Midlife Power Grains
If you are a woman in midlife, you need to consider grains, particularly if you are perimenopausal or menopausal. Eating a mixture of power grains, including whole barley, rye, millet, quinoa and amaranth:
Provides a healthy mix of naturally occurring vitamins, minerals, and phytoestrogens.
Provides high quality protein in an easily digestible form.
Is perfect for an evening meal as it is light yet comforting, filling and prevents late night cravings – this is key in Ayurveda which advocates an early evening meal so that the body can relax and heal overnight rather than trying to digest food.
Stabilizes blood sugar at a time when we are often heavily dependent on blood sugar aggravators such as caffeine, sugar and alcohol.
Many of the carbs we eat in our typical western diet are white bread, commercial cereals and baked goods which are highly refined and devoid of vitamins, minerals, and fibre. The refining process strips whole grains of their inherent cholesterol-lowering, blood sugar-balancing, and probiotic effects.
Whole power grains, complete with their outer husk and nutrient-rich inner germ, provide slow-release energy along with naturally packaged vitamins, minerals, and protein. They deliver steady, dependable energy throughout the day, helping to prevent that dip many of us experience as the afternoon wears on.
Eating Power Grains Daily
Include at least one serving of power grains in your diet each day, for breakfast, lunch, or dinner. Using a pressure cooker or crockpot overnight or during the day while you are at work can make grain preparation easy and convenient.
Adding organic, non—genetically modified (GM) soy can heighten the protein balancing and phytoestrogen action.
Use power grain combinations such as (1) for lunch or dinner, equal amounts of couscous, quinoa, and amaranth, or just quinoa and amaranth; (2) for breakfast, equal amounts of quinoa, couscous, and oats, or quinoa and oatmeal, cooked in milk or water with a little ghee and 1/8 teaspoon cinnamon or cardamom powder.
The Power Grains
Barley, rye, millet, quinoa and amaranth.
Barley
Barley’s attributes are coolness, lightness and dryness. It is therefore very beneficial for Kapha and not so useful for Vata. Its cool grounded qualities make it helpful for Pitta.
Rye and Millet
Rye and millet are hot, light and dry grains. For this reason, they are ideal for Kapha. Rye and millet are particularly balancing grains for Kapha, as is barley. Their light dry qualities make them inappropriate for Vata if eaten alone. The sweet taste of millet and rye balance their heat to some extent for Pitta, making them less imbalancing for Pitta when prepared with extra moisture.
Amaranth and Quinoa
Amaranth and quinoa’s high-protein content makes them slightly warming in nature so they are good for Vata however they are not too imbalancing for Pitta.
Other Grains
Wheat
Wheat is heaviest and most moist of the grains as well. As such wheat is great for the dryness of Vata but highly imbalancing for Kapha. It is also balancing for Pitta in that it is cool as well as heavy.
Oat bran
Oat bran is a great source of fibre and can help lower blood cholesterol levels. It is far lighter and dryer than regular oats. It is most balancing for Kapha, such as when served as a breakfast cereal like oat bran flakes. It is relatively neutral for Pitta. Unless it is well-moistened, it can imbalance Vata.
Buckwheat
Buckwheat is a hot, light, dry grain. For this reason, it is ideal for Kapha. The sweet taste of buckwheat balances it heat to some extent for Pitta, making it less imbalancing for Pitta when prepared with extra moisture.
Power Grains by Dosha
All doshas benefit from some warm, cooked whole grain each day. They help with grounding and smooth metabolic functioning.
Vata grains include couscous, bulgar wheat, quinoa and amaranth.
Kapha – barley is the best grain for Kapha, followed by millet, buckwheat, rye and oats. Couscous, bulgur wheat or quinoa are fine a few times per week. Limit rice or pasta to once or twice a week.
Pitta – couscous, bulgur wheat, quinoa, amaranth
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