The argument that grains are/aren’t harmful has become as vehement as universal arguments about religion and politics. Over the past 10 centuries industries have been built on grain. Farmers have made a living growing grains, and businesses have thrived converting them into foodstuffs most of us have grown up eating: bread, cereal, biscuits, cakes, pizza, pasta … But there is a strong case that grains in general are not good for us and that our bodies won’t function optimally when we eat them. Further, grain consumption has been linked to the risk of a number of chronic illnesses including diabetes, arthritis, autism and cancer – not to forget obesity. For this reason many people today are turning to no-grain diets. If you are going to phase yourself off grains, or try a low-grain diet, which are the grains you should cut out first?
Our list of the 10 most harmful grains in the world goes from first to worst!
A carbohydrate that is also a good source of protein, quinoa is a type of grain crop that doesn’t contain gluten. It looks a lot like birdseed and is usually "cooked” simply by stirring into boiling water or stock. There are several types that are different colors: white (that is actually golden), red and black. It’s probably the healthiest "grain” there is (partly because it isn’t really a grain) and has become quite a trendy health food in some quarters. Apart from anything else, quinoa contains quercetin and kaempferol that are flavonoids (or plant antioxidants) that have a generally beneficial effect on health.
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