What’s the Difference?

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While both seeds and grains originate from plants, they differ significantly in structure and nutrition. Seeds are the embryonic part of a plant enclosed in a protective shell, while grains are the edible seeds of grasses like wheat, rice, and corn. One of the key distinctions is that seeds are naturally gluten-free, whereas many grains - such as wheat, barley, and rye - contain gluten, which can trigger inflammation or digestive issues in sensitive individuals.

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Nutritionally, seeds tend to be higher in healthy fats and protein, while grains are typically more carbohydrate-dense and lower in fat. Seeds also have a lower glycemic index, meaning they’re less likely to cause blood sugar spikes. Many seeds contain anti-inflammatory compounds, while some grains - especially highly processed ones - can contribute to inflammation in certain people.

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For those dealing with autoimmune conditions, chronic inflammation, or gluten sensitivity, seeds offer a nutrient-dense, healing alternative to grains, making them a powerful ally in a non-grain lifestyle