OK, so far I have discussed how grains contain phytic acid and enzyme inhibitors and how grains must be soaked or fermented before baking and consuming. It has also been discussed how as humans, most of us have intestinal tracts too short to adequately absorb all the proteins from grains.
There are 2 main types of grains. Grains that contain gluten and grains that do not. The grains that do not contain gluten include buckwheat, rice and millet. They also contain less amounts of phytates and are therefore not essential to soak.
Corn can also be used, but again, corn flours should be soaked in lime water to release vitamin B3 and improve amino acid quality in the proteins of the germ.
Quinoa has become very popular recently and whilst it is not technically a grain, it still requires soaking to neutralise the anti-nutrients.
For most of my clients, I recommend a slow reduction of grains over time until no grains remain at all in the diet. The results are normally increased energy, sustained weight loss, reduction of illness and symptoms, improved skin, hair and nails. Of course, my clients also continue to eat in accordance with their metabolic type.