World's Ancient Grains

In case you didn’t already know, most people in the U.S. are wheat dependent. That is, they’re addicted to eating all things wheat and wouldn’t know what to do without it. You know what I mean. Bleached or unbleached it makes cakes, cookies, fried chicken, bread, etc… Consequently, governments of the world’s “developing” nations are ca$hing in big as they distribute wheat, one of their most profitable commodities, largely, to the U.S. Without that income from U.S. wheat consumers, those countries’ leaders wouldn’t know how else they’d bring in so much money- besides drugs, arms, diamonds, oil and prostitution rings.

Anyway, in addition to all the above, wheat really isn’t the greatest grain for melanin dominant people whose indigenous lands offer numerous other grains.

For melanin dominant individuals, especially, excessive wheat consumption is a major contributing factor of CONSTIPATION, ECZEMA, DIABETES and HAIR LOSS.

Want HEALTHY HAIR and SKIN? Try a few of these ancient grains. They’ve been around a long time, without causing any trouble.

OATS

Oats contain more SOLUBLE FIBER, B VITAMINS, LINOLEIC ACID and VITAMIN E than other grains and, they’re GLUTEN~FREE!

Oats can help to LOWER BLOOD CHOLESTEROL levels and act as NERVE SEDATIVES, which is why we feel so relaxed after a nice warm bowl of oats.

Oats slow the absorption of carbohydrates into the bloodstream, maintaining blood sugar levels, helpful for DIABETICS.

Oats also have mild detoxifying properties in that they draw impurities, cleansing blood and SKIN. Try making an OAT FACIAL.

Binding properties in oats strengthen muscles and aid in bone growth, making this an excellent food source for young children.

* MY FAV way to make a Quick and Delicious Bowl of Oats: put Oats, Dates and Cinnamon into a Bowl; Boil Water; Pour Into Bowl; Let Sit Covered for 7 minute

s…YUMMY! Also, I Love OATMILK.

QUINOA

This SU

PERGRAIN of the Andes (pronounced, keen-wah), referred to by ancient Incas as the Mother Grain, has only recently become popula

r in the U.S. Two Colorad

o entrepreneurs began growing it in the mid-1980’s. Quinoa is technically a seed, y

et used as a grain.

High in PROTEIN, CALCIUM, IRON, VITAMIN E, B VITAMINS and 8 ESSENTI

AL AMINO ACIDS.

Looking for GLUTEN-FREE and Great for CHILDREN? Try quinoa.

*MY FAV way to make quinoa is with red beans, coconut milk and spices~ Jamaican “rice & peas” style. I also make q

uinoa casseroles (baked w/veggies) and quinoa burgers.

RICE

*Basmat

i Brown is MY FAV!!!

There are more varieties of this ancient grain than there are cities on the map!! Another GLUTEN~FREE grain, rice is high

in B VITAMINS, POTASSIUM and MAGNESIUM.

Rice helps to stabilize BLOOD SUGAR levels and is an excellent source of FIBER for maintaining BOWEL HEALTH.

In Chinese history, the “royals” ate white rice, while the peasants ate brown rice. The heavy processing rice undergoes in order to become white removes many of the beneficial properties rice naturally offers. So, while the ru

ling class was obsessed with whiteness, the common folk were healthier. Proof, once again, that everything white ain’t always right!

MILLET

Really healthy with a rich nutty flavor, millet is an ancient African/Indian grain that’s mentioned in the Bible. Look it up. J It was a staple IN CHINA BEFORE RICE! It was introduced to the U.S. in 1875. Important to note is that millet grows well on dry, poorly fertilized soil in hot AND cool climates. So, basically, it grows everywhere and can possibly be a big contributor to the world hunger situati

on.

*MY FAV…is NOT millet..LOL. I do like it but, only as a cereal.

RYE

Rye is a rich source of MAGNESIUM, which significantly lowers the risk of DIABETES by controlling blood sugar level. Also an excellent source of FIBER, which promotes weight loss.

Interesting to note is that studies showed “African-American” women consumers of rye had little to no incidences of diabetes (an illness affecting them at increasingly alarming rates). The key--->Magnesium. Remember, I told yo

u before: When you think of magnesium, think of MELANIN.

*MY FAV way to eat rye..in bread mixed with other grains..LOL..not really a fan. :-)

TEFF

Let’s talk about Teff: Timeless, Tiny, Ethiopian, Gluten-Free.

Known as the smallest grain in the world, it consists of the BRAN and GRAIN of the plant (the most nutritious parts of any grain).

Teff is high in CALCIUM, PHOSPHORUS, IRON, AMINO ACIDS, PROTEIN, FIBER and COPPER.

In Ethiopia it’s used to make their national unleavened bread, injera and fermented and brewed into a delicious beverage.

*MY FAV way to use teff..Making a cereal with agave and cinammon, pancakes and, of course, injera!!!

~Health Is Wealth~

Copyright © 2009 Motha Nature, Harlem, USA