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Grain Protocol

   

Many nutrition professionals advise staying away from ALL common grains

    

“Most grain products are made from white flour, which is devoid of nutrients. Additives in white flour can cause vitamin deficiencies. Whole grain products can cause mineral deficiencies and intestinal problems unless properly prepared.”    Weston A. Price Foundation

"Two groups with insulin resistance were fed identical diets except one group got their carbs from wheat, oats and potatoes; the other from rye. After twelve weeks fat biopsies showed in the wheat group sixty-two genes that promote inflammation, produce stress molecules and hormones that promote insulin resistance and obesity were "turned on"; in the rye group seventy-one genes that improve insulin function and prevent cell death were 'turned on."    Doctor Mark Hyman MD

"Barley contains tocotrienols, lignans, selenium and vitamin E all potent antioxidants and more."   Prevention

"Brown Rice contains abundant amounts of fiber, complex carbs and essential B vitamins. It contains a powerful compound that helps reduce the amount of LDL produced by your body. Brown rice is one of the best foods you can eat to lower your cholesterol."   Prevention, Note the prolific insoluble rice bran will soak up cholesterol in your colon, this is the ONLY way cholesterol can be eliminated

"We have not seen any other grain that carries barleys double whammy, that is high beta glucan levels as well as tocotrienols."    James Scheer, Note Sally Fallon recommends pearled barley

"The NAZI occupation of Holland seemed to send cancer plummeting. After the war the cancer rates went up again. Those who lived through the occupation survived on corn and rye bread - white bread disappeared from the market. Sugar, tea and coffee were not available. There was no margarine and alcohol production slowed to a trickle. Meat and dairy products were rare treats."   Doctor Wim Romijn, Note many of the "prosperous" items not available we know are anti-health if not pro-cancer. The Rye bread may be the kicker. Rye is rich in vitamin B17. This demonstrates that a primitive diet can be far healthier than a "prosperous" diet.

"Unlike commonly used grains such as wheat that are often refined and cause glucose to spike, whole grains have been increasingly recognized in recent years for their health benefits, including their association with lower cholesterol and blood pressure as well as cutting markers of inflammation. Touting the benefits of whole grains, Lilian Cheung, DSc, RD, a lecturer in nutrition at Harvard School of Public health, says, “You’re getting fiber, a healthy plant-based protein, vitamins, minerals, and a variety of phytochemicals that will improve your health” when you make whole grains a part of your diet. ...  We present below a selection of recipes from The Grain Bowl that are as easy to prepare as they are delicious and nutritious."   The Grain Bowl

  

Many Common Grains are Now GMO

“The top two crops grown in the U.S. are corn and soy.  High fructose corn syrup and hydrogenated soybean oil are two of the most popular ingredients made from these crops.2  High fructose corn syrup (HFCS) has repeatedly been shown to be a driving factor behind being overweight and having poor health outcomes. HFCS is pervasive and in many processed food items some individuals would never expect, including so called diet foods and 'enhanced' water products. Even most infant formulas contain the sugar equivalent of one can of Coca-Cola.”   Americans are Less Healthy, and Die Sooner Than People in Other Developed Nations

"Teff, a cereal grain grown mostly in Eritrea and Ethiopia, has been used for many centuries in African and Arabian countries, but has only begun gaining popularity in the US in recent years. As appreciation for Teff’s many nutritional benefits has grown, it has become widely available in health food stores and through various online sources. Teff, which thrives even in harsh climates, has a mild, nutty flavor. Health benefits of Teff include: ... "   Teff The Gluten Free Super Grain

    

Soy, corn, some rice, canola are NOW GMO. Soon wheat, rice and other grains may be GMO. Of course most What was made GMO Like before they had the GMO technology. You absolutely must not eat this GMO poison.

    

Some Food Grains

  • Wheat  avoid for MANY reasons

  • Corn   avoid as 95% is GMO

  • Soy   avoid as 95% is pure poison GMO, if NON-GMO and fermented is very healthy

  • Amaranth Not a true grain healthful

  • Barley can be very healthy if gluten is dealt with eat sprouted unhulled or soak

  • Brown Rice   gluten free, unhulled, a good grain make sure NOT GMO

  • Oats   can be very healthy if gluten is dealt with make sure NOT GMO

  • Lentil   not a true grain VERY HEALTHFUL, loaded with polyphenols

  • Sorghum   gluten free, low in lysine, eat with lysine source make sure NOT GMO

  • Rye can be very healthy if gluten is dealt with, eat sprouted make sure NOT GMO

  • Teff a healthy grain in most respects

  • Quinoa Not a true grain healthful

     

Vitamin B17, Amygdalin in Many Grains  

Amygdalin, often referred to as vitamin B17, is found in usually small amounts in over 1000 foods including cherry pits  as well as apricot, peach, plum and prune pits and apple seeds. Barley, Brown Rice, Oat Grouts, Rye and Sorghum also provides a good source of amygdalin. As you will see vitamin B17 is one vitamin you do not want to be without if you wish to avoid cancer.

