Whole grains can be a great source of vitamins, minerals, and fiber.While they taste pretty good, the toxic amounts we eat contribute to obesity, diabetes, heart disease, cancer, and dementia. And most of the grains we eat, even whole wheat, are turned into flour products which have a higher glycemic index than table sugar.
Starch and sugar are essentially the same thing. Flour acts more like sugar in your body than a whole unprocessed grain. In fact, eating 2 slices of whole wheat bread raises your blood sugar more than eating 2 tablespoons of table sugar does! Whenever you eat something containing wheat flour, you might as well be mainlining sugar.
You’re not eating the same grains your grandparents ate. New hybrids have been developed that are much starchier than their predecessors and have a greater impact on our blood sugar than the traditional kinds of starch. (It actually promotes insulin resistance or prediabetes.) The new varieties also have more gluten, which is not doing us any favors. And while most wheat isn’t genetically modified, it is dosed with a chemical herbicide called glyphosate just before harvest, which increases its yield.
But there are some healthy grains. Whole grains like quinoa and amaranth that contain no gluten, have not been turned into highly refined, industrialized products. They also won’t send your blood sugar soaring
In general, we need to recognize grains for what they are—a recreational treat, not a staple
If you enjoy your grains/carbs then you need to watch this interactive animation:
http://iGalen.rocks/OTT3
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