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.
Correlational studies link grain consumption to higher mortality rates, challenging belief in whole grains promoting longevity.
Whole grains contain anti-nutrients like phytic acids and gliadin, hindering nutrient absorption and potentially causing inflammation.
Deep dives
Whole Grains: Not as Healthy as Thought
Whole grains have long been hailed as essential in a balanced diet, but recent evidence challenges this belief. Correlational studies, like the Pure Study involving 18,000 people, have linked grain consumption to higher mortality rates, opposing the idea that whole grains promote longevity. Dr. Bickman highlights studies showing adverse metabolic effects from high carbohydrate diets rich in whole grains, countering the conventional view. Causal evidence, such as a comparison of high-fat Dash Diet vs. conventional Dash Diet, demonstrates that reducing whole grains can improve heart health markers.
Phytic Acids and Gliadin in Whole Grains
Despite touted health benefits, whole grains contain anti-nutrients like phytic acids and gliadin. Phytic acids hinder the absorption of essential minerals like zinc and magnesium, challenging the nutrient value of whole grains. Gliadin, a component of gluten, can trigger immune responses, leading to inflammation and potential health issues. Fermenting grains reduces phytic acid content, enhancing nutrient absorption and minimizing negative effects.
Spelt and Ancient Grains vs. Modern Wheat
Ancient grains like spelt and kamut, less hybridized and altered by modern farming, offer potential health benefits compared to modern wheat variants. Consuming sprouted ancient grains increases nutrient availability due to enhanced digestion and absorption. These grains may present better metabolic responses than heavily processed modern alternatives.
Variability in Rice and Oats
In comparison to wheat, oats are considered better for their lower glycemic and insulin response. Extensive processing and hybridization may negatively impact modern grains like wheat, while sprouting grains can enhance nutritional value. Quinoa, with no gluten, and rice, particularly sticky rice, may elicit varying metabolic responses based on their composition and processing.
For our entire lives we’ve always heard that “healthy whole grains are an essential part of a balanced diet.” In light of what we now know about nutrition and insulin, does that statement hold up? Join Dr. Bikman and the Insulin IQ team for a conversation about the evidence.
Here are the resources that Ben references during the episode: