This episode is brought to you by Mitopure and LMNT.
For nearly all of our history, humans consumed no grains, and our bodies are designed to work very well without them. Today, however, grain-based foods are by far the number one source of calories in the American diet. While whole grains can be a great source of vitamins, minerals, and fiber, the toxic amounts we eat contribute to obesity, diabetes, heart disease, cancer, and dementia. Plus, most of the grains we eat—even whole wheat—are turned into flour products which have a higher glycemic index than table sugar.
In today’s episode of my series I’m calling Health Bites, I talk about why grains are such a contentious food, how to tackle the pros and cons of whether it belongs in your diet, and which grains are actually okay to eat.
This episode is brought to you by Mitopure and LMNT.
Support the growth of new, healthy mitochondria and get 10% off Mitopure. Head to timelinenutrition.com/drmark and use code DRMARK at checkout.
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Here are more details from our interview (audio version / Apple Subscriber version):
- You don’t have to eat grains to be healthy (8:40 / 5:41)
- “Whole grain” is a marketing term (10:31 / 7:32)
- Why starch and sugar are essentially the same thing (11:22 / 8:23)
- You’re not eating the same grains your grandparents ate (11:58 / 8:59)
- Is oatmeal good for you? (14:22 / 11:23)
- Should everyone avoid gluten? (15:36 / 12:37)
- Not all grains are bad (20:02 / 17:03)
- Do we really have to give up bread? (21:09 / 18:10)
- What types of grains are okay and what should be avoided? (23:20 / 20:21)
- Who should avoid grains altogether? (24:59 / 22:00)
