Whole grains: you’re being fed half truths

Eat your grains! Whole grains are extremely popular because of their heavily advertised health benefits.  But the more research is done, the less attractive they look to doctors and patients—and to me. While doing a follow-up appointment with a patient, he mentioned that he had eaten bread the day before the appointment.  I said, “As per my advice, you should not eat bread at all.”  He answered, “It was whole wheat bread, so should not be a problem.” He thought that if it is a whole wheat bread, then it’s ok. Why did he think like that? Because grains are a staple food for many of us.  Because mainstream medicine and government recommends we eat grains. Because advertisers tell us they’re good for us.   The whole story on whole grains. But I wondered…how could grains be good for us, when we’re not designed to eat grains at all? Is there something healthy about the endosperm (inner part) of the grain that is in white flour and hence white bread? And what about bran (the outer part of the grain that makes whole grain bread)?  Could it be that bran changes the whole story and really makes bread perfectly healthy?  So I started to investigate. I knew that the problem with wheat is a storage protein called gliadin, which is the bad part of the notoriously known compound gluten. This protein is highly resistant to digestion. Here’s why: grains are the way the plant reproduces, so they aren’t easily digestible. In fact, grains shouldn’t be digesti...
Source: Doctor Kalitenko antiaging blog - Category: Physicians With Health Advice Authors: Source Type: blogs