The Real Problem with Grains

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The real problem with grains
Wellness Mama » Blog » Health » The Real Problem with Grains

Grains are a controversial food in modern society, but the real problem with grains may not be what you think! On the one hand, you have experts who claim that we aren’t meant to eat them based on the stance that grains are a modern addition to the food supply and people have consumed them for only the last 10,000 years or so. Others claim that grains are the foundation of our food supply and have been for thousands of years.

So, Who Is Right?

Turns out that both sides might be, but with some important caveats. This means it isn’t a simple answer, mostly because we may not actually be talking about the same food!

What’s In a Grain?

Grains are simply the hard, edible seeds of grass-like plants. There are many varieties and the most common are wheat, corn, oats, and rice. They are one of the most-consumed foods worldwide and the primary source of nutrition and energy for many populations around the world.

Grains are made up of three main parts:

  1. Bran – the hard outer layer or shell
  2. Germ –  the core of the seed that provides nutrients when it sprouts and grows
  3. Endosperm – the starchy food source for the growth of the seed

Anatomy of a cereal grain

By definition, a “whole grain” contains all parts of the seed, while refined grains often have the bran or germ removed, leaving just the highly starchy endosperm. Whole grains can be a source of nutrients like B-vitamins, magnesium, and others, but in refined grains most of these beneficial parts are removed.

Many manufacturers enrich processed grains with synthetic forms of nutrients like folic acid (instead of the natural form of folate), iron, and B-vitamins to try to make up for the nutrients removed during processing.

Why Avoid Grains? (Answer: They Aren’t What They Used to Be)

It’s a fact: modern grains aren’t the same as they used to be a few hundred years ago, or even a few decades ago! And the grains we consume in the U.S. aren’t the same as the grains eaten in other countries … especially when it comes to wheat.

A few major developments started the problem with grains:

1. New ways of processing led to wider availability (and decreased nutrients).

With the dawn of the modern mill in the mid 19th century, grain evolved. Before this time, grains and wheat were ground in whole form, often with stones, and the flour still contained all the components of the whole grain. It was now possible to separate the parts of the whole grain and use just the starchy endosperm to create an inexpensive and very finely ground white flour (similar to most flour used today).

Without the bran and germ, these new refined flours lasted longer on the shelf but contained much lower levels of nutrients. So much lower, in fact, that in the 1940s manufacturers started to “enrich” wheat and other flours with synthetic nutrients.

Along with the reduced cost of flour from the newer and more efficient method of refining, availability of flour soared and almost everyone could now afford it as a regular staple. This, of course, led to more people consuming flour.

This wouldn’t have been as big of a problem on its own, until …

2. Agronomists developed new types of wheat to increase yield.

In the 1960s agronomists developed new cultivars of wheat in order to increase the amount of wheat possible to grow per acre. This modern wheat is a type of dwarf wheat that, unfortunately, is much less nutritious and comes with a list of potential problems.

A centuries-long study has tracked the results of this change. Since 1843, researchers in England have been conducting research called the “Broadbalk Winter Wheat Experiment.” They tracked many variables related to wheat cultivation, including fertilizer use, crop rotation, and nutrient content.

Unfortunately, nutrient content took a dive. Mark Sisson explains in his fascinating article “The Problem with Modern Wheat“:

Between 1843 and the mid 1960s, the mineral content, including zinc, magnesium, iron, and copper, of harvested wheat grain in the experiment stayed constant. But after that point, zinc, magnesium, iron, and copper concentrations began to decrease – a shift that “coincided with the introduction of semi-dwarf, high-yielding cultivars” into the Broadbalk experiment. Another study found that the “ancient” wheats – emmer, spelt, and einkorn – had higher concentrations of selenium, an extremely important mineral, than modern wheats. Further compounding the mineral issue is the fact that phytic acid content remains unaffected in dwarf wheat. Thus, the phytate:mineral ratio is higher, which will make the already reduced levels of minerals in dwarf wheat even more unavailable to its consumers.

