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Grains

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Grains can be a very controversial subject when you start talking to nutritionists and health gurus.

Some people say grains will make you fat.

Some use grains to lose weight.

Some people say grains are the staff of life, a basic requirement for human health.

Some say grains will give you allergies.

Some say grains will aid digestion.

Some say grains will change your pH.

Some say grains will give you diarrhea.

Some say grains will constipate you.

Why so many different stories?  And why cant it all be simple?

Well, it can be simple again.  Let me explain.

Each of those statements above, were made by various people in various circumstances, and all were (at least partially) right.

Grains are a fascinating food group.  They are made up of thousands of proteins, in a myriad of configurations.  And it is the complexity of them that confuses people, but at the same times allows them to have very far reaching effects in the body.

The very reason that grains cause some troubles for people is because they are complex.  The main problem is that most of the grains currently used in our modern diet have been broken down and processed into products that no longer resemble real food.  For instance, when we use wheat and process it into flour to make bread and cakes and cookies and so forth, we destroy around 100 known nutritional substances in the original grain.  The manufacturer then adds back into the flour perhaps up to 8 nutrients and then labels the end product as "Enriched Flour".

The product has actually become a huge drain on the human body (if a human ingests it), and will even cause the body to drain away important substances from other parts of the body to try to deal with this mass of gunk that it is trying to process.  Grains can thus become the cause of many problems, including leaky gut, allergies, fat accumulation, and mineral deficiencies.

On the other hand, one of the great things about grains is that they are tough and complex.  The toughness allows them to retain much of their nutritional value, even while being baked.  The complexity allows them to provide protein combinations that can balance and feed many of the systems of the body, to allow the body to work better than it otherwise could.  The complexity also makes it harder for man to understand them.

Because of the misunderstanding, some have concluded that grains should be avoided because they can be broken down into substances which, by themselves, can cause various health problems.  But this is silly.  Just because I can make glue out of rice, it doesn't mean that if I eat rice my insides will get glued together.  Mustard can be made into a noxious gas with serious side effects, and yet people still eat lots of it all the time.

The key to eating grains is that we need to use them in their whole form as much as possible.  Grains that are separated from their bran, and/or their germ, are no longer good food.  Even the starch in grains is very complex and turns out to be good for the human body.  It actually does aid in digestion and helps to heal the intestines.  If we eat grains whole, our bodies can take advantage of all the complex proteins found in them to do wonderful repairing and building process.

Wheat in particular, is very complex, and the more we study it, the more we come to realize that even though we don't understand all the complexity, when we eat the whole grain it helps to balance and correct many of the body's systems.

Grains, and particularly wheat, should be a pillar of any human diet.  Soaking grains in warm water, makes them easy to eat.  They can also be sprouted, which enhances their nutritional value even more.  Grains are very inexpensive when compared to other foods, and can be a very healthy foundation for life.

Wheat will help to balance and build more systems of the body than any other known food.  The more science looks into the complexity, the more impressed we become.

For those who already have wheat (gluten) sensitivities, your body can heal from those by using wheat grass.  Wheat grass has nearly all the goodness of wheat, but without the gluten.  Of course to heal from those sensitivities can take some time, and can only occur in a body that has all the resources it needs to heal and that is not bogged down by other toxins.  Please refer to the section of this web site about toxins.

 

Simple solution : Use only whole grains, and grind your own grains when you want to use flour.

 

Last Updated on Monday, 16 August 2010 17:33  

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