Should you soak your grains? Which grains are gluten-free? What is a grain anyway? These questions and more, answered.
Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.
Like the legumes and nuts with which they're often grouped, grains are seeds. In other words, hyper-concentrated packages of all the nutrients and energy it will need to turn into a self-sufficient plant. Enter the human, harvesting and culling those tiny lives for its own survival, in an endless cycle of parasitic glory., the seed's outer skin, packed with fiber, or embryo .
Grains are refined for a few reasons. Sure, you may prefer those pastas and breads to their whole wheat counterparts, but flavor and aesthetics have less to do with it than you may think. Light, heat, and air are the sworn enemies of cooking oils, and the same goes for the oils in whole grains. Mass-produced grain products are often refined primarily to extend shelf-life and allow for non-refrigerated storage.
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