Dr. Sebi Grains List – Alkaline Vegan Lounge

Dr. Sebi alkaline grains

Dr. Sebi developed a unique approach to disease that focuses on detoxifying the body and restoring it to its natural state of health. One important part of Dr. Sebi’s dietary protocol is the use of alkaline foods, which help to reduce acidity in the body and create an environment that is inhospitable to disease.

Grains are an important part of a healthy diet, and there are a number of alkaline grains that are touted to be healthy. Amaranth, spelt, quinoa, and wild rice are all excellent sources of nutrients and can help to nourish your body.

But what does Dr. Sebi say about grains? How healthy are they? And in what way or form can they make up part of your diet?

Let’s find out.

Related: Dr. Sebi Alkaline Diet Food List [Free pdf Download]

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What does Dr. Sebi say about grains?

Grains are one of the primary sources of food that many people use for food. All other food groups are usually seasonal or harder to get, but grains represent a more staple food that can be grown and stored all year round. Knowing this fact, the food industry tries to mass-produce grains as one of the most stable food sources to feed populations.

But what do we get? The process of mass-producing grains and grain products leaves us with a product that probably has the same name but not the same morphological and nutritional values as the original. These processes include hybridization and creation of GMO grains to meet population food demand that is also cheaper and affordable.

Dr. Sebi’s teaching is connected with this fact; he teaches that only god-made grains can nourish your body, and provide you with the nutrition your body needs. Dr. Sebi admonishes us to eat as naturally as possible. And that includes eating only god-made ancient grains whose molecular structure have not been tampered with. These grains include spelt, teff, fonio, amaranth, wild rice amongst others.

These ancient grains have a complete molecular structure that has not been tampered with. Ancient grains are one of the best forms of grains Dr. Sebi says to eat. These grains are highly alkaline and natural.

On the other hand, modern grains that are hybridized, GMO, or processed have an incomplete molecular structure and are therefore mucus-forming, disease-forming, acidic, and unhealthy.

Dr. Sebi believes says these acid-forming grains create mucus in the body. Mucus, according to Dr. Sebi, is the root of all DISEASE. Therefore, he recommends avoiding these types of modern grains altogether. These modern grains include white and brown rice, corn, wheat, amongst others.

Related: Dr. Sebi on Grains

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What does science say about ancient grains?

Spelt grain

While this may seem like extreme advice, there is some truth to what Dr. Sebi says. Most commercially produced conventional grains are packed with empty calories and little to no nutrition. Most are GMO grains and hybridized which can be harmful to your body.

In recent years, there has been a resurgence of interest in ancient grains, with many people touting their health benefits. But what does the science actually have to say about these grains? Are they really more nutritious than modern varieties?

Ancient grains are generally defined as grains that have been cultivated for thousands of years and have remained largely unchanged over time. This includes grains like fonio, spelt, rye, teff, and wild rice. While modern varieties of grains have been bred to be higher in yield and disease-resistant, ancient grains have not undergone the same process of genetic modification. As a result, they are often lauded for being more natural and nutritious.

But, there is some scientific evidence to support these claims. A study reported that more anti-inflammatory effects have been associated with the older wheat varieties compared to modern ones, while another study found out modern wheat had lower nutrition than modern ones. These wheat varieties were found to contain lower levels of protein and higher levels of starch.

However, there is no solid evidence that modern grains offer any significant health advantages over ancient varieties except perhaps in lower gluten levels.

Related: Dr. Sebi on Rice: What Does He Say?

The Dr. Sebi ancient grains list

Teff grain

Ancient grains are products of grains and pseudo-grains (seeds that are consumed like grains) with unchanged structures for more than 500 years. They are used as part of diets in many countries like India, China, the Middle East, and Africa.

Knowing the importance and health benefits of grains, they are also taking over the marketplace in the Western world. They are a high source of vitamins and minerals.

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. The Dr. Sebi ancient grains list includes:

  • Amaranth
  • Fonio
  • Kamut
  • Quinoa 
  • Rye 
  • Spelt 
  • Teff
  • Wild rice 

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

Related: Dr. Sebi On Buckwheat

List of Dr. Sebi Approved Grains

ancient alkaline grains

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 the part of healthy bread for people that 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. 

Related: Dr. Sebi List of Foods to Avoid [100+]

Why are modern grains so bad?

white rice
modern white rice grain

With the world’s population continuing to grow, there is an ever-increasing demand for food. To meet this demand, farmers have turned to a variety of methods to increase crop yields. These methods include hybridization and the creation of genetically modified organisms (GMOs). While these techniques have been successful in increasing production, they have also had a negative impact on the nutritional value of grains.

