Oltre a segnalare un sito che potrebbe essere interessante vorrei segnalare
alcune delle cose che vengono dette riguardo ai cereali(e che ormai
Lo scopo però sarebbe quello di aprire un dialogo costruttivo
relativamente alla possibile dannosità di cereali e legumi.
Le domande che mi
pongo sono : i cereali sono davvero dannosi? lo sono solo per alcune persone? e
quelli senza glutine? contengono comunque lectine e fitati che non scompaiono
Qual'è un consumo ragionevole di cereali? E se ci
aggiungiamo qualche sgarro di panini,pasta o cene al ristorante,non rischia di
esserci un consumo quasi quotidiano di questi alimenti?
Badate bene che
la mia posizione è alquanto neutra,apro il dialogo apposta per costruire tutti
insieme un punto di vista collettivo e intelligente.
cmq il sito è questo: "Per favore registrati qui per vedere il link :-) "
Dal quale ho tratto questo
"Per favore registrati qui per vedere il link :-) "
humans, we didn’t adapt to eat grains, we also didn’t adapt to consume dairy and
processed sugars. However looking at our diet they are one of the most consumed
foods, with fresh vegetables, fruits, nuts, seeds and meat being far less
consumed; and these are the foods which we have been evolved to eat and should
be eating. Grains are so cheap to make and are sold in bulk to many billions of
people and incidentally, the average person worldwide has become fatter and
un-healthier since their overrated introduction to society.
grains contain protein, carbohydrates and some vitamins and minerals, which will
on the outside, make grains seem like a brilliant food source, grains also
contain what are called antinutrients, lectins and gluten, all which have
Antinutrients are pretty much how the word sounds, ANTI
nutrients. The main antinutrient found in grains is called Phytates, which bind
to vitamins, minerals and enzymes to make them unavailable to the body. The main
minerals Phytates target include calcium, magnesium, iron, copper and zinc,
which interestingly are also the main minerals found in grains itself,
preventing full absorption of the nutrients present along with taking them out
of the body to later cause, with consistent consumption of grains, possible
nutrient deficiency in those areas and/or more.
Phytates will also attack
enzymes which are needed for digestion and other bodily functions and will
assist in inhibiting protein digestion.
Antinutrients are also found in
legumes, nuts and seeds, and even eggs contain an antinutrient called avidin;
however you’d need to consume a drastically high amount of raw eggs to get
enough avidin to start causing negative effects on the body. Nuts and seeds are
a food source that are good for us, as they contain good traces of fatty acids
and protein, so we don’t want to stop eating them because they contain
antinutrients; what we can do to reduce the amount of antinutrients is to soak
them in water, this is quite beneficial as this process will not only reduce the
antinutrients, but will also improve the nut/seeds digestibility, so we end up
getting more of the good stuff! If you don’t have the chance to soak your nuts,
just be moderate in the amount that you eat.
The process of soaking
grains and legumes is used a lot in traditional societies and cultures, and is
one reason why those people don’t seem to obtain the same health problems as in
the Eastern culture.
Traditional Indian, African, Ethiopian and Latin
American cultures prepare their food with great care by sprouting (consistent
soaking until a sprouted stem appears), soaking (in water or sour milk) and/or
fermenting their legumes, grains and nuts before eating. They will soak these
foods for several days or sometimes up to weeks before they are prepared into a
meal, this process dramatically reduces antinutrients and leaves them containing
more nutritional value, however there will always still be some antinutrients
left in the grain, and there are also other factors of grains we need to take
into consideration that cause negative effects in the body, such as lectins and
Lectins and gluten are both types of protein and can be
categorised in the same family. However each has its own dangers.
important to know that lectins (which are also found in legumes, peanuts and soy
beans) are resistant to cooking and our digestive enzymes, so it’s a hard task
to try and stop them from doing their nasty work in the body. Lectins have been
linked to inflammatory problems as well as digestive diseases; leaky gut
syndrome becoming one of the larger problems in society at the moment, which is
then linked to autoimmune diseases (in which the body attacks itself). The
reason lectins have such an intense effect on our digestive system and cause
leaky gut syndrome is because lectins dramatically damage the gut defenses (as
well as going on beyond the gut to damage joints and our skin complexion) called
microvilli which line the small intestine and help to digest and transport food
particles into the blood stream and the lymph system. When leaky gut syndrome
has set in, the damage done to the microvilli has become excessive and has made
the absorption of fats, vitamins and minerals extremely hard to
Most people have heard of celiac disease; celiac disease is when
a person has gluten intolerance. Although not everyone gets celiac, it’s
important to note that across all species of animals tested (including humans),
grains have shown to cause gut irritation. It’s also important to note that you
may think that the grains you are consuming are doing you little damage, despite
the somewhat in-depth information provided above, but the negative
side-effects/allergic reaction of grains aren’t always something you will notice
quickly, the damage done from grains is a slow process that is generally only
found out about when it’s all too late. The majority of celiac disease suffers
will only find out about their allergy once they have become noticeably sick and
decide to get tested.