grains good or bad for you?

So I have been hearing a lot about people avoiding grains in their diet. Coming from macrobiotic background, which emphasises a lot on the benefit of whole grains, especially brown rice, I found it very interesting.

They say...
- grains are not good for your digestive system
carbohydrates in grains can feed bad bacteria in your gut. We all need good bacteria in our gut as they keep the immune system strong and help prevent disease causing bacteria which if build up, leads to a large number of autoimmune diseases. Too much bad bacteria can lead to a lot of problems; including candidiasis.

-many are gluten-intolerant
Current reserch estimated that about 1 percent of the population suffer from celiac disease. Also some researchers said 30-40% of people can be gluten intolerant, higher if you are from european descent.

-grains can cause inflammation
Because grains have a high starch content they are inflammatory foods, especially if they are refined. Due to the inflammatory nature of the grains, they are linked to joint pains and arthritis. Grain’s amino acid composition mirrors that of the soft tissue in your joints. Because both synovial tissue and grains are chemically similar, your body has difficulty differentiating between the two. So, when your immune cells get all hot and bothered by inflammation caused by grain and begin to attack it as a foreign invader, they also begin to attack the soft tissue in your joint – leading to pain, autoimmune diseases like rheumatoid arthritis and more inflammation.

-grains are new on the scene
Before the agriculture, humans relied on hunting and gathering of goods and our body haven't adopted the fairly new products well enough to digest it properly

-phytic acid content
Grains contain phytic acid which binds up minerals and prevent proper absorption of essential minerals and vitamins, such as iron, calcium. magnesium, copper and especially zinc.


-Anti-nutrients
Other antinutrients in whole grains include enzyme inhibitors which can inhibit digestion and put stress on the pancreas; irritating tannins; complex sugars which the body cannot break down; and gluten and related hard-to-digest proteins which may cause allergies, digestive disorders and even mental illness

Many diets suggests eliminating or reducing the amount of grains.
such as raw vegan diet, no grain diet by Dr. Joseph Mercola, paleo diet etc.

And there are other experts who say that including grains in your diet is essential.

They say whole grains are...
Low in saturated fat but is a source of polyunsatured fats, including omega-3 linolenic acid.
Cholesterol free.
High in both soluble and insoluble fibre and resistant starch.
An excellent source of carbohydrates.
A significant source of protein.
A good source of B complex vitamins, including folate.
A good source of many minerals, such as iron, magnesium, copper, phosphorus and zinc.
A good source of antioxidants and phytochemicals that can help lower blood cholesterol levels.
they've been linked to a lower risk of heart disease, diabetes, certain cancers and other health problems.

It is very confusing.

I decided to consciously cut down the amount of grains to see how I would feel. I found myself craving for sweets. It is understandable as grain supply carbohydrate and my body was creaming for quick energy from sweet foods. I did feel lighter after a meal but needed to be refuelled more often.

No surprises here. I knew the answer all along. That is BIOCHEMICAL INDIVIDUALITY. everyone is different. what the body is like, what they want from their lives and what they want to get out of from the specific diet they choose. Foods are amazing things. It can heal or create diseases but also if you are not suffering from major illnesses you can choose how far you want to take it.

So I have added grain back to my diet, though way less than what macrobiotic suggests (which is 40-60 percent). My emphasis is on vegetables, especially green vegetables. When I consume grains this is what I like to do for better absorption and improving the nutrient value
-always soak over night
-sprout and/or ferment if possible
-consume different variety
-consume grains with gluten less. if I do, make sure to sprout
-chew well to induce the production of ptyalin, which turns carbohydrate to maltose. The enzyme, maltase can break down maltose in the digestive system.
-include more less inflammatory grains more, such as millet, quinoa, amaranth and buckwheat. (note most of them are not really grain to start with)

I believe everyone needs to experiment and find their own balance.

macrobiotic cooking class by Deco Nakajima

I do try to expose myself to other people's cooking and teachings as much as possible to learn things from them and the experiences (good and bad!). Because I have been quite busy lately I hadn't had a chance to do so for a while.
When I heard that Deco Nakajima was coming to do a macrobiotic cooking class all the way from Japan I knew I had to take this opportunity.
For those of you who don't know her, She has a place called Brown's Field, macrobiotic farm just out of Tokyo. It is a centre of sustainable living where people from around the world come to experience macrobiotic and organic living.

I did meet her once when I was at a macrobiotic conference in japan a couple of years ago but didn't get to talk much.
On Sunday I feel like I got to know her a bit more as I stayed after the class to help her and her team clean up. I also run cooking class and I know how good it is to have an extra hand cleaning up afterwards!

Dishes include
soba sushi (with tempeh and avocado)
carrot and green beans with walnut miso dressing
millet ball
marinated mehijiki and lentils
brown rice balls and more

Deco's demonstration was so smoothly done, especially considering she needed to be translated. Her passion for nourished food and organic, sustainable living was such a great thing to feel....

thanks for the pleasant afternoon.

the poem from my daughter

My daughter's teacher has just had his first baby. on the email to congratulate him I wrote "your life will never be the same again" . Before and just after my daughter was born I was told many times the same thing. Like most of things in life, it doesn't really click till you experience it.
the first time when I hold her in my arms in the hospital bed, how I felt the enormous joy and pride and at the same time how I felt inadequate. From then on I was on this journey with her. Through the sleepless nights, first smile, clingy outings, exploration in the nature, first walk and many major events my daughter has been giving me opportunities for me to look at myself.

