The Metabolic Classroom with Dr. Ben Bikman The "Healthy" Whole Grain Question
4 snips
Jun 18, 2021 Dr. Bikman discusses the myth of 'healthy' whole grains, citing studies on their negative impacts. Topics include the benefits of low carb high-fat diets, the effects of phytic acids and gliadin in grains, and the authenticity of sourdough bread. The podcast also explores the impact of fermentation on health, challenges of dietary shifts, and the importance of avoiding substitutes for genuine nutritional benefits.
AI Snips
Chapters
Transcript
Episode notes
Whole Grains vs. Refined Grains
- Whole grains, often revered in nutrition, are compared to refined grains, retaining slightly more fiber.
- This difference is minimal regarding insulin impact, challenging their perceived health benefits.
Correlation vs. Causation in Grain Studies
- The "healthy whole grain" notion relies on correlational studies, showing coincidences, not causation.
- The PURE study even correlated higher grain consumption with higher mortality, challenging this view.
Reaven's Study on High-Carb Diets
- A study by Gerald Reaven explored low-fat, high-carb diets (with whole grains) in diabetics.
- The diet, similar to American Diabetes Association recommendations, had negative metabolic effects.