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Top five reasons why you should remove grains from your diet for good

grains

Top five reasons why you should remove grains from your diet for good

Wednesday, September 05, 2012 by: Eric Hunter

Learn more: http://www.naturalnews.com/037073_gluten_food_pyramid_grains.html#ixzz25bMZR6Mx

(NaturalNews) Government guidelines and advice from medical doctors can often lead people to believe that cereal grains are the foundation of a healthy diet. The food pyramid, now renamed the food plate, dictates that people should eat several servings of whole grains each day to provide an adequate supply of vitamins, minerals and fiber. This advice is given despite the fact that humans are poorly adapted to the consumption of cereal grains and that the scientific literature shows that grain consumption is linked to several health problems.

Grains have only been a part of the human diet for about 10,000 years, which is a very small time in the context of evolution. Just because humans can tolerate grains to a certain degree doesn’t mean that we are designed to consume grains or that we can achieve optimal health on a grain-based diet.

1) High-carbohydrate density and increased insulin load

Carbohydrates are eventually converted into a simple form of sugar, glucose, after they are consumed. Insulin is secreted and allows glucose to be transported into various cells throughout the body. Individuals who aren’t very physically active don’t have the need to continually refill their muscle and liver cells with glycogen, and these cells often start to become insulin-resistant on a grain-based diet.

Regular consumption of high-density carbohydrates is not only linked to insulin resistance and overweight, but also leptin resistance, altered gut flora and inflammation.

2) Antinutrients

Grains are the reproductive material of the plant, and plants don’t make the reproductive material to give away for free to animals. Cereal grains have evolved Lectins, Phytic Acid, Protease Inhibitors and other anti-nutrients that potentially disrupt normal gut physiology when they are consumed over time. Only certain anti-nutrients are problematic in humans, and they seem to operate in a dose-dependent manner.

Regular consumption of anti-nutrients in grains may lead to poor mineral absorption, autoimmune disease, leaky gut and low-level chronic inflammation. More studies on human subjects are needed to fully understand the detrimental effects of Lectins and other anti-nutrients on human health.

3) Gluten

Studies and anecdotal reports indicate that gluten intolerance is much more common than previously thought, and many asymptomatic individuals react to gluten with some type of inflammatory response.

4) Insoluble fiber

While fruits and vegetables contain heart-healthy, soluble fiber that promote good gut flora, cereal grains are high in insoluble fiber that shouldn’t be eaten in excess. More insoluble fiber is often recommended for healthy digestion, despite the fact that healthy gut bacteria is the key to relieve constipation and achieve healthy bowel movements.

5) Dietary imbalances

Cereal grains have several dietary shortcomings, and a grain-based diet can disrupt adequate nutritional balance. Cereal grains are poor sources of fiber, minerals, vitamins and protein compared to animal products, fruits and vegetables. They contain no vitamin A, vitamin C, vitamin B12, calcium nor sodium, and several animal studies show that grain consumption can induce vitamin D deficiencies and alter the metabolism of several minerals.

Cereal grains only supply some of the essential amino acids, very few essential fatty acids and are also characterized by a high omega-6 to omega-3 ratio.

Traditional grain preparation

Some traditional cultures have been known to consume grains on a regular basis and still maintain excellent health. However, these populations have usually used soaking, sprouting and fermentation to make the grains easier to digest. These preparation methods remove or deactivate some of the anti-nutrients commonly found in grains, and fermentation is especially effective when trying to make grains more digestible.

Learn more: http://www.naturalnews.com/037073_gluten_food_pyramid_grains.html#ixzz25bMO5b2s

‘Wheat-belly’ 101

wheat

‘Wheat-belly’ 101 – Five clues that your excess weight is caused by gluten

Friday, August 17, 2012 by: PF Louis

If you want to get rid of a Beer Belly, check out my Kindle Book David’s Diet.  It’s only .99 cents and can be read in just a couple hours.

