Going Against the Grain Towards Better Health

Going Against the Grain Towards Better Health

Grains are often called the "staff of life," having a sort of credibility that is biblical in proportion. So prevalent is the perception that grains make for "good food" that the Food and Agriculture Organization (FAO) – which is the United Nation's international agency for defeating hunger – uses a head of wheat as its emblem, with the Latin Fiat Panis or "Let There Be Bread" as its motto.

Despite the rather lofty secular position a loaf of whole grain bread may hold in the international community, the biblical record actually shows that the first foods mentioned in the Bible were the Herbs and Fruit Trees (Genesis 1:29) and that by punishment for sin God gave man bread:

"...cursed is the ground for thy sake;...In the sweat of thy face shalt though eat bread, till though return unto the ground..." (Genesis 3:17,19).

The inherent wisdom of this biblical message has long been forgotten and today, according to the USDA MyPlate, grains should constitute a sizeable sector of our diet in the form of "bread, cereal, rice, and pasta." Many of us, whose hyper-agrarian taste buds and gastrointestinal tracts have never once gone a day without some grain-derived morsel of bread or cracker, find ourselves expressing our dependency on these foods in telling, half confessionary phrases like: "I'm starving for a piece of bread," or "that pizza is to die for," forgetting that among non-agrarian peoples, grains were universally considered a last resort, or, starvation food only.

In an agrarian society such as our own, we should expect our government to recommend the consumption of grains and our contemporaries to consume grains in plenty. After all, we are no longer hunting and gathering our food. Cereal grasses, in fact, are at the substrate of nearly all modern food production, from the bread we bake, to the milk we drink, to the meat we eat.** With 10% corn ethanol gasoline now a federal mandate, even our vehicles are forced to quench their thirst at the table of the almighty grain.

And yet despite all of this, economic pressures and cultural preferences can not negate the fact that our bodies did not evolve on a grain-based diet. Grain consumption en masse began only 1-500 generations (20-10,000 years)* ago, depending on how far from the bread basket of civilization (i.e. the Fertile Crescent) one's ancestors happened to have wandered, or how fortunate they were in fending off invading agrarian societies, such as the Romans.  The Roman empire's moniker, the "Wheat Empire," was earned in part by the fact that that Roman forts were actually granaries, designed to hold a year supply of wheat in case of siege.

Still today, Irish, Scottish and Finnish people have some of the world's highest levels of celiac disease. Their resilient ancestors managed – for the most part – to fend off the Roman invaders which, at the same time, prevented them from adapting adequately to the radically different foreign fare of a grain based diet. (Learn more in our article The Dark Side of Wheat)

Historical examples like these provide an interesting window to peer through, but we must look to prehistory, as inscribed so perfectly into the very flesh and bone of the human frame and even further down to our very DNA, if we are to perceive with any clarity how alien cereal grass seeds are to our human metabolism.

The most obvious physiological representation of this fact is that we are monogastric mammals, and therefore are not equipped with the multitude of forestomachs found in the ruminant animals which enable them to break down these difficult to digest grasses. Even the ruminants have great difficulty with the "seed" form of the grasses, developing metabolic acidosis, infections and other "diseases of affluence" not dissimilar to those that afflict humans who consume grains heavily, especially when fed wheat.

Seeds, after all, are the "babies" of these plants, and are invested with not only the entire hope for propogations of its species, but a vast armory of anti-nutrients to help it accomplish this task: toxic lectins, phytates and oxalates, alpha-amalyase and trypsin inhibitors, and endocrine disrupters. These unappetizing phytochemicals enable plants to resist predation of their seeds, or at least prevent them from "going down without a fight."  (Learn about the ultimate "invisible thorn" in wheat seeds)

We are monogastric mammals for a reason. Our gastrointestinal tracts have been intelligently constructed via millions of years of adaptation to environmental determinants, with diet first in order of importance. It is no longer a mystery why we are built the way we are. In fact decades of research in biology, evolution, anthropology and genetics have now brought to light the formative forces behind our present day metabolism and physiology.

We Are What We Once Ate Long Ago

A growing body of research has emerged which focuses on the relationship between agrarian or grain-based diets and diseases of affluence, and how increased susceptibility for obesity, cardiovascular disease and diabetes in agrarian societies can be linked to the absence of genetic adaptations to the consumption of grains in our species as a whole.

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Disclaimer: This article is not intended to provide medical advice, diagnosis or treatment. Views expressed here do not necessarily reflect those of GreenMedInfo or its staff.

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Going Against the Grain Towards Better Health



Dear Sayer Ji, I normally love your articles but this time your credibility was badly compromised by the Biblical quotation which you took completely out of context and left part of it out. Genesis 3:18 also states "...and thou shalt eat the herb of the field." So I dont believe God is implying that bread is not good for us. We all know that modern strains of wheat are not the same as those our grandparents ate and I believe it is for this reason that wheat has become unhealthy, due more to scientists' tampering than to it being inherently bad for us.

suggestions?



I have read your series of articles on gluten, celiac disease, and sources of lectin in  our diets. What carbohydrate suggestions have you for people trying to avoid gluten and lectins? are spelt and quinoa any better?

Chestnut, but I want to know Mr Ji's answer too...



My healthy starch suggestion would be chestnut, to the degree you tolerate it and I'm not sure about starchy things like tapioca which aren't found in Turkey. Also, purple flesh sweet potatoes are superb, I will hopefully plant some and jerusalem artichokes are a bit starchy too. My order of starchy grains from bad to better is wheat, gliadin containing cereals, prolamin containing cereals(maybe oat should be later), soy, other non-pseudo cereals, legumes that can't be eaten raw and pseudocereal grains, legumes that can be eaten raw if they are grown with similar philosophies but I may have mistaken. Also black rice may be a better food if you don't get similar antioxidants enough.

http://en.wikipedia.org/wiki/Food_grain

I want to know Mr Ji's order of grains with respect to their healthiness too, but we may need to wait for new articles.

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