She is 8 years old now. It took me a while for me to realise the need to detach myself from her. She is not mine. She is her own and has to experience the life herself. That means I can't protect her from feeling sad, seeing something unpleasant and eating something that I wouldn't give her somewhere else! I can't be there with her to see or do everything and have to rely on her to tell me about it all, positive or negative.

Many times lately, especially after her dad moved out of our house and myself needing to work more I feel guilty. I feel like I haven't had enough time to spend time with her. "you are always working, since you get up and till you go to bed" She has said to me. I am one of the fortunate ones, who have found the passion and be able to use that to make a living. So it is not really a chore for me. Without a support from people around me, including her, I couldn't have done it. But sometimes I long for those days when I could go outing with her without caring for the need to get back by the certain time or us crafting on the table with whatever we could find and great imagination.
I also feel the pain every time she leaves here to go and spend time with her dad or when I watch her talking to him on the phone. hard to pinpoint the mixed feelings. feeling of rejection, desire to bring her back to my life and sadness for her to having to have two separate homes.

Yesterday I had an afternoon off work. We spend some nice time together at home. Then she was quiet in her room fro while. She came out and read me a poem she wrote

TO MY MUM

IT DOES NOT MATTER IF YOU FALL
AS LONG AS YOU DON'T GO PAST ME
AND GO SOMEWHERE ELSE

I BELONG TO YOU
SO I WISH TO STAY WITH YOU AS LONG AS I CAN

She has been my greatest teacher in life. I will never forget this as I hugged my daughter tightly and feeling the warm tears on my cheeks.

I am humble and grateful.

tokoroten (ところてん)

this is what it looks like before

Tokoroten is often appears in Japanese cuisine, made from agar from seaweeds. Most commonly used is tengusa (Gelidiaceae) and that is what I used today. You can probably substitute it with agar agar for a similar effect but the texture is quite different. Traditionally tokoroten is pressed against a devise and shaped into noodles. the flavours suchas vinegar, soy, hot pepper sesame or sweet flavourings can be added when served.
I don't have the proper devise but cutting it is fine enough. served with ume vinegar and thinly sliced lemon peel it is light and refreshing.

great for hot summer days!

raw vegetable stack with almond and basil pesto

raw vegetable stack with basil pesto

When I start to see basil around and smell the beautiful scent of the herb I always know that the summer is here. Even though it hasn't been so hot in melbourne this year there was plenty time to use them.
Like many herbs basil has medicinal effects. It has been used as a digestive aid, for a treatment of headaches. It is also shown to contain flavonoids that can protect cell structures as well as chromosomes from radiation and free radical damage.

Making pesto is easy and any nuts, seasonings can be used to vary flavours etc.

this time I have made it with...

raw almond and basil pesto

2 clove of garlic
1/2 cup activated then dehydrated almond
1 large bunch basil, chopped and stems removed
2 tsp celtic salt
1 table spoon extra virgin olive oil
1 table spoon lemon juice

my favourite grain at the moment - organic wild rice

Quinoa has been my favourite for a long time and still is. But lately I have been using wild rice quite a lot. (though not that lot as it is quite expensive) I love its nutty flavour and chewiness. It also can be used in raw dishes after sprouting them.
Here is some information on this great grain.

It is not a true rice but related to corn more closely. sometimes refereed as "water grass". It was once gathered in canoes by Native Americans.

Healing properties of wild rice - cooling. beneficial to the kidneys and bladder. diuretic
nutritional facts - like many other grains it is high in complex carbohydrate and fibre and low in fat. Excellent source of vitamins and minerals such as phosphorus, potassium, magnesium. Excellence source of vitamin B and provide good amount of folate as well.
You will find both lysine and methionine in wild rice. (many grains are low in lysine.) It also contains beneficial amount of linolenic acid which is good for your heart.

How to prepare
Just like any other grains you can steam, boil or bake wild rice.
cook until tender and kernels pop open.
steam 3 cups water : 1cup wild rice
boil 5 cups water : 1 cup wild rice - drain after 40 minutes or cooked
bake 2 cups water : 1 cup wild rice

My favourite method is
1. soak wild rice over night
2. sprout (kernels pop open)
3. either steam for a couple of minutes gently or just throw them in salads!

This is what I just had.
Rustic wild rice sushi (raw)
1 sheet of Nori
enough sprouted wild rice
avocado slices
miso
rocket
grated beetroot
lemon juice




you can go creative here. Instead of wild rice you can use brown rice, quinoa, grated vegetables such as cauliflower, turnip etc.
Fillings can be endless..

Raw dessert tasting event picture uploaded!

the photos that we have been waiting for!!!
thanks to Greg Sim who always help me with his generosity...