     

Food Grains are NEW

"According to the USDA recommendations grains should be the basis of our diet; but many people do very poorly on grains."   Sally Fallon

"We recommend the use of a variety of whole grains but with an important caveat. Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper and zinc in the intestinal tract, blocking their absorption. Whole grains also contain enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains before eating them processes that neutralize phytates and enzyme inhibitors' and in effect predigest grains so that all their nutrients are more available. Sprouting, overnight soaking and old fashioned sour leavening can accomplish this important predigestion process in our own kitchens."   Sally Fallon

"However we must warn against overconsumption of raw sprouted grains as raw sprouts contain irritating substances that keep animals from eating the tender shoots. These substances are neutralized in cooking. Sprouted grains should usually be eaten lightly steamed or added to soups and casseroles."   Sally Fallon

Humankind developed our food grains (See Food Allergies Protocol) only 10,000 or so years ago. Some of the newer hybrid hi-gluten grains are only a few decades old.  About 30% of us have major problems digesting gluten (See Gluten Protocol) that is contained in large amounts in many modern grains and grain products, especially breads, rolls and other soft products. Many professionals think we ALL have some problems with gluten even though we may not have overt symptoms of these problems. 

Grains contain phytic acid (See Phytic Acid Protocol) that can be harmful, even whole grains, on a long-term basis if eaten with other foods. Many nutrition professionals advise staying away from ALL grains.

   

Grains Promote Acidosis

Fiber foods and not all fiber is the same

"You can also see the effects of tissue acidity that leads to a cancerous state by viewing how the blood coagulates. If the blood is in a hypercoagulated state this indicates latent tissue acidosis and a marker for a cancerous or degenerative tissue state. This simple blood test can be done as an early warning to any cancerous state in any part of the body for the purposes of screening and prevention."    Doctor Robert Young MD

"According to Keiichi Morishita in his book, Hidden Truth of Cancer, when your blood starts to become acidic, your body deposits acidic substances in the blood (usually toxins) into cells to allow the blood to remain slightly alkaline. However, this causes your cells to become more acidic and toxic, which results in a decrease of their oxygen levels, and harms their DNA and respiratory enzymes. ... As you can see, he is describing, from a different point of view, the process by which low oxygen levels turn some cells cancerous. "    pH and Cancer

"A cancerous cell is lacking sufficient oxygen but will still produce energy by burning glucose. This is very inefficient and a severe drain on the body. This energy burning process (sugar fermentation) releases mainly lactic acid [pH of about 2.4} and carbon monoxide [lowers pH] instead of carbon dioxide [not a big effect on pH in an alkaline body]. This cell is functioning anaerobically - with no oxygen present. Cancer flourishes in this environment with little or no oxygen and low pH. Anaerobic cells must work harder than aerobic cells to produce energy from the glucose they metabolize. Therefore, anaerobic cells burn much more glucose to produce the same amount of energy as aerobic cells. [AND cancerous cells produce MUCH more low pH waste products] Cancer cells exhibit this anaerobic mode of metabolism - lack of oxygen, high glucose consumption, carbon monoxide and high lactic acid production. Cancer cells thrive in this high sugar/low oxygen environment but cannot exist in the opposite condition of the high oxygen/low sugar mode of healthy cells."   Cancer and Sugar's role in it

Hypercoagulated blood, body acidosis and cancer are very closely connected. In order to successfully improve your hypercoagulated blood you will need to get your pH out of the acidosis range (below about 6,5 or so); this will be helping to prevent cancer.

As we see above the shifting of the human diet to the normally highly acidic grains was a very bad move; cancer and other disease are promoted by this move to the acidic. I eat very few grains,

     

NON-Wheat Grains can be Healthy in MODERATION if Prepared Correctly

Try to avoid the refined flours of processed foods (See Processed Food Protocol) eat your grains as WHOLE GRAINS. Sprouted grains are a very healthful food and are THE method to eat grains. Sprouts remove the problems from eating grains. Sally Fallon recommends soaking grains before using them.

  

Wheat is a Major Allergen. Please examine Wheat in Relation to YOUR problems

  

Beware of white flour

Refined grains, such as white flour, have their innermost and outermost layers (their germ and bran) removed, they are stripped of a great portion of their minerals. Whole grains are not only higher in fiber but contain four times the magnesium and zinc and twice the selenium.  Grain flours, most “Whole Grain” breads contain mostly processed white flour (See White Flour Protocol), are converted relatively rapidly to glucose (See Glycemic Index Protocol). Thus eating more than a small amount of processed grain products probably should be avoided by most of us.

 

NON-Wheat Whole Grains in Modest Quantity can work for many

"We fare better on grains that have been soaked, fermented or cooked in gelatin rich broth."   Sally Fallon   Note Also See Gelatin Protocol

IMO whole grains in modest amounts on occasion can work for some people unless you are gluten intolerant, diabetic, prediabetic or have weight problems. Brown rice contains no gluten and is the only grain I eat in quantity. I dearly love oats and wheat but find I rarely eat them.

Rye can be a super Healthy Gain if the gluten is dealt with

    

Sprouted Spelt and Grains are Vegetables

The best way to eat non-wheat grains such as spelt is as a sprout or grass. Most of the problems are eliminated and the underlying nutrition is made very bio-available.

Try to avoid the refined flours of processed foods (See Processed Food Protocol). Sprouted grains are a very healthful food and are THE method to eat grains. Sprouts remove most of the problems from eating grains.

Caution: Brown rice being rich in oils needs to be refrigerated or frozen to keep over a few months. I am eating some frozen brown rice now that is almost two years old. When cooking let cook until all the cooking water is absorbed. This avoids losing any nutrients. Use one cup of rice for three cups of cooking water. After I cook the rice I let it simmer in a pot with the meat ingredients for many HOURS and add the fresh veggies raw before serving.

 

Good Information on Grains

 

This site was last updated on 20 February 2018 09:21 AM

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