The grains consumed for thousands of years by many healthy ancestral cultures and free of degenerative diseases without any problem. Why do people suddenly stop eating them to stop the symptoms of an autoimmune disease? Article: 5 Reasons Why Grains Are The Hardest Food to Digest (2021)
Isn’t there a neater way? In any case, the inspiration for the organic phenomenon is “heart-healthy” whole grains. Can a person not even eat rice when on a gut-healing protocol?
Let’s dive into this controversial topic and discuss what it is about grains that make them so difficult for humans to digest, especially when there is some kind of compromise in bowel function.
The truth is, each of those “heart-healthy” grains is the hardest food for a person to digest.
This is why they will poke holes in your gut, wreaking havoc on your system with all sorts of unpredictable autoimmune symptoms.
Grains are Seeds
All grains are really seeds. That’s right, the seeds are meant to supply a plant. they are not meant to digest. They are meant to remain intact until they reach the right conditions to grow another plant: soil, water, air, and sunlight.
That’s why the 2,000-year-old date seeds found during archaeological excavations in Israel were surprisingly intact when they were found. And that they turned into a plant when the right conditions were right!
The idea that grains built as a kind of “containment center” has been a useful analogy for me; a fortress that should not violated by our gastrointestinal system. Cows even said to eat grain in ideal pasture conditions, and that they have four stomachs!
Phytic Acid contained in all grains.
Phytic acid blocks the absorption of minerals in your gut and grains are particularly high during this anti-nutrient. This is often a serious problem! Humans need minerals down to the cellular level. Think also of our hearts, our bones….
Consuming grains that are not properly prepared within the amounts the USDA has recommended for the past 30 years (8-12 servings per day) can lead to bone loss, thanks to all those minerals you probably didn’t absorb!
The overwhelming majority of bread, crackers, bagels, muffins, sandwiches, croutons available on the supermarket shelf, while organic, not prepare in a way that can simply be fully digested without some kind of digestive compromise. Oh! And modernly prepared whole grains are the worst for the gastrointestinal system. I will explain why later.
Enzyme inhibitors are used in all grains.
What exactly are enzyme inhibitors, and why should we be concerned about them? Simply put, enzyme inhibitors stop enzymes from working! Remember the car’s starting motor: if the starter fails, the vehicle will not run. Enzymes aid digestion by acting as catalysts. In other words, they begin the digestive process. You don’t want to stop the enzymes from working. Might an uptick in pancreatic disease and cancer be explained in part by an increase in the intake of unprepared cereals? Hmm. It’s a good thought.
Disaccharides are used in all grains.
Both grains have disaccharides or double sugars. Since the enterocytes’ activity impaired by a lack of favorable intestinal flora, the compromised intestine is unable to ingest the double sugar molecules. Enterocytes are cells that live in the villi of the intestinal wall and contain the disaccharidase enzyme, which breaks down disaccharide molecules into monosaccharide molecules that can be easily swallowed. Enterocytes get frail and ill because they are not well nourished and fortified with enough beneficial flora, and they can also become cancerous.
Compromised enterocytes do not perform their functions of digesting and absorbing food properly. The critical importance of enterocytes to health cannot underestimate! Weak and diseased enterocytes even have trouble digesting starch molecules that are very large with many mono sugars connected in long branch-like strands. People with weak digestion due to an imbalance of gut flora and disheveled enterocytes have a terrible time digesting these complex molecules, leaving large amounts undigested, the right food for pathogenic yeasts, bacteria, fungi, and other pathogens to thrive.
Even the starch that manages to digest it leads to maltose molecules, which is, you guessed it, a disaccharide! This maltose also not digested thanks to the shortage of the disaccharidase enzyme and becomes additional food for intestinal pathogens.
Complex, difficult-to-digest proteins are found in all grains.
Lastly, cereals contain complex proteins. And guess what? Whole grains are the best in these complex proteins!
The physical body needs food to be in the simplest form to absorb and use it. The word “complex” means that our digestive tract must do work. Although it works and works, these proteins cannot be weakened. The worst offender? Notorious gluten. Gluten can be a complex protein that the body cannot break down … and it is even more complex than ever, after 50 years of hybridization to increase gluten content!
Because the human digestive tract cannot break down complex proteins, it necessary to weaken them before eating. that, sprouted, soaked, or fermented before cooking. Sprouting, soaking, and fermenting grain-based foods are easy processes that not only predicted grain proteins but also neutralized the opposite problems mentioned above. and that they are easy to use, once you know them.
If you are in the process of healing your gut or have healed it by eliminating grains … you simply have to study the magic of sprouting, soaking, and fermenting, which are the methods that ancient cultures use to prepare grains for consumption without negative effects. This is often the main step on the joyous journey back to eating and enjoying your beans.
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