The loss of nutrients in mass-produced grains has serious implications for human health. Modern grains are bad as they are mostly hybridized, and contain fewer nutrients and more starch. Because they lack most nutrients that are essential for our bodies to function properly. we may be at risk for a variety of health problems.

Modern grains are produced from the process of hybridization and the creation of genetically modified varieties (GMOs).

Hybridization is the process of cross-breeding two different varieties of plants in order to create a new variety that is more productive than either of its parents. However, this process can also result in the loss of some of the nutrients that are found in the original varieties.

GMO grains are created by adding genes from other organisms into the plant’s DNA. This can give the plant new traits, such as resistance to herbicides or pests. However, it can also change the nutritional content and quality of the grain.

Having said that, this doesnt only have to do with grains. It alo affects all grain-based products such as cereals, breads and flours. So, keep that in mind.

Related: What Does Dr. Sebi Say About Bread?

Are Grains good for you?

alkaline ancient grain

Many times we are confused about how healthy grains are. There are so many questions that prop up as we determine if grains (alkaline or not) are good for us.

Are grains really good for us? What properties in grains make them bad for us?

Well, grains can be good or bad for you depending on several factors. These include your state of health, your body tolerance, and how these grains are produced or sourced.

So, how healthy grains are for you will depend on questions like:

  • Does it contain fiber?
  • Are you fiber-intolerant?
  • Style of cooking and preparing?
  • Are they a high source of phytates?
  • Are they a high source of gluten and starch?
  • Are you have allergies to grains?
  • Is the grain organic, or is it GMO?

How healthy grains are for you will depend on factors such as the type of grain, your individual sensitivities, and how the grain is prepared. For example, whole grains contain more fiber than refined grains, which may be beneficial for some people but problematic for others.

For example, some grains like quiona are higher in fiber, while others are not. If you’re fiber-intolerant, then you might want to steer clear of high-fiber grains. Similarly, if you’re allergic to grains, then obviously they’re not going to be good for you.

So, whqt about ancient grains? Are they good for you?

While ancient grains and most other types of grains may be a healthy addition to a diet, for many people, this may not be realistic. In fact, I’ll caution that if you have gluten sensitivity, go easy on grains, especially some types of ancient grains.

I still eat white rice (organic only) as against wild rice as I find that it works better for me. I am sensitive to gluten. So, I try to avoid most ancient grains as much as possible. But not to worry if you’re wondering, there are still many ways to fortify the nutrient value of your diet if you decide to go this route.

So, yes, I fortify my meals with supplementation but I also eat lots of other nutrient-rich alkaline foods to make up for the shortfall from white rice and other polished grains.

Nonetheless, if you prepare and cook grains properly, they can be a healthy part of your diet. And if you’re concerned about GMOs, then look for organic or non-GMO grains.

The ultimate goal, in the end, is to listen to your body and go with what works best for you. Ensure that you are getting all of the nutrients your body needs by consuming a variety of whole plant-based foods. And that includes grains, fruits, and vegetables. This will provide you with the widest range of nutrients possible and help you stay healthy and energized.

Related: Dr. Sebi on Beans: What Does He Recommend?

Are Grains alkaline?

Grains as a family contain widely different varieties that some may be difficult to group together. Their composition varies, as also their effect on the human body. That is why we need to ask if grains are alkaline so we can know what grains are alkaline-forming once ingested. 

Having these questions in mind, we can explain that grains are a complete source of proteins, fats, and carbohydrates, which are metabolized by the body. However, they produce specific acids once metabolized. This changes the natural pH value of the body. So we can separate the grains into mildly alkaline and mildly acidic based on the acids they form in the body once ingested. 

Yes, there are alkaline grains, and the group includes quinoa, amaranth, wild rice, and teff. The rest of the grains are mildly acidic, and this group includes barley, spelt, oats, brown rice, rye, and Kamut. 

All grains are not equal, and sometimes even the mildly acidic grains have health benefits because of their high mineral and fiber content.

Related: Dr. Sebi On Weight Loss: What Does He Recommend?

Which grain is most alkaline?

When we talk about grains, we have to know that there are so many various grains that should be compared and reviewed about alkalinity levels. 

In this comparison, the highest alkalinity according to research belongs to amaranth, and quinoa. Most varieties of quinoa have a pH level of 6.20-6.80, while amaranth has a pH value of 6.6.

