My head is spinning with this debate. I say learn to listen to your body.
First and foremost, if you are going to eat grains, learn how you should soak them before cooking them. This process helps your body to digest them better and lowers their phytic acid content.
Sally Fallon and other well know authors in the nutrition community have put this to the test. Better yet, ferment them as you are soaking them. Sally tells you why and how, in her great book, “Nourishing Traditions.” In her book (page 452) you’ll learn why eating non-soaked and unfermented grains can lead to mineral deficiencies, bone loss and tummy troubles.
If you are eating grains, as opposed to processed breads, you are one step closer to a whole foods diet. So learn the best ways to cook your grains, eat them as a side dish, and add plenty of vegetables to liven them up. Add some spices, olive oil and Himalayan salt…. now your cooking!
It's a blog...
I am a fanatic when it comes to uncovering the truths and the falsities to sound nutrition and good health. When we use a little common sense we can back up anything, yet there is always room for debate.