Against the Grain [KE]
5 July 2017 (ENDED)
We ran this class in Cork on 26 July as well.
Baking without grains, is that even possible?
In this class, we’ll explore delectable recipes for breads, cakes and bakes without a grain in sight. But why would you want to reduce or eliminate grains in the first place? Aren’t they healthy, nutritious foods worth having?
Firstly, it’s worth noting that the nutrients contained in grains can be found in other foods and that – contrary to popular belief – vitamin and mineral supplements aren’t necessary when giving up grains. Actually, vegetables, nuts and seeds contain higher volumes of fibre, folate and B vitamins – as well as proteins – than grains.
What’s more, most grains are prepared the wrong way; eating them can be likened to eating refined sugar, which can cause insulin spikes and destabilise leptin, a hormone that acts like a switch to tell your brain when you are full. The high starch content in grains has the potential to make them an inflammatory food, especially inflammation in the joints due to the amino acid composition.
Grains are certainly a high allergenic food and also highly addictive. Most of us crave breads, biscuits, pasta and cake; I certainly am a bread addict. That’s because they break down as sugar in our bodies, cause insulin levels to spike and then go into free fall, making us wanting more. Over the past year since I stopped eating grains, I’ve been able to gradually reduce magnesium and vitamin B12 supplements. There’s a theory that grains inhibit the absorption of minerals and vitamins when not soaked or sprouted. In my case, it was true indeed.
I must admit, I still miss bread, so I’ve come up with a few recipes that keep the occasional craving for a sandwich or the odd cake satisfied, and I’d like to share them with you in this class. Hope to see you there – and if Kerry is too far for you, I’ll be running this grain-free cookery class on 26 July in Cork!
Fanny (The FoodRemedy)
Dates: 5 July 2017
This event has ended.