The names categorised in the headings are called grains. Grains too has many qualities to cure different diseases.
Barley
Barley has many medicinal virtues. Pearled barley, which is the form the grain is largely eaten and consumed as a food by invalids. The malt prepared from barley is used in the preparation of malt extract for the incorporation in the diet of the infant and the invalid.
The partially germinated and dried grain is the source of malt extract which is more nutritious than the uninalted barley. Malt extract consists chiefly of dextrin and malt sugar and contains the ferment diastase enzyme which is developed during the malting process. This ferment diastase possesses the power of converting starch into dextrin and sugar, thus assisting in the digestive of starchy or farinaceous foods.
Maize
The bread made from the maize flour is nutritious and palatable. it can be digested without difficulty. Taken at intervals, this bread helps to keep the colon clean. The dextrose produced from maize is used extensively in medicine.
Rice
Rice has always been considered a magical healer in the East it was originally believed to have medicinal values that could restore tranquility and peace to those who were easily upset. It has been mentioned in early Oriental writings that natural whole grain brown rice is a perfect healing food. In the ancient literature of Thailand, Burma, Malaya and Indo-China rice is mentioned as a source of health. It was also revered as a food of divine health and used in religious offerings.
Modern researches have confirmed the beliefs of ancient oriental folk physicians that the eating of brown rice is a source of serenity and tranquility, It has been shown to contain all the elements needed for the maintenance of good health.
Rice is about 98 per cent digestible. It is one of the most easily and quickly digested of all foods being fully digested in an hour. Rice starch is different from other grain starches as it contains 100 per cent amylopectin which is most completely and rapidly digested grain starch. This makes rice in ideal health food for those who seek speedy and healthy assimilation.
Wheat
The wheat, as produced by nature, contains several medicinal virtues. Every part of the whole wheat grain supplies elements needed by the human body. Starch and gluten in wheat provide heat and energy; the inner bran coats, phosphates and other mineral salts; the outer bran, the much-needed roughage the indigestible portion which helps easy movement of bowels; the germ, vitamins B and E; and protein of wheat helps build and repair muscular tissue.
The wheat germ, which is removed in the process of refining, is also rich in essential vitamin E, the lack of which can lead to heart disease. The loss of vitamins and minerals in the refined wheat flour has led to widespread prevalence of constipation and other digestive disturbances and nutritional disorders. The whole wheat, which includes bran and wheat germ, therefore, provides protection against diseases such as constipation, ischamia, heart disease, disease of the colon called diverticulum, appendicitis, obesity and diabetes.
