High fructose corn syrup
Much has been written and talked about recently with regards to the consumption of grains. Grains, often limited in conversation to wheat and gluten, are viewed differently than they have been in the past. In fact, many companies have jumped on the bandwagon and are now offering gluten-free options. However, the buyer should be leery of these marketing tactics as many of the problems that exist with wheat still exist in these gluten free options.
Wheat and Corn Everywhere
If you walk around the grocery store and pick up a packaged food, you will likely see that it contains wheat or corn in some fashion. Wheat and corn are staple crops in this country. We even nicknamed the central portion of the country the “bread basket”. This agriculture region produces high amounts of grains that have to be utilized in the market place. Otherwise, it would not make sense for the government to continue to subsidize, or support, farming. While I am by no means against the farmer, I am against the business entities that tell the farmers what to do for the goal of making a profit at the expense of the population.
Wheat sneaks its way into things you would not even suspect. For example, flavoring agents used in cooking often contain wheat among the many other spices. Corn is just as bad. Probably the most astonishing thing that has happened with corn is the introduction of high fructose corn syrup. This is one of the most damaging substances in the market place right now as it creates glucose problems and can lead to liver damage. Commercials that have appeared on television suggesting high fructose corn syrup is okay because it comes from corn and corn is a plant. These are ludicrous at best. High fructose corn syrup is one of the leading causes of non-alcoholic fatty liver disease, a condition that can lead to cirrhosis if it persists for a long enough period of time. The biochemistry is simple. High fructose corn syrup is mostly fructose. Fructose needs to be processed through the liver initially, not with insulin. The more fructose you consume, the more you overwhelm its ability to process it. This leads to fructose insensitivity and then on to non-alcoholic fatty liver disease.
Just an example of the propaganda
(You have to wonder about the doctors, dieticians and nutrition experts mentioned)
Even More Problems with Grains
The problems with grains are numerous. They increase inflammation, lead to dysfunction in the immune system, are high in carbohydrates that ultimately promote blood sugar problems, they lack adequate amounts of fiber and the micronutrient content in them is limited. These are just a few of the problems with grains. Moreover, this is not just wheat that I am speaking of, but rather most of what we consider to be grains. However, wheat and corn are especially problematic.
Are Grains Making You Fat?
If you are eating grains, they are likely making you fat. After all, what does the cattle industry do to livestock to fatten it up before sending it to market? They send the cattle to the feedlot where they quickly increase the weight by feeding them predominantly corn. So while you may not be eating at a feedlot, you are consuming the same foods in the standard American Diet which are going to have the same effects of adding fat to the body.
The answer to avoiding becoming fat, and moreover losing weight, is to avoid the standard American diet which is saturated in grains. You are far better off consuming a primal diet, also known as the Paleo Diet, that allows you to consume nutrient dense food that is not going to promote inflammation and result in blood sugar disturbances. Grains as we know them are not the grains of yesteryear. They are a different substance that has been genetically manipulated to increase yield. I will talk more about this in another article. Yet, to avoid these types of foods and move into a pattern of easily losing weight, you must avoid the standard American diet and follow through with the primal diet, aka the Paleo Diet.