The Whole Grain Scam: How to Make Grains Fit to Eat

The Whole Grain Scam: How to Make Grains Fit to Eat
Patty Donovan, RN
Writer, Natural News

Abstract

This write-up claimed that whole grains could harm one’s health. Since the fibers from untreated whole grains are harmful, they can boost digestive problems, if you are in a Standard American Diet (SAD). SAD means your diet includes red and processed meat, eggs, refined grains, high-fat dairy products butter, French fries, white potatoes, and high-sugar drinks. The author wants us to become wary of the food we buy and eat. Don’t listen to large firms claiming their products are sugarless (because they are loaded with sugar) and are 100 percent whole grain (because they are not).

Multicolored beans in ceramics bowl royalty-free stock photo

The author grouped the whole grains into two: gluten-containing and gluten-free. According to her, people should let gluten-containing grains such as barley, rye, and wheat to soak, sprout, or ferment first before consumption. If you soak or ferment whole grains, gluten and other hard-to-digest proteins in it will break into simpler components. Thus, it will be easy and simple for our body to digest them. If you don’t follow this advice, you could end up with allergies, chronic indigestion, celiac disease, mental illness, or Candida albicans overgrowth. This study showed as well that soaking whole grains in warm water neutralizes enzyme inhibitors present in seeds. It encourages the growth of many helpful enzymes, too, that increases the amount of many vitamins including B.

People should not worry on eating gluten-free grains such as quinoa, rice, buckwheat, and millet because our body can digest them with ease. The sad news is—gluten-free grains have anti-nutrients that prevent people from getting the nutrients present in them. Hence, we should neutralize them first.

wheat sprouts in wooden bowl royalty-free stock photo

At the end of her article, the author advised everyone to change their wrong way of preparing grains. For gluten-free grains, you must put them in a bowl with enough water to cover. Add a tablespoonful of vinegar, lemon juice, or whey and leave the bowl covered at room temperature for at least six to 12 hours. (Get the whey by draining yogurt or kefir using a tightly woven cloth. The pure liquid that drains is the whey.) Then, drain, add cooking liquid, and cook as usual. For grains with gluten, soak them and let them sprout (this procedure will take two to four days). Once the grains sprouted, you can cook or make them into flour.

Reaction:
This article is engaging. I felt the author is trying to warn me of something, yet the subheadings somewhat confused me. Overall, the material is helpful since the author showed a point and explained a few terms she used in the article.


Vocabulary words

  • Candida albicans – a dimorphic fungus that grows as yeast and filamentous cells, and a causal agent of opportunistic oral and genital infections in humans
  • Candidiasis – infection with or disease caused by a candida
  • Diverticulitis – inflammation of a diverticulum
  • Reflux – a backward flow of the contents of the stomach into the esophagus that causes heartburn
  • Sourdough – dough that has a slightly sour taste; allowed to ferment before baking

Sources:
http://www.merriam-webster.com
http://www.wikipedia.org


Donovan, Patty (2007, December 10). “The Whole Grain Scam: How to Make Grains Fit to Eat.” Natural News. Retrieved from http://www.naturalnews.com/024508_grains_gluten_WHO.html

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