3 Grains You Should NEVER Eat (and 3 that are GOOD for you)

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Grains Ranked BEST to WORST
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References
www.ncbi.nlm.nih.gov/pmc/arti...
www.ncbi.nlm.nih.gov/pmc/arti...
www.ncbi.nlm.nih.gov/pmc/arti...
onlinelibrary.wiley.com/doi/1...
www.sciencedirect.com/science...
pubmed.ncbi.nlm.nih.gov/26259...
www.researchgate.net/profile/...
www.sciencedirect.com/science...
www.ncbi.nlm.nih.gov/pmc/arti...
academic.oup.com/jn/article/1...
academic.oup.com/ajcn/article...
www.nature.com/articles/s4138...
www.ncbi.nlm.nih.gov/pmc/arti...
Timestamps ⏱
0:00 - Intro - Grains Ranked BEST to WORST
1:09 - Buckwheat
3:02 - Barley
5:03 - Use Code THOMAS30 for 30% off Your First Order from SEED!
5:31 - Millet
7:45 - Rye
8:46 - Wheat
10:16 - Refined Rice

[@ThomasDeLauerOfficial]

My email newsletter gets you up to date research and practical diet tips plus discounts on products, as a thank you for joining my newsletter here is a FREE Intermittent Fasting Meal Plan (downloadable): thomasdelauer.lpages.co/fastandfeast/ or a FREE Keto Meal Plan (downloadable): thomasdelauer.lpages.co/real-person-keto/

[@gsadventures678]

Life through it Tommy!

[@kidrengo]

Thomas, wheat is a raspy highly inflammatory grain, still, despite years of genetic manipulation and field testing Big Ag science has not yet produced a viable marketable gmo wheat. If their failed efforts weren't such a huge waste of time/ money, it might be cause for celebration.

[@sjacrane]

What about quinoa and is this good as a substitute?

[@shelley_northwest]

Nah, we need to stop this food phobia shit. In most people now, the inflammation genes are not getting the signals they need from foods anymore. The answer is stimulating the Nrf2 anti-inflammation signals (as we did in the past), and rewilding our gene signals. Ween back into grains AFTER Nrf2 activation.

[@chrisbbb69]

I have been bodybuilding for like 23 years took a university nutritionist course and coach people for competitions and Thomas Delauer is just so spot on with everything and explains it in such a respectful way if that makes sense

[@natashab3412]

I agree. Makes total sense .

[@MochaZilla]

Not to burst your bubble but taking a college class Actually makes me distrust you more on the subject since colleges are typically behind In the time frame of scientific advancement Especially when it comes to nutrition. And I have A Bachelor degree in accounting So I'm not anti college. Based on my 10 plus years of research in health and nutrition I find that His University seemed to lack A lot of good information. And default fall on the government Recommendation

[@MochaZilla]

It's like saying you trust a doctor Because they are a doctor and they went to school but we know that most conventional medical practitioners Are very archaic in their approach And Are often very wrong

[@LenHealsU]

Excellent as always! Thank you Thomas so much for taking the time to share your wonderful videos with us! What about Quinoa? How does that compare in all of this? And what about Oats?

[@ryguyw1]

I was reading a book on the Mongolian empire and it referenced how they were much more fat adapted because of their region and diet. This gave them an edge against the Chinese who were largely carb dependent off of rice. I thought that was interesting to read in a history book.

[@BenjaminBerrymusic]

What’s the name of the book?

[@DivineLogos]

I also read how some mongolian men could devour a sheep or goat in 24 hours. Then they didn't eat for days.

[@EA-ck4so]

Yes, they were nomads. Where was buckwheat coming from?

[@cbrcoder]

What was their average lifespan :D ? You will be surprised to know that it was less then 40 years :D

[@fsaldan1]

​@@cbrcoder The lifespan of the ancient Greeks and of the inhabitants of the British Islands was 30 years. So maybe the Mongolian diet wasn't so bad.