Learn more: http://www.naturalnews.com/036845_wheat_belly_weight_gain_gluten.html#ixzz23oggyZd9

(NaturalNews) Wheat today is not what it used to be. It is more of a hybrid version of 19th century and earlier versions of wheat our ancestors relied on for their daily bread. The same is true for a few other grains.

Today’s wheat is a genetic modification of horticultural or agricultural specie combining. This genetic modification is different than laboratory GMO gene splicing. Nevertheless, the amount of 20th century agricultural genetic modification has outpaced the human digestive system’s ability to adapt.

The result is that even if you are not a celiac disease sufferer or gluten sensitive, you still could be suffering from the ill effects of wheat and other grains. Even organic whole wheat has a high glycemic index (GI), which over time may increase your glycemic load and create diabetes II.

So although whole wheat grains are considered complex carbohydrates, modern day wheat contains amylopectin A, which is a rapidly absorbed carbohydrate that spikes your blood sugar, but more. The other grains that can contribute to wheat belly include: Barley, rye, triticale (a cross between wheat and rye), bulgur, farina, kamut, seminola, durum flour, and spelt. Bummer, eh?

There are safer grain options, however. Buckwheat, which is not actually wheat, amaranth, rice, hominy, sorghum, tapioca, arrowroot, quinoa, and einkorn are okay. Uncommon einkorn is the ancient traditional wheat our ancestors enjoyed. Oats are controversial. Some argue that oats are contaminated by wheat.

The downside of wheat and some other grains

Beer belly is actually wheat or grain belly, according to Body Ecology. It is visceral fat, or fat that has accumulated around body cavity organs, such as the liver, stomach, or intestines. Subcutaneous fat is just under the skin. It is the flabby, flesh of any part of your body.

Obese folks have both visceral and subcutaneous fat issues. A beer or wheat belly most likely indicates visceral fat. In addition to the obvious potential of diabetes II from obesity, there is another ominous aspect of visceral fat.

Visceral fat acts as a gland, secreting hormones that make the immune system react. This produces more fat to store and protect pathogens from invading our organs. It’s the proverbial vicious cycle, and it also produces low level chronic inflammation that can result in various autoimmune diseases.

Cardiologist William Davis, MD, warns against the gluten free diet for losing a wheat belly. The wheat substitutes such as potato flour have high glycemic index issues also, and they can increase your GI load to cause the obesity you’re trying to avoid.

Five wheat belly indicators in addition to a bloated belly

1) High blood sugar
2) Skin problems, rashes, acne, and eczema
3) Bouts of anxiety and depression – low energy
4) Gut disorders – yeast infections
5) Early aging disorders that include dementia

Beyond this lies celiac disease, which can be determined by a blood test and/or gut biopsy.

Sprouted grain bread options

Weston A. Price Foundation founders Sally Fallon and Mary G. Enig, PhD, researched sprouted grains and determined they had a lower GI than grains not sprouted.

The sprouts still contain some gluten, but sprouted grain enzymes break down a good deal of the grains’ normally harmful ingredients. They are more nutritious than merely whole grains.

There are the Ezekiel sprouted grain breads. Some bakeries make sprouted wheat and other sprouted grain breads. Whole Food bakeries provide a sourdough, sprouted wheat bread without bromide, a harmful ingredient used by most bakeries.

You might be able to get away with some of the options mentioned in this article instead of being forced into a strict Paleolithic (Paleo) or hunter/gatherer diet to avoid wheat belly.

Learn more: http://www.naturalnews.com/036845_wheat_belly_weight_gain_gluten.html#ixzz23ogWGGMs

Gluten – The hidden killer

DavidsDiet.com

(NaturalNews) In the 1920s, the US government found that animals fed a diet glutenof white flour developed serious neurological diseases and died. Instead of banning this deadly product like they should have, the FDA declared that most white flour products must be “enriched” with iron and a few vitamins to “correct” the problem. Unfortunately, this decision has helped create an even more insidious situation that results in diabetes, heart disease and cancer for millions of people.

