Whole grains played a vital role in numerous traditional diets of healthy people groups from around the world.
In particular, the mountain dwelling Swiss consumed about half of their calories as true sourdough bread.
Hence, it is pure myth that cereals or grain based foods are bad for you and that gluten is poison. This propaganda is simply not rooted in historical reality.
Just because some people don’t do well on grains doesn’t make them unhealthy!
If you enjoy whole grains, digest them well, and wish to consume them, the articles below can provide essential guidance.
Traditional wisdom teaches us that proper preparation methods such as soaking, sprouting or sour leavening are critically important. Grain-eating ancestral communities employed at least one of these methods without exception.
Without careful preparation, whole grains can transform over time from health-giving to health-robbing foods.
For at least some people who have issues with grains, preparing them properly is the key to lifelong enjoyment without symptoms.
