How Your Body Processes Grains

By Jock Purtle

Here is the second part of our carbohydrate series.

These days, over 95% of grains are highly processed, an industry that is only 100 years old. Processed grains come in the forms of white flour, white bread, cakes, soft drinks, fruit juice, cordials, cereals, chocolate, sugar and it's products and anything that contains other sweeteners such as fructose, syrups whether made from corn or maple and palm sugar. This usually means a lot of the goodness is destroyed leaving simple carbohydrates or sugars.

So lets review the effects of these simple carbohydrates on your health.

Simple carbohydrates have a limited storage capacity in your body as a result they are converted into fat and stored by insulin. Insulin is a hormone released by your pancreas to lower high glucose in your blood. Insulin also lowers hormones, which help you burn fat. So the more carbohydrates you eat the fatter you get and the harder it is to burn off the fat. It also causes you to be hungry. You will crave sweets in particular because insulin brings your glucose right down. The roller coast of sugar highs and lows begins and then you may feel depressed, headaches, dizzy, brain fag, nightmares and night terrors (particularly if dinner meal or snack is higher in carbs than protein and not enough fat) and a general feeling of unwell.

There are some grains, which are better than others such as low gluten, or gluten free grains. Gluten is a protein found in grains, which seems to cause digestive problems such as bloating and anaemia in severe cases. Gluten is found in the following grains: wheat, rye, oats and spelt. Spelt contains the least amount of gluten. While all types of rice, millet, buckwheat, amaranth and quinoa are gluten free. Amaranth and quinoa, known as ancient grains, are richer in calcium and magnesium, iron, amino acids and fibre than common wheat and are so versatile in cooking. Check them out next time you are in your local health food store.

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