[@lauram1145]

Great information. I keep a wide variety of grains in my house for my kids. I was hoping you would discuss ancient grains, like kamut and einkorn. Also, teff and spelt. Curious where they would fall in your list. Also, for someone trying to lose weight 🙋🏻‍♀️, is there a place for any of these grains, or would you say they would be solely to incorporate once reaching your goal weight? Also, does eating these grains (in flour form) along with sourdough change how you view them? We love sourdough kamut bread. My son is healing his gut eating sourdough daily. It’s pretty amazing (using organic AP flour and kamut with the sourdough starter).

[@joen.8364]

Thing is, buckwheat is VERY high in oxalates. After consuming for a couple of years or so, this might show up in kidney stone, and oxalate deposits in other parts of the body including bladder, colon and many other places. Sally K talks about this on You Tube. Talking from experience. Thought I found the ticket years ago, than symptoms started! Many grains are high in oxalates, oats ironically with higher glycemic index is low.

[@trollmcclure1884]

you'd see problems in places where people eat a lot of buckwheat. If oxalates are even so bad there could be a way how to neutralize it. Like sprouting. It's actually oxalic acid, isnt it? Spinach is cooked with diary to neutralize it. IDK, IMO it mostly happens when you are chronically dehydrated and a concentrated urine sits in kidneys for too long. Some people eat lot of oxalates without any problem

[@joen.8364]

@@trollmcclure1884 Like everything, there are variables involved. Yes calcium will actually bind to oxalic acid (and people thing it is calcium that actually causes the stones, deposits). I myself, drink a ton of water. But, I also was in the acquired habit of eating buckwheat for breakfast, every day. Other things are high in oxalates as well, such as avocados and tomatoes. So, it is best to be aware of everything one consumes, how much, when etc. When we are young, we get away with a lot, but around 50ish is when symptoms will appear from years of living.

[@Scottlp2]

For most people oxalate is irrelevant. Sure some people are sensitive/have stones and I assume most people could eat enough to cause problems.

[@maiiabakhova2474]

I have been eating it in my childhood in my native country, and never heard about people having problems with it. Maybe because traditional way to prepare it different from the one recommended in US.

[@ToddEB]

Can't you just cook it or soak it to remove the oxalates?

[@stevenscott6715]

If it wasn’t for your videos I wouldn’t know what food to potentially consume. Love the technical, difficult to pronounce medical jargon you use in explaining this information. It helps me look really smart when I quote your information to my friends.

[@angelo8424]

I've been eating kasha for over a year, which is buckwheat and can be found at any Eastern European store- Great for breakfast with butter in it.

[@krashanb5767]

Even better with fried bacon pieces and bacon fat 😊

[@user-cv8zt5gm8g]

thank u for ur great imformative videos👏 what about the lectin content in some grains like barley buckwheat ..... not millet , what about sorghum?

[@yvonnedavis2271]

Buckwheat is number 1 go too! Millet being 2nd. So grateful for your content and knowing that I intuitively make the right choice non grain choice!

[@tawnipargman8237]

I do well with quinoa, but not oats and definitely not wheat... If I eat too much quinoa though, I do notice the bloat setting in

[@IAMElsLife]

Thank you so much.❤🙏🏽

[@Eyobsfam]

Hey Thomas I was hoping you were going to say something about teff.... please tell us about its glycemic index...

[@CesarMartinez-bz4lk]

You are awesome big guy 💪🏼 big fan!!!! 🤘🏼😃

[@obligatecarnivore8221]

I would say einkorn definitely belongs on the good list. The only one with two chromosomes, the only non hybrid wheat. What also makes grains much better is sprouting, and even further fermenting. In my opinion sprouted einkorn sourdough is the best all around. Sprouting can mitigate some of the anti nutrients and help absorb a little more minerals, as we know anti nutrient’s essentially inhibit mineral absorption. Sprouting and fermenting can make grains taste better, and easier to digest. I would look for a sprouted buckwheat if buckwheat is what you go with. One good thing about buckwheat you didn’t mention was it is the highest in magnesium, a tough mineral to get, but be sure it’s sprouted to even think about absorbing any of it. Lastly sorry but I’m nitpicking here, it’s pronounced say(she)ate, not say(tee)ate. I don’t know why that drives me crazy. Probably because you are so smart, and should know how to pronounce that word with all of your attention to detail in other areas.

