and effects, which are best discovered by preparing and eating grains. If digestion allows, and is desirable from a holistic point of view, grains are ideally eaten whole: brown rice, barley, millet, oats, wheat, spelt, rye, buckwheat, quinoa, amaranth and corn. Whole grains cooked in their natural state reinforce the bond between man and nature, a bond that has been weakened during the new age of high tech, computers, smartphones and massive urbanization.

Flour products and naturally processed grains include: seitan, noodles, pasta, bread, crackers and baked products, cracked wheat, bulgur, rolled oats, semolina, couscous and other forms of grain that have been milled, mechanically cut, or partially refined. Unlike whole grain, the natural energy of processed grains has been diminished to some extent, but they may be deemed very beneficial for certain individuals or certain health condition. Bread and other flour baked goods go through a complex series of processing, reflecting human thinking capacity and sophistication. Those who are overly mental processing will do better off with cooked grain kernels while others which are more physically active will benefit from a handsome loaf of bread.

Cereal grains are associated with the rise of modern civilization for some very good reasons: grains contain all the major nutrient groups needed by the body: carbohydrates, protein, fats, vitamins, minerals and fiber. Their protein content makes grains body builders, while their complex-carbohydrates content ensures a steady blood sugar level supportive of intense mental activity. The fiber contributes to eliminatory functions and the minerals make for strong bones, teeth, blood and circulation. The right amount of whole grains in the diet will support resistance to stress(thanks to the vitamin B complex present in grains), endurance, steadfastness and the capacity for stability. Eating whole grains every day is imperative to prevent the development of heart disease, cancer, diabetes and other chronic diseases.

Grains have the capacity to reproduce in abundance from a single seed and can be supportive to reproductive strength. Grain is the primary fuel for the brain and nervous system, finely tuning the human nervous system in such a way as to affect every part of the body, to the extent of unifying and harmonizing body, mind and soul. A diet that includes a significant proportion of grains will help change perception of life from a fragmented, alienated, self-centered view to one of connection, integration and oneness. Grains have the greatest capacity for increasing human potential on all levels of life.

Grains are sweet and heavy, but are generally less oily than nuts & seeds. Autumn and winter are the best time of year for grain consumption. In general, grains have a high energy density, and aggravate heavy, sticky, oily, and thick conditions in the body, such as excess mucus or weight gain. Not all grains are sticky and heavy. If you have the conditions above, favor light grains instead: buckwheat, quinoa, amaranth, millet and corn.

Grains designed through modern genetic manipulation in such a way as to not be able to reproduce, and excess consumption of these grains, are a source of many health problems experienced by so many people today in the dorm of gluten intolerance, digestive disorders and more. Too much grain can make the body acidic, as meat would, unless it is accompanied by appropriate quantities of vegetables, sea weed, or fruit. If it is not well chewed, grain can also cause flatulence and overweight. The saliva contains the enzyme ptyalin, which initiates the breakdown of starches. If the enzyme is not properly mixed with grain by the action of chewing, the rest of the digestive process becomes problematic. 

When you purchase and prepare grains, remember that whole grains have more fiber and are slower to digest, this will sustain your energy levels longer and won’t cause a crash. It takes more energy to break down the hull, bran and germ of the grain, which gives your digestion a good workout and keeps you feeling satisfied longer. If your digestion is weak and you need more nourishing properties, white basmati rice and other husked grains are a great choice.

Soaking your Grains

Soaking grains in advance remove the phytic acid. Phytic acid is a chemical that resides in the hull of the grain and protects it from insects and weather. It’s the reason that rice remains edible for so long after picking. But you don’t want to eat it! Phytic acid is such a good defense system, that it can’t be broken down by digestive juices in your stomach. It inhibits your ability to absorb the proteins of the grains. Soaking whole grains and tossing out the water removes the phytic acid, enabling you to benefit as much as possible from hearty, nourishing, whole grains.

Light, gluten free grains like quinoa, amaranth, buckwheat, millet and corn should be soaked for thirty minutes before cooking. Heavy grains like barley, wheat, rice, spelt and rye can be soaked for two hours prior to preparation

Roasting your grains

For conditions of excess cold and dampness, roasting grains prior to cooking will make them more warming, drying and light. Skip the soaking and dry roast the grain for a few minutes, until the grain is tanned and a nutty aroma appears. Then add water and cook regularly. At the end of cooking the grain should come out relatively dry and “one by one”.


The two most common types of bread are yeasted or leavened bread, and unyeasted or unleavened bread, also known as sourdough bread. Yeasted breads tend to have a lighter and more airy texture, compared to the usually denser and heavier sourdough breads.

These days, whole wheat bread is considered healthier on account of its vitamins, germ and bran fiber. While whole wheat bread may be higher in vitamins and fiber, it is only slightly higher in protein than white bread.  The bran is mostly indigestible and contains phytates, which can affect calcium absorption. Therefore, much of the nutrition of whole wheat bread may be lost through the laxative effect of the bran, and thus may pass through the digestive system without being absorbed.  White bread is not as high in nutrition nor as laxative as whole wheat bread, yet good quality, organic, unbleached white flour used alone or in combination with other types of flour for bread, can be nutritious and easier to absorb.

It is simply not true that because white flour is white and whole brown flour is brown, white flour is devoid of nutrition and not good for you. Neither may be good for you, or both may be, this is something to discover through common sense and experience.

Bread of any type has a tremendous capacity to absorb fluids when introduced to the human digestive tract. Bread tends to create feelings of heaviness as well as increased thirst. Whether is white or whole grain, leavened or unleavened, bread is an important nourishing food and is better suited for the emaciated and depleted, although a healthy relationship with bread must be based largely on individual digestive capacity and level of activity.

Pasta, noodles and spaghetti

Pasta is a pleasant and highly enjoyable way to eat grain and is easy to digest as well. There are the brown, coarser types of wheat/spelt/rye noodles and the whiter semolina types. The basic difference is in their digestibility, their heaviness or lightness. The white flour semolina noodles, although missing in fiber, vitamins and minerals, are much easier to digest and for many are much more enjoyable than the whole brown varieties, which are better for those that need more fiber scarping and still want to enjoy some pasta every once in a while. The Japanese Soba Noodles are made of buckwheat, one of the lighter, gluten free grains, which is a good choice for easy to digest and less sticky pasta.

Pasta and noodles have energetic qualities that can help one relax and feel more flexible, both physically and mentally, adding moisture to the body. Noodles tend to produce a warm and damp condition when eaten hot, and a cool and damp condition when eaten in the form of noodle salads or other cool dishes.


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