In other words, while these modern varieties are easier and faster to grow, they don’t contain the same levels of nutrients but have the same levels of phytic acid, creating an imbalance that can lead to nutrient deficiencies.

3. Grains are hard to digest without soaking, sprouting, and other traditional preparations.

Aside from the fact that the grains and flours we consume are fundamentally different from the ones our grandparents and great-grandparents consumed, we also prepare them much differently and this may also help explain the increasing rates of allergies and intolerance problems with grains.

I explain in depth in this article how in almost all cultures people traditionally prepared grains by different methods like soaking, sprouting and fermenting (think sourdough bread). These methods make the nutrients in grains more available to the human body and reduce the phytates that can bind to minerals in the body. Many studies support the nutritional benefits of this traditional preparation.

In the name of convenience, we’ve largely stopped using these traditional preparation methods, further reducing the amount of nutrients we can obtain from grains and flours and potentially increasing the amount of mineral-binding phytic acid we consume.

But Why So Many Allergies to Grains and Wheat Especially?

If we just look at the changes in grains from the invention of the modern steel mill and the high-yield dwarf varieties cultivated in the 1960s, it still doesn’t completely match up with or explain the drastic rise of grain-related allergies and intolerances in the last two decades … but there is a missing link that might!

Are Grains and Wheat Toxic?

Other countries don’t seem to have the same problem with grains. Many people report that they are able to eat wheat and other grains without a problem when travelling abroad, even if they react to it in the U.S. In fact, I know several families who while traveling out of the country who consumed more processed grains than they would at home and noticed that certain digestive and skin issues actually improved.

I have family members who can consume certain varieties of grains (like imported organic Einkorn wheat or the ancient grain spelt) without a problem but react horribly to regular wheat or grain products. Why is this? Both contain gluten, so perhaps gluten intolerance isn’t the problem we think it is!

In fact, the answer may be something much simpler and more obvious that isn’t being widely talked about: the cultivation and spraying methods that have changed in the last few decades.

The Real Problem with Wheat

So what’s a mom to do? So many experts in the health world today (many that I’ve interviewed myself on the Wellness Mama podcast) say a resounding “no” to grains and especially gluten-containing grains. JJ Virgin recommends against giving wheat or gluten to kids and Dr. David Perlmutter blames grain in large part of the rising epidemic of MS and other brain conditions.

I agree with the Healthy Home Economist that new pesticides (Roundup or glyphosate, specifically) are largely to blame. The timeline matches up much more closely with the rise in wheat and gluten intolerance in the U.S.

From her article “The Real Reason Wheat Is Toxic Is Not Gluten“:

Pre-harvest application of the herbicide Roundup or other herbicides containing the deadly active ingredient glyphosate to wheat and barley as a desiccant was suggested as early as 1980. It has since become routine over the past 15 years and is used as a drying agent 7-10 days before harvest within the conventional farming community. According to Dr. Stephanie Seneff of MIT who has studied the issue in depth and who I recently saw present on the subject at a nutritional Conference in Indianapolis, desiccating non-organic wheat crops with glyphosate just before harvest came into vogue late in the 1990’s with the result that most of the non-organic wheat in the United States is now contaminated with it.

The fact that glyphosate is banned in many parts of the world may explain why other countries fare better.

In fact, this article and chart explain how increased glyphosate use on wheat crops may be partially to blame for the rising rates of celiac disease, comparing the increased incidence of celiac with increased glyphosate use:


Of course, I’m hesitant to assume that any of these factors alone is directly responsible for the rising problems we are seeing related to grain consumption in the last few decades, but when you consider that glyphosate may impact gut bacteria in a negative way, it makes sense that this could be contributing to the problem.

Other Reasons for the Problem with Grains and Wheat

Aside from the above problems with modern grains themselves and the way they are cultivated and processed, I believe there are several other (possibly inadvertent) effects of our grain consumption.

More Grains = Less of Other Foods

We know that statistically we are consuming more grain products in general (both whole grain and refined grains) and that corn and wheat are two of the top 5 most consumed foods in the United States. We also know that we are statistically consuming less fat that we have in previous decades, and fewer vegetables.

