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\r\n <!-' + '- / icon and title -' + '->\r\n \r\n\r\n <!-' + '- message -' + '->\r\n \r\n \r\n So much of what that author says is just junk science. \n \nHere is a more scientific study: \n \r\n Quote: \r\n \r\n \r\n \r\n \r\n
\nJ Nutr. 2012 Jul;142(7):1304-13. doi: 10.3945/jn.111.155325. Epub 2012 May 30.
\nGreater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain.
\nYe EQ, Chacko SA, Chou EL, Kugizaki M, Liu S.
\nSource
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\nProgram on Genomics and Nutrition, School of Public Health, University of California, Los Angeles, CA, USA.
\nAbstract
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\nWhole-grain and high fiber intakes are routinely recommended for prevention of vascular diseases; however, there are no comprehensive and quantitative assessments of available data in humans. The aim of this study was to systematically examine longitudinal studies investigating whole-grain and fiber intake in relation to risk of type 2 diabetes (T2D), cardiovascular disease (CVD), weight gain, and metabolic risk factors. We identified 45 prospective cohort studies and 21 randomized-controlled trials (RCT) between 1966 and February 2012 by searching the Cumulative Index to Nursing and Allied Health Literature, Cochrane, Elsevier Medical Database, and PubMed. Study characteristics, whole-grain and dietary fiber intakes, and risk estimates were extracted using a standardized protocol. Using random effects models, we found that compared with never/rare consumers of whole grains, those consuming 48-80 g whole grain/d (3-5 serving/d) had an ~26% lower risk of T2D [RR = 0.74 (95% CI: 0.69, 0.80)], ~21% lower risk of CVD [RR = 0.79 (95% CI: 0.74, 0.85)], and consistently less weight gain during 8-13 y (1.27 vs 1.64 kg; P = 0.001). Among RCT, weighted mean differences in post-intervention circulating concentrations of fasting glucose and total and LDL-cholesterol comparing whole-grain intervention groups with controls indicated significantly lower concentrations after whole-grain interventions [differences in fasting glucose: -0.93 mmol/L (95% CI: -1.65, -0.21), total cholesterol: -0.83 mmol/L (-1.24, -0.42); and LDL-cholesterol: -0.72 mmol/L (-1.34, -0.11)]. Findings from this meta-analysis provide evidence to support beneficial effects of whole-grain intake on vascular disease prevention. Potential mechanisms responsible for whole grains\' effects on metabolic intermediates require further investigation in large intervention trials.-' + '-
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\nhttps://www.ncbi.nlm.nih.gov/pubmed/22649266\r\n \r\n | \r\n \r\n \r\n Then he says: \n \r\n Quote: \r\n \r\n \r\n \r\n \r\n Phytates are also a problem, a compound that\'s found within the hulls of nuts, seeds, and grains. Phytic acid cannot be digested by humans. And worse, it binds to metal ions like calcium, magnesium, zinc, and iron. In turn, these minerals cannot be properly absorbed after eating.
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\nConsequently, any minerals that might be provided by consuming grain-based foods are not well metabolized. So phytates, combined with gluten, make it difficult for the body to absorb nutrients � which can lead to anemia and osteoporosis.-' + '-
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\nhttps://io9.com/5968164/why-you-shoul...p-eating-wheat\r\n \r\n | \r\n \r\n \r\n However the phytates are already bound to many minerals. They would have to give up some in order to bind to more in the body. This is why supplement manufacturers extract them to produce IP6 in concentration. \n \nHe says "Lastly, a common argument in favor of continuing to eat whole grains is that they provide necessary fiber. This is actually a bit of a myth." Yet he has no proof of that. \n \nAnd he makes his case in another strange way. Conjecture. \n"The effects of gluten and gliadin clearly vary from person to person. But as a recent study showed, nearly 1.8 million Americans have celiac disease, and another 1.4 million are likely undiagnosed. And surprisingly, another 1.6 million have adopted a gluten-free diet despite having no diagnosis."\r\n \r\n __________________
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\n- Jim
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