GRAINS AND INFLAMMATION GO TOGETHER LIKE SPAGHETTI AND MEATBALLS
"Although the cause of increased prevalence of wheat sensitivity over the last several decades remains unknown, modern wheat processing techniques may have increased consumer exposure to immunoreactive compounds." From the February 1015 issue of Comprehensive Reviews in Food Science and Food Safety (A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity)
"One of the issues of whole wheat flour production is the lack of well-established milling procedures. Whole grain flours are produced by a variety of techniques and result in flours with widely different particle sizes and functionalities. Another issue with whole wheat flour utilization is shelf-life. Whole wheat flour is highly susceptible to rancidity due to the presence of lipolytic enzymes." Andres F Doblado-Maldonado from his 2012 Masters Thesis at the University of Nebraska, New Technologies for Whole Wheat Processing Addressing Milling and Storage Issues
I already know that this post is going to create a firestorm of controversy. That's OK. Understand that it's not geared towards everyone --- only those who are chronically ill (HERE), chronically overweight (about 80% of the US population when you factor in the 8-10% who are "SKINNY FAT"), or dealing with CHRONIC PAIN --- according to estimates, as many as 100 million Americans. The fact that people question that grains could be part of their health problem(s) is legitimate --- I've asked some of the same questions myself. For instance, how can common grains from the Bible (wheat, corn, barley, rye, oats, millet, emmer, etc) somehow be bad? I will get to that, but for the time being, realize that the grains we are consuming today are radically different from the grains your grandparents were consuming --- let alone Moses or Jesus.
The first thing I want everyone to realize is that not everyone is sensitive to GLUTEN or other grains, which, by the way, are virtually all GLUTEN CROSS-REACTORS. Some of you can handle these with no apparent problems. But also understand that just because a problem is not "apparent" does not necessarily mean it doesn't exist. This is especially important one you realize that when it comes to NON-CELIAC GLUTEN SENSITIVITY (NCGS), the majority of the symptoms don't manifest like we've always been taught they do --- bloating, gas, CONSTIPATION, DIARRHEA, IBS, etc, etc). They manifest "extra-intestinally" or outside of the Gut. For example, numerous studies show that over half of all NCGS manifests neurologically (HERE and HERE). But Gluten is only part of what makes grain a potential Burmese Tiger Pit waiting to destroy unwary (or uneducated) victims.
Grains can be divided into two large categories; these are legumes, which include all types of BEANS (UNFORTUNATELY, SOY) and the cereal grains (wheat, rye, barely, corn, etc, etc, etc). All have three main parts; the bran, the germ, and the endosperm. The bran, or "husk" of each kernel, is where MOST OF THE FIBER is found. It's also where part of the B-VITAMINS and most of the minerals are found, as well as the majority of the oils (it's the oils that tend to go rancid fairly quickly once the grain is milled). The bran also happens to be where the phytates, one of the "ANTI-NUTRIENTS" found in many grains, are found (other anti-nutrients that may or may not stimulate health problems such as LEAKY GUT include Lectins, Saponins, Oxolates, Lippopolysacharides, and potentially several others).
The germ is the part of the grain that actually sprouts and becomes a new plant. The rest of the B-Vitamins are found here, as well as ANTIOXIDANTS and the rest of the oils. It contains several vitamins and minerals, as well as being made up of about one third protein. The endosperm is not only the by far the biggest part of the grain, it's where the majority of the starchy carbohydrate meant to feed the "germinated" seed is found. When compared to the rest of the grain, the endosperm has little nutritional value other than providing a source of simple carbohydrate.
The USDA, which as I have told you previously, is an organization whose chief concerns have little to do with health, but rather the promotion of US agriculture both domestically and around the world, says on their website (Choose My Plate) that, "Most Americans consume enough grains, but few are whole grains." What's the difference? "Whole grains contain the entire grain kernel ― the bran, germ, and endosperm. Refined grains have been milled via a special process that removes the bran and germ. This is done to give grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins. Most refined grains are enriched." Once the grain has been refined, chemicals, including bleach, are used, not to whiten the flour or to kill bugs as most people believe, but to destroy any living part of the grain remaining from the milling process. This is because in virtually all cases, manufactures need dead flour made from dead starch. You'll see why this is so important in a moment.
First and foremost, the quote above shows that most Americans are not eating whole grains (and when they do, they are largely being duped as you'll also see shortly). Secondly, the grain-based products they are eating are usually highly refined (the bran and germ are removed). Why? Because flour that is not heavily refined not only spoils and goes rancid quickly, it tends to attract weevils and other critters (those of you who are old enough know what I am talking about). By removing or killing the vital, living, and nutrient-rich part of the grain, food manufacturers can provide retailers and consumers flours and products that in many cases have an almost unlimited shelf-life. For instance, breakfast cereal might get a bit stale once the bag has been opened, but left in your pantry for a decade, it will not spoil or rot. And what about the whole "enrichment" thing I mentioned earlier?
Enrichment is what politicians do at the expense of the citizens they are supposed to represent. It's also one of the many ways food manufactures dupe people who don't know better. I have a friend who is in the pet food manufacturing industry. He tells me that synthetic vitamins & minerals are not only widely available, but dirt cheap. This is why manufacturers can advertise that radically unhealthy breakfast cereals such as Count Chocula, Coco Puffs, Donutz, Captain Crunch, Golden Grahams, Froot Loops, Trix, Super Sugar Crisp, Apple Jacks, Honey Smacks, METH & CRACK, and a myriad of others, are "fortified" with the whole day's supply of a dozen or so essential vitamins and minerals. If you aren't familiar with the difference between nutrition that comes from food and the synthetic garbage added to these products so industry can make absurd claims about nutrition (for instance, Total Cereal claims to supply, "100% of the Daily Value of 11 vitamins and minerals"), then you need to read THIS.
MODERN GRAINS ARE NOT AS HEALTHY AS WE'VE BEEN LED TO BELIEVE
Dr. Schierling completed four years of Kansas State University's five-year Nutrition / Exercise Physiology Program before deciding on a career in Chiropractic. He graduated from Logan Chiropractic College in 1991, and has run a busy clinic in Mountain View, Missouri ever since. He and his wife Amy have four children (three daughters and a son).