We’ve Been Eating Wheat for Millions of YearsĪccording to a study out of the University of Utah, hominids grew grains like wheat and barley 3.4 million years ago, and have only been eating meat for 500,000 years. Other diets, like the Paleo diet and the Autoimmune Protocol (AIP), even advocate for throwing out protein and fiber-rich legumes, too. It’s becoming popular to tell people not only to stop eating white flour, but also to stop eating wheat altogether-the entire broad category of grains, that is. Many functional medicine doctors (physicians who look for root causes and treat the body holistically) have even jumped on the anti-grain bandwagon.
One thing is clear, however: billions of people in Southeast Asia, Africa, India, South America, and China are virtually disease-free, unlike Americans, despite eating a lot of grains. You can find an argument for any belief in nutrition-that’s the problem.įad diets that call for cutting out all grains aren’t giving you the whole story. My Facebook Live video on gluten shows the books on my shelves supporting the idea that gluten is making you sick, along with other books that dispute that stance. Many authors and practitioners have promoted the idea that all grains are inherently dangerous. John Douillard points to research that people who eat gluten-free products have 400% more mercury toxicity than wheat eaters.³ Yes, gluten-free products might be free of wheat and gluten, but now you’ve got other ingredients to worry about, like sugar, vegetable oils, heavy-metal contaminated rice, and processed inflammatory starches.
Powdered starches like rice starch (commonly found in gluten-free processed foods) actually spike blood sugar higher than whole wheat products do,² which can open the door for other health issues like insulin resistance and weight gain. The sad part is that some people believe they are eating healthier by following these fads. Most gluten-free products use ingredients like added sugar, corn syrup, canola oil, cornstarch, tapioca starch, and more, which are often just as nutritionally deficient as the refined-flour wheat products they’re replacing. Marketers of this growing fad industry are generally not keeping your best interests in mind, health-wise. Americans are now spending nearly $4 billion annually on mostly processed “gluten-free” products.¹ Propelling that number are gluten-free bakery products, which tend not to be any healthier than regular bakery products. Increasingly popular over the last decade, as I’m sure you’ve seen on the shelves of grocery stores everywhere, is the gluten-free diet.
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