“ Don ’ t eat anything white ”

I’ve heard this advice countless times, as I’ll bet you have, too. I’ve also witnessed many people try it (though certainly not on my advice), only to experience modest (if any) benefits that quickly come a halt. And, of course, this advice makes no sense. “White,” of course, refers primarily to refined grain products such as breads, rolls, and bagels made with white flour, as well as sucrose table sugar. Non-white primarily refers to whole grains that are darker based on the commonly held misconception that whole grains are not just better for you, but healthy. (I’ve discussed this logical fallacy many times in my Wheat Belly books. In a nutshell, if we replace something bad–white flour products–with something less bad–whole grains–and there is an apparent health benefit, and there is: less heart disease, less diabetes, less colon cancer, then the common conclusion is that including plenty of the less harmful foods must therefore be good. This ignores the logic and the science demonstrating that removing both white and whole grain products is not only healthier, but reverses numerous health conditions, such as type 2 diabetes/reduce HbA1c, can induce remission in rheumatoid arthritis, reverses cerebellar ataxia, just to name a few examples.) It might also refer to brown sugar, i.e., sugar with molasses that is still, for all practical purposes, sugar. Non-white grains still retain all the health destructive properti...
Source: Wheat Belly Blog - Category: Cardiology Authors: Tags: Wheat Belly Lifestyle gluten-free grain-free grains Inflammation Weight Loss Source Type: blogs