[@SkepticalCaveman]

So buckwheat and millet pancakes for the cheat day instead of regular pancakes seems like good idea.

[@n0426]

Are they better than almost and coconut flour?

[@mettejensen8653]

I do believe proper sourdough ryebread is good for you and not too bad for the blood sugar either.

[@MayTheSchwartzBeWithYou]

For a long time, I ate a lot of "buckwheat" soba, thinking it was healthy. Then one day, I looked at the ingredients and realized basically all soba is mostly wheat, not buckwheat. Very deceptive marketing. That's a lesson I learned in my early 20s, and now I pretty much ignore the rest of the packaging and just focus on the nutrition label.

[@Darlena-he2ze]

Me too! Until i found a buckwheat noodles' packaging marked buckwheat content over than 70% then i learned to focus on the nutrition label. Otherwise i might be deceived by only the name.

[@MayTheSchwartzBeWithYou]

@@Darlena-he2ze A similar example is green noodles. They look healthy, but then you read the ingredients and realize it's still mostly wheat with a tiny bit of green vegetable-practically serving the function of food coloring and nothing more.

[@Darlena-he2ze]

@@MayTheSchwartzBeWithYou can't agree more.

[@jackiebrown1971]

Like other people have mentioned, I was hoping to hear about oats in this video. You have mentioned in a previous video that cooked and cooled oats in small quantities can be beneficial (thanks to betaglucans) but I was just wondering what would be its rank in this list? And BTW I'm a newbie on your channel and I really appreciate all the info I find here. 🙂

[@Oblisk]

Oats aren’t any better than the rest. Oats are high in physic acid, and even if you were to soak them, they aren’t high in the enzyme phytase (an enzyme that breaks down phytic acid). Phytic acid is classified as an ‘anti nutrient’ because it can bind to other essential minerals within the gut cause deficiencies in the long run. Meat for the kings, oats for the peasants. But I guess in small amounts once in a blue moon wouldn’t be bad, just don’t make it a staple breakfast everyday like some other people are, unknowingly worsening their health.

[@YD-uq5fi]

Steel-cut oats are about as good as barley. But rolled oats are less good, and quick oats are bad.

[@Oblisk]

@@komoru just watched it, it was a good video with the correct info on why oats aren’t as good as we think they are. Thank you for the recommendation

[@thomasre9382]

oats are good as barley, because of the beta-glucan. Hell u can do barley and oats together. better raw oats, becauas htey contain 3 times, more beta-glucan than cooked oats.

[@Faulkner108]

Buckwheat is a staple for me. It's very tasty when made with olive oil and spices.

[@HeartFeltGesture]

Staple.

[@ros8986]

and caramelized onions - the browner the better :)

[@danielcervecero]

Hey Thomas, Omega 6 - Omega 3 ratio is 20:1 in the case of barley, it should be avoided considering the ideal ratio of omegas is between 4:1 and 3:1

[@OliHandy2008]

Dr berg says it should be 1:1 ideally....

[@MeesterJ]

You can compensate it with eating food high in omega 3 and low in omega 6 or taking supplements. It aint rocket science.

[@dr.jeneenridgewaydcbcnd2244]

Hey Thomas! I appreciate the fact that you always differentiate between your speculations and science. I personally am not one to wait on studies when things are becoming obvious clinically. I also love the fact that your views are not dogmatic! Just THANK YOU‼️💚

[@samieramohamed2467]

Agreed. Every one is Guru now to sell supplements and books. No need to spend whole life in medicine and continuous education. Thanks to AL and logarithmic studies

[@samieramohamed2467]

AI

[@binglamb2176]

Every few weeks when I add carbs, I have pancakes made from sprouted buckwheat flour. They are delicious!

