What the cavemen knew back then.
For the most part, our bodies are still Caveman models. As strange as it may seem, genetically, we have changed very little since the “modern” human being appeared over 40,000 years ago.
Domesticated grains and their refined by-products like flour, bread and pasta are a very new addition to the human diet. Dr. Richard Kunin, an orthomolecular surgeon from San Francisco says it best, “Grains are really Johnny-come-latelies on the nutritional scene. Meats, fruits, beans, seeds, nuts and vegetables have had a considerably longer historical alliance with the human gut. Almost as if to make up for lost time, grain has deluged man’s diet and this excess increasingly appears to have something to do with common major and minor ailments.”
Grains and grain products are associated with a whole range of health challenges. Sensitivity to grains that contain gluten (the protein fraction of the grain, which gives it its resilient quality), mainly wheat and rye, and to a lesser extent barley, not only cause gluten intolerance, but can develop into full-fledged celiac/sprue disease (an autoimmune disease of the small intestine).
When low-carbs and the Atkins Diet were all the rage in the 1990s, I noticed something very, very interesting. When many of my clients stopped eating carbs, especially grains, they began reporting that their migraines, arthritis, eczema, intestinal gas, bloating, stomach aches, acid reflux, depression, and even IBS started to improve. Ironically, these are often hallmarks of some degree of gluten intolerance.
Gluten and wheat intolerance have been on the rise for the last two decades. In the last decade alone, gluten intolerance levels have increased from 1 in 2,500 worldwide to 1 in 133. In fact, you can now visit the “gluten-free” section in your local grocery store or ask for the gluten-free menu at almost any chain restaurant.
But, what’s to blame?
Toxic pesticides and herbicides may have something to do with it.
A study in the Journal of Nutritional and Environmental Medicine found that in the mid-1990s almost 100 percent of wheat crops were treated with an unhealthy dose of Round-Up herbicide during the final ripening period to “brown out” the unripe kernals so they aren’t rejected by the big grain brokers and mills.
Could the problem with wheat, gluten or grain sensitivity be how it was grown, processed or even milled, rather than with the grain itself. So in any case, it may be time to start eating like a caveman.
Have you removed grains from your diet? Share how it’s affected your health – post a comment below.
Reference:
Sierra says: I haven’t bought bread since I started the Fat Flush Plan 2 years ago!! And to be honest- I don’t miss it at all. I’ve been working towards being totally gluten free, and I feel 100% better off now.
Wendy says: I totally agree. I eat only meat, veggies, fruit, nuts, healthy oils and occasional dairy. I’m doing terrific. I’ve found that grains don’t enhance the taste of my meal at all. My food has so much more flavor without it. I’ve lost almost 9 pounds and the cellulite on my legs is almost gone. Love it!
Cath says: I firmly believe that the rise in gluten intolerance may very well be traced to Genetically Modified Grain…especially wheat.
I agree wholeheartedly Cath! I have read a good deal about the history of wheat & GMOs in this country, and it leads right to that conclusion. Also, in Europe where the anti-GMO movement has more cache, there is so much less gluten intolerance.
Lisa says: I am trying to switch my family over to a gluten free diet and it has been difficult, especially since I bake a lot. I was wondering if Soy flour can be substituted for the wheat, rye, or barley flour?
Mary Ann says: Lisa, Try to find “Bob’s Red Mill “products usually in a good natural foods store. They make all kinds of gluten free baking flours and mixes that work really well.Look up gluten free baking blogs, there are many many people who are into this and good at it. I heard of babycakesnyc.com for gluten-free, vegan creations!
Sierra says: Mary Ann is right! I also buy just plain coconut flour, or almond flour. Once you learn how to substitute for each, you can make any regular white flour recipe with these gluten free alternatives.
