I know that grains are a big no no in paleo. This question is just for curiosity. "The grain is anything but defenseless, though. It has an array of chemical defenses, including various lectins, gluten, and phytic acid, that disrupt your digestion, cause inflammation, and prevent you from absorbing vital nutrients and minerals." I got this quote from The primal blueprint fundamentals. So would the ancient grains which are gluten free like rice and quinoa, etc... not be worse for you than the gluten containing grain because they are considered a seed, or are they all equally bad for you??
asked byJolene_Stokkeland (0)
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on October 20, 2012
at 10:39 PM
Gluten-free grains obviously don't contain the gluten, but they still contain lectins and phytic acids (and some like quinoa contain saponins). If one "properly prepares" these grains in a the way traditional cultures did, a lot of those bad issues are greatly diminished. But it still doesn't help the fact that compared to other food, grains really aren't that nutritious.
I'll also point out that all grains are seeds. There's nothing really special about calling quinoa or buckwheat a seed.
Also, for perspective, most nuts and seeds contain these same enzyme-inhibitors, too (except gluten). Sometimes in a far greater amount than than certain grains. My personal opinion is that in the anti-nutrient perspective, the only difference between legumes/gluten free grains and nuts is that one is carb-dominant while the other is fat-dominant.
Others will probably have more to add to this.
on October 20, 2012
at 10:36 PM
It's interesting you bring up that you got the quote from Primal Blueprint, when marksdailyapple.com has several articles addressing just this.
Start with those. The search engine on his site is really good and it's easy to get totally immersed in moving from one article to another while learning!
on October 21, 2012
at 04:13 PM
All grains contain gluten, just different forms. Gliadin is the common one that causes problems for a lot of folks, however there are many more. Every person is different, some may be able to tolerate rice, corn, etc better than others. What really matters is what is best for YOU. Cut them all from the diet for 30 days, then try some rice, see how you fare. Also think about your health and fitness goals and decide for yourself if these so-called safer grains will help you achieve those goals. Another great gluten resource: