Search Results for: grains

March 2, 2020 By Mamta Joshi 2 Comments

Is it Safe to Include Grains in Your Diet?

Can you imagine a plate of food without grains? It has been a staple for us since forever! There’s always that crushing sense of dissatisfaction if grain-based foods are missing from our plates even for a single day. As a large component of our diet for the longest time, why is it that most people are now moving towards a ‘no grains’ diet or keeping it to a minimum? One of the reasons people avoid grains is due to digestive issues – common ones being acid reflux, bloating, gas, abdominal cramps, flatulence, etc.

Are Grain Really Hard to Digest?

Studies and various researches have revealed that there are some factors listed here which make grains hard to digest.

Fiber: Insoluble Fiber is that part of the grain that the body can’t break down and digest into a simpler form. Instead, it passes through the body undigested. On one hand, insoluble fibers are good for us as they work as cleaning agents of our digestive system and on the other, they may cause gastrointestinal discomfort in some with weak digestive health.
Anti-Nutrients: Grains also contain anti-nutrients like Phytic acid and lectins which reduce the absorption of minerals like calcium, iron, magnesium, copper and zinc from a meal and may cause mineral deficiency. Humans need minerals to perform various functions, from building bones to transmitting nerve impulses, to make hormones and maintain a normal heartbeat.
Enzyme Inhibitors: Various types of enzyme inhibitors are found in grains including protease inhibitors and amylase inhibitors. Enzyme inhibitors can block enzymes action. Enzymes kick-start the digestion process. Presence of enzyme inhibitors confines the digestion process to act properly and timely. This results in rotting of such food which further leads to situations such as bloating, gas trouble and cramps.
Disaccharides: Simple sugars or monosaccharides are directly absorbed into the bloodstream, while disaccharides are two single sugars that are linked together. Grains contain disaccharide that needs to be broken down first before being absorbed in the bloodstream. Disaccharide is broken down into monosaccharide by enzymes called disaccharidases which are present in the brush like border called villi of the small intestine wall. Any kind of inflammatory damage to the cells in the small intestine lead to disaccharidase enzyme not being produced and lead to disaccharide intolerance. Disaccharide intolerance is the inability to break apart the disaccharide into two single sugars and absorb them. This often leads to uncomfortable digestive symptoms.
Complex Protein: Grains contain the complex protein Gluten that the body can’t easily break down. The human body needs food to be in the simplest form in order to absorb and use it. While most people won’t have much difficulty digesting whole grains, some with conditions such as gluten intolerance may experience adverse effects when eating gluten-containing grains. Gluten intolerance causes digestive issues such as bloating, gas and diarrhoea. Celiac disease is a more serious condition in which gluten causes the immune system to attack the small intestine. Gluten is also known to cause Leaky Gut. Gluten is present in barley, rye and wheat.

Tips to Make Grains Digestion Friendly

Fiber absorbs water. One should drink plenty of liquids to ensure that the fiber absorbs enough water to pass through the system easily.
Most of the anti-nutrients are found in the skin and anti-nutrients are water-soluble. Hence, soaking grains reduces the anti-nutrients effect. It’s recommended that grains must be soaked in water and should be washed before cooking (e.g. rice) so that the anti-nutrients are separated.
Sprouting or germination reduces phytate in grains and degrades lectins and protease inhibitors.
Fermentation of grains leads to a significant reduction in phytate and lectins (idli, sourdough bread). Fermenting helps break down the tough outer cover of a grain, making it easier to digest and reinforce the gut flora with pro-digestive microbes.
Incorporate probiotics like yogurt, kimchi, kombucha and kefir along with grain-based foods to improve overall digestion and heal the gut.
Chewing is the first step of digestion. The more you chew, the more saliva gets secreted that has digestive enzyme amylase present in it which makes digestion easier. Chewing makes food small enough for the digestive juices in the stomach to further digest it effectively.
In case of gluten sensitivity, avoid gluten-containing grains such as wheat, barley and rye. Go for gluten-free grains like oats, quinoa, rice and sorghum to subside the symptoms. When the gut heals, the symptoms subside.

While you may experience issues with some grains, that doesn’t mean you should avoid the entire food group. Maintaining a diet diary can help find the trigger and then you can consult a medical professional, dietician or a nutritionist for changes! We hope this article helps you make a positive change in your eating habits.

For more topics on grains, leaky gut, Celiac disease, tune in to our experts on GOQii Play.

#BeTheForce

September 18, 2019 By Kusum Soni Leave a Comment

Do Grains Cause a Leaky Gut?

If you’re suffering from chronic diarrhea, constipation, gas or bloating coupled with a poor immune system, your issue might be more than something to do with ‘what you ate last night’. There’s a fair chance that you might be suffering from a leaky gut.

What is a Leaky Gut?

A Leaky Gut, as the word suggests, literally means that the gut/intestine is leaking. Technically, the permeability of intestinal mucosa increases and as a result, a protein called Zonulin and consequently bacteria, toxins, digestive metabolites, and bacterial toxins leak into the bloodstream.

This increases the toxic build-up in the body which manifests itself on the skin, colon, hormones, lungs, liver, lymph and kidneys in the form of bloating, diarrhea and constipation. Autoimmune response could include rheumatoid arthritis, lupus, Celiac disease, migraines, a weak immune system and hormonal imbalances, etc.

The exact cause of a Leaky Gut is not known, but potential causes include a poor diet, chronic stress, toxin overload and imbalances in the gut microbiome or dysbiosis.

The Role of Grains in Increasing Gut Permeability

Dietary guidelines advise one to eat adequate amounts of (whole) grain products per day and are promoted as the fiber-rich foundation of a healthy diet. The question is, are grains really necessary as a part of our diet or can they be harmful?

Yes, grains are the main source of our energy for daily activities, brain function and even supply us with Vitamins B Complex and minerals like Zinc, Chromium, Iron, Calcium, Magnesium and Manganese, etc. that boost numerous biochemical reactions taking place in our body every moment. Having said that, grains & legumes also contain certain anti-nutritional compound/chemicals which can make them inflammatory and can affect some people.

What are the Anti-Nutritional Compounds in Grains?

1. Gluten
Gluten is the main structural protein complex of grains like Wheat, Rye and Barley. They are incredibly widespread in modern diets due to the increased intake of processed/refined flour food products such as bread, cakes, pastries, sauces, ready meals and breakfast cereals.

Research has shown that in a person with gluten sensitivity, ingesting gluten significantly increases intestinal permeability immediately after the consumption. Studies have shown that the daily consumption of wheat products and other related cereal grains could contribute to the manifestation of chronic inflammation and autoimmune diseases.

Both in vitro and in vivo studies demonstrate that gliadin, by releasing Zonulin and wheat germ agglutinin can both increase intestinal permeability and activate the immune system and have also been confirmed in human studies.

2. Lectins
Grains have different types of lectins but all are not harmful. The harmful ones are Agglutinins and Prolamins. Agglutinins are a natural insecticide to protect crops from insects. But to get a higher yield of crop, grains are genetically modified (GM) to produce more of their natural insecticides which in turn make the grain inflammatory.

Prolamins are also not easily digested and most grains contain a Prolamin similar in structure to gluten. For example, Orzenin in rice or Avenin in oats or Gliadins in wheat.

3. Phytates and Phytic Acid
Phytates and Phytic Acid in the seeds of grains inhibits digestion and absorption of certain minerals (specifically zinc, iron, and calcium) by binding with them in the gut. These are vital for our immune system to function properly. Usually, a small amount of Phytates in diet does not cause a problem, as long as you’re getting adequate nutrients from the rest of your food. But mineral deficiencies may result when grains form the staple diet.

How Can You Manage a Leaky Gut?

Go for gluten-free grains like bajra, rice, maize, and gluten-free oats. Even ‘gluten-free food products available in the market contain some food additives, food preservatives, some amount of fibre and added sugar which can further damage the gut lining. So, beware and read the nutritional label!
Go for non-GMO and heirloom varieties of seeds that are passed down from generation to generation. Make sure to soak grains overnight in water mixed with a little bit of lemon juice or apple cider vinegar, sprout and slow cook them. These methods also activate Phytase, an enzyme present in the plant that breaks down Phytates.
Don’t rush through your food, chew it slowly and thoroughly so that small particles of food can be well digested and absorbed in the intestine.
Adopt an anti-inflammatory eating plan. Include plenty of colourful, fresh fruit and vegetables, seeds, soaked nuts, plant protein such as beans and lentils and oily fish. At the same time, exclude sugar, processed foods, red meat and alcohol. Fermented foods can replenish natural gut bacteria. Try curd, fermented pickle, sauerkraut, kefir or kombucha.
Vegetables from the nightshade family (Solanaceae) like tomatoes, peppers, eggplant (brinjal) and potatoes, are high in lectins that can damage the gut lining. They don’t even breakdown while cooking. So those with autoimmune diseases should avoid these vegetables as well.

If grains are the staple food, they may obstruct digestion and contribute to a leaky gut. For those with autoimmune diseases or gluten sensitivity, it would be wise to completely exclude grains, pseudo-grains, legumes and nightshades. Also avoid nuts and seeds if they cause any inflammation. Once the intestinal gaps heals, medicines are reduced or stopped and there are no symptom, you may have these foods once in a while.

Medically, Leaky Gut Syndrome is a hypothetical, unrecognized condition.

We hope this article helps you! Do leave your thoughts and questions in the comments below!

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July 16, 2018 By Priya Prakash 3 Comments

9 Diabetic friendly grains beyond ‘Brown Rice’

9 diabetic friendly grains beyond brown rice

Diabetes is one of the most prevalent conditions throughout the world. Be it Type 1, Type 2 or gestational (which was in my case), as soon as we realize that we have joined the Diabetics camp, we immediately start controlling our sweet tooth in order to keep our sugar consumption under control.

Apart from cutting down on sweets and adding less sugar in your coffee, it is also extremely important to understand that we have to limit our calories intake and add more foods which are of a low glycemic index in our diet.

Low Glycemic Index foods are those which take a longer time to get digested and therefore release the sugars in our blood at a slow pace. This, in turn, prevents sudden spikes in the sugar levels.

In addition to its high carbohydrate content, white rice also has a high glycemic index. Replacing it with either brown, red or black rice which is high in fibre helps to keep the sugar levels stable.

Below is a list of 9 awesome whole grains which you can effectively use in place of rice.

Amarnath: Health benefits: Gluten free, high protein (15-18%), a great source of calcium, fibre, iron, potassium, and many other vitamins and minerals.

How to cook: Add 2 cups water to 1 cup amaranth grain, bring to a boil, and then simmer for 15-20 minutes

Foxtail millet: Gluten-free, high in dietary fibre, Low Glycemic index, reduces the levels of triglycerides, LDL and VLDL, magnesium present in millets is a co-factor in various enzymes involved in the secretion of insulin and metabolism of glucose in the body

How to cook: Pressure cook 1 cup of foxtail millet with 2.5 cups water and 1/2 tsp salt for three whistles. Turn off the flame.

Quinoa: Highest protein content, gluten-free, Rich in fibre, iron, magnesium etc, easy to cook

How to cook: Pressure cook 1 cup of quinoa with 2.5 cups water for three whistles. Simmer for 5 minutes and turn off the flame.

Kodo millet: High fibre and energy content, tastes like rice, Kodo contains Copper, deficiency of which impairs sugar tolerance. Research has identified anti-diabetic compounds i.e. Quercetin and Phenolic acids which are present in Kodo millet.

