Updated: Jun 24, 2019

Surely those “amber waves of grain” that you have been eating for 20, 30, 40, 50, 60, or 70 years have NOTHING to do with your being overweight or your recent onset (or even chronic) of ________ {insert any seemingly “unrelated” symptom here}.

Maybe they do. You see, the bread of yesteryear is not the bread of today.

1-Wheat has been hybridized (this is different than genetically modified but that’s another blog post for a later time) to increase its protein/gluten content for a variety of reasons and, in general, the entire process of cultivating seeds, planting, growing, harvesting, and processing wheat has changed. And while yield and flavor have improved, we’d be (and are being) foolish to believe we’re smarter than nature and have “improved wheat” without any cost to us.

2-Naturally occurring nutrients (although their inherent value may not be what we’ve always thought they were) have been stripped away and replaced (“fortified”) with synthetic nutrients that our bodies just don’t pay much homage to (and in some cases, these synthetic nutrients can be harmful!)

3-Wheat is UBIQUITOUS in our food supply. It’s tasty (hybridization), cheap (government subsidization), and great for manufacturers because you are simply never satisfied and always coming back for more! So the quantity in which we typically consume wheat-containing foods has skyrocketed.

This is important because grains (mostly wheat because that is what we mostly get in the Standard American Diet) and other refined foods were causing me fatigue, arthritis-type pain, muscle pain, depression, abdominal bloating & discomfort. The list goes on. But the point is I HAD NO IDEA.

If you firmly believe your beloved bread (and trust me when I say I get the “beloved” part – oh how I LOVED & WORSHIPED my bread and other convenience foods!) has absolutely nothing to do with any of your symptoms, I’ll ask you to consider two things:

1-Just because modern/alopathic medicine does not make this connection does not mean, well, ANYTHING!! I have the utmost respect for physicians and I believe they all have good intentions. But none of this means we haven’t gotten it pretty much all wrong when it comes to how food effects our health. (You can bet there will be more to come on this topic!)

2-Give it up for 30 days anyway! And see what happens…. If you don’t notice any improvement in your health, then by all means, eat up!

I would be remiss if I didn’t point out that grains are most likely not the only food that’s eroding our health. But they’re such a huge part of the Standard American Diet that I feel like they’re a good place to start thinking about making some serious changes.

If nothing else, consider that grains have a very high carbohydrate yield for a nominal amount of protein. To make matters worse, we almost always add in more carbohydrates!

This matters because as we study nutrition more, we are coming to recognize that a high carbohydrate diet may well be a large part of our weight management issues. 

I hope you will read this article for the facts about how wheat has changed and suspend any attachment to the conclusions drawn. It was, after all, written by a seed manufacturer. Nonetheless there are some very informative facts in the article that make it a worthwhile read.

What’s your wheat/gluten story??

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