Bit of a shocker about grains

go grain-free: cooking for ancestral and healing diets

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Everyone loves grains. Our USDA guidelines recommend grains to be 60% of the daily diet. The standard American diet is heavily based on grains and carbohydrates. Is this healthy?

Why go grain-free?

There are many reasons to go grain-free:

  1. All grains are high in phytic acid, or phytates. This organic acid is present in the bran or hulls of all seeds (including all grains, legumes and nuts) and blocks the uptake of critical minerals like calcium, magnesium, copper and zinc. In order to remove the phytic acid in grains you have to soak and/or sprout the grains in a warm acidic solution. Since all commercial grain foods, with rare exceptions, are made with grains that are not properly prepared, we have many people who being harmed by eating these grains.
  2. Grains feed inflammation which, arguably, is the basis of many diseases. Grains have several inflammatory substances such as, phytic acid as mentioned above, as well as gluten and lectins. Glutins can be problematic for many people who may be unaware that they harbor gluten intolerance. Studies suggest that lectins may play a role in promoting inflammatory bowel disease, diabetes mellitus, rheumatoid arthritis, glomerulonephritis, psoriasis, multiple sclerosis, retinitis and cataracts, as well ascongenital malformations, infertility, allergies and autoimmune problems.
  3. Grains disrupt proper sugar regulation. Whether they are whole grains or refined grains, they still have a high glycemic index level and are absorbed very rapidly — much like a candy bar.
  4. Improperly prepared grains may cause damage to the gut lining. Even properly prepared grains can do this to a susceptible person. If the food is not broken down properly, the large food molecules are released into the blood stream, and the immune system will react to these large molecules as if they were foreign invaders, initiating an immune reaction. This is how “leaky gut” develops.
  5. Wheat is no longer the wheat of our ancestors, and our digestive systems have not adapted to this newcomer. Wheat has been genetically manipulated (hybridized) over the past few centuries and today, its genetic makeup is very different. Modern wheat is a radically different food, and many people have not adapted to it.



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