Whole Grains & The Gluten-Free Marketing Craze

a discussion by Carrie Marry, Integrative Health Coach

In my opinion, grains have become the most misunderstood portion of whole foods. The U.S. Food Pyramid is partially to blame by the way it lumps rice, crackers, bagels, packaged cereals, wheat, bread, pasta, oats, and rice all in the same category “grains.” Then we are encouraged to eat these foods in abundance for a “healthy” diet!

So, what is the deal with all of the digestive problems and gluten intolerance in our population, and why are grains now considered the “bad guys”?

Whole grains and refined grains are two completely different animals.
Whole grains and seeds contain protein, fiber, B vitamins, calcium, iron, magnesium, and vitamin E, to name just a few of the nutrients they contain.

A refined grain has been processed. The nutrients have been destroyed then “fortified” with vitamins and minerals that are of inferior quality than the very vitamins that were present to begin with!

One obvious reason for America’s gluten intolerance that has become epidemic (or so clever marketing strategies would have us believe) is that we eat too many grains. We are also eating grains that are the result of our country’s modern day agriculture practices. The genetic makeup of the protein in grains has been altered, particularly wheat, corn and soy which make up the most consumed crops in our country. These proteins are difficult for us to digest.

“We were never meant to eat processed wheat with super-concentrated gluten several times a day, 365 days a year. And research clearly shows that overexposure to food proteins can cause immune reactions.” Susan Blum, M.D.

The popularity of the gluten-free diet has given rise to an industry of gluten-free convenience foods that contain questionable additives, added sugar and nutrient-empty ingredients. You might find yourself eating a lot of starchy replacement flours like tapioca starch, potato starch, and rice flour. Besides possibly gaining weight and putting yourself at risk for several diseases, you may become nutrient deficient.

“These powdered starches are among the few foods that increase blood sugar higher than even whole wheat. It means these foods trigger weight gain in the abdomen (“gluten-free belly”), increased blood sugars, insulin resistance and diabetes, cataracts, and arthritis. They are not healthy replacements for wheat.” Dr. William Davis

I encourage you to consume less processed foods, gluten free or otherwise and begin to incorporate delicious whole grains and seeds into your diet. The high fiber content of grains lend themselves to improved digestion and weight-loss and they are loaded with health giving vitamins and minerals. Remember, gluten-free does not mean grain-free.

“Grain Based dishes are hearty and centering; they steady our nervous system and keep our blood sugar stable. The fiber in them has been shown to keep our digestive system and arteries in good working order. Grains are our daily bread, fruit of the earth, gift of the gods. Let’s be grateful for them.” Annemarie Colbin from The Natural Gourmet