Start­ing out on an LCHF/ bant­ing life­style is a bit like be­ing a mos­quito in a nud­ist colony – you sort of know what to do but not where to start. You’ll be pre­sented with so many choices, many of which are con­fus­ing to the new low-car­ber. So, if you’re w

LOSE IT! - - Contents -

Why you should – and how you can – elim­i­nate grains from your diet

wheat, rice, corn, rye spelt, oats and bar­ley are ce­real grasses – seeds from grasses, if you like – but we call them grains. Grazing an­i­mals eat them with­out a prob­lem, but grains have no place in the hu­man diet, es­pe­cially those that con­tain gluten (the glue-like sub­stance that makes bread elas­tic and al­lows it to hold to­gether in bak­ing). Gluten da­m­ages the hu­man body. In fact, even pets de­velop can­cers and other ill­nesses from grains.


It com­prises glutenin and gliadin, two pro­teins found in wheat, bar­ley, oats, rye, spelt and, in smaller amounts, in some of the an­cient grains usu­ally thought of as gluten-free. Not all ce­real grasses con­tain gluten – rice and corn don’t – but they are all high in carbs and out of bounds to the low-carb di­eter.


It means the flour is free of wheat – but it still may have gluten from other grains, and ei­ther way will be high in car­bo­hy­drates. You even get gluten-free wheat now – which is a bit puzzling and means def­i­nite hu­man in­ter­fer­ence, which is not what we want from ‘real food’. The more pro­cessed wheat and grains are, the higher their car­bo­hy­drate con­tent. Add to this the fact that most grains – es­pe­cially wheat – have been

hy­bridised, and more re­cently, ge­net­i­cally mod­i­fied, and you are deal­ing with an ex­per­i­ment. And we’re the guinea pigs. Mod­ern wheat is not the wheat of the Bi­ble, and is noth­ing like the wheat of even 100 years ago. (Two su­perb books on the sub­ject are Grain Brain by Dr David Perl­mut­ter, and Wheat Belly by Dr Wil­liam Davis – if you read th­ese, I doubt you’ll look a grain of wheat in the eye again.)

The grow­ing in­tol­er­ance to gluten has led to a global epi­demic of coeliac dis­ease, a se­vere and dan­ger­ous in­tol­er­ance to gluten with dev­as­tat­ing health con­se­quences. While only 1 in 100 peo­ple now have this dis­ease, 80% of peo­ple have all sorts of au­toim­mune prob­lems and can­cers that go un­di­ag­nosed and there­fore re­main un­treated. In­stead of cut­ting out the cul­prit, they un­wit­tingly con­tinue to eat the of­fend­ing food. If you are a coeliac dis­ease suf­ferer, your only way back to health is 100% avoid­ance of even a mol­e­cule of gluten. Un­for­tu­nately, gluten is not only in breads and flours to­day – it’s ubiq­ui­tous. Just read your la­bels and you’ll see. Even some med­i­ca­tions have gluten as a filling agent!


is the LCHF and Pa­leo stance. Even if you are not a coeliac suf­ferer, gluten and grains are not good for any­one, and slowly erode ev­ery­one’s health – ask any­one who has cut them out of their diet for any length of time. We all feel bet­ter off gluten-con­tain­ing grains, and rein­tro­duc­tion causes bloat­ing, gas, dis­com­fort, re­flux, headaches and a host of other avoid­able and un­com­fort­able con­di­tions.

You can do this slowly, or you can dive right in, de­pend­ing on your de­sire for change, and your des­per­a­tion for re­newed health and en­ergy (not to men­tion weight loss). But what­ever you do, do it. Grains re­ally have noth­ing to of­fer, and all our nu­tri­ents can be de­rived from plants, fats and an­i­mal pro­tein. We can do per­fectly well with­out them.

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