Is There Ever A Good Time to Eat Grains?

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NOTES:

1. Modern wheat
-BT toxins
-highly milled, low fiber
-glycemic index is high
-non-organic is sprayed with glyphosate

2. Gluten-free grains (spelt, kamut, rice, coconut flour, almond)
-proteins are resistant to human digestion.
-triggers an immune response

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5485308/

3.Ancient grains
-less processed
-more nutrients

Benefits:
-lower blood sugar
-improves cardiovascular
-powerful polyphenol

“the ancient varieties were shown to result in a significant reduction of total cholesterol, low-density lipoprotein (LDL)-cholesterol and blood glucose, whereas no significant differences during the phase with the modern variety were reported”
https://pubmed.ncbi.nlm.nih.gov/27687519/

KAMUT GRAINS-inflammation, cholesterol

“Our study provides evidence that a substitution diet with KAMUT® khorasan wheat products can reduce some markers associated to the development of type-2 diabetes compared to a diet of modern wheat.”

“A 4-week study in 22 people found that a kamut-based diet suppressed hormones that promote inflammation and reduced total cholesterol by 4%, LDL (bad) cholesterol by 8%, and blood sugar levels by 4%, compared to a semi-whole-grain diet

https://pubmed.ncbi.nlm.nih.gov/29143934/

TEFF
-Anemia
-great for iron deficiency

“592 pregnant Ethiopian women found that eating teff daily was linked to a significantly lower risk of anemia than eating teff less frequently”

https://pubmed.ncbi.nlm.nih.gov/22253989/
https://pubmed.ncbi.nlm.nih.gov/29936535/

FREEKAH-Eyes

“good source of the carotenoids lutein and zeaxanthin. A higher intake of these compounds has been linked to a lower risk of degenerative eye disorders, such as cataracts and age-related macular degeneration (AMD)”

BARLEY
-lowers LDL, raises HDL

“14 studies including 615 people reported that diets higher in beta glucans from barley significantly reduced LDL (bad) cholesterol and raised HDL (good) cholesterol levels, compared to control diets”
https://pubmed.ncbi.nlm.nih.gov/27273067/

QUINOA
-Anti-inflammatory
-Anti-cancer
-high in protein(great for vegetarians)

https://pubmed.ncbi.nlm.nih.gov/29043217/

RYE
-Constipation
-proven better than laxatives

https://pubmed.ncbi.nlm.nih.gov/20089780/

4. Fermented grains (Sourdough)

Benefits:
A. LACTIC ACID

Breads have lots of minerals, but minerals are destroyed by phytates
Lactic acid in sourdough is lower in phytates which allows for better absorption of:
-minerals
-antioxidants

B. PREBIOTIC/.PROBIOTICS
-bacteria that helps digest grain

C. LOWER GLUTEN
-fermentation process degrades gluten
https://link.springer.com/article/10.1007/s00217-005-0220-x

D. LOWER GLYCEMIC INDEX
-fermentation process rearranges carb molecule so that it’s lower on the glycemic index

https://pubmed.ncbi.nlm.nih.gov/17697425/

#grains
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Rox. https://revelationhealth.com/products/rox-super-antioxidant-with-resveratrol-184

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Видео Is There Ever A Good Time to Eat Grains? канала Dr. Mindy Pelz