At the Institute of Food Psychology, we do not endorse or promote any particular diet or nutritional lifestyle. We strongly recommend that all people openly explore the wide variety of nutritional approaches and dietary strategies that are available to them. We see nutrition as an ever-changing journey. Article: Is Going Grain-Free Better for Your Health?
We believe that a healthy relationship with food and a well-functioning metabolism is doable once we can all be hospitable to what works best for us, et al. We believe that only a nugget of wisdom can be found in any diet that has been designed with people in mind, and therefore the planet. Article: Is Going Grain-Free Better for Your Health? (2021)
Every day it seems that more and more information is beginning to point out how grains. A central part of the diet in most societies on earth. Might not be the “personal of life” as they have long been described. With celiac and non-celiac gluten intolerance on the rise in our country. The need for a greater understanding of the effect that food has on our gut and our brain has come squarely into the limelight. It also calls into question, well, what are we actually supposed to eat anyway?
So maybe it’s best to start with a touch historical perspective when it comes to pimples:
The transition from hunter-gatherer societies to primary “civilizations”. Including Egypt, India, Peru, Mexico, Sumer, and Babylon, or China. Would possibly not be possible if it weren’t for this particular quiet meal. Egypt was built on Kamut, Peru on quinoa, Mexico on corn, and India and China still subsist on rice. This is often the reason why the agricultural revolution (which began roughly 10,000 years ago) receives so much attention within the history of the human diet. We went from a largely migratory seasonal culture to others of agriculture, livestock, and permanent settlement. This change allowed for a surplus of food to exist and thus facilitated access to an abundant source of calories that had not existed before … and thus the population soared.
It changed the way humans associate with each other and altered our view of the heavens and therefore the earth.
It also changed our bodies.
The debate that exists today, especially within the paleo community (but increasingly in other circles as well). Is whether or not this dependence on grain has been honest to our health. As a species and society, or if it was then. when our stature and well-being began to slowly deteriorate. So here’s the question: Is using grain-free grains better for your health?
If you come from the “palaosphere” (or similar ancestral health perspectives), then the solution may be a resounding yes. The paleo community argues, sometimes very convincingly. That since grains were absent from the Paleolithic diet, these are simply not foods that humans evolved for. They discuss the problems that arise due to phytates, lectins, and aggressive fiber types. They signify the decrease in stature and the increase in dental malformations that manifest themselves in the human archaeological record shortly after the Agricultural Revolution as key indications of our way of avoiding them. Other quotes indicate the consequences of gluten. As well as studies linking grain consumption to a heart condition. And these are all decent and worthwhile points to think about. Here are a few more to keep in mind if you are considering this diet change for yourself:
Grains & the Gut:
When it comes to these “grain hazards,” there is some truth, especially when it comes to the gut. And this is often because plants have their own defense mechanisms within the class of lectins, phytic acid. And other enzyme inhibitors.
- Phytic acid can be a molecule that binds to a large number of essential minerals within the body. Resulting in blocked absorption and deficiencies of important nutrients. Raw grains contain tons.
- Lectins are what help the plant fight pests, which is great for the plant. But they often damage our intestinal wall and can wreak havoc on our immune system.
- Gluten, the protein found especially in cereals (wheat, barley, rye, etc.) can cause serious health problems in certain people.
The Gluten Intolerance Group of North America reports that 1 in 133 people have a disorder. And other studies say that perhaps as many as 1 in 3 people have gluten sensitivity. This will range from full-blown autoimmune disease in celiac sprue to Hashimoto’s thyroiditis and a variety of other inflammatory diseases due to intestinal permeability: Crohn’s disease and colitis. Gluten, especially, can also cause non-inflammatory damage to the intestines, as well as mental disorders. It sounds pretty convincing once you start to determine what is working.
Grains & the Brain:
A slew of new books and medical studies have been published in recent years on the connection between modern grain intake and neurological issues ranging from hyperactivity in children to Alzheimer’s disease, chronic headaches, and depression. Wheat stimulates opiate receptors in the brain, so studies relate the ingestion of grains (especially wheat) to addictive drugs. Autism, ADHD, and schizophrenia, to name a few, have all been related to gluten exorphins (peptides formed as gluten protein is digested). It’s no surprise they’ve attracted so much press.
The Environment and Modern Agriculture:
If you trace the history of food and agriculture, you will probably be surprised at what a mess we have made. When it comes to feeding a constantly growing population, growing cereals, in particular, puts incredible pressure on soil nutrients. If you can’t rotate crops, reinvest in your land base.