[@Rmirabil1]

My favorite thus far!!

[@limack4055]

how does a probiotic stabilize? what is it stabilizing? Aren't the grains supposed to provide the same benefits? Sounds like double-dipping

[@creativetraininghacks]

And what about Quinoa?

[@bgrimlan]

Thomas, will you talk about oatmeal in terms of low carbs diet (not Keto). I was hoping to see "oats" in this video as one of the grains (good or bad) when I clicked it. I found I do better with my workouts when I have some carbs beforehand. My everyday meal before workouts is a bowl of oatmeal (plain, not instant) made from water, I add an applesauce (with cinnamon) cup and vanilla protein powder (Sun Warrior) to it. Is that a wise move? Post workout I have a protein shake with chocolate protein powder (Sun Warrior) and frozen whole strawberries blended together. The rest of my meals are pretty much Keto style meals.

[@hardywoodaway9912]

that’s high carb and not even healthy how you take it

[@BT_life2]

Fine mate. You’ve identified it works for your body. I train much better with some carbs in me also.

[@jagannathishere]

oats are as bad as wheat. they have gluten like lectins.

[@perijon00]

What kind of oats? Most all main stream oats are grown in lifeless nutrient void soil, sprayed heavily with glyphosate and not soaked. I have oats a few times a month but it’s organically grown by a local farmer, not sprayed with anything and then soaked in apple cider vinegar for many days.

[@elainek7157]

I wish someone would do some research on how natural fermentation sourdough wheat bread compares....might make a big difference on glycemic response once the bacteria predigest the protein/gluten and eat some of the carbs(?).....or my wishful thinking lol😊

[@bassamal-kaaki3253]

I can tell you that when I ferment white flour (becomes sour) and then use it to make my own bread, the glycemic response is great. Since it was fermented for more than 7 days, there is barely any carb in it anymore :) Enjoy.

[@littlevoice_11]

Not necessarily research, but there is a YT channel where the keto blogger tests different foods using a CGM. I think he's done fermented food. There's also cooked and cooled starches (resistant starch theory). Obviously this is an Nof1 example. But it's interesting to see the blood sugar spikes. I think the channel is Serious Keto

[@StephenYuan]

I have seen yt videos of individuals doing blood tests of normal white bread, whole wheat and sourdough. Sourdough did generally come out as having a lower response although there would be a lot of variation among individuals.

[@patdear80]

What about ancient grains, amaranth, sorghum etc

[@h30202]

Btw Himalaya brand 'flora sante' pro/pre-biotics also use capsule in capsule method.

[@Rureal42]

I'd appreciate your take on porrage oats Thomas as I consume a lot.

[@jodylevy5305]

What form and preparation of Buckwheat are we talking about here for minimal glycemic impact and maximum benefit?

[@edricketts-ns1ru]

What about the mytotoxins in our grains supply. 1/3 of all grains, corn, oats and rice that isn't bleached contains mytotoxins like Zen that bind to estrogen receptors and convert testosterone into estradiol

[@fsaldan1]

I thought Zen was a variety of Buddhism.

[@chrisanderson7820]

There's a HUGE jump between the first five and refined rice, I get such a high blood sugar response from white rice, I can eat dark and wild rices just fine.

[@fsaldan1]

I definitely can feel the sugar be spike when I eat white rice.

[@abraxas444]

I cook buckwheat wtth bit of olive oil ,bit of vinegar ,salt or curry powder,(60 gr buckwheat 150 gr water,simmer for 15 minutes and rest fot another 5 minutes, healthy and delicious

[@bassamal-kaaki3253]

I love barley. I use it instead of rice when I need to eat anything that requires a rice recipe. Bulger is another great option as well.

