Grain

8 ingredients tagged "Grain" — how they affect digestion, energy, sleep, and mood.

Bread A category, not a single food — whole-grain sourdough and ultra-processed sandwich bread behave very differently for blood sugar, gluten, and FODMAPs.
Buckwheat Buckwheat is a pseudocereal seed with a favorable amino acid profile and significant levels of resistant starch and polyphenols. It is gluten-free and commonly used in flour, groats, and noodle products.
Corn A grain that's also a common hidden ingredient in processed foods, an under-recognized allergen, and a FODMAP for some people.
Gluten A protein in wheat, barley, and rye that triggers immune reactions in people with celiac disease and digestive or systemic symptoms in some others.
Oats A whole grain rich in beta-glucan — a soluble fiber with strong evidence for lowering cholesterol and supporting gut health. Gluten-free by nature, often cross-contaminated.
Quinoa Quinoa is a pseudocereal seed from South America that is cooked and eaten like a grain. It is a complete protein containing all nine essential amino acids and provides substantial fiber and micronutrients.
Sorghum Sorghum is a gluten-free grain crop cultivated worldwide, used as flour, whole grain, or syrup. It is notable for its fiber content and moderate glycemic response compared to refined grains.
Wheat Globally dominant grain — contains gluten, fructans, and amylase-trypsin inhibitors, any of which can cause symptoms in sensitive individuals.

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