Alternative Grains

by Matthew Kadey |   Date Released : 18 Sep 2008
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Matthew Kadey

About the author: Matthew Kadey

Matt Kadey is a Canadian-based dietitian and freelance journalist. His passion for all things food is only outdone by a humungous case of chronic wanderlust that has led him on cycling adventures to Ethiopia, New Zealand, Laos, Ireland and Syria, among others. In addition to running Well Fed Man, Matt currently writes for dozens of publications such as Men's Health, Muscle & Fitness and Her Sports. 

Matt specializes in nutrition and exercise principles of weight management, chronic disease management through nutrition and exercise (e.g., diabetes, hypertension, heart disease), sports nutrition, nutritional aspects of food intolerances (e.g., wheat sensitivity, lactose intolerance), special diets such as vegetarianism and weight gain through nutrition and exercise. He holds the following degrees/certifications:

  • Bachelor of Applied Science (Human Nutrition): University of Guelph
  • Masters Degree in Nutrition and Exercise Physiology: Florida State University
  • Registered Dietitian with The Ontario College of Dietitians Member of Dietitans of Canada

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Comments (6)

Wells, Bob | 05 Jun 2012, 18:48 PM

I enjoyed the article, especially the sections on how to easily prepare the grains. There is a greater chance of ensuring compliance among our clients when the "good foods" are relatively easy to prepare.

I also appreciate John Ellis taking the time to comment and clear up some of the inaccuracies. Thanks.

In good health,

Bob Wells
bob.wells@alumni.duke.edu
http://www.bobwellsfitness.com

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Faubel, Jarid | 22 Mar 2012, 17:38 PM

It seems to me that for the most part this article is saying "seeds are good for you" vs. "grains are good for you"...The first paragraph is all about whole grains debunking the bad press they receive, but then most of what is listed as proof aren't whole grains.

If anything this article reinforced to me that if you want to eat healthy, but down the grains and pick up a seed.

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Edwards, Susannah | 22 Feb 2012, 12:19 PM

Great article, concise and fairly complete in good 'basics' info. I don't agree with the comment by John Ellis...if these grains are eaten as part of a complete meal (i.e. green veggies and a lean protein source) there should be little to no GI distress. Additionally, if you can find a diabetic anywhere who consumes enough of these alternative grains to cause an insulin nightmare I would pee my pants in shock.

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Chadwick, Teri | 31 Dec 2011, 20:04 PM

Interesting article, though I do greatly appreciate the comments posted by John Ellis.

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Ellis, John | 24 Sep 2011, 18:46 PM

I appreciate the history report that the author gives here, but advocating quinoa as "ideal for post-workout recovery"?! Maybe just a bit of a vegetarian bias... Without indicating what kind of workout Quinoa would be "ideal" for, the author is not only hugely generalizing, but his statement lacks credibility from the protein perspective alone. Claiming that a grain/seed actually possesses adequate protein density for post-workout nutrition, merely by virtue of being a "complete source" of essential aminos is completely erroneous. What are the quantities, pound-for-pound of Quinoa's essential aminos, compared to any animal protein source? Minuscule in comparison, as I'm sure the author is already aware of. I'm guessing the author also has the upper body strength and stature of Keira Knightley, if he's following his own advice. In all seriousness, there is also no mention of the typical auto-immunity and GI irrtation issues associated with grains like these, nor does the author elaborate any furthur on glycemic index significance beyond them being "relatively lower". Regular consumption of the aforementioned "alternative grains" would be a diabetic's nightmare from the perspective of objective volume of insulin response alone.

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Buku, Mike | 26 Jul 2009, 03:53 AM

Great article that demystifies these healthy grains. Thanks!

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