Grains, I just can’t recommend them. I hear the arguments thru the airwaves: they’re healthy whole grains, they have fiber, they have vitamins, blah blah blah.
Here’s the facts:
They cause leaky gut, they cause disease, they make you fat. Fiber and vitamins ( and minerals and phyto-nutrients) are in fruits, vegetables, proteins, fats, nuts, and seeds.
I’m sure many of you have heard of “Wheat Belly”, it’s a book and a blog by Cardiologist Dr. WIlliam Davis. He’s spent years researching the sciency specifics of wheat, and exactly what it does to the body. Here’s a quote about the wheat protein “gliadin” : Digestion of wheat works like this: When digested by stomach acids and enzymes, the gliadin becomes an EXORPHIN, a morphine-like compound, which binds to opiate receptors in your brain. These exorphins, however, don’t relieve pain like other opiates, instead, they cause ADDICTIVE BEHAVIOR AND APPETITE STIMULATION.”
Another fact about wheat, it contains “GLUTEN”. Gluten sensitivity (GS) and celiac disease (CD) affect possibly over half the the US population. If you have CD, you know it; GS is much sneakier. Gluten proteins are incredibly hard for the enzymes in our stomach to digest, and what often happens is undigested gluten proteins break thru the intestine wall, and go undigested into the blood stream (aka Leaky Gut). Here, the immune system sees a “foreign object”, and attacks. This could result in digestive problems; or your immune system could attack ANY ORGAN OR JOINT OR PLACE ON YOUR BODY. That would depend on your genetics.
There’s also problems with Non-Gluten grains; they too contain difficult to digest proteins, called Prolamines, that wreck the same havoc in your gut (I’m referring to Leaky Gut and Inflammation) that gluten does. The result is an immune system attack that can reach any part of your body. They also contain Lectins. Lectins are another undigestible protein, but these proteins bind to sugar, and then together they bind to cells in the gut wall and actually cause cell death.
There’s also the carbohydrate effect on Blood Sugar, aka Blood Glucose (BG). All Carbs break down to glucose, whether they come from quinea, wheat, sugar, beets, potatoes, barley, apple, orange, fig, whatever. The gut dissolves all food down to it’s basic elements; carb’s basic element is glucose. (Some of you are saying, no, some break down to Fructose. Still Bad. Some argue worse than Glucose. More on that later.)
Healthy, normal Blood Glucose (BG) levels are 80 – 100; anything over 100 is a priority situation for the body. The pancreas releases Insulin, the insulin sweeps up excess BG and takes it to (1) any hungry muscle cells (2) the liver -which stores about a teaspoon or 2 and (3) combines 3 glucose molecules with a glycerol and makes TRIGLYCERIDES. That’s a bad thing. That happens with excess blood glucose, NO MATTER WHAT THE SOURCE WAS.
High BG and high insulin levels circulate through the body and cause all kinds of damage. Plus, what goes up, must come down. High levels of BG are acted upon aggressively by insulin, creating low BG. Not fun. Nor does it feel good. Check your oatmeal and quinoa boxes, look at the serving size and the total carb amount. Figure out how much carbohydrate you’re getting.