Since refined grains can spike insulin levels and are a highly processed carbohydrate, our increased consumption may be partially to blame for the rising rates of diabetes and obesity (though of course other factors come into play here as well).

Grains like wheat are found in the vast majority of all processed foods, which makes sense because they are inexpensive, shelf stable, and easy to manufacture. Unfortunately, we are consuming these foods in higher amounts at the expense of foods like vegetables, healthy proteins, and beneficial fats.

Fewer Nutrients

More grains and less of other foods means that we are also statistically consuming fewer of the nutrients found in foods like fresh produce, ethically sourced proteins and healthy fats. As we already know that modern grains have a diminished nutrient content, it is no wonder that it is becoming so difficult to consume enough nutrients from food alone.

Many experts suggest that micronutrient deficiency may be a large contributor to many types of modern disease as we simple aren’t able to obtain enough micronutrients from our food supply. As grains are a large part of the modern food supply but a low source of nutrients, they are contributing to this problem.

So Should We Consume Modern Grains?: The Bottom Line

The problem with grains isn’t as clear-cut as it sometimes seems. It isn’t just about the gluten, or the processing, or the modern cultivation, but a complex combination of many factors. There isn’t a clear-cut answer to that question and it truly does vary on an individual level based on gut health, the type of grain, and how it was prepared.

My Take on Grains

For years, I was completely anti-grain and didn’t eat them at all, especially while healing a thyroid issue. After many years of consuming processed grains when I was younger, I felt great avoiding grains entirely and saw no reason to eat them as I was consuming more nutrients and more vegetables without grains in my diet. This was a guiding principle of my cookbook as well, which I kept entirely grain free and dairy optional.

These days, I do eat white rice on occasion (here’s why) and serve it and other organic and properly prepared grains to my family at times.

What I Do:

  • I still avoid most grains, especially those that contain gluten, the majority of the time.
  • If I do consume grains, I opt for white rice or properly prepared whole grains such as organic Einkorn (soaked, fermented, sprouted, etc.).
  • I don’t make grains a staple of my diet. I do occasionally consume them but make sure that the core of our family’s diet is a wide variety of vegetables and fruits, healthy proteins, and beneficial fats.
  • Whenever possible, I use vegetables in place of grains. Love grains or hate them, vegetables typically contain many more nutrients. I make simple substitutes like using cabbage for noodles in spaghetti or sweet potatoes instead of noodles in lasagna. Not only are these substitutes more nutritious, but they also taste better (in my opinion).
  • I often bake with grain-free flours like coconut flour or almond flour, which are higher in protein and fiber and experiment with cassava flour and plantain flour (sources of resistant starch).
  • When I travel internationally, I try grains in other countries out of curiosity to see how I react. So far, so good … the research continues!

I realize that for many people completely avoiding grains is neither desirable or practical, and it certainly may not be necessary for everyone. At the same time, I continue to feel strongly about avoiding processed modern grains that have been refined, modified, and highly sprayed as they offer no nutritional value and may have a severe health impact over time.

What do you think? Do you consume modern grains? Why or why not?

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.


976 responses to “The Real Problem with Grains”

  1. Lori Avatar

    I’m curious about finding and using more ancient grains. It seems we are missing a component of a healthy diet by completely eliminating. FWIW, I found your article to be thorough and thoughtfully written. Thank you. I was especially interested in the connection to glyphosate and celiac. Very interesting!

  2. Kristen Avatar

    As the parent of a celiac, I’ve followed the controversies around grain production methods through the years. While many of your points are on target, one jumped out at me as completely undocumented factually: that gluten intolerances and celiac disease are more prevalent in the U.S.

    The real prevalence of Celiac Disease in the US was only discovered when Italian doctor and researcher Alessio Fasano, MD began to wonder why there was LESS celiac in the U.S. than Italy. He brought his research to the U.S. and discovered the “tip of the iceburg” syndrome — that there was equivalent levels of celiac in the U.S., but that most of it was undiagnosed.

