Grains, the real story...

Today's topic is a radical departure for most people.

The thought that grains could contribute to so many health problems is difficult to accept.

However, please read this important article and I would encourage you to give it a try for 30 days.

You will be absolutely amazed with the positive impact it has on your health.

Very few people know that there are strong arguments against eating a lot of whole-grain products, and that researchers don't agree on their value.

In half the world, bread provides more than 50 percent of the total caloric intake, and in a few countries of Southern Asia, Central America and the Far East and Africa cereal products comprise up to 80 percent or more of the total caloric intake.

Think about your own intake of grain products.

In a month's time, most of us will have eaten several slices of bread, several bowls of cereal with milk, pasta, rice, bagels, rolls, muffins, crackers, cookies, pastries, corn or other forms of chips, and tortillas.

One individual who has researched this problem extensively is Dr. Loren Cordain, Professor of Exercise Physiology at Colorado State University in Ft. Collins, Colorado.

Dr. Cordain is a well-known expert in the area of Paleolithic nutrition.

So What's The Problem With Cereal Grains?

• All grains have nutritional deficiencies.
  
• As we eat more and more grain products we tend to eliminate other nutritional meats, fruits, and vegetables.
  
• Cereal grains contain undetectable amounts of vitamin C, B12, carotenoids, and other vitamins and minerals, and they tend to displace foods rich in these substances that are associated with a decreased risk of heart disease and many forms of common cancers.
  
• Cereal grains may actually inhibit the metabolism of these nutrients and cause autoimmune reactions.
• Cereal grains deficient in vitamins but many contain substances that decrease the intestinal absorption of many other important nutrients.
  
• Both wheat and sorghum are not only low in biotin but seem to have elements within them that elicit a depression of biotin metabolism.
  
• Vitamin D utilization by the body can be inhibited by an excessive consumption of cereal grains.
  
• Cereal grains are good sources of phosphorous, potassium, and magnesium, but are poor sources of sodium and calcium.
  
• The high phytate content of whole grain cereals forms insoluble complexes with calcium, so that the net effect is a low Ca/P ratio.
  
• Phytate is a salt or ester of phytic acid that is capable of forming insoluble complexes with calcium, zinc, iron, and other nutrients and interfering with their absorption by the body.
  
• High phytate content frequently induces bone mineral pathologies in populations dependent upon cereal grains as a primary food source.
  
• Iron metabolism is affected negatively by a diet high in phytate and fiber.
  
• The bioavailability of zinc, copper, and magnesium in cereal grains is generally low.
  
• Cereal grains are low in fats, including the omega-3 fatty acids, including EPA and docasahexaenoic acid (DHA).
  
• Cereal grain lectins can interfere with digestive/absorptive activities and can shift the balance in bacterial flora shown to cause problems with normal gut metabolism.
  

  The potential to disrupt human health is high.
  

  Autoimmune diseases occur when the body loses the ability to distinguish invading proteins from self-proteins that make up the body.

  The loss results in destruction of self-tissues by the immune system.

  These diseases are thought to result from a combined influence of environmental and genetic influences.

  Dietary cereal grains are noted to be causative agents for autoimmune diseases.

  There are a number of diseases that may occur with grain consumption including Addison's disease, asthma, autoimmune thyroid disease, dental enamel defects, epilepsy, liver disease, and rheumatoid arthritis.
  

  The form of protein believed to be associated with auto-immune disease is gliadin.
  

  If you have digestive problems or suffer some of the classic autoimmune reactions (e.g. allergies) consider the possibilities that grains may be problematic.

  Look at your family members and your family history for clues about dietary problems. Adjust the ratio of cereal grains to meat, vegetables, and fruits and see if the adjustment has physiological and psychological effects.

  In my opinion one should supplement with vitamins, minerals, protein, and free fatty acids. Above all, eat a varied diet and not too much of one thing.

• I encourage everyone to perform a food sensitivity test to determine the specific foods they should avoid. Chances are you are sensitive to wheat, gluten and yeast. From my clinical experience, 100% of my patients are sensitive to these foods!
  

• APPLIED Knowledge is Power!
  

  It is what you do with this new information that will determine the impact it has on your health.

  Over the next 90 days, I would encourage you to take action. Take baby steps and gently move yourself in the direction of optimal health. I promise your life will take a turn for the good

Stay Healthy

Sachin