(NaturalNews) Recently grains have been vilified: gluten is blamed for a variety of digestive disorders. Carbs are blamed for weight gain. And many people insist that soaking grains is necessary for good digestion. Is it possible that organic whole wheat is unhealthy? If you shy away from grains, here are five surprising reasons to reconsider eating foods made with organic whole wheat.
According toTechnology’s Curse: Diet for the Atomic Age, nutritionist Sara Shannon indicates that a diet of 45% to 50% whole grains can protect you against low-level radiation and other environmental toxins.
In a fascinating article called “Phytic Acid Friend or Foe? The Soaking of Grains Investigated”
Sue Becker exposes some obvious weaknesses in Fallon’s theory and makes a strong case for the benefits of eating bread from whole grains that have not been soaked.
Kernels of wheat found in Egyptian pyramids were able to sprout 4,000 years after being buried.
In our day, people looking to store food for short-term and long-term sustenance should put organic whole wheat at the top of their list.
Most Natural News readers know that boosting vitamin C intake is important for fighting colds.
But Nobel Laureate Dr. Albert Szent-Gyorgyi discovered that unless it is combined with manganese–plentifully found in wheat germ–
A study by Penn State revealed that participants in a weight loss program who ate whole grains lost significant body weight
and reduced the C-reactive protein levels that lead to heart disease and diabetes.
Over the past century, whole grains, especially whole wheat, have been highly processed, genetically modified, and stripped of their nutrients;
therefore, their nutritional value has rightfully been questioned, and they have likely caused many people to develop wheat allergies and sensitivities.
However, since organic whole wheat meets nearly all of our nutritional needs (it is filled with vitamins, minerals, fiber and protein),
we would do well to assess it fairly when deciding its role in our diets.