Once farming made growing and harvesting large amounts of grain easier, it’s popularity grew.
Although the breads and grains they consumed were much different from what we see in our own cupboards today.
Grains (wheat, rice, millet, etc.) are actually difficult for our body to digest, containing different enzyme inhibitors and blocking nutrient absorption. One way to get around this is to soak your grains before consuming. The other is to ferment through the process of sourdough. And yet one more way to get around this issue is to cut them out all together.
As a society, we’ve come so dependent on breads and grains that without them we don’t know what to eat! My family and I are currently heading down this road. We’ve gone gluten free for periods of time to allow our bodies to heal, but feel that in order for some of us to really get our health back, we’re replacing grains with nutrient dense foods like eggs, meat, and greens.
I don’t think everyone needs to eat completely grain free, but I also think it’s a great idea to expand our repertoire of meals we create.
To participate in Wheatless Wednesday place your permalink for your wheatless post into the linky list below. It can be any recent pot that talks about gluten free or grainfree diets, as well as recipes and tips. Just make sure it’s at least wheatless! Also make sure to let your readers know about this list and place this permalink : http://www.naturallyknockedup.com/2010/08/04/wheatless-wednesday/ within your own post.
My entry this week is actually a rerun for some of my older readers, but I’ve recently been blessed with a lot of new followers and this recipe is just to good not to share! Many readers have tried it and their entire family loves it, people are surprised it tastes so good!
*also linked to Real Food Wednesday
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