I am thinking about introducing some grains back into my diet. I eat rice on occasion with sushi, but that's the only grain I've been eating in the past few years or so. I am wondering, for those of you who do partake in this activity, which grains you would recommend starting with?
I am thinking about quinoa? Anybody eat this stuff regularly? Do you get the sprouted kind and cook it, or do you just get the regular unsprouted variety and prepare it that way? Does it even matter?
Thanks for your help.
asked byforeveryoung (14952)
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on June 12, 2012
at 03:41 AM
I don't know, personally I think there are better options than adding in quinoa. It is considered a grain closely related to the gluten properties in wheat. It can damage the intestines and gut lining the same way wheat does so I would go with potatoes and rice instead. If you are only eating 75g of carbs a day, which is not a lot by any means- you could get to that level with one heaping plate of white rice or a huge-ass baked sweet potato. In my opinion, both are more healthful and delicious than quinoa...
on June 12, 2012
at 03:21 PM
I'm a staunch believer in "lower than SAD levels, higher than LC" carbohydrate intake, coupled with daily activity. I get around ~150g a day -- less some days, more when I plan a big day out running or biking the next day.
For my dense starches, I prefer sweet potatoes, (actual) yams, and cassava / yucca. All of them can be prepared in a variety of ways, and beyond skinning them, only the cassava takes a little extra work (after boiling, cutting out the inner root), to be free of (most?) bad stuff.
Cassava flour (i.e. tapioca starch) can be used to make small bread-type-things or crackery things as well. Easy to overeat, so be careful, but another way to get dense starches in you.
on June 13, 2012
at 11:17 PM
Don't know which is correct, but this was on answers.com
Quinoa-( pronounced keen-wah), sometimes called a whole grain, but in actuality is a seed, has been cultivated in the Andes Mountains of South America foro 5000 years. It is considered one of the best sources of protein and amino acids by the Food and Agricultural Organization of the United Natins. It is llight and fluffy when cooked and is a more nutritious alternative to rice as a side dish or salad. It is sold as a no-gluten food.
Before cooking, it should be thoroughly rinsed in a strainer under running water and drained ,to remove 'saponin', which would give it a bitter taste and could be toxic. Cook for about 15 minutes (1 cup quinoa to 2 cups water- bring to a boil and let simmer until all the water has evaporated).
One agronomist has said if he had to choose one food o survive on it would be quinoa.
on June 08, 2012
at 06:08 PM
Quinoa never used to mess me up, but now after 6 months Paleo, the two times I tried to reintroduce it, I had terrible IBS symptoms (pain & bloating).
I eat low carb all the time with the exception of right after my weight lifting sessions where I eat 4 rice cakes (60g carbs) and guzzle whey protein. Aside from burning out your glycogen reserves through exercise, I don't see the point in eating high glycemic carbs. The high insulin response is only beneficial post-workout because it shuttles nutrients into your muscles and blunts cortisol levels from rising. Any other time, the sugar and insulin will just make you fat and sick.
on June 08, 2012
at 06:02 PM
How's you gut health? Quinoa gives me a stomach ache pretty consistently. Not sure what that's about, but I have tried washing it to remove saponins. Never had it sprouted.
As far as grains I do fine eating rice and corn, though their nutrient density is pretty piss poor. I'm actually a fan of buckwheat, which I have no digestive problems with and seems to have decent amounts of vitamins and minerals.