    A white paper from 2012 (and many others) that researched prevalence of celiac around the globe points to celiac disease as a world-wide problem of equal proportions: See It says: “CD originally thought to almost exclusively affect white Europeans, is now known to be widely distributed worldwide[8]. Epidemiological studies conducted in areas supposedly free of CD, including Africa, the Middle East, Asia, and South America, show that the disease was previously underdiagnosed[9].”

    So, I don’t dispute that the use of Roundup on foods we consume is a bad idea. Just that this is NOT a US-only problem. Or that the pesticides are the cause of CD and intolerances. Our experience is that gluten of all types, in any country we’ve visited, causes the same reaction (which we discovered by accident) in my celiac son.

  3. Laurie Avatar

    I’m glad to see you finally looked into this. I commented on your blogs about eating wheat being bad before – which it is NOT. Let me tell you that regardless of what the “experts” say, who probably don’t have a clue how to prepare their own flour based products nor eat them to really experience and know. I have read studies on many different things and they either leave things out that contribute to disease or they don’t set up their data correctly. This is just plain stupidity.

    If you look at any package of “healthy” breads, you will find that they add gluten or white powder (called wheat flour) to make their products. This is the lazy method to speed up the rising process, as well as not allow the higher protein to be bioavailable in consumption. Gluten is the protein before it’s properly conditioned through kneading and fermenting to get that stretchy consistency for breads naturally.

    White powder flour should only be for home crafts and never be consumed by humans.

    Look at the monarchy and how unhealthy they were when the French created pastries in history.
    The reason people don’t feel good after eating wheat products is simple. They have been eating it prepared incorrectly and/or with additives (like gluten and white powder) for so many years that their bodies have had enough. We don’t have fruit intolerances from eating them – regardless of how it’s been changed through splicing techniques of man, save for a minority with certain allergies. Let’s not lean on the experts too much and look at the EVIDENCE, and figure out WHY.

    All the gibberish about studies is a waste of time to justify what has always been good for humans, prepared properly at home. Spend less time being loyal to your low paying debt slave 40 hour job for the corporations and put some value into sensical and ancient reliable health and eating habits. I’ve been taught nutrition beginning with 3 generations of homemakers from Italy, then through cooking habits. What was lost to history I put into practice until I got it right.

    I’m so tired of the misinformation or the missing pieces not being put into place through some of the lazy and ignorant scientists (who probably think eating at Mimi’s Cafe is healthier than McD’s on their lunch breaks).

  4. andrika Avatar

    Thanks for creating such an informative resource! I do eat grains, but they must be whole and certified organic. I love Ezekiel Food For Life products, as well as organic basmati, rice, quinoa, ancient grain pastas, and oats. I agree that the over processed grains need to go, especially breads created with preservatives, GMO’s, dough enhancers, and bad oils–Canola, Soy, and Corn, to name a few.

  5. Paris Renae Avatar
    Paris Renae

    After scrolling to get past all the other comments, I hesitated to leave a comment. First let me say I love your site and learn a lot from it. But I am in the group that believes with regards to grain, and wheat in particular, I think you have missed out on some vital and truthful information. While I totally agree that any already prepared bread and wheat products on the market are not good for human consumption, and they can be detrimental – the fact is that if you mill your own grain and bake your own wheat products you are indeed boosting your health because of the nutrition available. That said, I do mill my own wheat and I use only organic grains – if not then there would still be the issues of the chemicals sprayed on and fertilizers fed grain. Highly recommend you research grain again with regards to milling your own. Breadbeckers is a great place to start, Sue Becker, has a plethora of information and is a trusted source as her background was molecular nutrition.

  6. Cassie Avatar

    Ok this question may have come up in comments but there are a lot of them and I just don’t have the time to scroll through them all. What is your take on Cassava flour. I have heard that it can be easily substituted for regular flour, but I haven’t tried it yet. I would also like to know the phytic acid levels in cassava flour and if it is something i can regularly use. I have several cavaties that I am trying to heal. Some input on this would be awesome….