Learn more: http://www.naturalnews.com/036455_gluten_sensitivity_flour.html#ixzz20WEKsHNF

Gluten sensitivity

Gluten sensitivity is becoming a raging epidemic today. Gluten sensitivity is not a disease and therefore has no cure. Gluten sensitivity is triggered by eating products containing gluten. The only way to avoid its complications is to stay away from food products containing gluten.

There are 35 diseases that can be caused by eating gluten listed in a review in the New England Journal of Medicine. Some of these symptoms are: arthritis, ADHD, depression, anxiety, IBS, lupus, frequent headaches, fatigue, eczema, loss of muscle coordination, osteoporosis, a weakened immune system, fungal overgrowth, organ inflammation, weight loss/weight gain, and malnutrition.

Gluten sensitivity increases your risk for type 1 diabetes, obesity, gastrointestinal cancers, brain disorders, autism and thyroid disease.

Gluten evils and woes

Gluten is purposefully put in some products because it increases hunger signals to make you eat more of a product by increasing the ghrelin in the digestive tract to enhance feelings of hunger – leaving you hungry for more of that product. Gluten also interferes with leptin which tells your brain you’re full and signals fat to break down. Leptin also normalizes pain sensations in the spinal cord.

• Gluten sensitivity causes inflammation that harms the body tissues by causing an autoimmune response where the immune system ends up attacking the body
• C-reactive proteins rise in response to inflammation; causing cholesterol levels to shoot up and calcium deposits to harden the arteries and blood pressure rise
• Sugar cannot fuel cancer cells by itself. Gluten and the amino acid glutamine have been studied and found to play a critical role in the cancer process.
• Gluten is an excitotoxin; which agitates and kills neuronal cells which like glutamate (think MSG), accelerates, activates, irritates and damages brain cells. A 2006 study took 131 children with ADHD and removed gluten from their diets and all 131 children were reported to have significant improvements.
• Gluten can be broken down into strange proteins that are a lot like psychedelic drugs. These are opium-like proteins are called gluteomorophins (think Autism and Manic Depressive Disorder).
• With gluten, the N Methyl D Aspartate receptors cause spinal cord neurons to become hyper to touch. Leptin in the spinal cord normalizes pain perception and gluten interferes with that process (think fibromyalgia).
• University of California put people on a “Paleolithic” diet, their blood pressure dropped along with blood insulin levels. Good cholesterol went up and bad cholesterol went down – in just 10 days!
• Gluten sensitivity causes you to miss out on your fat soluble vitamins like vitamin D and K
• Eating gluten has now been related to bone density problems (think osteoporosis)

Solution: STOP EATING GLUTEN!

Gluten affects everyone negatively, some effects are very evident now but most of them are sub-clinical and will not show up for years. When disease does finally manifest, the connection to gluten will be overlooked or denied. Gluten-free is a lifestyle choice for health of body and mind. If we choose a gluten-free lifestyle for obvious health reasons, we are intentionally avoiding trouble both now and in the future.

Sources for this article

http://www.celiac.com/
CHRONIC ACQUIRED IRON OVERLOAD-A DISEASE OF CIVILIZATION. Lawrence Wilson, MD. s.l. : The Center for Development, 2011.
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/

About the author:
Craig Stellpflug is a Cancer Nutrition Specialist, Lifestyle Coach and Neuro Development Consultant at Healing Pathways Medical Clinic, Scottsdale, AZ. http://www.healingpathwayscancerclinic.com/ With 17 years of clinical experience working with both brain disorders and cancer, Craig has seen first-hand the devastating effects of vaccines and pharmaceuticals on the human body and has come to the conclusion that a natural lifestyle and natural remedies are the true answers to health and vibrant living. You can find his daily health blog at www.blog.realhealthtalk.com and his articles and radio show archives at www.realhealthtalk.com

Learn more: http://www.naturalnews.com/036455_gluten_sensitivity_flour.html#ixzz20WEEqS2D