Tag Archives: grains


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Is Whole Wheat Worse Than a Candy Bar?

gluten free bread 024by Sean Croxton

A tablespoon of pure white sugar.

A Snickers bar.

A banana.

And a slice of whole wheat bread.

If I were to ask you which of the edible items above causes the greatest surge in blood sugar, which would you choose?

My guess is that most people would pick the Snickers bar.

It’s a candy bar, and candy bars are sugar bombs that lead to diabetes, right?

Yup, but…

The answer is actually the one you likely least expected — the slice of whole wheat bread.

I kid you not. If you take a look at the glycemic index (GI) — which measures how quickly blood sugar rises after eating particular foods — you’ll find that whole wheat bread has a GI of 71.

Sugar – 68. Snickers – 55. A banana – 54.

Whole wheat wins!

Or loses…


Posted by in wellness

This is Your Brain on Gluten.

brainonglutenby Sean Croxton

You eat your morning toast, then can’t remember where you put the car keys?

You have a sandwich for lunch, then can’t seem to focus on your afternoon tasks.

Coffee, please!

Your kids slurp down whole grain cereal for breakfast, then come home from school with notes from their teachers about “attention deficit”.

Could these all be connected?

According to Dr. Tom O’Bryan — renowned gluten expert and host of the upcoming Gluten Summit — the scientific literature seems to think so.

In fact, the research shows that the consumption of gluten can cause reduced blood flow to the brain.

Like the doc says in today’s video, try crossing your legs for two hours, then stand up and walk.

This is your brain on gluten — low blood flow, poor function.

Click THE VIDEO below to watch the first of a series of 3 videos the doc and I filmed this week sharing a few of his favorite pearls from the summit.

And be sure to SAVE YOUR SEAT at the free, online Gluten Summit at the link below. Doors open Monday, November 11th!

www.freeglutensummit.com

Happy Friday,

Sean


Posted by in wellness

These Ain’t the Same Grains! – video version

by Sean Croxton

Here I go hating on grains again!

Last month, I posted the written version of this one. You can read it HERE.

Today, as I flipped through Dr. William Davis’ ridiculously awesome (and funny) book Wheat Belly for the 80 billionth time, I got the itch to post this video version.

Be sure to send this to all of your friends who swear by the virtues of whole wheat, and those who assume that the grains we eat today are the same ones consumed during Biblical times.

Oh, how things have changed.

By the way, thanks for the birthday love yesterday. You guys rock!

Later.

Sean Croxton
Author, The Dark Side of Fat Loss


Posted by in wellness

These Ain’t the Same Grains!

by Sean Croxton

Last night, I cracked open my copy of Wheat Belly by next Tuesday’s Underground Wellness Radio guest Dr. William Davis. I’ll admit that after reading hundreds of health-related books, I’m becoming quite the book snob. If the author can’t get my attention within the first ten pages, I’m done. Moving on!

Wheat Belly had me hooked from page one. This guy can write! The information is scientifically backed, written in plain English, and absolutely spot-on. I even let out a giggle here and there. Can’t wait for our interview!

You know a book is good when you’re carrying it around the house with you – which is exactly what I was doing around dinner time. While cooking up a lamb burger (no bun), I recommended Dr. Davis’s book to my very fitness-minded roommate Jennifer. She and I have talked about the evils of grains several times before. Despite our discussions, she’s still not sold.

It’s cool. She’ll come around. :)

To her credit, my roomy brandished what I consider to be the most powerful dogma-defeating weaponry in the entire arsenal: logic.

When confronted with the erroneous misgivings of saturated fat and cholesterol by Real Food skeptics, I routinely respond by wondering aloud how an old school food (or nutrient) can cause brand new diseases. To her credit, Jennifer threw that very same logic right back at me. She wondered how grains – which have been around for at least ten thousand years – can all of a sudden cause so many health problems.

How can something that The Bible refers to as The Staff of Life be the source of so much modern illness? Didn’t God nourish the Israelites with the bread (manna) from Heaven? Well, according to gluten expert Dr. Thomas O’Bryan, seven out of ten people are sensitive to gluten, the toxic protein found in most grains! Were the Israelites somehow exempt from gluten’s wrath? Or was the all-knowing God just a little behind on his research?

The truth is that we are not eating the same grains that Moses may have snacked on as he hiked up Mount Sinai. In fact, we’re not even eating the same grains our grandparents ate! In just a mere 50 years, grains – wheat, in particular – have become a mutant species crafted by the hands of human intervention in the name of increased crop yields, resistance to drought, disease, and heat, as well as an end to world hunger – all of which are honorable causes and tremendous scientific achievements. However, the accelerated evolution of wheat through hybridization – a feat that would make Gregor Mendel proud – has been to the detriment of human health.

To understand how wheat has gone from a comparatively innocent wild grass to what the New England Journal of Medicine recently declared the cause of 55 diseases, we have to go back.

Way back.