Q: While I’m in the process of cutting out grains I’m curious about quinoa. Do you recommend cutting it out as well?
And my other question is about the butter used in your nut ball snacker recipe. Is it better to use the salted or unsalted?
Thanks for your time,
~ Samantha
A: I see all grains as being fundamentally starch based–even when they are gluten-free. That said I tend personally to avoid grains, period. If a dish happens to have a little quinoa “accenting” it, then OK, but in general I wouldn’t include it in any significant quantity in my diet.
As for the butter–I like the taste of salted butter better. It’s a preference. If you’re concerned about the quality of the salt used then you could always buy unsalted and add, say Celtic or Himalayan sea salt to your liking.
~ Nora
Primal Body Primal Mind
About the question on Quinoa. I understand that Quinoa is
a seed not a grain. Is this incorrect? Would that change
your answer?
Thanks
Yes–in fact quinoa, though typically referred to as a grain is, technically, a seed (most closely related to spinach). This being the case, it is still anywhere from 55% to 69% starch and a fairly glycemic food.
Like I said, if there’s a little quinoa mixed into something on your plate, go right ahead…but I’d stop short of using it as a dietary staple or in any significant quantity. It can, however, make for a decent substitute for bulgur (used sparingly) in tabouli recipes (mine is mostly parsley and chopped tomatoes)…fyi.
I know you do not eat grains, but I am curious about what you think about sprouted grains and sprouted grain products. I have heard that during the sprouting process, the starch of the grain converts to being more digested like a vegetable, but I am not sure. Any information would be wonderful. Thanks.
It is true that sprouting grains will tend to neutralize many of its anti-nutrient components. When it comes to gluten sensitivities and the potential for celiac disease, however, this method is not 100% reliable enough for me. It just isn’t worth the risk, in my opinion. Also, many sprouted grain products have regular flour tossed in to the recipe. Unless the label guarantees the product is totally gluten free, it probably isn’t.
I’ll post a new spreadsheet in a day or so to sign up for grain .It will list all the major granis and prices all bags are 50 or 55 pounds.We have to get at least 30 bags as a group. Pay in advance to one of the members who does the Credit card. Last time it was me.. Pick up is in Newark at my office loading dock.You will get 24 hours notice before pick up If the grain stays overnight it will become food for the mice, so I suggest prompt pickup.