How are grains different when cooked in MEC, and what does this mean to me?


All grains contain simple carbohydrates and complex carbohydrates, as well as a certain amount of vitamins & minerals .  Simple carbs quickly break down and release glucose to the body. Complex or slow burning carbs take longer to break down and the body releases this energy more slowly over time.  For optimal insulin management, the body needs a balanced diet with both of these types of nutrients.

Because of the damaging heat in conventional cookware the delicate complex carbs are destroyed and what remains is an overload of simple carbs.  Over the years, when the body is supplied with food that predominantly contains simple carbs, the quality of insulin it produces is low, because complex carbs are food for high quality insulin production by the pancreas.

When the body is unable to produce enough and good quality insulin to transport, store, & utilize glucose (carbs when digested become glucose), this results in a condition with excessive glucose in the blood – diabetes!

Cooking grains in 100% pure-clay pots does just the opposite.  The food-friendly heat gently cooks the nutrients, keeping intact both the simple and complex carbs, as well as the essential vitamins and minerals.  When the body is given this balanced proportion of nutrients, its ability to produce and provide insulin is well managed and optimized.

In addition, your energy levels are higher and better sustained, because complex carbs take longer to break down into energy, thus remaining in the system for a longer period of time!

Read about Miriam’s own struggle with diabetes and how it helped create Miriams Earthen Cookware.

Further Reading:

Complex carbs (Low GI) help the body make insulin naturally

Simple Sugars vs. Complex Carbs


Tags: carbohydrates, complex carbohydrates, couscous, diabetes, grains, how to cook rice, quinoa


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