March's NYR - Bread & Grains: Your Digestion Nightmare

Surprisingly, Your Health Will Drastically Improve When You Eliminate Grains From Your Diet!!!!!

Most Americans eat far too many processed grains. This is a big problem because most of the grains we are eating today are highly refined, genetically modified and often combined with sugar and rancid vegetable oils.

Humans only began eating grains about 10,000 years ago, long after our digestive systems were developed. Up until 10,000 years ago, the primary staple of the diets of most civilizations was animal meat with the consumption of fruits, vegetables, nuts and seeds seasonally and supplementary. Although many argue that we must have carbohydrate sources to function, biochemistry reveals that we have the capacity to convert some fat molecules (glycerol) into carbohydrates.

Sprouting Grains Helps

Sprouting grains increases the content of vitamins. More importantly, especially considering that so many of us suffer from indigestion, is that phytic acid, a mineral blocker is broken down in the sprouting process. Since phytic acid is present in the bran of all grains and inhibits the absorption of calcium, magnesium, iron, copper and zinc, our digestive enzymes are then neutralized resulting in digestive disorders. If you experience intestinal gas, eating your grains sprouted breaks down complex sugars that are responsible and also inactivates aflatoxins produced by fungus that are potent carcinogens found in grains.

How to sprout: Soak your grains for at least 12 hours before eating them.

Are You Gluten Intolerant?

Gluten is a specific protein molecule found in wheat, rye and barley. Signs and symptoms are:
* Constipation * Fatigue * Irritable Bowel Syndrome * Muscle and Joint Aches
* Skin Disorders * Headaches * Anxiety * PMS * Depression
Gluten is found in: Wheat, Oats, Barley, Rye, Spelt, Kamut, Amaranth, Couscous, Quinoa and Teff.

It is very important to read all food labels very carefully. Wheat and gluten containing grains are found in many foods including meat products like lunch meat. To check and see if you are intolerant just eliminate all grains for 2-3 weeks and see how you feel. If you feel better, keep gluten out of your diet.

The US Produces Low Quality Grains

Since the 1950's, conventionally-farmed American grains have been low in protein quality and quantity. Starving populations will refuse US produced grains if any other country's grains are offered! This is because experience has showed them that the deficient US grains did little to maintain or improve the health of the starving.

Look Around You

After 130 years of consuming highly processed grains in the form of breads, pastries and cereals, chronic disease is rampant among most industrialized nations. The greatest prevalence of rheumatic disease is in England, which has the greatest consumption of white flour, white sugar and tea per ca pita, while the US runs a strong second.

What You Need To Do

Well by now it's pretty obvious that you need to rethink the idea that eating grains will help you achieve optimal health. Minimizing them and choosing only organic whole or sprouted grain products definitely helps. If you suspect gluten intolerance is a health issue for you, eliminate them all together. Substitute nuts and seeds (helps to satisfy the urge to crunch on crackers, etc.) and to optimize digestion, soak them overnight in water and a little Celtic sea salt (mineral salt from France or the Himalayas). In the morning, spread them on a cookie sheet, set your oven to 150 degrees and slow roast for 12-24 hours. Refer to Sally Fallon's 'Nourishing Traditions' for more info on soaking nuts and sprouting your grains before eating.