Ever since man settled down and started farming, grain has become the main foodstuff. Grain dishes are a good source of energy for athletes and anyone who exercise a lot. Whole grain cereals with shells and germs are very rich in B vitamins, fibers, high-quality proteins, quickly available carbohydrates and valuable minerals such as potassium, magnesium and phosphorus. This strengthens nerves, skin and hair and nourishes our good intestinal bacteria.<\/p>\n\n\n\n
Unfortunately, most people no longer tolerate grain as well as their ancestors. This is mainly due to today’s cultivated forms, which are trimmed for resistance and maximum yields and have a different composition of proteins and carbohydrates. Of all the types of grain, wheat has changed the most and has significantly more gluten (a protein which works as a glue in the grains to make it more resistent against the environment) than its original form. This not only makes it difficult to digest. If your digestive power is low or weak (test how is my current digestion power), the grains will be digested only partly which leads to indigestion with production of #AMA<\/a>.<\/p>\n\n\n\n If you have developed a gluten intolerance or suspect it, you should avoid wheat, including organic whole wheat. Also avoid spelt which contains a lots of gluten proteins by nature. There is another glue protein in wheat called gliadin, which is suspected of causing not only food intolerance and allergies, but also inflammation and autoimmune diseases. If you have low or weak digestion power avoid also kamut and emmer, which are ancient wheat varieties. Their gluten content is much lower than that of wheat, but your enzymes still cannot break them down completely. This also applies to oats, rye and barley, which do not contain gluten but contain other glue proteins which are just as difficult to digest. Grain products such as bread and rolls that are fermented with yeast or sourdough often have an acidic effect too, which promotes hyperacidity.<\/p>\n\n\n\n Fortunately, there are plenty of other grain alternatives: flour, flakes and semolina made from rice, corn, millet, amaranth, tiger nuts, buckwheat, quinoa, almonds, chestnuts, sesame-, chia-, flo- and flax seed. You can cook or use them for baking. Most of the gluten-free ready-made products from the supermarket contain too many starchy flours made from corn or potatoes as well as strange ingredients such as whey, egg, milk powder and cellulose. This makes them as difficult to digest as cereals and should only be consumed in exceptional cases.<\/p>\n\n\n\n Cooking or baking makes cereals or cereal-like products easier to digest. On the other hand food items like raw muesli, hard bread, solid rolls, cakes and biscuits are also quite difficult to digest due to their compact and mostly dry consistence. Cereals increase Kapha and balance Pitta while all cereal alternatives slightly effect Kapha and also Vata if they are too dry.<\/p>\n\n\n\n If your ancestors have eaten cereals and you were brought up with cereal products since your childhood and have no digestion problems at all you can eat as much as you like and in the way you like it. But if stress weakens your digestion power then reduce the amount or leave it for a while.<\/p>\n\n\n\n AMARANTH<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal alternative has been already an important staple food of the ancient Incas and Aztecs. The grains structure are similar to millet<\/p>\n\n\n\n Properties:<\/strong> dry but soft-boiled easily digestible and nutritious<\/p>\n\n\n\n Ingredients:<\/strong> fibers, zinc, iron, magnesium and calcium<\/p>\n\n\n\n Effects:<\/strong> nourishing and moisturizing as a pulp, popped amaranth is dry<\/p>\n\n\n\n Use:<\/strong> cooked as a porridge, roasted and popped with honey or syrup it\u2019s a great candy alternative<\/p>\n\n\n\n BUCKWHEAT<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal alternative is a Japanese herb that has came large parts of Europe many centuries before. The flour can be used like wheat flour<\/p>\n\n\n\n