Or let the sector lie fallow, you’ll be looking at 2-3 years of wheat, barley, rye, or corn, at best. Before the soil dies and forces him to “go out in search of greener pastures.” This is often the truth of food empires like Rome and Egypt throughout the Middle Ages of the ECU. Poor agricultural practices expanded the need for human habitat, cutting down forests and sparking wars for more natural resources.
Our bad habits exacerbated the famines and followed us to us. Where we converted some of the richest soils in the world into a geographic area and decimated our country’s barn in just 150 years. and that we did not have the ability to repair it. This led to the need for nitrogen and led to a greater reliance on petroleum-based fertilizers to get food out of depleted soils. Grasslands, watersheds, and forests have fallen into damaged states thanks to irresponsible farming practices. and that we still haven’t recovered. Oh.
When you take this attitude seriously and get to know the extent of hybridization and genetic alterations that occur in several of the most important staple foods in this country, such as wheat and corn, as an example. It is not surprising. that we are sick and it is no wonder that our environment is in such trouble.
Here’s the hopeful: what’s outlined above, thankfully, isn’t the only thank you for getting down to business. There are better ways to grow food. There are still organic farming methods and traditional types of grains that also have a much higher nutritional value than their imposters today.
Despite the seemingly damning characteristics of grain consumption in the brain and thus the gut. There is one thing we seem to be missing. Because: there are many healthy and vibrant cultures that have and still consume grains daily. . So how can we correlate that with what we are learning in our modern medical journals. Or perhaps with the incriminating evidence within the bones of our ancestors?
It seems like you will learn a lot of cultures once you find out how they eat what they eat. In traditional societies, the consumption of grains was a touch of a process, as their ancestral wisdom had taught them that very specific preparation techniques were required to form certain “fit to eat” foods.
This includes souring, sprouting, soaking, and fermenting grains and flours. By doing so, one can reduce or eliminate many of the climatic conditions that act as toxins within us. Not only are lectins, tannins, and other digestive anti-nutrients minimized or favorably altered during this process, but these practices actually improve vitamin content and increase access to their robust aminoalkanoic acid chains.
So once we go through the bone record of our ancestors, it should give us a pause. Is the degenerative structure of the bones due to the inclusion of grains themselves, or does it perhaps show us that we were still learning? That our early agricultural ancestors had not discovered the tools of fermentation when it came to their new food group? As we see our health sinking so deeply into our modern age, perhaps we would like not to take a step back because of the Paleolithic, but rather consider the tools that make our food more nutritious, digestible, and healthy. -promoting.
Part of the work we do here at the Institute for Food Psychology is training our Food Psychology Trainers to help others navigate the wealth of nutritional information out there and align it with who they are as Eaters.
Eat it or Leave It?
As you will see, there is tons of data to think about, as there is an extensive history of consuming grains without problems. So which path to choose without having a high-fat diet?
Reasons for traveling grain-free may include: you are in a hyper-inflammatory state. You suffer from an autoimmune condition, you are trying to seek more nutrient-dense food sources. And/or you are feeling an attraction to the paleo and evolutionary philosophy of the human diet.
Reasons to enjoy your whole grains: Adequate consumption of those foods shows a long medical history of their ability to reduce the danger of cancer, Alzheimer’s, diabetes, stroke, and therefore the benefits of insoluble fiber for growing healthy gut bacteria. Many grains are rich in vitamins and sometimes especially manganese, which is a crucial component in bone production by supporting the protein matrix. It is also necessary for the integrity of the skin and, by association, protects against UV damage. Other benefits include blood glucose control, as it helps in the gluconeogenesis process (the mechanism that prevents our glucose levels from dropping too low).
However, no one said you had to eat them every day or gorge yourself on gluten alone. And indeed, none of the societies that have, or still experience, a high level of health got there by eating wonderful bread or K. Therefore, it is important to know that the preparation, the properties of the grain itself, and the quality are starting to play. a neighborhood here.
The key when it comes to these types of decisions, once you have weighed all the important information, is to consult your in-house nutritionist. Consciousness is powerful and rhythm is everything. There are tons of great qualities to be found in beans, and there are many reasons to mention “no thanks.” Ultimately, there is a large amount of data on each side, and yes, it must be taken into account, but we run into problems once we only believe in external data sources. It’s equally important to remember the effect your mind has on how you eat, not just what you eat.
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