Welcome to Step #2 in my series 12 Basic Steps for Anti-Aging Your Brain :)
MYTH: Grains and legumes should not be consumed as part of a healthy diet.
TRUTH: When prepared properly, grains and legumes are nutrient-dense health foods and actually provide a wealth of gut-healing fiber.
There are many popular paleo and plant paradox diets out there today - too many to choose from IMO - and they are wrongly advising people to stay away from grains, beans, and legumes without telling the whole story. It is true that grains and legumes can cause some health issues when they are not prepared properly. However, using the proper preparation method (i.e. soaking, sprouting and fermenting) changes the composition of these foods into a nutrient-dense source of vitamins and amino acids.
Most people (AND most restaurants) unfortunately do not properly prepare grains and legumes to transform them into slow-releasing, low-glycemic, gut-healing fiber, and thus avoiding huge sugar spikes. Since many people suffer from leaky gut or inflamed gut (microscopic holes in your intestines allowing seepage into your bloodstream creating antibodies and causing autoimmune disease plus a myriad of health conditions), consuming improperly prepared grains and legumes only compounds these health issues. Kind of like starting a fire and trying to put it out with gasoline.... YIKES!
Common sense takes a page from people living in longevity centers and blue zones around the world. The people who live the longest tend to consume properly prepared grains and legumes as part of a healthy diet. The key here is when properly prepared by soaking, sprouting and fermenting. These super-nutritious foods actually aid the body in self-healing and maintaining overall good health for the long term. VERY GOOD!
Good choices for organic, non-gmo, soaked and sprouted beans and legumes include:
- chickpeas (garbanzo beans)
- lentils
- peas
- kidney beans
- black beans
- soybeans
- pinto beans
- navy beans
- mung beans
- among others
Good choices for organic, non-gmo slow-releasing carbs:
- sweet potato
- yam
- carrot
- beet
- parsnip
- taro root
- quinoa (soaked & sprouted)
- buckwheat (soaked & sprouted)
- among others
My advice to you is this: Educate yourself. Don't give in to conventional wisdom and the naysayers on this topic. Do the research. Find the best ways to prepare grains and legumes (I highly recommend soaking, sprouting and fermenting) so you can include them in your healthy diet and reap the benefits of these nutrient-dense foods. In other words, don't throw out the baby with the bath water!
Enjoy the video, and as always, please feel free to pass this along!
Medical
Disclaimer: Information provided in this article is for informational
purposes only. The information is a result of years of practice and
experience by Yoshi Rahm, DO. However, this information is NOT intended
as a substitute for the advice provided by your physician or another
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product label or packaging.
Do
not use the information provided in this article for diagnosing or
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