  7. Jana Avatar

    This subject is very controversial for certain.
    I personally believe that wheat/whole grains are the staff of life. Our ancestors lived on it in whole form. Much damage to human body increased when refining started to become more common, along with that has been an increase in disease. Then along comes the money mongering Pharma industry to create medicines that often complicate it even further. Plus add all of the chemicals so many farming companies now use…..DANGEROUS.
    Going back to the basics is a more reasonable answer. Give up refined foods. Give up foods that are laden with chemicals. Give up refined sugar. Eat real FOOD as close to the whole as possible. Eat food that has more fiber: vegetables, fruits, whole grains, dried beans and lentils, nuts and seeds. Then use meat and dairy sparingly. This is what we did, plus we had a huge garden…….my kid’s father had rampant diabetes in his family, I wanted to make sure my children didn’t get that, they are now grown and none of them are diabetic.

    Refuse to follow food fads……….just stick with the basics as close to the whole as possible………remember when eggs were ‘bad’??? Now it’s grains are ‘bad’. These fads are not healthy choices. Yes, bodies are getting so broken down that now some foods cannot be used, but that is more from refined food consumption and too much chemicals in foods over generations, then the legacy becomes one of weakened bodies that are more disease prone.

    BE WISE………stick with basics……….use moderation……..avoid refined foods and sugar……drink water…..get rid of soda pop, the high fructose corn syrup and aspartame are killers (if you desperately need a soda pop, find one with sugar or stevia)………do not eat out very often………..that is my take on this subject.

    Based on vegetables, fruits, whole grains, beans and lentils, nuts and seeds…….meat and dairy and sweets and oils sparingly, here are some of the meals ideas:

    Oatmeal with raspberries or blueberries, sweeten with stevia or real brown sugar
    Oatmeal pancakes (my recipe is mostly oatmeal with a bit of unbleached flour) with real maple syrup / 6 oz. carrot juice
    All-whole-wheat pancakes with home bottled applesauce
    Blender cracked wheat with butter n’ raw honey / fresh fruit or 4 oz. juice
    Lentils n’ egg / fresh fruit or 6 oz. carrot juice
    Brown rice n’ raisins with almond milk
    Black n’ white rice with butter n’ sea salt / fresh fruit or 4 oz. juice
    Millet with butter n’ sea salt (this can be sweetened, but we just like it savory) / fresh fruit

    Carrot ‘n wheat sprout dinner salad (grated fresh carrots, fresh home-grown wheat sprouts, bit of cream cheese, crushed pineapple with juices)
    Tasty wheat salad over shredded lettuce with homemade french dressing
    Luncheon salad: green salad with string beets, garbanzos, tomatoes, homemade ranch feta dressing
    Crusty tuna or salmon patties / baked fries / dinner salad with homemade dressing
    Red lentil tomato soup / whole wheat muffins
    Boston baked beans / brown bread muffins / coleslaw
    Meatless Lentil tacos (family favorite)…..sometimes we had a locally made chorizo to the lentil taco mix
    Red bean meat chili / southern cornbread wedges (no sugar, no wheat flour) / celery sticks
    Golden wheat patties (I created this and my family loves it) / garlic mashed potatoes / steamed broccoli with lemon n’ butter
    Black beans n’ sausage over black n’ white rice topped with grated cheese
    Butter Chicken over rice (Indian dish) / mixed steamed veggies
    Mujarradah (Indian lentils and carmelized onions) / cucumber slices
    Red lentil curry soup with cilantro lime greek yogurt
    Homemade pizza (dough has part whole wheat flour) / raw veggie tray with homemade ranch dressing
    Spiral zucchini ‘noodles’ with garlic n’ meat spaghetti sauce ‘n freshly grated parmesan
    Chicken noodle soup with vegetables (cabbage, carrots, celery, onion, potatoes) (noodles are homemade/have part whole wheat flour)
    Beef stew made with extra potatoes, carrots, onions, celery / whole wheat rolls
    Italian stew (has lentils, cooked wheat, sausage, home bottled tomatoes) / homemade refrigerator rolls
    Mushroom patties (another pattie I created) / onion gravy / mashed potatoes / home bottled green beans / carrot sticks