Sharon T says: I had an ongoing problem with lumps in my breasts, which doctors’ told me would only go away if I eliminate “stress” from my life. Well, as a single parent, of two young men that are disabled, that is just impossible! My chiro dr suggested going gluten free, to decrease back pain, due to scoliosis and a work injury. After going totally grain free, I no longer have those “stress” lumps, nor does my back hurt, as much, as it has in the past! One of my sons’ has joined my in the gluten free diet, and he is no longer taking “drugs”, which his dr, said that he would be on for the rest of his life. We’ve changed our diet, no processed foods, more fruits and vegetables, and “grass fed” meats. The change also included supplements that assist my quest for good health.
Deb says: Dr. William Davis, preventive cardiologist and his book Wheat Belly were instrumental for me to “put down the wheat!”. I sort of messed around with LC lifestyle for years and would lose 40 lbs and gain back the 40 lbs over a few times. In all that time, I was still making my vital wheat gluten flour pancakes and not thinking at all about what gluten intolerance was doing to me. All that time too, my mother was walking around for the first 65 years of her life with Silent Celiac Disease and only developed symptoms at that age- we thought she was terminally ill with a mystery disease, she got so frail. Once diagnosed, and going gluten free, she has regained her health and looks 20 years younger than her 72 years. She has more energy than both of her children and has bounced back from two leg surgeries in incredibly quick time. I have not been tested for Celiac but I’m sure I have some intolerance and Dr. Davis’ book got me serious about getting rid of the gluten and grains. I haven’t lost any weight yet but I seem to be shrinking dramatically. My belly has deflated greatly and my clothing from neck to ankles fits much looser….I can only see futher good coming from finally getting serious about repudiating grains and other grain/gluten contaminated products.
I’m convinced that Dr. Davis and his book have probably added years of health to my life and the life of my mother though he will never know it. I’m grateful that he was courageous enough to take on the powerful grain government lobbies to expose the dangers of this pernicious toxic substance.
betti says: I like to bake with almond flour and coconut flour is also good.
I’m a Nutrition Consultant and I have found that allergies suppress the immune system. When you take care of allergies you can better fight off bacter and yeast in your system.
Marion says: So would it be better to follow Fat Flush for life opposed to the 2 shakes a day with one veggie/ meal as in the quicker fat flush plan. I feel that I am constanty following the more liquid diet for the fact that it is so simple to follow and easy to prepare for work. I know that the Body protien is made with brown rice and pea . I have been suffering with cronic muscle spasming in my shoulder blades and arthritis in my neck related to years of being a hairdresser.
Marion: It sounds like Smoothie Shakedown is working so well for you. I would add in all the snacks and one well balanced meal per day if time is of the essence. Fat Flush for Life is a bit more time consuming and is designed for those who love to cook and have time to do so 
Either way – our best wishes are with you in your Fat Flushing journey to health and wellbeing.
Sheila says: Can anyone advise me on gall bladder stones – gall bladder removal????
Thanks,
Sheila
Sierra says: Hi Sheila, I would caution you against gall bladder removal. Try first experimenting with different digestive enzymes and bile salts to help prevent the formation of stones. Here are two good products to try > http://www.unikeyhealth.com/product/HCL_2 and Cholacol (800.888.4353). You may also reference this other blog from Dr. Ann Louise, in the comments section she details a gallbladder cleanse to remove stones. > http://www.annlouise.com/blog/2011/12/27/make-bile-your-number-1-new-years-priority/
melanie says: Since the FFbody protein has brown rice in it, is it better to intake the whey protein (in order to not be intaking the grain—brown rice)?
Sierra says: Hi Melanie! It seems that some people respond better to one type of protein or the other. My advice is to experiment with them to see which one is better suited for your body
I have totally removed wheat products from my diet, including all processed foods since they almost all contain gluten and I have noticed that I no longer have gas, intestinal problems, bloating and headaches. I have learned to bake with other kinds of flours and if I occasionally indulge in a wheat product it is organic, non-GMO and naturally grown. I absolutely believe that the obesity problem in the world today is tied to GMO products and toxic herbicides and pesticides. I don’t eat them at all and I am at a normal weight and have no health issues.