There are two main problems with whole grains. Generally we eat too much grain. If you think of an ancient way of life, it would be so labor intensive to make even a small loaf of bread, it really would be luxury. Not something you might eat with every meal.

The ancients processed whole grains differently then we do now, making them more digestible. They often soaked, and/or fermented the grains, or sprouted them. Unsoaked grains are hard on your digestive system and can lead to allergies. Even the grains in modern whole grain breads that are raised with yeast, are not soaked long enough. I am currently working on a loaf that rises for 12 hours that I will post next week. I think it’s very digestible because of the long rising time. It tastes really good and I eat it, but I limit my intake. It’s still not perfect.

I think sprouted breads are a good alternative. I like the raisin cinnamon, but I find the regular sprouted bread a bit dry and not that good for most sandwiches. Real sour dough bread, made without yeast, and made with whole grains, is also a good option, if you can find it. In moderation, of course.

Granola is also a problem because the grains are not soaked, just toasted. Oatmeal is a healthier option.