Giving Up Eating All Grain: 5 Healthy Reasons

I am not going out of my way to ‘bash’ all grains. I ‘used to’ love eating the majority of them. Although, I have not been tested for a ‘sensitivity’ to wheat gluten, (and, others like corn, barley and rye) I feel eating any of these causes ‘leaky gut’ in me. Also, most grains are highly acidic and have lectin.

I used to experience acid reflux from eating rice at night. Rice has arsenic and I decided I don’t want it in my diet. Is even a very small dose of arsenic a good idea? I decided to say ‘no’, even though everywhere I look, they tell me rice is good for you.

‘Gliadin epitopes from wheat gluten and related prolamins from other gluten-containing cereal grains, including rye and barley, can trigger CD in genetically susceptible people. The symptoms of this disease are mucosal inflammation, small intestine villous atrophy, increased intestinal permeability and malabsorption of macro- and micronutrients [1]’.

For example, with ‘leaky gut syndrome’, what can happen is the gateway opens to inflammation allowing partially digested food, toxins and germs to enter ones bloodstream.

‘Current scientific evidence indicates that whole grains play an important role in lowering the risk of chronic diseases, such as coronary heart disease, diabetes, and cancer, and also contribute to body weight management and gastrointestinal health [2]’.

The ‘gluten’ in wheat (gliadin, which is a protein and component of gluten in wheat) and other grains can cause ‘leaky gut’ in those susceptible.

“Wheat is one of the most consumed cereal grains worldwide and makes up a substantial part of the human diet. Although government-supported dietary guidelines in Europe and the U.S.A advise individuals to eat adequate amounts of (whole) grain products per day, cereal grains contain ‘anti-nutrients,’ such as wheat gluten and wheat lectin, that in humans can elicit dysfunction and disease [3]”.

If you buy the so called ‘gluten free’ products, they are still ‘refined’ grain with some if not most fiber removed. Corn, rice and others are often substitutes for wheat. But, if you have a sensitivity to the gluten in wheat, you may also not be feeling quite well soon after eating all the so called gluten free grains.

All grains, like corn also have unique names for their gluten. In other words, besides wheat you may have a sensitivity to gluten in other grains. Maybe, you might like to substitute millet for rice because you don’t want arsenic.

But, there will still remain the possibility millet may be a problem because of its protein. There are tests for sensitivity to every grain if and when you want to be sure.

‘You’ve already heard me say apes do not eat grain. We know birds and livestock do. We are almost a perfect ‘genetic’ match to the great apes. They eat fruits and vegetables and do quite well eating plant based whole food’ ~ your author

5 Health Saving Reasons Not To Ever Eat Grain Again…

  • Gluten
  • Acid reflux
  • Low pH (acidic)
  • Phytate content
  • Fruit and vegetables offer more nutrition
  • Lectin

Despite all this, if you just have to eat grain, it’s best to eat it whole and intact. Anything which has been tampered with by man is processed or refined. You might want to try eating roasted or boiled corn on the cob. But, if you have sensitivity to wheat, you may also be sensitive to corn.

‘It gets confusing when you hear both good and bad about grain. But, I noticed when I stopped eating wheat, corn, barley, rye, quinoa, millet and finally rice, I began feeling better and better’ ~ your author

When you are on an ‘elimination diet’ trying to figure out which food is bothering you, rice is considered ‘safest’ to eat until you discover culprit foods. Learn to listen to your body no matter what you eat.

Pay attention to how your body ‘feels’ after a meal. Does it make you feel tired? Do you get indigestion? Foods so called nutritional ‘experts’ recommend, may be healthy to eat for some if not most of us, yet not necessarily for everyone. More about rice.

Source- 1 URL
Website Title Nutrients
Article Title The dietary intake of wheat and other cereal grains and their role in inflammation
Date Published March 12, 2013
Date Accessed May 08, 2019

Website Title The Journal of nutrition
Publication Month May
Publication Year 2011
Article Title Putting the whole grain puzzle together: health benefits associated with whole grains–summary of American Society for Nutrition 2010 Satellite Symposium
Date Accessed May 08, 2019

Website Title Nutrients
Article Title The dietary intake of wheat and other cereal grains and their role in inflammation
Date Published March 12, 2013
Date Accessed May 08, 2019

Note- before you change your diet consult your doctor.

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