|my maternal grandparents|
The three links I gave you yesterday as references, (Dr. Mercola, Dr. Mayhill, & Mark's Daily Apple) discuss this trend in thinking. Mark's Daily Apple specifically refers to the "hunter-gatherer" (primal) diet that we should be following. Mr. Sisson claims that we've not had enough time biologically to adapt to the dietary lifestyle we enjoy today that was brought about by the farming and industrial revolution. However, I question the validity of such theories. Who determines how long we need to biologically adapt to new environments? Where are his sources that back up his theory?
|my paternal grandparents|
I have shared a small bit of my family's medical history with you to bring up one point: I don't believe they suffered from their diets that were rich in grains. In fact, I think their generation ate better than mine and that of my children.My parents and grandparents used grains as a side dish, NOT the main meal.
I also believe there's a misuse of grains in fast food restaurants (QSR's) and convenience foods that include the place you stop at to refuel and in prepackaged and frozen dinners. Grains provide us with quick and easy meals.
I newly wed 16 months ago and I cook two out of three meals a day for my husband without the use of prepackaged meals and/or frozen dinners. So you know what that means? Yep, I'm cooking from scratch. It usually takes up a good two hours of my day. I believe it is worth it. And while I still cook things for my husband that might have traditional grains in it, I'm still grain free today (Day 8) of this experiment. I'm not sure how I'm feeling yet because I have been recovering from a nasty flu virus that gave me bronchitis.
BUT, I will say this, my stomach isn't as sore as it gets when I give in and have wheat. I'm not sure the rest of the grain family matters. I guess we'll see over the next 356 days left of 2012.
Before I go, I'll leave you with a question, one I plan to explore soon. What if it isn't that we haven't evolved or we can't tolerate grains as a species...what if it is the species of grains being genetically engineered that we aren't adapting to? Could it be that science in an effort to outsmart pestilence and weather patterns and to create a higher crop yield has actually created strains of food grains that the human body doesn't tolerate? Something to think about.