    Smoothies with fruit/veggie/greens as a snack or dessert
    We don’t buy chips or cheetos, etc…..but we do buy good quality tortilla chips and make salsas such as “lettuce salsa”…..roasted tomatillo salsa……our own take on chunky red salsa…..etc……

    Dessert occasionally……..If having a dessert, usually try to base it on a fruit or vegetable…….
    pumpkin cake with part whole wheat flour and low in oil……..blueberry oatmeal muffins……….apple crumble pie (crust is part whole wheat flour or an oatmeal crust)……..chocolate chip walnut cookies (our family recipe, has part whole wheat flour)………no bean brownies……..pinto bean pie (taste like pecan pie, can add pecans if wish)…….lentil spice apple cake (doesn’t need icing)……..chocolate lentil cake with fluffy ‘marshmallow’ icing……..carrot cream cheese bars………..

    1. Andrika Avatar

      I totally agree with you, and the meals you posted sound delicious!

  8. Katie Avatar

    YES! I did it! I read all the comments for this post!!!!
    Enjoyed it, by the way (and the comments). 😉

  9. Katie Avatar

    Hi Katie
    I’m a big fan of your podcast and blog. I respect your opinion on this and wanted to know your thoughts on fresh milled flour from organic wheat berries. My name is Katie too so I figure you must be awesome 🙂

    1. Wellness Mama Avatar

      🙂 Thanks for reading! Fresh milled and organic is definitely a huge improvement over store bought brands. Freshly milled wheat has compounds that help the phytic acid issue, and are typically more digestible. We personally still avoid wheat, but if we were going to consume it (and on the rare occasions that we do), we use a freshly milled sprouted einkorn variety.

  10. joe Avatar

    What does grain food really mean? Are seeds etc in this category? I am so confused cos recently I”ve developed leaky gut (or so I guess) and everywhere I stumble suggest not to eat this and to eat that. Im ending eating nothing. Pl help.

  11. Laurie Avatar

    Maybe I need to say this more directly: eating too much of anything isn’t good for the body, especially grains not cooked or prepared properly. Nothing wrong with eating whole wheat products provided it is prepared properly at home and not as a product off the shelves (which is most likely the cause of most people’s problems, plus all the foreign additives). If you have to prepare it yourself, you’re less likely to make it a daily staple (you don’t even want to eat chia everyday. The man who started this chia thing only ate it after the Mexican indians gave it to him as a momentary push to do long distance running. Even they didn’t eat it as a staple food!). If you’re healthy, you’ll have an acute reaction to something and be able to correct it (like indegestion). If you’re unhealthy, you won’t know it until it becomes a chronic condition, which is a long road to healing. Never take the advice of someone who ate so bad they had chronic conditions, and suddenly feel better and think they have the answers for all. That’s a trap and even they don’t realize it because they haven’t lived with good sound eating and thinking habits for a long time.

    There are other grains to eat. I’m amazed at how many people switch to rice instead of looking at barley, rye, millet, other wheat types, and the host of other grains. Just beware of your rice and where it comes from. Rice has inorganic arsenic in it because of previous soil contamination. Know where your rice is grown from and see if they have monitored for levels of INORGANIC arsenic. I’m amazed that Wellness Mama comes from a background of ill health and then suddenly is the expert on good health, yet fails to give information or know all the science behind some of her recommendations.

  12. Juliet Avatar

    Thanks for your article, I’ve experienced everything you write about. I was a heavy wheat eater – shredded wheat for breakfast every day for years. Due to that and antibiotics from pneumonia 2x wiping all my good gut bacteria, I have developed a whole host of food allergies due to leaky gut. To my shock I now have allergies to dairy, corn, egg whites, fish, coffee, almonds, sesame, & a few other things.

