Alternative Grains

In recent years, both the medical and holistic community have become increasingly aware of food intolerances to wheat and dairy, although one could argue that the holistic healing community was aware of the wheat problem well before the traditional medical community. Herbologists and dietiticians have always advocated the use of grains other than wheat for purposes of better digestion and the wider variety of nutrients. Most wheat flour contained in popular standard foods such as pasta and bread has been bleached and contains harmful chemicals in trace amounts.

Rice, corn and potato are pretty common substitutes for wheat flour, but there are some other grains that may be used as well, grains that have been part of human dietary requirements since biblical times. Amaranth, kamut, millet, quinoa, and spelt are among these grains. Not only do they lack the insoluble protein that has been causing such a ruckus, gluten, some environmentalists thing that making a variety of grains a more common part of the everyday diet may help ecologically. Any high school student of earth science can tell you that when it comes to agriculture, crop rotation is key to maintain healthy nutrient levels in the soil. Wheat’s monopoly on the grain portion of our diet may eventually become a thing of the past as more and more people are diagnosed with Celiac’s or gluten sensitivity. Even those with stomachs of steel will benefit from a larger variety of grains in their diet.

So let’s take a look at some of these grains.

Amaranth is also sometimes known as pigweed. It is a grain commonly used as a cereal. Though technically not a grain because it come from a broad leaf plant and not a grass, it is employed in the same way grass-grains are. The same is true of quinoa, flaxseed, and buckwheat. It can be used in breads, pastas and casseroles. Amaranth is packed with protein and essential amino acids. Other health benefits of eating amaranth are to lower cholesterol and blood pressure.

Kamut is an Egyptian grain, known for its rich buttery flavor although it is low in fat. It is high in vegetable protein and is commonly used in cereals, crackers and pasta. Though an alternative wheat, it is not recommended for those with gluten intolerances as some strains of kamut do contain gluten.

Millet is interesting in that it has been considered the oldest known cultivated grain. High in vitamins like B, E, calcium and iron, it is also low on the glycemic index, making it a beneficial food for those who are prone to, or already have diabetes. Common uses of millet are as flatbread, stuffing or rice-like dishes, and porridge.

Technically a fruit, quinoa is used as a grain because of the way it cooks. It can be prepared like pasta or rice, and its leaves can be used in a salad. Gluten-free, quinoa is also rare because it contains a perfect balance of essential amino acids, making it a complete protein on its own. Quinoa is a personal favorite of mine because it is easy to prepare – if you can boil water, you can easily introduce quinoa into your diet, and spice to your personal taste. The grain itself has a unique, nutty flavor that makes it particularly satisfying.

In recent years, spelt was used primarily in animal feed before becoming a popular organic pasta to be found in most grocery stores. The grain can be used to bake cookies, muffins and quickbreads or in soup the same way that barley is used. Though spelt can be a good wheat replacement for those who are wheat intolerant, it is considered too similar to regular wheat for those with a diagnosis of Celiac’s.