In the 1940s grains were outlawed for sale without enriching them with different things because they knew that grains by themselves caused malnourishment- did you know this? https://t.co/eAAdI4vbiC

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Dr. Peter Osborne.

00:00  What is the connection between grain, inflammation, and weight gain?

00:09  Yeah, it's a great question.  So many people have been so indoctrinated their entire lives that grain is somehow this magically wonderful and healthy food as we see with breakfast foods.  You've got bagels, oatmeal, and cereals of a variety of different kinds.  So we've all been told and brainwashed through marketing that without grain we would somehow cease to be healthy and have enough fiber and have enough nutrients in our diet.  But the reality is that grain was actually banned.  In 1943, the US government banned the sale of grain because it was killing people by inducing malnourishment.  It was actually creating diseases like beri beri and pellagra.  These are diseases of vitamin B deficiency.  And so with the government mandated at the time was that in order to sell grain you had to fortify it was synthetic vitamins to prevent these malnourishing diseases from setting in.  So this is where this endeavor into the commercialization that grains are somehow healthy.  What your manufacturers did at the time was instead of saying don't eat [grains, they'll] kill you; they said eat more of [grains] because now we're fortified and we're even more balanced in a complete part of your daily breakfast.  This is what most people in our generation grew up, with this message, hearing this they don't really understand that history that grain, in and of itself, one of the reasons why it's so unhealthy aside from the fact that just eating it it's not a very nourishing food, is that for many people grain, and you heard of gluten sensitivity, many people are actually gluten sensitive meaning they have an immune response against one of the major forms of storage proteins in grains called gluten.  So when they eat it, not only does it cause malnourishment but it also causes an inflammatory response.  Their system actually goes after it and attacks it and in doing so creates a chronic, low-lying inflammation that contributes to leaky gut or intestinal permeability it also contributes to the development of autoimmune disease.  But then you also have a side from those who are gluten sensitive but then you also have a number of other properties about grain as a food itself that have nothing to do with gluten that can trigger inflammation.  This discovery is only about 10 years old.  There's a family of proteins in Grand called ATIs, an acronym for Amylase Trypsin  Inhibitors.  

02:49. And these proteins actually shut down the human pancreas they prevent the human pancreas from secreting digestive enzymes and this is a defense mechanism the grain is a seed and it wants to survive, it wants to perpetuate its own species, and because it can't run away from predators, it has to have its own unique methods of defending itself from predators.  So this ATI protein family is one of the defense mechanisms of gran.  We've discovered that these particular proteins not only do they shut down the pancreas, but they activate a specific receptor in our intestines called a toll-like receptor and that triggers this chronic inflammatory response.  On top of that, we have the fact that the way that commercial grain is grown today it's very very heavily laden with pesticide, particularly glyphosate or otherwise known as Roundup, and Atrazine, which is another type of weed killer.   So these pesticides mimic estrogen and have inflammatory effects on our gut function.  And then grain also has a heavy, heavy quantity of mold particularly, aspergillus, and other types of mold that grow on grain.  So when grain is stored in these big bins before it's commercially processed, it tends to grow a lot of mold.  So byproducts of grain when studied and measured have high levels of mold and mycotoxin in them.  If we just look at grain as a whole, number one, it doesn't have a great history of being very nourishing.  Number two, it's rich in proteins that are protective of the grain therefore these proteins can create damage to humans when we eat these grains in mass quantities.  And number three, the pesticide Issue.  Number four, we've got high levels of molds and mycotoxins.  

4:40.  There are other things about grains that also create information but for the sake of our conversation today we should summarize with those four.

4:48. Interesting so somehow we've gotten we've come from this concept of grains being a very nourishing to eat your Wheaties in the span of 50, 40 years, the public forgot about this history of grains not being very nourishing and then somehow that was spun into a super food and then probably by the 70s or 80s, that history had been forgotten? 

5:19.  If we look at serial itself it's history is only about 125 years old we didn't have cereal prior to that time frame.

5:27.  It's funny, every time I've traveled to other countries, in fact, for breakfast, unless it's like a baguette, right, but there is a dizzying array of cereals in our culture.  That's something in a way that I was always proud of, I was like, "Yeah, all this variety, right?"  And every culture has kind of like food this kind of like food art the cuisine that it puts forth as its artistic cuisine, and I've always considered American cookies to be a way that we express ourselves, our culinary talent, but American cereals as well, and what you're saying this all started in response to this strange ban of grains and the requirement to fortify them because of lack of nourishment.  That's fascinating.

6:24.  Yeah I think people should understand that because in our society especially in the US, the culture of food it's a very, very big challenge socially.  People get upset when you take away their food or you take away their ability to produce foods, especially among the baked goods, and a lot of that obviously the grains go into making cookies and cakes and crackers, so many of the things that we gravitate toward, you know, as a manner to share love and for social connections.  

6:58. Yep, and ease of use and convenience.  It's not a surprise that we're eating food from a box for breakfast because people are rushing to work.  And so what are people eating for breakfast?  They are eating pre-made things baked goods, and cereals that you can pull right off the shelf you're saying that this grew out of this 1943 law.  Fascinating history.  Would like to research that a little more.

And then of course there are all these other inflammation issues beyond malnourishment that you brought up 

7:38. there's something else I'm curious about I've heard that Celiac is not actually an allergy to gluten can you tell me what is it if it's not an allergy to gluten

No Grain, No Pain: A 30-Day Diet for Eliminating the Root Cause of Chronic Pain via @amazon

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