    After cutting out all grains except oats & rice a year ago, to my surprise I felt in incredible amount of energy. I no longer need to drink caffeinated tea in the morning to wake me up. What a shock how toxic grains were to my system.

    My question for you is that now that I can no longer eat most grains and eggs and dairy, I’m running out of things to eat for breakfast. I’m a single parent with 2 kids so need ideas for easy meals. I don’t want to continuing eating oatmeal every day – I love it but fear that it’s not good to eat it in such quantity, it’s still a grain and I need to heal my gut. Just fruit in the morning isn’t enough to keep me full til lunch and I can’t eat bacon and sausage every morning, that’s not good for me either.

    Can you suggest a good source of breakfast ideas, and other meal ideas, for people like me?

  13. Laurie Avatar

    Instead of telling people what’s wrong, why don’t you say what is right and how it worked well for our ancestors. I’ve been doing natural foods for 56 years, including preparing wheat as it should be, as my great grandmother did. Also, people eat too much food instead of only when their bodies say “hungry”. As for wheat and grains, people have lpst how to prepare them properly. It’s a long process so making breads and was not done daily. People don’t truly value food as a source of enjoyment but as a,way to erroneously meet the USRDA requirements of food groups. You live better on less, reserving your hunger for nature’s pantry. I’m sick of people who lived sickly giving bad advice and fear mongering, making nature look evil when the real culprit to sickness is IGNORANCE on how to live a healthy community/family productive life towards everyone’s benefit and enjoyment.

  14. Ben Avatar

    But as a bodybuilder, how I can get my 350 complex carbs? can I take sweet potato instead?

  15. Megan Avatar

    How many people here are autistic or have an child with an ASD diagnosis?

    Please. Don’t make claims that going grain-free can cure or prevent autism. There’s a larger autistic community out there than many people might realise, and this sort of information, posted without links to scientific evidence or research, is frustrating. If you do know of direct peer-reviewed evidence that points to grains causing or exacerbating autism, many people would very much like to see links to the papers included in the article.

    Furthermore, to many people in the ASD community, myself included, find it quite insulting to be thought of as “diseased”.

    For children who have been “cured”, I often wonder how many of them have basically shut down and learned not to show outward signs of autistic behaviour because they realise that the people in their world, including the ones who supposedly love them the most, find them unacceptable as they are. Imagine if your parents thought you were diseased. Autism is a spectrum, meaning that there are many people out there who would not immediately be identified as an autist; my son included. Intelligent people, who feel emotion just like you do. For many an autistic child, capable of understanding and feeling deeply, not being accepted and seeing their family working towards “curing” them would be unspeakably painful.

  16. Tricia Spanos Avatar
    Tricia Spanos

    Love this article! I’m really trying to go 100% grain free. There are so many contradicting articles out there. Can you provide a full list of grains vs. non-grains? Are beans OK to eat? Is quinoa OK? Chick peas? Corn? Etc. is sprouted grain found in the Ezekiel products OK? Need help!

  17. Kate Avatar

    There is a huge risk of colon cancer with diets heavily laden in proteins like bacon, butter, etc. Whole grains are very healthy and they are not harmful for most people. The grain free craze is just a fad that will die out in a few years.

    1. Katie Avatar

      Oh dear – you are sadly mis-informed. There is more and more research supporting how bad grains are for our bodies and can (and do) cause all sorts of issues. Some research – Primal Body. Primal Mind. by Nora Gedgaudas. Grain Brain by Dr David Perlmutter. That should keep you going for a few weeks…..

  18. William Avatar

    Actually, humans have been consuming grains for at least 36,000 years and not the “measly 10,000” years as stated in this article.

    The link below points to an article from National Public Radio that reports that the Paleo people have been grinding flour at least 36,000 years ago.

    It appears that ancient Paleo people were not following what modern science calls the “Paleo Diet” back then.

  19. Sara Avatar

    I want to try going grain-free! However, I think your community of readers would be more confident in the reliability of this information if you cited your sources. Would you please? Thanks! 🙂

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