Against the Grain: Mycotoxins in Our Food

The story of mycotoxins begins with the story of agriculture. In prehistoric times, humans initially began farming by forest gardening, planting along river banks, and planting in the wet foothills during monsoon season. Later, more organized farming began in the Fertile Crescent, India, Western Asia, and Egypt with these crops: wheat, barley, flax, vetch, lentils, peas, and chickpeas. As time passed, peoples in the Americas, Eastern Asia, and Africa began their own farming and agriculture techniques. (more…)

New Study Shows Deception of Whole Grain Food Labels

Barley, spelt, millet, and quinoa are just a few examples of healthier whole grains. However, the food industry is inconsistently classifying foods as “whole grain” and, in many cases, misleading consumers according to a new study by Harvard School of Public Health (HSPH) researchers.

One of the most widely used industry standards, the Whole Grain Stamp, actually identifies grain products that are higher in both sugars and calories than products without the Stamp. The researchers urge adoption of a consistent, evidence-based standard for labeling whole grain foods to help consumers and organizations make healthy choices. This is the first study to empirically evaluate the healthfulness of whole grain foods based on five commonly used industry and government definitions. (more…)

How to prevent heart disease with everyday foods

It is the leading cause of death in America today, and the costs associated with treating it are expected to nearly triple by the year 2030. But heart disease does not have to be the inevitable death sentence that many people assume it to be — in fact, you can effectively avoid developing heart disease altogether by steering clear of certain foods and eating plenty of certain other ones. Here are some helpful tips for ringing in a heart-healthy new year through proper diet and supplementation: (more…)

A Gluten for Punishment: the Whole Grain Assault on Health

 
Nathan Daley, MD, MPH

Waking Times

From Few to You

Among thoughtful and informed medical providers and public alike, there is an ongoing transition toward recognizing adverse health effects from grains as being common and normal rather than rare and abnormal.  Not all medical providers, of course, support this change in perspective and some are downright hostile toward it.  Likewise, a segment of the public seems to be irritated by the gluten free trend and consider it just a silly fad.

Yet, if medicine is to be science based, no credible medical provider can dismiss the possibility that a large proportion of the U.S. (and possibly world) population may be sensitive to certain molecules present in most grains.  Similarly, those that belittle the gluten free movement as a fad might, in fact, be an unknowing victim of grain sensitivity.

Celiac disease may have been described by the ancient physician Aretaeus of Cappadocia in the first century CE.  It was not until the 1940′s, however, that the Dutch physician Willem Karel Dicke connected the disease to wheat as a result of the Dutch famine of 1944, in which wheat was scarce and those suffering from the disease seemed to dramatically improve.  Since that time, modern medicine has narrowly defined the disease as an autoimmune disease resulting from the ingestion of gliadin, a component of wheat gluten. (more…)

Quinoa, A Complete Plant Protein

The days when people worried about combining foods to be sure they got complete protein in every meal are behind us. Experts have concluded that the body can get all the essential amino acids it needs to make protein from foods consumed over a one- to two-day period. [1] But that doesn’t mean you should shy away from complete protein foods, especially when they are low in fat, cholesterol-free and a good source of fiber, vitamins and other important nutrients. Which food can offer all of these healthful characteristics? No, it’s not a meat or dairy product, but a delicious complete plant protein called quinoa. (more…)

Decoding Labels: Oroweat 100% Whole Wheat Bread

Bread is a contentious subject in the health food community these days. Low-carbers argue that all bread is evil because it’s high in carbohydrates. Paleo dieters argue that bread is evil because it’s made with neolithic grains that your body isn’t adapted to digesting. Fans of Wheat Belly argue that modern wheat is evil because it’s been so hybridized it’s no longer actually healthy for us. Others aren’t against bread, per se, but are against bread containing gluten.

But if you’re a health-conscious bread eater, chances are you stick to whole grain breads. You buy a loaf of sandwich bread that claims to be “Whole Wheat” or “Whole Grain.” You may have even bought Oroweat’s 100% Whole Wheat Bread. (more…)

Say goodbye to gluten: Over 200 clinically confirmed reasons to avoid wheat

This title is the same as a recent GreenMedInfo.com. It contains a list of over 200 health problems, with celiac disease at the top and including many more not normally associated with gluten intolerance.

The author and founder of GreenMedInfo.com, Sayer Ji, prefers the term gluten toxicity to gluten sensitivity or gluten intolerance… “in order to shift the focus away from the victim back to the aggressor, the gluten itself.”

Sayer Ji’s GreenMedInfo.com article lists all the disorders linked to gluten. They are hyperlinked to articles and abstracts of clinical studies recorded in MedLine since 1971.

Explaining the attack on wheat and other grains (more…)

The Definitive Guide to Insulin, Blood Sugar & Type 2 Diabetes

We all know by now that type 2 diabetes is an epidemic. We’re seeing words like crisis and runaway all over the news and in the journals. Heart disease rates have been cut in half since the staggering margarine days of the 1980s, but diabetes has swiftly risen to fill that gaping void and meet the challenge of Completely Unnecessary Disease Epidemic.

Here’s my ultra-simple explanation of the entire insulin/blood sugar/type 2 diabetes mess. Big Agra could really care less about you. That’s just business. The pharmaceutical industry is not in it for the love of life. If that were the case, drugs would be much cheaper. The FDA has to think about public health, but it also has to think about treading carefully on the toes of corporate interests, because that’s how it works when you’re the biggest economy in the world.

Print this explanation out, stick it on your fridge, email it to your aunt. And put down the pasta. (more…)

Is Gluten Sensitivity Sabotaging Your Health?

Nutrigenomics suggests that several genetic polymorphisms occurred during the time that mankind shifted from our ancestral diet to agriculture. Yes, the diet itself changed in nutrient content including factors such as antioxidant content (ORAC score), glycemic index and ratio of omega-3 to omega-6 fats, but several genetic single nucleotide polymorphisms (SNPs) developed as man struggled to adapt to the widespread use of grains. (more…)