by Sean Croxton & Dr. Tom O’Bryan
I know it’s Sunday, but health takes no days off!!
Check out this interview I did with gluten expert Dr. Tom O’Bryan a few months ago.
There’s some great info in there! Enjoy.
Now, back to the Broncos game…:)
Sean
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
by Sean Croxton
It just keeps getting more and more interesting.
While I was reading Devil in the Milk I couldn’t help but notice how similar A1 milk is to gluten when it comes to opiate-like effects on the brain.
So, in this video I discuss what A1 milk has to do with Type 1 diabetes, and what gluten and BCM7 have to do with schizophrenia and fat loss.
You’ll also learn what Gatorade has to do with autism research. Who knew?
Click the video below and prepare to be truth bombed.
Enjoy.
Sean Croxton
Author, The Dark Side of Fat Loss
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.
“99.99% of our genes were formed before the development of agriculture.” – Dr. S. Boyd Eaton, MD, Medical Anthropologist
Grains suck.
It’s really that simple. There is zero human dietary requirement for grains. Most (if not all) people would be better off without them. It was their introduction into the human diet by way of the Agricultural Revolution that shifted us away from the healthful animal-based diet that we survived and thrived on for 99.99% of our history. With this change came reductions in stature and brain size, chronic degenerative diseases, and much longer work days. Many anthropologists agree that the advent of agriculture was one of the worst events in human history. Despite the evidence of such agriculturally-induced human decline, we continue to perpetuate this event with our USDA dietary recommendations and our errant fears of animal fats.
Let’s set aside the whole “are grains fit for human consumption?” debate and just focus on the nuts and bolts of what they do within the human body. First of all, grains are living organisms. And like all living organisms, they have defense mechanisms to discourage predators from eating them. One such mechanism is called phytic acid, which binds to the important minerals in the grain such as calcium, magnesium, iron, and zinc. So even though the label on the loaf of bread says that it is loaded with these minerals, you’re not really absorbing them. In addition, phytic acid can leach minerals from your body, causing mineral deficiencies. Not good.
You can eliminate or significantly reduce the phytic acid by way of soaking, sprouting, or fermenting the grain. This is cool and all, but it doesn’t take care of the fact that grains are 70-80% starch, which eventually converts to sugar and cranks up your blood glucose and insulin. Last night, I read in Primal Body-Primal Mind that one bagel or two slices of bread contain 5 times more sugar than your bloodstream requires. Any sugar that your bloodstream does not need gets stored away as either glycogen or fat. Imagine how much fat you store when you’re eating multiple servings of the stuff because the USDA told you to. You can’t burn fat when your pancreas is always cranking out insulin to counter your almost hourly grain binges!
