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Cass Ingram

Grain-Free Way to Better Health

How to be Grain-Free

Grain allergies permeate our society. Grains are one of the most common foods consumed on a frequent basis from early childhood onward. Most everyone has consumed wheat, corn, rye, oats, or rice on a daily Basis for years. This leads to allergic sensitization of grain protein such as gluten and gliadin. In addition, grains in our country are heavily processed and devoid of many of the valuable nutrients which would normally exist within them if grown under optimal soil conditions. Storage of grain such as wheat, rye, and corn lead to fungal overgrowth. The fungi may leave residues of toxic substances within the grain seeds. These toxins are then consumed in low levels over a period of time by the consumption of stored grains. This causes a number of problems. Pesticide residues may also lead to problems. Heavy refinement of grains into substances such as corn syrup, barley malt, corn starch, and white flour involves a number of chemical processes. Many chemical residues such as bromine and chlorine may remain in miniscule quantities in the final product.
Just think of how the stench of tank cars lined with corn starch or corn syrup indicates not only the heavy refinement, but the amount of chemicals used in the process. How clean are these tank cars? How many chemicals are used in cleaning these railroad cars to prepare them fo dumping tons of corn starch or corn syrup in time? Thus, you can see how, over a period of time, many become highly sensitized to corn and byproducts. The same is true to a lesser degree for wheat, barley, rye, and rice. As a result, very common table foods for most of us when we were younger, and over a period of years, were foods like canned lunch foods such as Noodles 0, macaroni and cheese, ravioli, etc. Also common were the breakfast cereals loaded with corn, corn syrup, corn starch, white flour, white rice, and barleymalt, not to mention white sugar. Many of us may have consumed up to 90% of our diet in the form of refined carbohydrates and unrefined carbohydrates. The white potato has also been a common starchy food consumed in large quantities by most of us. Most of us may have either developed classical allergies to these starchy foods or sensitivity to chemicals used in the processing of these foods or both.
A third factor is blood sugar sensitivity to starchy foods which can far exceed any sensitivity one might have to such sweet foods as fruit or the starchy vegetables. The major culprits in promoting a blood sugar reaction are wheat, rye, corn, rice, and potato. Of course, substances laced with refined sugar reek havoc with blood sugar maintenance. But many are not aware that equally dangerous are the refined starches which cause tremendous blood sugar liability. In addition, one of the most severe maladies affecting us today is gluten sensitivity. Gluten, the protein fraction of many grains, if not digested properly can cause an inflammatory reaction in the small intestine leading to a malabsorptive syndrome. Inflammation can be so extensive as to a malabsorptive syndrome. Inflammation can be so extensive as to totally denude the lining of the gut leading to malabsorption not only of carbohydrates, but of proteins, fats, vitamins and minerals, and of carbohydrates, but of proteins, fats, vitamins and minerals, and essential fatty acids. The disease is almost entirely cured by removal of grains from the diet. Any individual with chronic constipation should be screened for potential gluten sensitivity. Other foods with a high glycemic index, i.e. offering the potential for an abrupt rise and lowering in the blood sugar include carrots, especially if cooked, fruit juices such as grape, apple, and orange juice, grapes, cherries, cookies, candy, cakes, pastries, soft drinks, etc.

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