Are grains really healthier than starches?

Tuesday 10th of August 2010




Are you like me and have a hard time with eating

beans and grains, despite the fact they're supposed

to be 'healthy'?



Do you gain fat when you eat even "non-refined"

healthy carbs like brown rice?



I did -- until recently.



Here's your mid-week tip:



Soak all grains and legumes for 24 hours

prior to cooking them.



Don't worry -- they taste the same. They're even

more fluffy. But, more important than that --



they are now "lectin-free"...or 90% there.



What are lectins?



Lectins are protein and protein-family substances

that love to bind to stuff and mess with your body's

cellular structure.



The have a nasty habit of rendering even the most

healthy of foods (almost always plant-based) very

unhealthy for you to consume.



This does not have to be.



Simply soaking brown rice and legumes (beans)

in water for 24 hours, according to food allergy

researcher Dr. David Freed, causes the lectins in

both foods to be destroyed 10 minutes into cooking.



This will not happen if you cook grains normally.



This is why you may be sniffling or having a hard

time with "good carbs" in your diet. There are other

reasons, but I've found this to be the ace in the hole.



Try it and see if your grains don't go down better.



Want more tips like this, as well as the

5 Steps that are guaranteed to make any

foodplan (die-t...spelled that way because

look at the first three letters...this plan is not

a death sentence!) --



5 times easier



5 times faster (as fast as possible to shed fat

in a healthy way)



5 times more powerful (something you can

manage for life!)



Go get "Simply Eat!' today --

http://www.simplyeatdiet.com/go/jenkinsr