Is there ever a good time to eat grains?

Now here’s something I rarely talk about: grains. While we try to keep carb intake low to maintain the benefits of ketosis, you may be wondering whether there is ever a good time to eat grains. The answer is yes. The trick is knowing which grains to avoid and which grains are good for incorporating into your feast meals. 

The first grain I recommend steering clear of is modern wheat. Unfortunately most wheat products fall into this category, even organic ones. The way that modern wheat is grown today and milled without fiber is not beneficial and actually quite toxic to your body. The second type of grain to avoid are gluten-free grains. Although these products don’t contain inflammatory gluten proteins, they are still highly processed which means they can spike your blood sugar. 

Now to the fun part, healthy grains. The first of my two recommended healthy grains are ancient grains. Ancient grains have a lot of benefits, they are high in fiber, less processed and contain more minerals and nutrients because they come from heritage seeds. Studies show that ancient grains can lower cholesterol and blood sugar and improve cardiovascular health. My favorite ancient grains that are naturally gluten free are kamut, teff, barley, spelt, quinoa, and rye.

The second of the healthy grains is fermented grains, like sourdough. Research shows that when you ferment a grain, you bring down the gluten content, making it safe for most people otherwise sensitive to gluten. Fermentation also rearranges carb molecules so that it’s lower on the glycemic index. Fermentation allows for the better absorption of minerals and nutrients, and acts as a probiotic/prebiotic. 

In health, 

Dr Mindy