The Whole Story on Whole Grains…The Healthy Myth Debunked 2

Ok , so I want to preface this post by saying this is not another article telling you what you should and should not eat. I am in this business to educate you enough so that you can make your own sound judgements as we are all adults. With that being said I feel it is necessary to debunk this myth that whole grains are healthy. I am about to share with you the whole story on whole grains and prepare to be shocked by what is the truth vs what you have been told.

A little history lesson:

Ten thousand years ago we were first introduced to grain and beans and quickly became the staple foods. So that means that humans lived off of primarily leaves, some animal fat, tubers and protein before this and then introduced their gut microbiome to lectins – more on lectins  in a moment. And thousands of years ago the Affluent classes used to remove the fibrous parts of the wheat and other grains when the technology was made available. They opted to eat white bread as the goal was to refine the grains so that they were easier on the gut. Smart! Even the Greeks, Romans, and Egyptians would strip the wheat to see who had the whitest wheat. Fast forward to today and in other countries such as China and Japan they strip the hull off the brown rice to make it white before they eat it. Asian countries have not been plagued with obesity, heart disease, diabetes and other heart condition as we do here in the United States. Coincidence? I think not and I will go into more detail below.

What is whole grain?

Whole grains come in the form of wheat, barley, rye, oats, corn, rice, spelt, amaranth and others. It contains three components; bran, germ and endosperm.

The good and the bad

While articles by Western doctors and health organizations will publish about the goodness of whole grain: bran holds 50-80% of the minerals in form of iron, copper, zinc, and magnesium as well as large amounts of fiber, vitamin B, and some protein. Germ is rich in trace minerals, unsaturated fats, B vitamans and phytonutrtients. And endosperm contains most of the protein and carbohydrates. Now before I go into the bad, let me just put things into perspective. What is fed to chickens, cows, pigs, livestock is corn and grains with the intent to “fatten them up”. Let that sink in as I go through the science behind what is truly in grains. I mentioned above that both bran and endosperm in grains contain protein, well that protein is called lectin and not all proteins are good for you, especially lectin.

What is lectin?

Lectin is known as a “sticky protein”. And it’s name is respective to the fact that they target and attach themselves to sugar molecules. They also bind to sialic acid, and facilitate the attachment and binding of viruses and bacteria to their intended target. Lectins cause toxic or inflammatory reactions, brain fog and yes weight gain. I will get into the correlation of grains and lectins in a moment.

The bad word…gluten

I am sure you have hear the “Gluten-free” craze that is practically on every package, commercial, blog, news and restaurants around. But do we know what gluten really is? Again, knowledge is power especially when used against the companies and their slick marketing. You see, gluten is just a minor player in plaguing gut health and in fact is not even the primary culprit. In fact some countries depend on gluten as the major source of protein. Why is it that when we eat breads in other countries such as Italy or France we never feel bloated as we do when we eat bread here in the US? Because those countries use yeast which ferments and destroys the lectin in wheat. This is the reason why sourdough bread is considered one of the safest and least blood sugar spikes. Now here in the US when companies make their products gluten- free they add in transglutaminase to make it fluffier and more appealing. Always know when taking something out (such as yeast in this case) you are adding more dangerous chemicals. Transglutaminase is also known as meat glue binding together ground meat and fake crabmeat. Transglutaminase s often responsibility for the condition gluten ataxia which is similar to Parkinson’s. FDA approved, it is not needed to appear on labels.

Wheat germ agglutinun (WGA)

Let’s go back to above when I stated the 3 things in grain that articles and numerous doctors consider healthy. Here we are talking about bran and the protein known as wheat germ agglutinun (WGA for short). WGA is not gluten but is found in addition to gluten in wheat bread. So what is WGA and why is it bad?

1. Behaves like insulin. Insulin is a huge problem in our diets. WGA pumps sugar into fat cells which turns into fat resulting in weight gain and insulin resistance.
2. Blocks sugar from getting into muscle cells creating more body fat
3. Interferes with digestion of protein
4. Causes neurological problems
5. Enables entry of influenza and other disease-causing viruses into the body from the gut bonding to the sialic acid in mucosal lining.

These are only a few of the many ways WGA is bad.

The correlation of grains and lectins

If you are not convinced that grains or even whole grains are detriment to your health here are more scientific proof. Whole grains directly introduce lectins, particularly WGA into your gut. Both initiate the intestinal leakage of LPS (lipopolysaccharide) into bloodstream and incite hormone mimicry. When whole grain are used in processed foods (breads, breakfast cereals), it is necessary to add preservative butyl hydroxytoluene (BHT), a very dangerous substance. BHT blocks the oxidation of polyunsaturated oils and is a major endocrine disruptor acting like estrogen. As you know, estrogen prompts fat storage and promotes early puberty in girls.


I truly hope I opened your eyes to see the whole truth of whole grains. This is definitely not a scare tactic, but as I said merely educating on what is truly the root cause of our health epidemic. Now there is good news. You can replace white or wheat flour with coconut or almond flour. If you have to have simple carbs such as rice or breads make sure to have the cleanest white rice, preferably from Asia, and sourdough bread. Otherwise cutting these out of your diet will be best.

More information on Lectins

If you want more information on Lectins and how to eliminate them from your diet I highly recommend ordering The Plant Paradox by Dr. Steven Gundry. You can purchase the book here

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2 thoughts on “The Whole Story on Whole Grains…The Healthy Myth Debunked

  • Joe Petruzzi

    I had no idea about this whole grain truth. I’ve been blindly believing that it is one of the only pure healthy options for your body. If I may ask, how did you find out about this yourself? Personal experience or did you stumble upon similar information? I ask because this is the first time I have heard about this and am curious how long I would have gone before something else informed me about it. Excellent article!

    • Fit2BHealthe Post author

      Appreciate your comments. Personally I have mostly abstained from eating grains except for the once in awhile pizza, but now going to cauliflower crust. I do this as I notice the older I get and the more farms spray chemicals on the crops I tend to feel it’s effects more. I have been the back and forth consumer of which is better white or whole grain and being Paleo for 5 years and now Keto/Paleo it is definitely a struggle as what is better white is why I don’t eat either.  I am about 200 pages deep in the book The Plant Paradox (which I had mentioned on the bottom of my blog) and it all makes sense. The true culprit is Lectin. I highly recommend reading this book as it is not a diet or a fad but science on what is really in our foods. Glad I can help spread the word.