June 19th, 2009 by asia
Whole Grains
Modern civilization was born wi the active cultivation of grain. Grain is energy food, and is especially supportive of sustained mental energy since its comples carbohydrates, broken down by chewing, create a peaceful, steady rise in blood sugar to the brain.
Rice: long, medium, short, and basmati, for a start. The longer the grain the more relaxing the rice is, so long is used for summer, short in fall and winter. Medium is used here and there. Rice creates a very strong gathering effect and is therefore is a good tonic for lungs and large intestines, organs that gather wasters and release them.
Barely: upward, unsticky, and loose. It’s a tonic to the liver and very good for the skin. Cooling and relaxing barley is especially good cooked with rice or in soups. Use the hulled barely because its minerals and fibers remain intact.
Buckwheat: native of Russia and China, is intense, extremely warming and absorbing so don’t overuse since it may cuase tightness and dryness> good for kidneys, bladder, and reproductive organs.
Millet: high in protein and fat and slightly alkaline, millet is a staple n China, India, Egypt and north Afrika. It is a tonic to the stomach, spleen,, and pancreas. It has very centering and soothing effect on the body. Good for making patties.
Oats: Extremely satisfying high in protein, minerals, and vitamins B and E. In macrobiotic cooking the whole oat is used for the whole energy.
Quinoa (Keen-wah) Grown in high Andes of South America, quinoa was cultivated by Incan civilization. One of the best sources of protein in the plant world.
Wheat: In macrobiotic cooking the whole wheat berry itself is used, usually cooked with rice. There may not be an allergic reaction to the whole grain.
Spelt: Wheat’s cousin, spelt goes back to Southeast Asia where is was brought to Europe via the Middle East. Considered tough, heartly,a nd good for overall immunity.
Rye: Excellent for the liver, and reducing plaques in the body. Rye is usually soaked and then cooked with rice.
Corn: Used by the Native Americans was a heartier, dried version called dent corn , always cooked with lime to balance its niacin definciencies. Polenta and cornmeal, are used in macrobiotic cooking. Corn’s energy is nourishing to the heart and small intestine.
Mugi: Actually a grass, this food has been popular in China for four thousand years. Great for the skin, usually cooked in rice, soups and grain salads.
Teff: staple food of Ethiopia, generally used for injera bread also makes good porridge, it is high in calcium and other minerals.
Soaking grains overnitemakes them more digestible and reduces any acidity that they may produce.
Dance Camera West Media Film Festival 
