Dispelling the Whole Wheat myth

It is accepted as fact that whole grains should be a staple of our diet. The government even catapulted it to the top of the food pyramid. Why the unceasing support for whole grain in Western culture? The whole grain crowd point out that it’s high in fiber. Fiber cleans your colon, slows the rate that sugar is absorbed in the bloodstream, and makes your intestines move faster. A quick lookup on Wikipedia will enlighten you with that information.

Unfortunately, our sources of enlightenment leave out an inconvenient truth. It’s not cleaning your colon with a soft and gentle brush, but rather it’s banging and piercing its way through your cells lining the gastrointestinal tract. The force of thrusting and c Well, it’s not pleasant a pleasant experience for your intestinal lining either. The result is discomfort and irritation in bowel activity. These symptoms in addition to mucus in the stool and bloating are common symptoms of Irritable Bowel Syndrome (IBS), a direct consequence of high consumption of whole grain. The reality is remove grains of any kind, whether whole or processed, from your diet and you won’t have to concern yourself with IBS again.

But whole grain zealots tell us that grains are rich in vitamins and minerals, and there can’t possibly be anything wrong with integrating magnesium, iron, and potassium in our diet. While grains can be used as a source of minerals, you don’t need to subject yourself to scratchy, coarse grains to revel in rich nutritional vitamins and minerals. Why risk symptoms of inflammation, bloating, gas, and mucus to absorb a nutritional teaser when you can gain the same benefits from vegetables, if not greater, without having to endure the harmful side effects?

Despite the clear adverse effects of whole grains, one of their biggest shortcomings is their indelible link to toxic anti-nutrients. Starches were introduced in the agricultural revolution and our DNA has not had enough time to adapt to the dietary changes, given that evolution is a slow and gradual process. Hence, we aren’t born with the mechanisms to combat some of the harmful ingrediants in starches, particularly lectins and gluten. lectins are used by plants to kill fungus and small insects. It’s like consuming an insecticide. The regular consumption of lectins from starch will cause adverse reactions in your body and can intensify chronic diseases, such as autoimmune disorders, Crohn’s arthritis, and diabetes.

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