How to cook: Pressure cook 1 cup of Kodo millet with 2.5 cups water and 1/2 tsp salt for two whistles. Turn off the flame.

Buckwheat: High in magnesium, phytonutrients, and dietary fibre, gluten-free

How to cook: Add 2 cups water to 1 cup buckwheat grain, bring to a boil, then simmer for 20 minutes

Little millet: Low cholesterol, gluten-free, high in protein and dietary fibre

How to cook: Pressure cook 1 cup of little millet with 2.5 cups water and 1/2 tsp salt for two whistles. Turn off the flame.

Barnyard millet: Gluten-free, has the highest fibre and iron content of all the millets

How to cook: Pressure cook 1 cup of barnyard millet with 2.5 cups water and 1/2 tsp salt for two whistles. Turn off the flame.

Barley: High in soluble fibre which prevents the carbohydrates from getting absorbed too quickly and raising the blood sugar level. Low glycemic index, high in magnesium

How to cook: Pressure cook 1 cup of Barley with 3 cups water for about 25 minutes after the first whistle.

Rye: A very good source of dietary fibre, phosphorus, magnesium, and vitamin B1. a rich source of magnesium

How to cook: Soak 1 cup of rye grain for about 2 hours. Combine the grains with 4 cups of water in a pan, bring to a boil, simmer, close with a lid and cook for about 45 minutes.

PS Note: These grains are available in GOQii Store

November 10, 2016 By Farida Gohil 1 Comment

Whole Grains slash Pre-Diabetes Risk!

Whole grains are packed with nutrients, including protein, fiber, B vitamins, anti-oxidants, and trace minerals (iron, zinc, copper, and magnesium). A diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer.

The addition of more whole grains into a healthy diet is associated with a decreased risk of deteriorating glucose tolerance, including progression from normal glucose tolerance to pre-diabetes, according to a new study published in the American Journal of Clinical Nutrition.

According to a research paper titled Food Product Design, dated Dec 26, 2012 published in Health and Nutrition, researchers at Karolinska Institute and Karolinska University Hospital investigated whether a higher intake of whole grains protects against the development of pre-diabetes and type 2 diabetes and tested for modulation by polymorphisms of the TCF7L2 gene. Participants included 5,477 Stockholm residents aged 35 to 56 years who were not diagnosed with diabetes and who kept food journals of how much whole and refined grains they consumed. Researchers measured blood glucose in study participants and followed up 10 years later.

Participants who ate 59 grams of whole grains a day had a 34% lower risk to deteriorate in glucose tolerance compared to those who ate 30 grams of whole grains a day. Risk reduction was significant in men, but not in women. Participants who consumed 59 grams of whole grains a day also had a 27% reduced risk of becoming pre-diabetic.

Whole grains are rich in fibre. Fibre in the diet does not allow the blood glucose levels to rise thereby controls the rise in sugar levels in the body. Fibre also helps in lowering cholesterol as it helps in decreasing the low density lipoprotein whch is bad cholesterol and increases high density lipoprotein which is good cholesterol.

What foods are in the grains group?

Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product. Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products.

It is advised that at least half the grains in your diet should be whole grains. Whole-grain versions of rice, bread, cereal, flour and pasta can be found at most grocery stores. Many whole-grain foods come ready to eat. These include a variety of breads, pastas and cereals.

Examples of whole grains include:

Barley
Brown rice
Buckwheat
Bulgur (cracked wheat)
Millet
Oatmeal
Popcorn
Whole-wheat bread, pasta or crackers
Wild rice

It’s not always easy to tell what kind of grains a product has, especially bread. For instance, a brown bread isn’t necessarily whole wheat — the colour may come from added colouring. If you’re not sure something has whole grains, check the product label or the Nutrition Facts panel. Look for the word “whole” on the package, and make sure whole grains appear among the first items in the ingredient list.