Grow Healthy
With Dr. Sally's
"Vital Signs" Blog
Cultures throughout Mesoamerica historically relied on corn as a staple for tamales and tortillas, polenta, and grits. Corn has been cultivated for thousands of years, providing nourishment to millions, especially once early farmers learned to consume it with potash, which releases niacin, the essential B vitamin in corn.
Now, that you’re aware of the multiple problems with gluten and its evil twin, gliadin, let me introduce you to a few gluten-free grains that are used around the world. Quinoa, amaranth, buckwheat, millet, rice, oats and corn are the grains that do NOT contain gluten. They’re generally well tolerated by gluten-sensitive individuals. Some I serve with dinner and others I find more palatable as a breakfast “porridge”.
