“Not all grains are equal” Alison
With the myriad of anti-grain messaging in the food world, it’s easy to think that eating grains is anything but healthy. In this episode, Andrea and Alison dig a little deeper – they cover the history of grains, why some diets exclude them and share their insight around the importance of and how to prepare, cook and eat them. Whether you enjoy grains regularly, have problems digesting them, are unsure of which grains to eat and how to process them or want to reintroduce grains into your diet, there’s something in this episode for you.
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The run down:
The podcast always starts off with a catch up and discussion of recent meals.
13:44 History of grains & their importance in mankind’s history
23:00 Why people avoid grains
“If the only grain we knew was a soaked soured spelt and a soured einkorn, would we be treating grains the way we do now?” Andrea
38:30 The many ways to process grains so that they are a beneficial food and how to reintroduce grains into your diet
50:13 The ‘spectrum of grains’ – ancient, gluten-free & lectin-free and which of these Alison and Andrea eat
1:02:19 How Alison and Andrea include grains in their day/week
“Experiment and learn to be okay eating something different than what others at your table are eating” Alison
Nicolette Hahn Niman – podcast interview on Sustainable Food Stories
“Tradition means giving votes to the most obscure of all the classes, our ancestors. It is the democracy of the dead. Tradition refuses to submit to the small and arrogant oligarchy of those who merely happen to be walking around.” – G.K. Chesterton
Nourishing Traditions for Kids (we referenced page 142)
Nourishing Traditions by Sally Fallon Morell (we referenced page 452)
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Alison’s blog with recipes she mentioned
Boza Workshop (the Turkish fermented millet drink) on Alison’s site
Sowans Workshop (the Scottish oat ferment) on Alison’s site
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Original Music, Episode Mixing and Post-Production by Robert Michael Kay