This question, I believe, applies to the breakfast meal more than any other. Not only are we more likely to eat grain for breakfast than at lunch or dinner, but the cereal breakfast is the most often eaten by most people. It is convenient, economical and consistently satisfying. Cereals and breads are here to stay regardless of the case for high protein-low carb meals. The current phase low carb has passed us by, for the moment. I say "for the moment," because for decades the high protein route to weight loss has returned for a new phase time and again. It has some value, possibly great value for particular individuals, but I want to carry the argument a bit further.
Several leading nutritionists are cautioning the consumption of whole grains. A significant rationale for this viewpoint is the supposed idea that mankind was historically first a hunter-gatherer and not a producer of grain crops until about 10,000 - 15,000 years ago and therefore our bodies were not originally designed for grains. God's Word presents a serious challenge to this view. What actually happened that long ago is all theory. I will take God's Word over theory any day!
Bread and cereal have traditionally been regarded as the staff of life for a reason. Bread and meat were the staples of the biblical levitical diet in the Old Testament. God sent ravens to Elijah morning and evening for a season to bring him bread and meat to strengthen him for the task ahead of him. During a famine he sent Elijah to the widow of Zeraphath who sustained herself, her child and Elijah on bread alone. God sent Joseph to Egypt to store up grain for a 7-year famine. The Egyptians traded livestock for grain during this famine. Jesus fed the 5,000 with two fish and five loaves of barley bread. Our resurrected Lord served his disciples a breakfast of bread and fish on the beach. What are we to conclude from these biblical evidences? Is our Creator God ignorant about the dangers of grain, or somehow so "spiritually minded," that he doesn't care about the health of our bodies? Psalm 65:9 makes it clear that grain is a God-given gift. Every good and perfect gift is from above, coming down from the Father of heavenly lights... James 1:17. Take cautiously what the modern health gurus say about grains and learn to think biblically (i.e. from a Christian perspective) about the foods we are given to prepare and enjoy.
On the other hand, another rationale of leading nutritionists for cautioning on grains has merit, I believe. A significant percentage of the population have grain allergies, particularly to wheat, gluten intolerance, and insulin resistance that particularly complicates diabetes and weight management. Much research has been done on these health issues. We would do well to find a balance of carbs, proteins and fats that will best serve our own individual needs. However, since taking grains out of the diet over long term, in general, mitigates against the biblical account and the historical grain food foundation of most cultures, I believe there is a better first line approach: in addition to balancing carbs with protein and fat, it is the proper preparation of
grains. This is what I have coined for our own resources as The Two-Stage Process. This process has been totally missing from virtually all the cookbooks with whole grain recipes, including our own, until the final decade of the 20th century. It is no wonder that many leading nutritionists are cautioning the use of whole grains. Not many have yet taken up the banner of these processes for whole grains.
Personally, I give credit to Nourishing Traditions by Sally Fallon with Mary Inig, Phd. for providing the information and impetus I needed to make this a major issue in our books. God has provided grains as a wonderful resource for our health, as well as our enjoyment. Let's not call evil what God calls good. But we
must manage the good we choose (Genesis 1:28b). This is what I seek to do in the preparation of all our recipes containing grains.
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