Grains in diet during a humid season

Comment by Archived User

For overall deficiency: rice, wheat, barley (pan-roast prior to cooking), spelt oats, and quinoa are best.

For a damp constitution or damp environment, damp drying grains include: amaranth, buckwheat, unrefined barley, corn, rye, wild rice, basmati rice (small quantities), and dry roasted oats

For heat: millet, wheat, amaranth, wild rice, blue corn, and whole barley

For wind: quinoa, cooked oats, wheat; avoid buckwheat

For a damp-heat constitution your best are probably amaranth, wild rice, and barley, but a variety should still be emphasized. Anytime there are signs of wind (spasms, cramps, numbness, paralysis, or wondering pain) avoid buckwheat. Personally, I don’t eat much wheat since it is found in so many things now. If you eat it, it should be in whole wheat berries. Some sources indicate that gluten sensitive individuals can tolerate whole wheat berries.

Quinoa and amaranth have some of the highest protein contents of the grains.

Comment by Archived User

Thank you for your response. I will avoid buckwheat.

Another question - I have barley, the regular barley and something called job&#39s tears from the Korean supermarket. Job&#39s tears is the one recommended for middle burner dampness?

Comment by Archived User

Job&#39s tears is a chinese herb called Yi Yi Ren. It is a fantastic herb for dampness and strengthening digestion. It is also heat clearing and helps to dispel pus. It can be taken as food or decocted as an herbal tea.

I am not sure about the type of barley you have. Whole barley though is more nutritious than pearled barley.