49: Insider Secrets to Eating Grains and Legumes
Want to know why I choose white rice over brown? Why I’m not a fan of quinoa? And why a French lady made me think twice about eating corn? 🌽
In this week’s podcast I’m sharing insider scoop about grains and legumes and how to maximize their benefit and minimize their problems. You may be unknowingly consuming something you think is healthy, but that is slowly creating long-term health issues. A few easy brand switches and cooking hacks can make a huge difference for your body. Listen in to get the scoop.
EPISODE 49: Insider Secrets to Eating Grains and Legumes
SHOW NOTES
(0:00) Intro
(0:44) Welcome back to the club!
Introducing today’s topic: Insider Secrets to Eating Grains and Legumes
What we’ll cover in this episode:
Why I eat white rice over brown rice
Why I am not a big fan of quinoa
Why a French lady made me think twice about eating corn
Whole does not always equal wholesome
(3:16) Let’s jump right in, shall we?
What kind of rice to Asian people eat?
White rice!
Ancient wisdom of removing the outer bran, which contains certain compounds that are problematic for the body.
Brown rice contains antinutrients which prevent you from absorbing the nutrients.
Mineral deficiencies
Poor bone health
Things that block the body’s ability to absorb nutrients:
Phytic acid
Lectins
Plant’s defense system
Popularity of the Paleo diet
Cutting out grains and legumes
(6:13) Grains and legumes are agriculture foods:
Carbohydrate pecking order:
Veggies and fruits
Grains and legumes
Processed carbohydrates
Feast 2 Fast®
Systematic process of introducing types of carbohydrates.
Finding confidence in carb choices.
(8:39) Proper preparation of grains and legumes:
Rice:
I choose white Basmati from India
Lowest lectin content
Most resistant starch
Feeds good gut bacteria (prebiotic)
Oats:
Contain antinutrients
Steel cut oats
Most minimally processed
Keep you full longer
Processed oats:
Spike blood sugar
Does not satiate for long
Soak oats in something acidic like whey or splash of vinegar.
Ancestral processes
Oats are naturally gluten-free but can be contaminated with gluten.
Add collagen for protein boost.
Add healthy fat to help keep blood sugar regulated.
Quinoa:
Pseudograin (more seed than grain)
Often pushed as a good source of protein.
Quinoa is still a CARB and not a PROTEIN.
How antinutrients can affect your health in an accumulative way over time.
Pressure cooking quinoa:
Helps to remove lectins
Beans:
Also a great option for the pressure cooker!
Removes a lot of the antinutrients.
Beans are a great source of resistant starch.
Corn:
In 1900, the French banned corn as unfit for human consumption.
Corn is used to fatten up animals.
Animals are not designed to eat corn and soy.
Why pasture raised, grass-fed, and wild caught meat and seafood are the best options.
French Women Don't Get Fat: The Secret of Eating for Pleasure
Corn is high in antinutrients… Are you soaking your corn in lime water? 😂
Corn is in so many processed foods.
Corn is GMO food.
Look for “Non GMO” or “Organic” on a label.
Corn is a tope allergen
(22:30) Lentils, Chickpeas, Millet, and Sorghum…
Millet and sorghum do not contain lectins!
Lentils and chickpeas are part of the lentil family
Soak, soak, soak!
I highly recommend against wheat and soy (more on this another day!)
(24:53) Closing Thoughts:
Modern day gut health
Our ancestors were much more resilient
Making upgraded choices
We go through all of this and more in Feast 2 Fast®!
Focusing on our bodies as our Holy Temples.
(27:09) Outro & Disclaimer
Thanks for listening! Have a healthy and blessed week!