4. Cornmeal whole grain (not corn starch)
Cornmeal is one of my favourite gluten free grains. It is an excellent source of iron, magnesium, phosphorus, zinc, and vitamin B-6. And is good for weak digestion, heart disease, high blood pressure, edema, gallstones. Because corn is often genetically modified, one should only purchase organic corn or corn products.
Most individuals get exposed to corn in so many products, often as a sweetener. If you are not eating packaged or junk foods though, corn can be a healthy addition.
5. Oats (make sure they are pure and uncontaminated)
Your grandma and the Scots ate oats because it is inexpensive and grows anywhere. I eat oatmeal for its taste and nutrition and it’s many other benefits.
Read all the benefits here: 10 Smart Reasons to Enjoy Oatmeal
There is some controversy about whether oatmeal is really gluten-free. Read here: Is Oats Gluten Free?
Movie lovers will be happy about this one! Popcorn is an abundant source of fiber, and that it has some B vitamins and minerals such as manganese, magnesium, iron, zinc and phosphorous.
Popcorn’s crunchy hull is rich in polyphenols—antioxidants that provide several important health benefits such as protection from coronary artery disease, protection from cancers, healthy blood sugar levels and prevention from premature aging.
7. Sorghum (whole grain)
Sorghum contains large amounts of fiber, protein, and nutrients. In studies it has been shown to possibly inhibit cancer growth, protect against diabetes and help manage cholesterol.
Sorghum is significantly more nutritionally dense than ordinary white flour. It is often eaten as a porridge but can also be ground into flour.
Teff leads all the grains in its calcium content, with a cup of cooked teff offering 123 mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C, a nutrient not commonly found in grains. It can be grown in areas that won’t support other crops. The seed is so small it cannot be refined so is always a whole grain.
A major food crop of the Aztecs, Amaranth domesticated between 6,000 and 8,000 years ago. The Aztecs didn’t just grow and eat amaranth, they also used the grains as part of their religious practices.
Amaranth contains significant amounts of B vitamins, calcium, iron and Vitamin C. Amaranth may help lower cholesterol. At about 13-14%, it easily trumps the protein content of most other grains.
Buckwheat is a valuable food for diabetics as it is helpful for regulating blood sugar. This gluten free grain is rich in flavonoids like rutin and a good source of magnesium, buckwheat is good for your cardiovascular system.
Read all the benefits here: Warming Buckwheat Full of Health Benefits
10. Montina (Indian Rice Grass)
Montina was a staple of Native American diets. Pure Indian rice grass flour is high in protein and fiber, with 17 grams of protein, 24 grams of dietary fiber, and 24 grams of insoluble fiber in just two-thirds of a cup. Indian Grass Rice has a strong wheat like taste.
All the above grains are recommended by the Canadian Celiac Association.
If you are considering going gluten free or wondering if you should:
- Read Diana’s article on the Dangers of Common Gluten-Free Products
- Read the article: Do You Need to Eat a Gluten Free Diet with Dr. Oz’s self-test.
- Check out some of Diana’s gluten-free recipes.
- Consider doing a Healthy BootCamp. All of the recipes you receive for the BootCamp will be gluten-free and particularly the upcoming Healthy Baking BootCamp which focuses on gluten-free baking.
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You can also learn how to plan and prepare super healthy meals with my 2-5-30 Healthy Diet Online Courses.
Copyright © Diana Herrington http://www.realfoodforlife.com