So why are grains (including the holy grail, whole grains) so bad?
~This is the protein found in grains and the rate of people allergic to gluten is on the rise. In fact it is doubling about every 20 years.
~We are in a constant state of evolution and some of us have not yet come far enough to be able to utilize gluten properly
~Another theory is that, because we live in very clean environments we are not exposed to the proper antigens as children and therefore our immune systems do not respond well to Gluten and we reject or develop and intolerance to it.
*Why is gluten BAD?*
When we consume Gluten containing items our bodies send out Antigens to attack the and treat it as a foreign invader. Some of these are:
--Anti-Tissue Transglutaminase (ATA) is released to destroy the Tissue Transglutaminase.
--This is shown in inflammatory and degenerative diseases.
--Anti-Gliadin antibodies (IgA) are released to destroy gliadin, which is a component of gluten.
--This can lead to increased inflammation, leaky gut or other digestive issues.
--Sprouting DOES not eliminate the gluten content from grains. In fact celiacs are told to stay away from sprouted grains as well.
~Are basically a sugar binding protein.
~Why are they bad?
--They bind to insulin receptors and attach to the gut lining.
--They can increase Leptin resistance, which is a hormone regulating fat metabolism.
--They stimulate an immune response, because of the wheat germ agglutinin essentially causing your body to attack itself thus creating autoimmune disorders.
--They may also interfere with the bodies ability to repair damaged epithelial cells.
~Are antioxidants found in wheat (whole grains), legumes, soy and some nuts and seeds.
~Why are they bad?
--They can bind to certain minerals including: zinc, iron, manganese and calcium. This slows the absorption of said minerals and can often make them unusable.
--Sprouting can reduce the phytate content, but does not eliminate them completely.