What grains can you eat on an alkaline diet?

The alkaline diet is not a high protein, high fat, low carb diet that many of us are practicing at the moment. Most people do not know about alkaline-acid balance. Still, many doctors and dietitians consider a properly balanced diet necessary for optimal health and for disease prevention.

The science behind an alkaline diet is that because our body’s pH level is slightly alkaline, with a standard value of 7.2 to 7.5, our diet should also stay alkaline based. When we eat an imbalanced diet high in acidic products like coffee, processed food, and meat, our body may become more acidic, creating mucus that can lead to disease.

Higher body acidity can leech essential minerals like potassium, magnesium, sodium, and calcium, making you more vulnerable to degenerative diseases. 

Although all grains are on the borderline of normal to alkaline, there are some grains that are approved on the Dr. Sebi alkaline diet. They include:

  • Quinoa 
  • Wild rice 
  • Teff 
  • Amaranth 
  • Fonio
  • Spelt 
  • Kamut

Related: What Does Dr. Sebi Say About Oatmeal?

What Grains are not approved by Dr. Sebi?

white rice and corn are not approved by Dr. Sebi

One of the cornerstone beliefs of Dr. Sebi’s philosophy is that certain foods are “mucus-forming” and can therefore cause a range of health problems.

Among the foods that Dr. Sebi considers to be mucus-forming are certain types of grains. These grains includes rice, wheat, rye, oats, barley, and corn. According to Dr. Sebi, these grains can promote the formation of mucus in the body, which can lead to inflammation, and disease.

As such, he recommends avoiding these grains altogether in order to maintain optimal health. While this may be controversial to some, there is no denying that Dr. Sebi’s approach has helped many people yours sincerely achieve greater wellness and vitality.

While there are a few ancient grains that are healthy and approved by Dr. Sebi, there are also a number of grains that are not on his list of approved foods. While these grains may be a staple in the Western diet, they are not compatible with the Dr. Sebi alkaline diet.

These unapproved grains are acidic and mucus-forming, and can contribute to inflammation and other health problems. In addition, many of these grains have been genetically modified and are not natural or healthy.

For these reasons, it is important to avoid these grains if you are following the Dr. Sebi diet.

The following is a list of 15 grains that are not approved by Dr. Sebi:

  • Rice
  • Wheat
  • Corn
  • Rye
  • Barley
  • Oats
  • Millet
  • Sorghum
  • buckwheat
  • triticale
  • couscous
  • polenta

Related: Dr. Sebi List of Foods to Avoid [100+]

How healthy are vegetable rice grain substitutes?

cauliflower rice
cauliflower rice

As the popularity of the plant-based diet continues to grow, so do the options for meat and dairy substitutes. In recent years, there has been an increase in the popularity of vegetable-based rice, such as cauliflower rice and broccoli rice.

“Rice” made from cauliflower, and broccoli have been billed as healthier alternatives to traditional rice. These rice have become a popular choice for those looking to cut down on their carbohydrate intake, as well as those looking to skip the gluten and incorporate more healthy nutrients from veggies.

But how do these substitutes stack up when it comes to nutrition?

Generally speaking, vegetable rice substitutes are lower in calories and carbohydrates than white or brown rice. They are also a good source of fiber and vitamins. However, while vegetable rice substitutes like cauliflower rice do contain fewer carbohydrates than white rice, they also have a significantly lower nutrient content.

In addition, many people have senstivity to cruciferous vegeables so be careful when consuming cauliflower rice. Also, cauliflower and broccoli are not approved in the Dr. Sebi alkalinee diet since as Dr. Sebi says, they are hybrids and contain no nutrients.

As a result, while they may be a healthier option than white rice, cauliflower rice should be consumed in moderation. So, it is important to consider the nutritional content of these substitutes before making them a regular part of your diet.

Related: Dr. Sebi on Broccoli and Cauliflower

Final Thoughts

Grains have been a staple of the human diet for thousands of years, and there is a good reason for that. Grains are an excellent source of nutrients, including fiber, iron, and B vitamins. They are also relatively low in calories and fat.

However, some people avoid grains because they believe that they are gluten-rich, starchy, or unhealthy. While this may be true, it is important to go with grains that have been recommended to be the healthiest.

And this includes ancient alkaline grains as recommended by Dr. Sebi. However, a note of caution here – if you are sick, or have gluten intolerance, try to cut back on grains, whether alkaline, ancient, or not.

Author: Julie Cooper