Why Are Grains Unhealthy? (2021)

Why Are Grains Unhealthy? (2021) Why grains are unhealthy
Article: Why Are Grains Unhealthy? (2021)

Alright, guys, this is often a huge (and important) one. Let’s dive right in. Article: Why Are Grains Unhealthy? (2021)

There are numerous myths, false health claims, and misinformation about grains thrown at us from left to right.

A Google search will give you 142 million results, most of them full of confusion. You’ll get article titles like “Grains: Are They Good For You Or Bad?” or “Why do people suddenly say that whole grains are bad for the gut” or “Should I avoid cereals?” or “What Everybody’s Wrong About Whole Grains.”

Honestly, very carefully, there is a lot of junk and a lot of unclear answers as to whether or not grains are really healthy.

And I don’t find it surprising, it’s actually a very smart strategy. You put together a bunch of conflicting data and statements to confuse and overwhelm, and eventually, people will get so nervous that they will stop caring in the first place.


It’s an honest thing that I’m here because I’m going to help clarify.

Let me start by providing the answer … we’ll mention why in a minute.

As my friend Mark Sisson said, “Aside from sticking to social conventions in certain situations and getting cheap sugar calories, there is absolutely no reason to eat cereal.”

Why Are Grains Unhealthy? (2021)
Article: Why Are Grains Unhealthy? (2021)

Why? Let’s take a look at the science.

What Are Grains?

Grains are hard, edible seeds of grass-like plants (called cereals). They are available in many types (wheat, corn, rice, oats) and are one of the most consumed foods in the world (if not the most). As a staple food in most countries, they supply more dietary energy worldwide than the other food group by far.

Grains are made up of three main parts:

  • The rigid outer layer, also known as the carapace.
  • The germ is the seed’s nucleus, which supplies nutrients as it sprouts and grows.
  • The starchy food supply for seed expansion is the endosperm.

B vitamins, iron, phosphorus, selenium, and magnesium are among the nutrients contained in “whole grains,” which include all parts of the crop. In contrast, refined / processed grains often have the bran or germ removed, removing all the great nutrients present!

What makes refined grains worse? Manufacturers will add synthetic nutrients to prepare the great things that took the call at the main place!

What is the conclusion here?

Some whole grains contain important nutrients, however, refined grains (the ones most people eat) lack any nutrients that make dining at the main place worthwhile.

Why Do You Avoid Grain If You Know What It Is?

They’re a Neolithic food that the human animal hasn’t yet adapted to eating.

The agricultural revolution revolved around grains: they could be stored for months, they were easy to mass-produce, and they allowed the development of permanent settlements.

Back then, grains were tough, hard things that required tons of work to become edible, and even then they probably didn’t taste very good.

However, if left untouched, the grains may not be the maximum amount of carry-over …

Health Effects were prioritized over longer shelf life and wide availability (to sell).

As new processing techniques emerged in the 19th century, the grains were destroyed.

To increase the time frame, manufacturers would separate the whole grain parts and only use the starchy endosperm to make a cheap, finely ground white flour.

This is now a refined grain. Yes, which means all the cool stuff is gone and all that’s left is the high-carb, high-calorie endosperm.

With everything removed, the refined carbohydrates become easily accessible to the body’s digestive enzymes, WHICH MEANS …

Consumption results in rapid spikes in blood glucose levels!

This is just a fact. Once we eat refined carbohydrate foods, our blood glucose rises rapidly and returns to normal after a period of time. This creates cravings and increased hunger!

Unfortunately, these refined grains are what most people on a Western diet (basically all Americans) eat.

They are low in nutrients, fattening, and totally harmful to our body.

Okay, it’s bad enough, but let’s see what the wheat manufacturers did that leaves grain consumption completely out of the question …

The Creation Of Dwarf Wheat

In the mid-20th century, agronomists developed new types of wheat to expand wheat production per acre. It’s called dwarf wheat and it’s even less nutritious than previously refined grains and packed with harmful anti-nutrients.

Are there Anti-Nutrients? What exactly are those?

To help along with your understanding, I would like to start by setting out a few ideas that we will all agree on:

Isn’t it true that most living creatures don’t want to be eaten by other living things? That’s right. As a result, each species develops its own defensive mechanisms to combat other attacking predators.

Plants are an equivalent form. they need to measure to spread their seed and “reproduce” during one sense.