[@Psi-Ink]

Bulger is wheat..

[@bassamal-kaaki3253]

@@Psi-Ink Bulger is a great option as it does not spike blood sugar like other wheat products.

[@gentlhawk7]

Hey Thomas, what do you think about Aramanth?

[@hilarymoshman102]

I'm literally eating buckwheat pancakes made with flour soaked in homemade coconut kefir to reduce anti-nutrients!

[@lauram1145]

That’s a great idea!

[@ralphnevill6171]

What about lacto-fermenting the grain before you eat it. I have been adding home made kombacha to oatmeal (steel cut) and letting it ferment for a couple of days before eating. Tastes a bit different, but you get used to it.

[@andreszuniga3874]

This is smart I do the same thing but with sauerkraut brine and for 48 hours

[@l.rongardner2150]

Based on your Ayurvedic dosha type, certain grains are good or bad for you. For example, since I have a vata disorder, I do well on rice and wheat, but poorly on most other grains. For example rye is drying, so it doesn't go well in my system.

[@diegoplanes7183]

Epic as always ❤

[@Zhiivago]

I had a big bag of buckwheat at home for several years, I made porridge once and didnt like it. The second time i tried years later I got hooked. Its so tasty. My body loves it. I know its good cause it doesnt mess up my gut like muesli and those usual grains etc Buckwheat and oats are both good for me.

[@user-hn9fr7mn3x]

Ty for timestamps

[@littlevoice_11]

I was expecting groats, wild rice and quinoa! Or maybe bulgur. P.s. millet is very broad. There are many types so i wonder which you are referring to as best?

[@Taara265]

If you are discussing flours and grains, I think Quinoa should have been on the list. That mixed with a coconut and/or nut flour seemed to work good for me when I am not trying to do Keto. I even made pancakes for a neighbor who is diabetic and their blood sugar stayed stable. They were so excited!

[@lauras4472]

Because quinoa is a seed and not a grain

[@Taara265]

@@lauras4472 it is classified as a grain, so I never thought about it further, but you are right, it is actually seed. I just looked it up, because I was surprised by what you said, I was like what…but it is true! Fun fact.

[@pauldi7268]

​@@lauras4472 ssme with buckwheat its also a seed.

[@StephenGibb1]

What about Quinoa?

[@peggykey5570]

I eat a powered bread with 1g sugar which is organic fruit juice

[@NerdyEd]

I love my morning buckwheat hot cereal. Nice.

[@natashab3412]

Any feedback on Fonio? Flackers have a cracker w it . . Sidenote : what's your take on Base Cultute Bread .. BTW, I've been watching your videos for a couple years now , I've seen lots of other channels over that timespan Pound for pound ( pun intended !) This channel is the best nutrition channel for lay folks ,serious students & bio nerds as well .👌 Peanut allergy increases also due to pesticides/ gmos. I'm sure. Etc etc.

[@natashab3412]

Rice bran just as bad as rice flour ? Its in one item I enjoy but currently avoid. Only has small amouny. Dusted w it i think. Ty!!

[@natashab3412]

Any substitution for the quinoa. Hmm . kzbin.info/www/bejne/n3m0nWitiL2Vj5I

[@craigleewhite6317]

Thomas Day 6, no solids carbs. Gizzards and feet only. Fair bit of honey mind you:) Awoke after good sleep yet body felt as though I'd been dragged through a hedge backwards. Two weeks the goal... Let's go yeah.

[@williampierson4340]

How does pearled barley compare to whole?

[@-Alexey-]

Buckwheat is very popular in Russia. It's called hear as Grechka (means 'from Greek').

