I’m gonna say some stuff here that you may not want to hear, stuff that goes against what you’ve been made to believe is healthy. However, if you read the following with an open mind then you’re going to come away with a life changing truth about truly healthy eating that will transform your body. It has certainly transformed mine.
Last week I posted the quote below from Mark Sisson, author of The Primal Blueprint, on my facebook page that raised many questions.
“There are no requirements in human nutrition for carbohydrates. Grains are totally unnecessary.”
So if we aren’t supposed to be eating grains then why are ‘whole grains’ said to be so healthy for us? Why do whole grain bread product have a heart healthy stamp on them? Why does the doctor tell us to eat plenty of whole grains to help lower our cholesterol and increase our fiber intake?
Here is the argument against the consumption of grains in bullet form:
- When looking at the span of human existence, grains have been apart of our diet for only a short time.
- “For better or for worse, we are no longer hunter-gatherers. However, our genetic makeup is still that of a paleolithic hunter-gatherer, a species whose nutritional requirements are optimally adapted to wild meats, fruits and vegetables, not cereal grains. There is a significant body of evidence which suggests that cereal grains are less than optimal foods for humans and that the human genetic makeup and physiology may not be fully adapted to high levels of cereal grain consumption.” Loren Cordain, Ph.D., author of The Paleo Diet
- Grains contain plentiful calories, however they also contain “antinutrients” (compounds that interfere with the absorption of beneficial nutrients), are high in carbs, and have grain protein which are foreign to the human digestive process.
- A diet high in grains puts stress on the body’s insulin regulation mechanism which leaves you susceptible for weight gain and diabetes.
- Certain grain proteins (ever heard of gluten?) trigger an immune response when ingested. According to researchers, as many as one third of us are gluten-intolerant or gluten-sensitive. Over time this can lead to dermatitis, joint pain, reproductive problems, acid reflux, other digestive conditions, autoimmune disorders, and celiac disease.
- “For the purpose of weight control and preventing disease, a gram of carb from a whole grain is no better than a gram of carb from a refined grain. I’m not suggesting you choose refined grains over whole grains; I’m suggesting that you ditch all grains. ” Mark Sisson, Primal Blueprint
I don’t know why grains are still considered a health food darling while the research against gluten and processed carbohydrates piles up.
I too have spent years being duped into thinking that brown rice and whole grain bread was benefiting my body, when in fact it was responsible for the weight I couldn’t lose and the indigestion I felt. The day that I stopped eating grains my body naturally began to shed off extra pounds.
Ok, now that we got that talk over with, let’s make some low carb, grain-free rice
I knew this recipe was good when the kids ask for a second helping. Serve this just like you would traditional rice — see if anyone even notices you swapped out their regular rice for something that’s better for them!
I’ll show you how easy it is to make this healthy dish in the video below…
- Wash cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor.
- In a large skillet heat the coconut oil over medium. Add the shredded cauliflower. Saute for about 5 minutes, until tender. Season with salt and pepper. Serve as you would traditional rice.