Splendiferous Whole Grain Foods: Whole Rice, Bamboo Rice, Foxtail Millet And Sorghum

Grains should be handled naturally and not tampered with so much as in processes that help shorten cooking time. Most Asians never tire of eating the rice staple day in, day out because will go down very well with whatever accompanying foods they choose to eat. It is ideal, then, to have most common grains, which are acidic foods, paired with alkalizing foods like cruciferous vegetables or leafy greens, for a dose of proteins. Next, bamboo rice tastes like wheat and is more nutritious than rice, but the supply is inconsistent. Then there is the foxtail millet which is versatile in cooking and is the staple food in India and North China. As for the gluten-free sorghum, it is often paired with with corn, mushrooms and oranges for a complete source of protein.

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