[@Strengthandconditioning60]

Every once in a while I'll eat one or two pieces of Ezekiel 4:9 sprouted grains bread. I don't feel deprived since I can still eat that and it's excellent. I might go through 1 loaf over a 2 month period. Stays frozen until I thaw a piece or 2

[@Anon_E_Muss]

Oh man I love that bread! It's been years since I had some

[@natashab3412]

I used to also Now I only eat base culture the few times I have bread expensive but very good imo

[@larryplucker1703]

It would be interesting to check out the exact recipe and preparation of Ezekiel 4:9 as survival food.

[@jenmessier2195]

What about Quinoa, doesn't that beat it all, I know its technically a seed but doesn't the nutrient profile beat it all?

[@HeartFeltGesture]

Quinoa, Oats, Beens and lentils are my staples and I look good and feel good. Taking psyllium husk 1 teaspoon in water with a tablespoon of cider vinegar 30 minutes before any carb meal greatly reduces insulin response by slowing down metabolism with fiber.

[@a.phillips6892]

I’m very affected by wheat..downright allergic I think. I cannot tolerate it at all, and it is snuck in so many things!

[@jaym9846]

How can I best remove Glyphosates from non-organic whole grains?

[@gaurivasudevan2291]

what about keto products that have wheat in them?

[@elaneykarabetsos8942]

Thomas, how about gluten free rolled oats?

[@michaelsutherlandsk8a4life]

Eat bologna and mustard

[@theresanelephantinthemushr2965]

GMO wheat removes the husk or wheat germ which helps us digest it I believe is the reason we are more intolerant..

[@lilysoltani2975]

How about rice cakes? That's the only grain I use in the morning sometimes.

[@francesherman9083]

What about turning oatmeal into flour?

[@franknunez8948]

I'm going to try but when I get is pretty light cuz it's already puffed

[@galaxys3852]

What about Einkorn wheat? It is the oldest Grain.

[@Luke-Emmanuel]

All grains must be soaked to break down phytic acid, sprouted is best and fermented as well.

[@rabe2088]

Can you do a video on oats?

[@hannahnajjar9934]

Good news for me, I love all three buckwheat, barley, and millet. Also love rye and didnt know it would be lower, so good to know. Curious about where quinoa, amaranth, and spelt would be on this list. Maybe you could do a video ranking more of the grains and pseudograins sometime?

[@civilsectorpress2404]

I agree and would also add riceberry to the list

[@thomasre9382]

Quinoa, would be in the same place as buckwheat i think. amaranth and spelt probably in the middle. Buckwheat has a lot of antioxidants more than other grains.

[@samieramohamed2467]

Whole grains Good grains are Buckwheat,millet,Barley will ferment in gut,Bad grains are wheat,Rye,refined rice flour.

[@alexhage8092]

I love Mediterranean Keto so much, but the only carbs I tend to like (generally for occasional leptin reset) 1. Lentils 2.sweet potato 3.large flake oatmeal 4. Beans

[@Black-Circle]

all are toxic

[@jsun3117]

I hope when you say Mediterranean you include Spain, North African ( Morocco, Algeria,Tunisia) Sardinia, Italy, Greece, Egypt. They have very similar dishes and ties. They mastered canning Sardines and other seafood as a tradition. I never want to eat sardines not canned from one of these places as a rule of thumb.

[@jone0425]

​@@Black-Circle how so?

[@Black-Circle]

@@jone0425 beans are toxic. Potatoes are nigh shades toxic. Lentils are toxic. Oatmeal is grain and causes inflammation and leaky gut.

[@marsimusaonit4503]

Why you are so biased toward hyperglycimic fears? What if Im hypoglicymic and I worry about lectins, phytetes, herbicides and other harmful stuff?

[@LAWMethod]

I’m begging you to check out Cape Cod reduced fat potato chips. Scores a 90 on Yuka!

[@upkevington]

Differences between regular grain flour and sprouted-grain flour?

[@upkevington]

I’ve been told that the body treats sprouted grains more like vegetables than just grains.

[@Inventeeering]

I wonder if toasting bread makes any metabolic difference?

