The Metabolic Classroom with Dr. Ben Bikman cover image

The Metabolic Classroom with Dr. Ben Bikman

The "Healthy" Whole Grain Question

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.
40:07

Episode guests

Podcast summary created with Snipd AI

Quick takeaways

  • 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.

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