Organic versus non-organic? By Jon BarronTo be sure, organic no longer means what it once did. Nowadays, all it guarantees you (and that's assuming that the grower and distributor aren't cheating on the label) is that the fertilizer used to grow the crop is "organic" and that no pesticides have been used. There's no guarantee on how much organic fertilizer is used. The use of organic matter in an organic farm can vary from 3-5 tons an acre (in most farms) to as much as 100 tons per acre in the best farms. This obviously creates a huge disparity in nutritional value. Nevertheless, even at the bottom end, organic grains are nutritionally superior to conventionally grown grains. Preliminary findings from a major study conducted throughout Europe show that organic produce, including wheat, has higher nutrition levels than conventionally grown produce. Pesticide residues are another issue. Grains such as wheat tend to suffer from high exposure to pesticides. And interestingly enough, whole grain products tend to be higher in pesticide content than refined grain products. That means that if you're going to eat whole grains for their health benefits, then you probably want to eat organic whole grains so that you don't lose those benefits to higher pesticide exposure. ConclusionIn the last issue of our newsletter, we explored the health benefits associated with whole grains. In this issue, we explored the complexity behind those claims. With that in mind, if you're going to eat grains, then: - You definitely want to use whole grains as much as possible. (Earlier we discussed what phrases to look for on a label that tell you how much whole grain is used.)
- You probably want to lean to the more alkaline grains such as amaranth, millet, lentils, wild rice, quinoa, barley, spelt, kamut, oats, and brown rice versus the more acidic grains such as wheat (both whole and white), white rice, rye, corn, and buckwheat.
- You want organic.
- You want non-GMO.
- You want grains with water soluble fiber.
- You may want to lean to the low allergy grains such as brown rice and barley as opposed to the high allergy grains such as wheat and corn.
- When possible cook at low heat (below 118 degrees F) to maintain the enzyme content.
- And when possible, you're better off consuming your grains as sprouts and cereal grasses.
- You also might want to consume digestive enzymes with your grains to help break down the more indigestible components and the large, highly allergenic proteins.
- And finally, you might want to use a mix of natural fibers as a supplement whenever you eat grains to minimize the glycemic response from those grains.
But all of the above is if you're consuming grains. Should you consume grains at all? Is it healthier to go on a no-grain diet? Certainly, there are those who recommend a no grain diet, Dr. Mercola, for example. Considering the negatives associated with the excessive consumption of grains (most notably associated with high glycemic responses and allergies), I cannot argue with the basic premise. On the other hand, consumption of certain grains in moderation, if selected carefully, can provide significant health benefits with little downside. For example, sprouted grains and cereal grasses have all the positives associated with grains and virtually none of the negatives. And let's quickly single out barley, maybe the king of grains. It's high in beta-glucans; it's one of the least acidic grains; and it's one of the lowest of all foods on the glycemic index. And when consumed in its sprouted, pre-sprouted, or cereal grass forms, it's a monster of nutrition. |
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