[@AD-ht3jl]

He just did a video that indicated freezing and toasting reduces the insulin response by a third.

[@UHaulShorts]

7:15 📘 *"Wheat Bellay* Sorghum - 🚫❤ huh?

[@marcofranco6463]

I eat oatmeal every single day and I feel fine after I eat it

[@fsaldan1]

I love it but it makes me feel exhausted and sleepy. I wish I could find a solution to this problem.

[@n0426]

@@fsaldan1because it’s high in insulin.

[@greensombrero3641]

What about beer? 🍺

[@BooDamnHoo]

Beer is God's drink... Unless it's Bud Lite. That beer is blasphemy.

[@kurrjur]

I would be curious to know about homemade sourdough bread

[@kurrjur]

I've been making it from scratch for years and I know it's loaded with probiotics and resistant starches, but I never eat it anymore due to the carbs. However on a carb cycle I wonder if it might me something good to have.

[@arpitsharma8947]

what about OATS? where do we place them?

[@mrcanisters]

In your tummy for breakfast. Enjoy

[@keviniverson5569]

Are you talking about white rice, brown rice, or wild rice? White rice is going to be worse on a glycemic index, I would think, because all the B vitamins, etc. has been milled away as rice bran. This leaves nothing but starch and no B vitamins to digest it with.

[@markdebassige9485]

What about sprouted grains

[@romonia3961]

What about Fonio?

[@williamgeorge2591]

Would Dave’s bread be a good suggestion?

[@NealWalters]

Oatmeal?

[@janehitt646]

Oat?

[@Spenny0914]

What about brown rice?

[@briansmith5501]

No mention of Oates ?

[@spartancrown]

Sitting here watching this while eating my pre workout bowl of ground up rice.

[@asimplenigma]

That fermentation is the issue for many, me being one of them. Barley is ultimately a big no-go because of the in body fermentation more than the gluten which for many also ferments in the gut and causes gluten related issues. I don’t know if you’ve ever addressed it but FODMAP is why barley can be challenging.

[@fsaldan1]

What is FODMAP?

[@WingChunGungFu]

White rice is better on the GI tract and doesn’t cause me eczema. Plus gluten free. Most people with gut issues do okay on rice. As long as you’re fasting on OMAD while consuming rice regularly, you should be fine. Plus it’s the most affordable grain there is. Your bank will thank you

[@samieramohamed2467]

Thanks for this informations. I am confused. Com . Dr . Peter Osborne book no grains no pain. In his podcast no millet, no rice, no buckwheat all contain gluten in different percentages. So whom to believe please? Where are the clinical controlled studies? Thank you for your time. Remember is one is unique, listen to your body language.

[@thomasre9382]

Cooking barley with oatmeal and chicken broth in a rice cooker is so delicious, so much healthier than rice.

[@JesusGonzalez-hc3oy]

What do you think about Dave's Killer Bread?

[@peggykey5570]

Thats the seeded 1gr sugar bread I love

[@GeorgeStar]

What about Teff, Spelt & Quinoa? Quinoa is high in oxolates.

[@1stdivaofkiff50]

I have read that pressure cooking quinoa removes a lot of the anti-nutrients.

[@fab3439]

Great!

[@chadkalinke6439]

Himalayan Tartary Buckwheat is probably the most nutrient dense grain

[@IPMan-me6lo]

Whole grain Rye-Spelt sourdough bread with some seeds fermented 2×12 hour, for two days calm after baking, sliced and put in the freezer, for breakfast taking out put into the toaster, you will never eat any other bread.😉

[@russelsellick316]

Wheat is GMO so they can drench it in RoundIp. All very well when sowing it but they use it just before harvest. I want nothing to do with RoundUp.

[@erojasme06]

What about quinoa?

[@ros8986]

French crepes are traditionally made with buckwheat flour.

[@PatRick-tw6qy]

Camera quality going crazy foreal, shit 4K