So what are some examples?

Well, walnuts have hard shells and grains have those toxic antinutrients (lectins, gluten, phytates). There is. Skip that one on top of you quick, don’t you?

The thing is, humans can’t affect antinutrients. We are simply not adapted to eating grains like other creatures: birds, rodents, some insects. Because we lack this adaptation, here’s what happens once you consume these antinutrients:

  • Lectins: cause intestinal damage and resistance to leptin (a prediabetic condition).
  • Phytates – These bind to minerals and literally make them “bioavailable.” So even though you are consuming some nutrients and minerals from the grains, your body cannot process them because they are attached to phytates, which your body cannot digest!
  • Gluten – Probably the worst offender of the three, gluten can be a protein that causes allergies to a vast majority of the human population, whether they are aware of the symptoms or not. Headaches, vomiting, bloating, stomach pain and diarrhea are just some of the signs the body can give to inform you: “Impending Threat: Gluten Code”

More on Dwarf Wheat

There is a stimulating study that you used to know after reading Mark Sisson’s article, “The Problem with Modern Wheat.”

Since 1843, researchers in England have been conducting the “Broadbalk Winter Wheat Experiment” to look at the nutrient content of various wheat crops. Look at this:

Between 1843 and the mid-1960s, the mineral content of the wheat grain obtained in the experiment remained constant, namely zinc, magnesium, iron, and copper. But then, in the Broadbalk experiment, zinc, magnesium, iron, and copper concentrations started to fall, a development that “coincided with the arrival of high-yielding semi-dwarf cultivars.” Another research discovered that “ancient” wheat varieties such as spelled, spelled, and einkorn had higher selenium concentrations than current wheat varieties. To further compound the mineral problem, the incontrovertible fact that phytic acid content is not affected in dwarf wheat. Therefore, the phytate: mineral ratio is higher, which can make the already reduced levels of minerals in dwarf wheat even more inaccessible to its consumers.

This further serves to emphasize the fact that current wheat varieties have nutritional content on the verge of zero, resulting in an excess that can lead to nutrient shortages due to phytic acid content.

Grains Are Prepared Differently

Today, bread is made by taking refined white flour and mixing it with a billboard “fast-growing” yeast. In most other cultures, bread is traditionally made using methods including soaking, sprouting, and fermentation (sourdough cultures) that make the nutrients in the grains more available to the physical body.

Not only that, but remember the phytates I mentioned earlier? Well, these traditional methods help reduce the number of phytates that will bind to minerals within the body.

It seems that we have substituted health for comfort. Oh!

In the United States, grains are particularly toxic.

Aside from the occasional helping of polished rice, I haven’t eaten grain in the last three years. But the funny thing is, if I went on vacation to Italy, France, or another country, I would probably allow some wheat to become a neighborhood in my diet.


Because most foreign countries prohibit the use of harmful chemicals in their food supply, I am talking about RoundUp, herbicides, pesticides, high fructose syrup.

We are one of the only countries that really allows these things to be used and placed in our food; Everyone else seems to know it’s toxic!

So, What Is The Real Issue With Grains?

Why Are Grains Unhealthy? (2021) Crop-duster spraying crops with harmful herbicides and pesticides.
Article: Why Are Grains Unhealthy? (2021)

Not only are you getting an honest dose of anti-nutrients from eating grains, but you are also getting chemical junk in your body! Fantastic! (No, not at all)

The consumption of cereals does not bring any good seriously. Literally nothing. Zero. Nothing.

So, do we need to eat modern grains?

It’s illogical. We don’t need them to live. They don’t really give us something to eat. A balanced diet does not motivate them. They aren’t going to… They aren’t going to… We might go on and on. My answer is an unequivocal NO.

Here’s What You Can Do

  • Go full-on “No-Grains” – see my article “How To Be Paleo” for more information.
  • Commit to removing 80-100 percent of grains from your diet – experiment to see what works best for you. While nutrition is extremely individualized and no one food fits all, I will not use this as a reason to avoid grains. The proof is in the pudding. They are hazardous to our health.
  • Vegetable noodles, such as spaghetti squash, zucchini noodles, or carrot noodles, may be substituted for grains. Simple Mills, I believe, has a gluten-free bread mix that you can try.
  • Using grain-free flours such as coconut flour, cassava flour, or almond flour while baking.

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