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Summer chomps – the Seed-elicious advocacy


Nuts, we do, but seeds are a new thing, apart from the usual legumes and stuff, even though we read about them a lot. Seeds were originally supposedly not meant to be eaten, from an evolutionary standpoint, and a large number of plants developed their own mechanisms to ward off potential predators, like how you can’t eat soy seeds or horse beans raw, how apples have a bit of cyanide in the seeds; the most common route was developing poisons or toxins or hallucinogens in the seeds. I really don’t know how plants rationalised that one out. The outcome affected us though-mainly; we learned how to cook the crap out of those mo-fos and their superiority complex.


But there are benefits to eating the seed seeds, the ones that have been around for centuries, long before we moved onto grass hybrids. They’re a really good substitution to the traditional grains, and they tend to have a balance against their carbs, rich with their own signature ratios of some of the most necessary building blocks; wholesome nutrition minus the excessive calories.


But everyone’s read the `studies’; it’s like people will believe anything as long as the phrase recent studies is used somewhere in between. Tragically, no one’s done the time with biology. So let me educate you on this.


All edible seeds are made up of the endosperm, the embryo and the seed coat. Obviously the embryo bit has the most nutrients including oils as the name gives away the use of that part. The endosperm has the most starch. The coat has to protect the stuff inside, so more protein or anything that keeps plants safe, cellulose is part of it.

Different plants have these three in different ratios, and the embryo bits have different vital foods in all of them. The thing about wheat and white rice and other carb-rich foods is that for one, the carb section, the endosperm takes up the most space, and two, the embryo section takes up the least space, and also won’t have all those vitamins and minerals and amino acids and stuff, that you would need. This ratio looks more stable in a lot of other foods, ironically a lot of foods that don’t have gluten but instead a lot of oil type nutrients.

eating oil

You would think that eating oil is a problem, if you do, I’ll fix that, coz the thing is oil pretty much works the same for us and our automobiles. You put oil into the machine and it works real well; now imagine adding three cups of sugar into your fuel tank along with the oil. That won’t work out well. We’re the same. Even if we don’t want to admit to it, just maybe a bit more advanced and we don’t just have oils and sugars but vitamins and proteins; but we still can’t live off of large skewed ratios of sugar, we’re not built for that.


Wiki keeps a list of pseudocereals which include breadnut, Buckwheat, Cattail, Chia, Flax, amaranth, Hanza, Kañiwa, Quinoa, Coxcomb, Acacia, Wattleseed and Sesame; we keep rediscovering new ones every now and then, primarily from countries with heritages that were around since 30,000 BC and older. They used to eat these, and their great-great-great grandkids continue the tradition. They have different requirements for consumption, and a lot of them can’t be eaten raw, there’re specific procedures like boiling for a particular amount of time or steaming or roasting.

steaming or roasting

As for the bit about how the grass cereals made us smarter or more developed, the only fact was that we didn’t have to look for food anymore, we could just grow it wherever we felt like settling down. Now that we have become rulers of the planet, I see no need for us to settle for seeds that allow easy farming at the cost of health anymore.


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