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When it comes to grains, Dr. Sebi has a unique take on them. He believes our bodies are
designed to function optimally when eating only fresh, alkaline foods. He does not believe in
consuming grains as part of the diet because they contain toxins and acids that can interfere
with the body’s natural processes and systems.

Dr. Sebi recommends avoiding all grains but four: amaranth, spelt, quinoa, and wild rice. He
believes these four grains are still alive and have not been heavily processed, so they still
contain beneficial nutrients and minerals that contribute to bodily health. Furthermore,
these four grains are also alkaline-forming which helps to reduce acidity in the body and
create an environment inhospitable to disease.

Amaranth is a gluten-free ancient grain that is naturally high in protein and contains all nine
essential amino acids as well as high levels of magnesium and iron. It also has a slightly sweet
flavor which makes it great for baking or breakfast cereals such as porridge or granola bars.
Spelt is an ancient grain related to wheat that is higher in fiber than most whole grains and
contains B vitamins like niacin, thiamine, riboflavin, folate, pantothenic acid as well as
important minerals like manganese, phosphorus, zinc and copper. It has a nutty flavor which
makes it a great addition to soups or salads for added texture and flavor.

Quinoa is another gluten-free ancient grain packed with antioxidants like vitamin C,
polyphenols and phytosterols which can help protect against certain diseases such as
diabetes or cancer while its protein content helps fight against hunger pangs longer than
other carbohydrates found in grains. Quinoa can also be used in both sweet or savory dishes
making it extremely versatile.

Wild rice is another alkaline superfood that contains high levels of magnesium plus omega-3
fatty acids which help keep cholesterol low while promoting overall cardiovascular health. It
also has a nutty flavor making it perfect for adding texture to salads or soups for extra taste.

Overall Dr Sebi’s take on grains provides insight into why certain foods should be avoided due to potential toxins contained within them while highlighting those like amaranth spelt wild rice & quinoa which are packed full of nutrition & benefit your health.
When we look at the food industry, it’s easy to see why there is a push towards mass-producing grains. Not only are they a more stable food source that can be grown and stored all year round, but they can also provide large populations with affordable and ready-made food—which is why it is so important to
understand the difference between traditional grains and mass-produced ones.

Traditional grains, or “ancient” grains as some people like to call them, have not been tampered with in any way. This means that their molecular structure has stayed the same for centuries, providing us with natural nutrition that our bodies need. Ancient grains include spelt, teff, fonio, amaranth, wild rice and others—all of which are nutrient-dense and provide us with essential minerals and other nutrients.
On the other hand, mass-produced grains have been hybridized or genetically modified to increase yield
while decreasing cost. While this may be beneficial from an economical standpoint, these processed grains have been stripped of much of their nutritional content—leaving us with empty calories that don’t get absorbed into our bodies as easily as ancient grains do.
Just looking at the list of ingredients on pre-packaged products helps us understand this concept further; if you find yourself reading anything about “enriched flours” or “fortified cereals” then you know that these processes have taken place in order to make up for any nutrients lost during production. Unfortunately this doesn’t always work as well as eating traditional foods would do—a fact which Dr Sebi acknowledges in his teachings by encouraging everyone to eat naturally sourced ancient grains in order to nourish our bodies properly.

These ancient grains is a great way to spread the word about their nutritional benefits. Ancient grains are one of the best forms of grains Dr. Sebi recommends eating, as they are highly alkaline and natural with complete molecular structures that have not been tampered with. In contrast, modern grains like white and brown rice, corn, wheat, etc., are hybridized, GMO, or processed, which makes them mucus-forming, disease-forming and acidic. Dr. Sebi believes mucus is the root cause of all diseases and recommends avoiding these modern grains altogether. The consumption of acid-forming foods can lead to a number of health issues such as inflammation in the body and even autoimmune disorders. The higher acidity levels caused by these modern grains can also negatively impact other bodily functions such as digestion and energy levels. There are a wide variety of ancient grains available on the market today that offer numerous health benefits including enriched fiber content to keep us full longer; minerals such as magnesium for assisting with nerve conduction and muscle relaxation; active enzymes to aid in digestion; antioxidants to protect against free radicals; vitamins B & E for improved metabolic rate among many others; plus they taste amazing! Many ancient grains are gluten free with one cup containing between 4g – 8g protein , depending on the grain.

A few ancient grain options include Amaranth, Millet, Kamut®, Quinoa, Buckwheat Groats (Kasha),
Spelt Berries, Barley Flakes/Pearls Farro and Teff Grain. Each grain has its own unique flavor and
texture which adds to recipes for an interesting twist when used in place of traditional starches
like rice or pasta dishes. Ancient grain salads are always delicious as well!
Whether you choose amaranth for it’s nutty flavor or quinoa for its crunchy texture there’s
something satisfying about incorporating ancient grains into your diet that will make you feel
energized beyond belief while taking care of your body inside out! Try out some recipes today
featuring ancient grains or visit your local grocery store bulk section – you’ll be sure to find
something tasty!

This is the list of Dr. Sebi-approved grains:

1. Amaranth
Often called a super grain, used even in the diet of Aztecs. It is a small circled super grain that is a
gluten-free and high source of magnesium, iron, and fiber. Every part of the plant is edible and
even produces a green leafy mass that you can add to salad.

2. Fonio
A characteristic small-circled grain that originates from Africa, it has many benefits to the human
body because it is gluten-free, alkaline, and rich in minerals

3. Kamut
This grain is ancient and often part of the Eastern world diet. Although it is connected with wheat,
Kamut has more excellent ant allergic benefits that are proven and can be added to the diet of a
very sensitive person.

4. Quinoa
A gluten-free, highly nutritious grain is gaining more and more popularity these days. Excellent
source of minerals like iron, it is recommended for people suffering from iron deficiency.
Quinoa flour is a healthier, gluten-free and alkaline flour substitute for making alkaline bread.
Quinoa can also be used for making healthy recipes such as Quinoa fried rice, quinoa burger,
and patties.

5. Rye
With longer and slender seeds, rye seems like wheat, with a more intense taste and a higher
quantity of fibers. It contains gluten, but you can find it a lot in healthy bread for people who
can eat gluten.

6. Spelt
A popular non-wheat cereal with ancient origins and connections with ancient wheat types. It
is widely used in the bakery industry to create healthier bread varieties. Spelt is a cereal grain
from the wheat family. However, they are not the same as wheat.

7. Teff
It is a grain that is native to Ethiopia and gluten-free. This tiny grain is a highly nutritious and
perfect source of protein that adds extra strength to your body. Teff is a high source of iron,
copper, thiamine, manganese, and vitamin C, which is super healthy for you.

8. Wild Rice
The grain has strong antioxidant power that helps your body fight free radicals. It’s also a high
source of dietary fiber. It is not so popular in the modern world, but wild rice should take place
in every person’s diet as an essential source of nutritional elements.


In conclusion, while both traditional and modern grain sources are available on today’s market, it
is important to acknowledge the differences between them when it comes to making an informed
decision about what we put into our bodies nutritionally speaking. Thankfully there are still plenty
of choices available when it comes to ancient grain sources such as spelt, teff, fonio etc., so even
though we live in a world dominated by processed foods it doesn’t necessarily mean that we have
to give up on whole nutrition altogether.

Basically, while some ancient grains like quinoa, amaranth, and teff are gluten-free, most others
like wild rice contain high amounts of gluten. But they also have many nutritional values and rich
content of minerals.

Note: Black rice which was initially part of the list was removed in 2016. In a similar fashion, Fonio
was added to the list same year.