Book Review: Going Against the Grain

I just finished this book last week. I thought that it was very good, and it further supported my beliefs in not consuming grains. I found the opiod effects of grains and the disadvantages of whole wheat to be fascinating. Most people don’t view food as a drug, but they don’t realize the addicting quality that grains have. Also most assume that they can switch from white or refined flour to whole wheat or whole grain, and that they’ll be eating healthier, when really that’s just as bad if not worse. Here are my notes of interesting points that I found.

Going Against the Grain

• Refined wheat flour, or white flour is stripped of nutrients and fiber and is quite high in carbs. As result, contributes nutrient deficiencies, tooth decay and many degenerative diseases, especially when it’s eaten in conjunction with refined sugar.

• High intake fructose raises blood cholesterol and triglyceride levels, increases free radical production, makes blood cells more prone to clotting, raises insulin levels and promotes development insulin resistance.

• Diets based on low-glycemic carbohydrates improve insulin sensitivity (blood sugar metabolism) blood triglyceride levels, total cholesterol levels, and ratio of “bad” LDL to “good” HDL cholesterol levels

• High glucose reads with and damages proteins in organs and tissues, forming advanced glycation end-products (AGEs); toughen protein and age cells.

• Whole grains: high carb content, antinutrients that impair absorption of minerals such as calcium, iron, and zinc, and lectins that wreak havoc with intestinal and immune function.

• Ironically some switch refined to whole grain in search healthier option but actually set themselves up for conditions such as bone problems, iron deficiency, anemia, and autoimmune conditions

Iron deficiency is the most common nutrient deficiency world wide and poor bioavailability of iron from grain-based diets has been demonstrated to be main cause of the condition

• Vegetables and fruits (alkaline) need to be eaten with meats and other food (acidic) for calcium balance

• Lectins (glycoprotein- proteins with carbs attached) have a high potential to interfere with the body’s normal hormonal balance, metabolism, and health if they breach the protective barrier of the gut wall and enter the bloodstream- higher in whole grains

• Celiac disease: autoimmune type reaction body react strongly to gluten that it whittle away and flatten lining of small intestine, causing chronic malabsorption of nutrients.

• Found 1 in every 167 healthy children and 1 in every 111 healthy adults- some show not symptoms

• At least 50% population is gluten sensitive

• Digestive enzyme deficiencies, a leaky gut wall, and an overworked liver detoxification system or immune system are all important factors in development of food sensitivities

• Cereal grains (wheat, maize, barley) and dairy products contain opiod substance called exorphins (morphine-like molecules that come from outside environment) theorize that these cause deficiencies serotonin, dopamine, and norepinephrine

• Eliminating food allergens offer many benefits: it can clear up bloating and water retention, help overcome food cravings and addictions, and boost metabolism and fat burning lipolysis

• Excess omega-6 promote insulin resistance and obesity, growth of some cancers

• Monounsaturated-flavorful, satisfying additions to diet that don’t raise insulin levels and are fantastic for balancing blood sugar levels substituting monounsaturated fats for carbs improves insulin sensitivity

• Dairy products are acidic and therefore upset calcium balance in the body

• Alcohol: nutrient deficiencies because it interferes with absorption of essential nutrients and accelerates their excretion from the body

• Regular use of alcohol use can lead to sluggish liver function, which in turn can contribute to blood sugar problems, elevated blood cholesterol, food allergies, chemical hypersensitivities, skin problems, hormonal imbalances and poor elimination

• More you eat foods in whole-food form, with all their nutrients and fiber intact, the more you will be protected against insulin-relate degenerative diseases

• Natural foods encourages healthy potassium-to-sodium ratio. Processed and preserved, lose potassium and gain sodium and develop a poor ratio= disrupts normal cell function and increases risk high blood pressure, cardiovascular disease, stroke and cancer

• To make healthiest choices, become a savvy shopper and look beneath the surface: read labels carefully, watch out for troublesome ingredients, and look at grams of carbs and sugars

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