Food

Grains have been a staple in the American Diets for centuries.  In fact, one of the most commonly consumed foods involved in every meal is bread. But if we have been eating it for so long, the question is, why should we stop?  Well, the fact of the matter is, we really haven’t been eating grains for all that long in history.  Even though grain residue has been found on the teeth of our ancestors thousands of years ago (which is notably marked with a decrease in dental health), industrialization of grains is a relatively new concept.  Our ancestors use to soak, sprout, and ferment these grains and seeds before consumption (which activates enzymes to break down toxins – more on this below).  Nowadays, we have machines that separate and refine the grains, stripping important nutrients out and leaving us with individualized pieces of the grain anatomy (bran, endosperm, germ).  The bran and germ contain the highest levels of nutrients and fiber in the grain. This is where it gets tricky, which is better for us whole grain or whole wheat? Well, whole grain (entire grain) has more nutrients (B vitamins and fiber) and has a less dramatic “sugar spike” …

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