Why we avoid grains!?

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3 Reasons to Minimizing your Grain Intake

Are grains okay to eat? a question we receive daily.

Grains contain carbs, fiber, vitamins and minerals as do many other metabolic foods, we just find that unlike other foods they contribute a lot to extreme highs and lows in blood sugar therefore creating a lot of instability in the physiology.

Secondly, most grains are iron fortified, starting way back in the 1920s to fix nutrient deficiency and replace nutrients lost in processing. But heres the catch, the iron fortification is really iron filings, not intended for human consumption. The human body has no way of eliminating iron except by way of bleeding. However, we are heavily equipped with a system (RES) designed to recycle up to 24mg a day to provide us with everything we need from foods. Heavy metals such as lead and iron overloading the system in response to nutrient deficiencies, breaks down this built in system resulting in pro-oxidation, inflammation, calcification - usually diagnosed as anemia. Refer to our Anemia highlight for more information on this topic.

Lastly, GLUTEN! The most important question to ask here is, “how is it we have a population who can’t eat grains? I mean our grandparents could and their parents could.” What has changed? Glyphosate. Glyphosate (GMO) was introduced to wheat in 2007. Glyphosate does many things: it kills bifidobacteria (which are commonly depleted in celiac), contaminate digestive enzymes (trypsin, pepsin, lipase) which prevent proteins like gluten from being digested – which then induces zonulin and opens gut barrier – indigested particles circulate leading to autoimmune response (cytokines), inflammation and so forth. So is it really gluten or glyphosate that is the issue?

So here is what we recommend:
1️⃣ Cut back on grains. You don’t necessarily need them but maybe 1-2x a day vs all day.
2️⃣ If you do them more than 1x a day, never back to back in a meal.
3️⃣ Always non-GMO and Always gluten free
4️⃣ Tune in and if the don’t work, don’t use them. Focus more on fruits, roots, squashes and/or combos of each
#grainsaregood #glutenfree #glutenfreegrains #glyphosate #glyphosatefree #prometabolicnutrition

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The main grain I eat is non-enriched white rice and it works really well for me

What is your opinion on Traditional Sourdough bread? I've seen that the slower fermenting process helps to break down gluten and that even some people with celiac have been able to consume it without having any flare ups. I thought it was really interesting.