Why Refined Grains Are Harmful + 8 Gluten Free Whole Grain Alternatives

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COMMUNITY WHY REFINED GRAINS ARE WEKYLRFE RECIPES & ARTICLES HARMFUL + 8 GLUTEN FREE NEWERT!ESL LATEST NEWS Yes, keep me up to date with: - Healthy Lifestyle Tips RECIPES WHOLE GRAIN ALTERNATIVES - Quick & Easy Recipes ORGANICS Like Share 8,982 people like this. Sign Up to see what your friends like. - Natural Healing News & More! SUPPLEMENTS Full Name PRACTITIONER Email DIRECTORY RECOMMENDED READING HEALING CLINICS SUPPORT GROUPS JOIN TODAY YOGA & MEDITATION WE RESPECT YOUR EMAIL PRIVACY ONLINE RESOURCES

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SEARCH THERE IS A JINGLE THAT GOES: "THE WHITER THE BREAD, THE SOONER YOU'RE DEAD!"

BREAD HAS BEEN CALLED THE "STAFF OF LIFE." UNFORTUNATELY THESE DAYS MOST FOLKS CONSUME GRAIN IN ITS REFINED STATE AND THIS STAPLE CONTAINS LITTLE TO NO NUTRITIVE PROPERTIES AND CANNOT SUPPORT ANIMAL OR HUMAN LIFE.

Wheat is the key ingredient in the American diet. But after being milled, it is seldom utilized in its whole form with its components intact. Invariably, when we eat wheat, we get it in the form of bread, pies, cakes, cookies, Food Matters biscuits, spaghetti, cream of wheat,

Like cereals, and other forms that have been treated, heated, fractioned, and 393,353 people like Food Matters. fragmented until it is next to impossible to recognize it for what it was originally.

A refined grain, or its product, is made by processing a natural, whole grain so that some or most of the nutrients are lost. Almost all grain products have been refined in some way or another. Facebook social plugin

White rice, cream of wheat, cookies, and bowls of snap-crackle-and-pop each morning are all examples of refined grain products.

Why are Refined Grain Products Harmful? Refined grains and their food products are substandard foods for several reasons:

1. They are excessively starchy and high in gluten. 2. They are practically devoid of natural fiber. 3. There can be up to approximately 25 different chemicals that are FOLLOW THE FILMMAKERS added to refined grains and breads products. 4. Grains are fumigated. James Colquhoun 5. Bleaching chemicals are used. Like 3,420 6. Artificial colorings and flavorings are used.

7. They are nutritionally imbalanced. Laurentine ten Bosch Because refined grain products are nutritionally imbalanced, they are responsible Like 2,048 for contributing to several degenerative diseases. Calcium leaching from the bones and teeth occurs because of the altered phosphorous-calcium balance in these products. Sugar and refined grain products are primarily responsible for tooth decay in this country, as well as being the major cause of brittle bones in the elderly. A Loaf of Chemicals The making of bread and flour products took a real turn for the worse at the end of World War 2. Bakeries in America began using large amounts of chemicals, additives, bleaches, and preservatives.

The millers discovered they could make the flour very white by bleaching it. Other chemical oxidizers are added to bleach and "mature" the flour, such as nitrogen dioxide and azocarbonamide. Are these chemicals dangerous? Well, Germany banned all such oxidizers back in 1958, almost 40 years ago!

The next step in the chemicalization of bread is to add chemical dough conditioners to the dough to enable the resulting bread to stay fresh and soft for a longer period, without getting stale while standing on grocers' shelves.

To give this softness and white-bread texture, mono- and diglycerides are added to the bread dough at the rate of about 1/4 pound per year per person consumption. This makes the bread more squeezable and fluffy. Nobody knows the effects on those that eat such additives.

Some of the chemicals used as dough conditioners are similar to the anti- freeze mix used for automobile radiators. One of the chemicals used as a dough conditioner is polyexy ethelyne monosterate. Workers in factories where this chemical is made have been known to develop skin rashes from the fumes. polyexy ethelyne monosterate is also used in making peanut butter, ice cream, candy, and salad dressings.

The average person eats about 100 pounds or so of commercial bread each year. Besides eating the refined flour, the average person also eats these toxic items in the grain products: 2 pounds of salt, 3 pounds of sugar, 2 pounds of skim milk powder, 2 pounds of yeast, 1 pound of enzyme-activator, 1/2 pound of sulfate, chloride, and bromate chemicals, and 1/4 pound of other food additives. When all of these chemicals and nonfoods are eaten together, a multi-toxic effect occurs that has never been thoroughly studied by scientists.

In Summary The crux of the situation is that the shelf-life of products are far more important in our economy than the health and well-being of the people. If we are to lean on the "staff of life" for nutrition, we must identify the counterfeit refined grains from the real, whole grains.

In the US, the familiar white flour which is the result of modern refining process is 72% extraction. This means that it has lost 28% of the bulk of the wheat, including half or more of many of the crucial nutrients. So for optimum health, eliminate all refined flour products from your diet and use only whole grains.

8 Healthy Gluten Free Whole Grain Alternatives

1. Amaranth 2. Buckwheat 3. Corn 4. Millet 5. Oats (*see below) 6. Quinoa 7. Rice 8. Wild Rice

*Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. Several companies (Bob's Red Mill, Cream Hill Estates, GF Harvest (fromerly Gluten Free Oats), Avena Foods (Only Oats), Legacy Valley (Montana Monster Munchies), and Gifts of Nature) currently offer pure, uncontaminated oats. Ask your physician if these oats are acceptable for you.

