Guide to Grains

After reading the book ‘Wheat Belly’ I have been reducing the amount of wheat that I eat. I haven’t gone fully gluten-free yet but avoid wheat where I can.

There are a whole host of other grains out there that you can use as a substitute for what and I have been discovering all about them. Not all are gluten-free but are more of a ‘pure’ form of wheat. Many of them have been prized for centuries for the nutrients they provide. They are high in protein, fibre, vitamins and minerals.

So do you know your spelt from your buckwheat?!

 Spelt – This is an ancient form of wheat and it was known as the Roman army’s marching grain because of its slow-release energy. It is a source of magnesium, great for supporting your bones as well as vitamins B1 and B3. These both help your body to use the energy from food.

Quinoa – This is a pure protein, unlike other grains and it also contains a range of nutrients. It can be used for savoury recipes but also for sweet as a flour replacement in something like muffins, as it is gluten-free.

Freekah – This is from the middle east and it is when wheat is harvested early. This is also rich in protein.

Amaranth – This is a small, nutty, seed-like grain discovered by the Aztecs. It is gluten-free and as well as being a source of protein, it is really rich in iron – important for your blood and in pregnancy.

Buckwheat – Despite the name, buckwheat is in fact gluten-free. It is really versatile and it is high in magnesium (great for bones and teeth_ and zinc (perfect for healthy skin).

Millet – Millet was one of the sacred grains used in ancient China and is an amazing source of magnesium and phosphorous – really important for your muscle function.

Bulgar Wheat – This is cracked wheat and is a great source of protein and in particular, a great source of fibre.

Have you tried any of these? Do you have a favourite?

Linking up to Tasty Tuesday over at Honest Mum.

Rebecca x

BlogLovin’ | Facebook | Twitter | Instagram