We’ve been told for decades that whole grains are healthy, healthier than processed white flour products. The flawed logic of replacing bad with less bad has thrown off an entire generation of dietitians, physicians, and government agencies charged with providing nutritional advice who have all embraced the less bad whole grains, going as far as urging all of us to make them the dominant ingredient in diet every day.
The misconception that whole grains are not just better for you, but healthy is simply not true. If we replace something bad–white flour products–with something less bad–whole grains–and there is an apparent health benefit, and there is: less heart disease, less diabetes, less colon cancer, then the common conclusion is that including plenty of the less harmful foods must therefore be good. This is like telling people to smoke low tar cigarettes, because they have been proven to be less bad than regular cigarettes. Does that make sense?
This ignores the logic and the science demonstrating that removing both white and whole grain products is not only healthier, but reverses numerous health conditions, such as type 2 diabetes/high HbA1c levels, can induce remission in rheumatoid arthritis, reverses cerebellar ataxia, just to name a few examples.
Non-white grains still retain all the health destructive properties of gliadin-derived opioid peptides that drive appetite and impair emotion and brain function; the intestinal toxicity of wheat germ agglutinin; the iron-, zinc-, calcium-, and magnesium-binding effect of phytates that yield common mineral deficiencies; amylopectin A that sends blood sugar sky-high; and a multitude of proteins, such as alpha-amylase inhibitors and thioreductases that trigger allergic responses—they all remain present whether white or brown/whole grain. Whole-grain products have more fiber and B vitamins but still contain all problematic components.