6
Whole Grains (Sourdough) & Roots
Grains and starchy roots are best eaten in smaller quantities and properly prepared. True sourdough fermentation breaks down anti-nutrients and gluten, making bread digestible again. Root vegetables like sweet potatoes, parsnips, and beets provide fiber and sustained energy. These foods are best eaten at the end of a meal, and primarily during certain times of the month when digestive fire is strongest. Quality matters - seek out heritage grains and organically grown roots.
