High-Energy Grain
Wednesday, December 2nd, 2009
By Jennifer Vagios, RD,
APOGEE’s Dietitian
Clients often come to me and ask about alternatives to wheat. Perhaps they’ve heard that wheat can be an irritant—even an allergen—causing sluggishness, indigestion, headaches, joint aches and more. APOGEE’s own integrative health advisor, Woodson Merrell, M.D., suggests removing wheat from your diet when you’re on his Power Up 21-day energy plan. “In my experience, wheat is the most sensitizing food,” says Merrell. “Nearly 50 percent of my patients become sensitive to wheat by age 40.” If you’re in that group, Merrell says, you’ll feel more energetic when wheat is cut from your diet.
My advice? Choose breads and pastas made from kamut, an ancient form of wheat that’s 30 percent higher in protein than the modern hybridized wheat we eat today. It’s also a good source of fiber, iron, magnesium and antioxidants.
You can substitute kamut in most recipes requiring wheat—it has a slightly nutty and sweet flavor. Look for kamut in prepared breads and pastas, in flour and baking mixes, or as whole grain. Keep in mind that because kamut has less gluten than traditional wheat, baked goods made with it will probably be denser. (However, kamut is not an alternative grain for people with celiac disease who must avoid all gluten.)
My favorite recipe for kamut is as a substitute for oatmeal at breakfast: Measure out the dry grain; add the appropriate amount of water, milk, or soymilk; mash up a banana or add sautéed or fresh apples; then sprinkle in spices such as cinnamon, pie spice, or vanilla extract and heat. Yum!
Learn more about energizing your life from Woodson Merrell, M.D., at APOGEE White Plains on December 2. Details.
