Whole grains are a great part of a balanced diet. One benefit of eating whole grains, and I don’t mean whole wheat bread, is that the grain is intact. This keeps the grain from going rancid as quickly. The moment you remove the bran layer or crack the grain it starts to go rancid, and the rancidity creates inflammation in the body.
Soaking grains for 6 to 8 hours will make them easier to cook. It will also reduce the amount of phytic acid which will increase the amount of minerals you will absorb from your grains.
Slow cooking grains on low heat overnight will make the grains more alkaline and preserve certain enzymes.
Chewing grains thoroughly is important for proper digestion and assimilation. Try chewing each bite 30 times. This will produce significantly more saliva, which is alkaline, and will offset the natural acidity of the grain.
I highly recommend reading “Healing With Whole Foods,” by Paul Pitchford and “Nourishing Traditions,” by Sally Fallon for great perspectives on traditional nutrition.