SIGHI Seed Data — Grains and Starches

Source: SIGHI Food Compatibility List, 2024-08-29 edition. Format: score | mechanisms | name | notes

0 | | amaranth | May cause diarrhea. Pseudo grain, not the azo dye.
1 | | baked goods | Problems from malt, iodine, long yeast/sourdough fermentation, ATI grains
1 | | barley |
2 | | barley malt, malt, malt extract |
1 | | bread | Same issues as baked goods
2 | | buckwheat | Only incompatible if not thoroughly peeled?
1 | | bulgur, burghul | Parboiled wheat
0 | | cassava, manioc | Cyanide inhibits iodine uptake; some detox methods may produce histamine
0 | | chestnut, sweet chestnut |
0 | | corn, sweet corn, canned | Hard to digest
0 | ! | cornflakes | Watch for malt, folic acid
0 | | Einkorn wheat |
0 | | Emmer wheat, hulled wheat |
0 | | Grünkern, green spelt | Harvested half ripe, artificially dried
0 | | hemp seeds | Legal non-psychoactive subspecies
0 | | KAMUT, Khorasan wheat | Prefer old varieties
0 | | maltodextrin |
0 | | millet |
0 | | oats, oat flakes, oatmeal | Avoid vitaminized products
0 | | pearl sago |
0 | | potato with peel | Green parts poisonous; possible salicylate issue
0 | | potato, peeled |
0 | | quinoa | Possibly not always well tolerated
0 | | rice | After cooking, refrigerate max 12-24 hours
0 | | rice biscuits, rice cakes | Slightly worse than freshly cooked
0 | | rice crispies | Watch for malt, folic acid
0 | | rice noodles | Slightly worse than freshly cooked
1 | | rye | Barely tolerated
0 | | sago |
0 | | spelt | Prefer old varieties; modern ATI varieties often problematic
2 | L | sunflower seeds |
0 | | sweet corn, fresh/pasteurised | Hard to digest
0 | | sweet corn, dried (meal, flour) |
0 | | sweet potato |
0 | | tapioca starch |
1 | | wheat | Uneven; mostly digestive problems
2 | A L | wheat germ | Putrescine, spermine, spermidine, cadaverine
0 | | wild rice (Zizania) | Not botanically related to rice
0 | | yam |