Properties:<\/strong> nutritious, dry, slightly more difficult to digest, slightly sour<\/p>\n\n\n\n Ingredients:<\/strong> amino acids, calcium, iron, potassium, magnesium, silica, B vitamins, vitamin E and copper and lecithin<\/p>\n\n\n\n Effects:<\/strong> increases Pitta. It nourishes the tissues, especially the brain and nerves<\/p>\n\n\n\n Use:<\/strong> because of its hallucinogenic substances, always prepare buckwheat without the shells<\/p>\n\n\n\n Attention:<\/strong> not in hyperacidity<\/p>\n\n\n\n SPELT<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal is an ancestor of wheat which naturally contains more gluten<\/p>\n\n\n\n Properties<\/strong>: nutritious, dry and cool<\/p>\n\n\n\n Ingredients:<\/strong> gluten protein, iron, magnesium, zinc, manganese, copper and silicic acid (silicon)<\/p>\n\n\n\n Effects:<\/strong> lowers Pitta, is nourishing, cooling, deacidifying, increase Kapha because of gluten related stickiness that\u2019s leads to produce more mucous<\/p>\n\n\n\n Use:<\/strong> boiled and baked. Green kernels are the unripe grains of spelled. When boiled they are very tasty, but are still considered difficult to digest. Well suited in hyperacidity<\/p>\n\n\n\n Attention:<\/strong> not with a low or weak digestion power and cold, Asthma or any infect of the respiratory tract<\/p>\n\n\n\n TIGERNUTS<\/strong><\/p>\n\n\n\n Story:<\/strong> the cereal alternative comes from small root nodules of tiger nut grass in the mediterranean area. Used since many centuries and now new discovered in the northern hemisphere<\/p>\n\n\n\n Properties:<\/strong> nutritious, alkaline, easily digestible when cooked but little sticky<\/p>\n\n\n\n Ingredients:<\/strong> fibers, calcium, magnesium and potassium, digestive enzymes and B vitamins<\/p>\n\n\n\n Effects:<\/strong> nourishing and deacidifying<\/p>\n\n\n\n Use:<\/strong> due to the many fibers it saturates quickly. That\u2019s wonderful for Diabetes and those who are always hungry. Of course there are also fine food for our good intestinal bacteria. The flour can be used for cooking and baking. The sweet mush goes well with porridge<\/p>\n\n\n\n BARLEY<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal has been a staple food for over 10000 years and comes from ancient Mesopotamia and the Middle East. Pearl barley is a special preparation of barley<\/p>\n\n\n\n Properties:<\/strong> nourishing and sticky<\/p>\n\n\n\n Ingredients:<\/strong> glue proteins, but less than in wheat<\/p>\n\n\n\n Effects:<\/strong> draining, cleansing of the urinary tract, good for Diabetes and obesity. Kapha types may produce some mucus due to the glue proteins.<\/p>\n\n\n\n Use:<\/strong> for cooking as a stew or baking<\/p>\n\n\n\n OAT<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal comes from the Mediterranean region and contains the glue protein Avenin<\/p>\n\n\n\n Properties:<\/strong> nutritious, soft and slimy<\/p>\n\n\n\n Ingredients:<\/strong> Avedin, pectin, calcium, iron and B vitamins<\/p>\n\n\n\n Effects:<\/strong> increase Kapha, protects the gastric mucosa. Because of Avedin mucous is produced<\/p>\n\n\n\n Use:<\/strong> raw as muesli or cooked as porridge with spices and dry fruits<\/p>\n\n\n\n Extra tip:<\/strong> Another variant is where oat is boiled in water for a long time until a slimy gruel is formed. This dish has healing properties for chronic inflammation of the stomach and intestines. The slimy gruel lies on the mucous membranes of the gastrointestinal tract and protects them against the aggressive gastric acid<\/p>\n\n\n\n MILLET<\/strong><\/p>\n\n\n\n Story: this cereal alternative is an ancient staple food which is available in many varieties. The brown millet, the wild form, and the golden millet contain most of the valuable ingredients<\/p>\n\n\n\n Properties: <\/strong>dry, alkaline, rough and easily digestible when boiled<\/p>\n\n\n\n Ingredients:<\/strong> iron and B vitamins, folic acid and vitamin C.