Sources: www.amazingdiscoveries.org/H-deception-health... and http://wholegrainscouncil.org/...

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102 comments

Sarah Hagen · Top commenter grains are not harmful to everyone! this, like everything else, is not an all or nothing thing. we are ALL DIFFERENT. how to know if grains with gluten are not right or right for you...... after you eat them do you feel bloated, do you feel sluggish, do you have a headache, do you feel pains? if you answered no...then freakin eat your grains. if you answered yes...then maybe cut them out for a while then re introduce them and see if your body react the same way. (this way of looking at gluten grains can be applied to any food) our bodies are fluid...ever changing. through diet and mental work, we can potentially reverse food allergies and negative reactions to some, if not all, foods. we should not be eating grains with gluten in them for every meal...since our digestive systems do require some time between each time we have them (about 5 hours). we should not just be replacing gluten grains for non gluten grains for every meal either. we should work on having a balanced diet. and we should definitely not just go for the gluten free crap in the stores instead. they can be just as bad or worse for your system. and yes...I agree with previous posters...replacing your gluten gmo grains for non gluten gmo grains is definitely not the right way to go. corn, for example, even the organic kind is most likely gmo in the states. Reply · 2 · Like · 11 hours ago

DeAnn Miles Rinehart · Coach at Certified Lifestyle and Weight Management Coach Very interesting article Reply · Like · 15 hours ago

Kendra J Vestal I disagree with this article- I have celiacs and this article doesn't even skim the surface of the issue as the title suggest. article closes by recommending other grains which is an oxymoron since corn, rice and oats are GMO and the other grains also cause inflammation! Reply · 11 · Like · 17 hours ago

Green n' Lean Healthy Food AB Germination is the solution: Un-germinated seeds and grains contain “anti-nutrients" such as enzyme inhibitors and phytic acid, which prevent proper digestion. The result is poor absorbtion on nutrients and incomplete digestion of proteins, which can irritate the intestines, often resulting in inflammation and allergic reactions.

When seed germinates, the changes are profound. It undergoes a complete metamorphosis, creating an entirely new bio- available food source.

Phytic acid enzyme inhibitors are reduced resulting in increased bioavailability

Enzymes can increase as much as 8 times resulting in increased bioavailability and nutrient absorbtion

Cofactors and coenzymes are created to more effectively absorb and utilize the essential fatty assets such as Omega 3

Vitamins and antioxidants are increased as much as 10 times.

The ratio of soluble to insoluble fibers is increased. Reply · 6 · Like · 18 hours ago

Kate O'Loughlin Why Are Grains Harmful? Do yo think that headline might have been a bit sensationalist? FFS, I was ready to give up my wholegrains and rice. Come on, we don't need to have Mcdonald style advertising here. Reply · 3 · Like · 20 hours ago

Yvette Ladd I would only consider today's corn a healthy alternative if it's organic. Reply · 11 · Like · 26 May at 05:10

Jill Henry · Home staging at Home Staging There ia also a connection with gluten aond Hoshimotos disease. Reply · 4 · Like · 25 May at 17:39

Lydia Reuter Please tell more about gluten and Hashimoto Reply · Like · 26 May at 04:14

Manuela Milos Lydia Reuter https://www.facebook.com/groups/hashimotos411/ Reply · Like · 21 hours ago

Victoria L Gonzalez DeHaan 55 years ago. The chemical was banned in Germany. Reply · Like · 25 May at 16:59

Debra Topp · Toowoomba State High School - Mount Lofty Great info at FoodMatters. Very helpful and feel empowered knowing " what is in the food I choose to eat" . Thank You Reply · 2 · Like · 23 May at 19:53

Gordon Hornsveld · McMaster University Eat food, not "products". Nothing wrong with wheat or corn or any other grain (unless you have allergies). Get some organic wheat, mill it yourself, make your own bread. Simple. Reply · 14 · Like · 23 May at 08:01

Annemieke Kregting · Works at Department of conservation Volunteer wild life rehabilitator licence Agree, process your own wheat is the best, but it's still the same wheat that is not grown as it was 50 years ago. It's been engineered what made it change the gluten contents ect. Read Dr William Davis, " wheat belly" . If your interested. I made this discovery through a doctor friend of mine and am researching some more. Joint inflammation is my main worry and instead of facing more surgery I am trying wheat free. It's easy and just needs creativity. 8 weeks now, and I have NO pain.... Reply · 13 · Like · 23 May at 13:28

Pam Atchison · Realtor at Pam Atchison, Sonoma County Realtor I used to think there was nothing wrong with gluten unless you had an allergy. Being a vegetarian since 1968 I have always made smart food choices. No refined flour, ever. Last summer I went gluten-free and the migraine headaches I had been plagued with for over 40 years disappeared. My husband is a guitar player and the arthritis in his fingers disappeared. Don't know. I think there is something to avoiding wheat, no matter how it is processed, in the home or at the bakery. Reply · 20 · Like · 25 May at 14:43

Joni Klepinger Jones · Brevard Community College That is exactly what we do! And can I just say...it is awesome! ;) Reply · 1 · Like · 25 May at 16:57

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