(20-09-12) Top five reasons why you should remove grains from your diet for good

by Eric Hunter

(NaturalNews) Government guidelines and advice from medical doctors can often
lead people to believe that cereal grains are the foundation of a healthy diet.
The food pyramid, now renamed the food plate, dictates that people should eat
several servings of whole grains each day to provide an adequate supply of
vitamins, minerals and fiber. This advice is given despite the fact that humans
are poorly adapted to the consumption of cereal grains and that the scientific
literature shows that grain consumption is linked to several health problems.

Grains have only been a part of the human diet for about 10,000 years, which
is a very small time in the context of evolution. Just because humans can
tolerate grains to a certain degree doesn't mean that we are designed to
consume grains or that we can achieve optimal health on a grain-based diet.

1) High-carbohydrate density and increased insulin load
Carbohydrates are eventually converted into a simple form of sugar, glucose,
after they are consumed. Insulin is secreted and allows glucose to be
transported into various cells throughout the body. Individuals who aren't very
physically active don't have the need to continually refill their muscle and
liver cells with glycogen, and these cells often start to become insulin-
resistant on a grain-based diet.

Regular consumption of high-density carbohydrates is not only linked to
insulin resistance and overweight, but also leptin resistance, altered gut
flora and inflammation.

2) Antinutrients
Grains are the reproductive material of the plant, and plants don't make the
reproductive material to give away for free to animals. Cereal grains have
evolved Lectins, Phytic Acid, Protease Inhibitors and other anti-nutrients that
potentially disrupt normal gut physiology when they are consumed over time.
Only certain anti-nutrients are problematic in humans, and they seem to operate
in a dose-dependent manner.

Regular consumption of anti-nutrients in grains may lead to poor mineral
absorption, autoimmune disease, leaky gut and low-level chronic inflammation.
More studies on human subjects are needed to fully understand the detrimental
effects of Lectins and other anti-nutrients on human health.

3) Gluten
Studies and anecdotal reports indicate that gluten intolerance is much more
common than previously thought, and many asymptomatic individuals react to
gluten with some type of inflammatory response.

4) Insoluble fiber
While fruits and vegetables contain heart-healthy, soluble fiber that promote
good gut flora, cereal grains are high in insoluble fiber that shouldn't be
eaten in excess. More insoluble fiber is often recommended for healthy
digestion, despite the fact that healthy gut bacteria is the key to relieve
constipation and achieve healthy bowel movements.

5) Dietary imbalances
Cereal grains have several dietary shortcomings, and a grain-based diet can
disrupt adequate nutritional balance. Cereal grains are poor sources of fiber,
minerals, vitamins and protein compared to animal products, fruits and
vegetables. They contain no vitamin A, vitamin C, vitamin B12, calcium nor
sodium, and several animal studies show that grain consumption can induce
vitamin D deficiencies and alter the metabolism of several minerals.

Cereal grains only supply some of the essential amino acids, very few
essential fatty acids and are also characterized by a high omega-6 to omega-3
ratio.

Traditional grain preparation

Some traditional cultures have been known to consume grains on a regular basis
and still maintain excellent health. However, these populations have usually
used soaking, sprouting and fermentation to make the grains easier to digest.
These preparation methods remove or deactivate some of the anti-nutrients
commonly found in grains, and fermentation is especially effective when trying
to make grains more digestible.


Sources for this article include:

Cordain L. Cereal Grains: Humanity's Double-Edged Sword
World Rev Nutr Diet. 1999;84:19-73.

http://www.sciencedaily.com/releases/2007/12/071203091236.htm

Freed DL. Do dietary lectins cause disease?
BMJ. 1999 Apr 17;318(7190):1023-4.

Miyake K, Tanaka T, McNeil PL. Disruption-Induced Mucus Secretion: Repair and
Protection
PLoS Biol. 2006 Sep;4(9):e276.

Dalla Pellegrina C, Perbellini O, et al. Effects of wheat germ agglutinin on
human gastrointestinal epithelium: insights from an experimental model of
immune/epithelial cell interaction.
Toxicol Appl Pharmacol. 2009 Jun 1;237(2):146-53. Epub 2009 Mar 28.

Biesiekierski JR, Newnham ED, Irving PM, et al. Gluten Causes Gastrointestinal
Symptoms in Subjects Without Celiac Disease: A Double-Blind Randomized Placebo-
Controlled Trial
Am J Gastroenterol. 2011 Mar;106(3):508-14; quiz 515. Epub 2011 Jan 11.

Drago S, El Asmar R, Di Pierro M, et al. Gliadin, zonulin and gut
permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal
cell lines.
Scand J Gastroenterol. 2006 Apr;41(4):408-19.

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