A little history on grains…

Grains are small and hard edible dry seeds, which grow on grass-like plants called cereals. Grains definitely have a place in history, without the agricultural revolution, we might still be nomadic hunter/gatherers.  The three most abundant types of grains grown across the globe are rice, corn and wheat.

The earliest known existence of wheat was approximately 9000 years ago, around the same time as the agricultural revolution.

Grains are used to make the following food, but not limited to:

·     Bread

·     Pasta

·     Breakfast cereals

·     Muesli

·     Cookies

·     Donuts

Grains are used as fillers and sweeteners in many of the processed and packaged foods you see in the supermarkets (think sauces and dressings and soooooo much more!)

What has happened to the humble grain, that now fuels so many sensitivities, allergies, and general ill health?

·     Modern day milling – this new style of processing has only been around for 40-50 years, it basically extracts the highly nutritious sections out of the grain such as the bran, and germ, and leaves only the endosperm, the least nutritious section, containing high amounts of carbohydrates and little protein.

·     Excessive input farming and genetic modification – The plants that are grown today are not the same plants as 50 plus years ago. They have been changed to be weather, drought, and insect resistant.  Along with the synthetic fertilisers and chemical pesticides used on the crops, it is no wonder people’s bodies are rejecting grains!

Lets check out the TOP THREE Reasons to give up grains!

1. Grains are used to fatten livestock

If grains are used to fatten livestock, what do you think they are doing for your waistline?

Grains spike your insulin levels, causing the hormones in your body to store fat, and not use fat deposits as fuel.

2. Modern milling has depleted grains of their nutritional value

As modern milling of the grain has depleted the nutritional benefits, some of the nutrients lost, such as the B vitamins, and Iron are artificially added back in the bid to keep consumers happy.

According to Weston A.Price Foundation, here is what is lost to modern industrial processing:

Thiamine (B1) 77%
Riboflavin (B2) 80%
Niacin 81%
Pyridoxine (B6) 72%
Pantothenic acid 50%
Vitamin E 86%
Calcium 60%
Phosphorous 71%
Magnesium 84%
Potassium 77%
Sodium 78%
Chromium 40%
Manganese 86%
Molybdenum 48
Iron 76%
Cobalt 89%
Zinc 78%
Copper 68%
Selenium 16%

3.   Can a diet rich in grains lead to a host of modern-day diseases such as cardiovascular disease, metabolic syndrome, and cancer, just to name a few?

The research points to yes, it can! What research is starting to discover is that grains contain compounds known to cause low-grade inflammation. Meaning, your body thinks it is under attack, and it sends in the troops to deal with the threat, however, unless you eliminate the threat from your diet, your body stays in a constant state of inflammation.

Continuous inflammation, are the triggers to disease. Eliminate grains, eliminate the threat, decrease the risk of disease.

Beck Nasr is a fitness and nutrition expert. Her qualifications include both a Bachelor Degree in Health Science (majoring in Nutrition, Exercise Physiology and Psychology) and seven years of working as a personal trainer, with specific focus on creating post and pre natal pregnancy fitness programs for women. Beck’s passion is to make it easier for people to navigate the world of health and nutrition. Her nutrition philosophy runs along the JERF lines of eating – Just Eat Real Food! You can contact Beck on the below email: bwiduckel@yahoo.com.au

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