Are Whole Grains and Wheat Optimal for Health?

Wheat and whole grains  are ranked as one of the world’s top supplier of food. It has been on the table for so long that it has evolved from a simple grain to bread,cereals, crackers, pastries and many others. Many of us actually believed that eating whole grains and wheat promotes good heath and healthier body, well here’s the fact, it does not.

Since grains have existed way, way back and have nourished and fed countless generations around the globe, one may question what part of the great grain equation went wrong. Allow me to compare the grain to that debate of a child’s development. Is it the grains nature to be unhealthy or is it because it’s nurtured unnaturally?
Pre- industrialized society fermented grains to allow easier digestion and better nutrient absorption. Some grains were allowed to sit in the fields for several weeks before thrashing. Grains are exposed to the elements and to sprout. Evidence shows that sprouting increases the content of many important vitamins, and breaks down the phytic acid. With industrialization came pesticides that protects the grains from harmful insects, but ripped off what little nutrients it has.
Grains contain the antinutrients phytic acid found in the bran of all grains, the presence of phytate , a salt or ester of phytic acid is capable of forming insoluble complexes with calcium, zinc, iron, and other nutrients and interfering with their absorption by the body. Thus a high phytate content frequently  induces diseases associated with low absorption of these nutrients.
Dietary cereal grains are noted to be a major cause of some autoimmune diseases that occur when the body loses the ability to distinguish invading proteins from self-proteins causing the immune system to destruct self proteins. Celiac disease and Dermatitis herpetiformis are just two of the examples.
Insulin spike is also associated with wheat and whole grain consumption no matter how healthy that cereal, bread, etc. they claim it to be.
Lectins, another antinutrient in cereal grain, is known as wheat germ agglutinin (WGA). It shifts the balance in bacterial flora that interferes with digestive/absorptive activities and are shown to cause problems with normal gut metabolism.
Gluten, a sticky, water soluble protein that is found in your favorite grains (wheat, rye, barley, etc) work to break down the microvilli in your small intestine, eventually letting particles of your food leech into your blood stream termed called “leaky gut syndrome” that causes allergies, digestive disturbances or autoimmune problems.Together they destruct the gallbladder by preventing the release of the chemical responsible for the bile secretion allowing the crystallization of the cholesterol into small stones that can only be removed surgically. Gluten causes a wheat eater to have a gut, feel bloated and inflamed.
Some other consumption of grain induced diseases…
•  pancreatic, colon, stomach and lymphoma cancer
• Autoimmune diseases
• Infertility
• Diabetes
• Obesity
• Arthritis
• Autism
• Depression, Anxiety and Schizophrenia
• Allergies
Naturally, grains are not for us, just look at some of the diseases (listed above) caused by grain consumption and be convinced by yourself.


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