<\/p>\n\n\n\n Effects:<\/strong> may increase Vata because of dryness and decreases Kapha. It has a drying, deacidifying, cleansing and nourishing effect, especially skin, hair and nerves. It\u2019s great food for Diabetes, obesity and chronic infections of the respiratory tract with lots of mucous<\/p>\n\n\n\n Use: <\/strong>always cooked, preferably with ghee<\/p>\n\n\n\n CORN<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal alternative was already known to the indigenous people of South America. Corn must be mixed with an alkaline solution before consumption, because only then the important B vitamins released. In Ayurveda, corn flour and cob are considered to be difficult to digest. It is believed that many people lack the enzymes to digest it. But a little corn doesn’t do any harm.<\/p>\n\n\n\n Properties:<\/strong> dry, solid, difficult to digest<\/p>\n\n\n\n Ingredients:<\/strong> B vitamins, beta-carotene, iron, zinc, selenium, potassium and magnesium with a high fiber content<\/p>\n\n\n\n Effects:<\/strong> increase Vata, drying, has a filling effect but is not really nourishing<\/p>\n\n\n\n Use:<\/strong> cooked as corn porridge (polenta), baked, fried or as corn flakes<\/p>\n\n\n\n Attention:<\/strong> unfortunately, many ready made gluten-free products have a high percentage of corn. The good intestinal bacteria cannot feed on this, on the contrary, it disturbs the intestinal flora. Therefore, it is better to switch to products that contain no or only minimal corn flour<\/p>\n\n\n\n QUINOA<\/strong><\/p>\n\n\n\n Story:<\/strong> this cereal alternative is originally from the Incas. The taste of the seeds is similar to that of millet<\/p>\n\n\n\n Properties:<\/strong> alkaline, nourishing and easy digestible<\/p>\n\n\n\n Ingredients:<\/strong> high proportion of antioxidants, B vitamins, calcium, potassium, iron, copper, magnesium and many fibers<\/p>\n\n\n\n Effects:<\/strong> soothes Pitta, deacidifying, nourishing, moisturizing<\/p>\n\n\n\n Use: softboiled, baked or as a pudding (soaked in plant milk for some hours)<\/p>\n\n\n\n RICE<\/strong><\/p>\n\n\n\n Story:<\/strong> already existed in China 7000 years ago. There are now many different varieties around the world. In contrast to wholegrain rice, natural or wild rice, the white, polished rice hardly contains any minerals, but is easier to digest because the hard shells have been polished away. In Ayurveda, we use white Basmati rice for people with low or weak digestion. Without the hard shells rice is easier to digest. If your digestion is good take whole grain rice. Red rice has the highest proportion of vital substances. Parboiled rice is a well digestible alternative, in which the ingredients of the shell are pressed into the rice grains by hot steam. Only then is this rice peeled and still contains 80% of the original minerals. There are also other rice products such as rice flakes, rice semolina and rice syrup, which are a well-tolerated alternative to grains and sweeteners<\/p>\n\n\n\n Properties:<\/strong> nutritious, cool, basic and easily digestible when cooked. Cold rice is sticky and difficult to digest.<\/p>\n\n\n\n Ingredients:<\/strong> there are many B vitamins, potassium, magnesium, zinc and essential amino acids in the shells<\/p>\n\n\n\n Effects:<\/strong> increases Kapha and decreases Vata and Pitta. It has a deacidifying, cooling, nourishing effect and strengthens the nerves<\/p>\n\n\n\n Use:<\/strong> soft boiled. Always eat warm and fresh<\/p>\n\n\n\n Attention<\/strong>: do not reheat rice. Due to the high starch content, sticky compounds are formed when the rice cools down. An exception is when rice is cooked with ghee like #Kichadi<\/a><\/p>\n\n\n\n Seitdem der Mensch se\u00dfhaft geworden ist und Ackerbau betreibt, ist Getreide zum Hauptnahrungsmittel geworden. F\u00fcr Sportler und Alle, die sich viel bewegen, sind Getreidegerichte eine gute Energiequelle. Das gemahlene Vollkorngetreide mit Schale und Keimen ist sehr reich an B-Vitaminen, Ballaststoffen, hochwertigem Eiwei\u00df, schnell verf\u00fcgbaren Kohlehydraten und wertvollen Mineralien wie Kalium, Magnesium und Phosphor. Das st\u00e4rkt Nerven, Haut und Haare und n\u00e4hrt die guten Darmbakterien.<\/p>\n\n\n\n