Grains Of Truth
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| Author | : Stephen Yafa |
| Publisher | : Penguin |
| Total Pages | : 305 |
| Release | : 2016-06-07 |
| Genre | : Social Science |
| ISBN | : 1101982918 |
A Pollan-esque look at the truth about wheat, with surprising insights on the advantages of eating the world’s most contested grain You owe it to your mind and body to step away from the gluten-free frenzy long enough to do what’s best for your own personal health. Once you separate fad from fact you’ll quickly discover the answer: whole grains, including wheat. Most recently, a Harvard School of Public Health long-term study that followed 117, 500 men and women over a 25-year span revealed that people who eat a whole grain-rich diet lower their risk of cardiovascular disease by 20 percent, and increase their lifespan at least 6 percent. No other food produces similar results. As for the gluten found in wheat, rye and barley—at most six out of a hundred of us have any real problem with it, and less than one percent of us, with celiac disease, cannot tolerate it in any form. So why has wheat become the new asbestos? Why are the shelves of every grocery store and supermarket in America heaped high with gluten-free products? That’s what Stephen Yafa sets out to discover in Grain of Truth—a book drawn in part from personal experience that is as entertaining as it is informative. After hundreds of interviews with food scientists, gluten-sensitive individuals, bakers, nutritionists, gastroenterologists and others, he finds that indeed there is indeed a culprit. But it’s not wheat. It’s not gluten. It’s the way that grain is milled and processed by large industrial manufacturers and bakeries. That discovery spurs him to search out growers, millers and bakers who deliver whole wheat to us the way it was meant to be: naturally fermented, with all parts, bran, germ, and white endosperm intact. Yafa finds a thriving local grain movement gaining strength across the country, much as the organic movement did a few decades back. And as he apprentices with local artisan bakers and make his own sourdough breads at home he learns something that few of us know: naturally fermented over two days, as opposed to four hours in commercial bakeries, whole wheat is easily digested by the vast majority of us, including many who consider themselves gluten-sensitive. The long fermentation processing method breaks down these bulky gluten proteins into tiny fragments while slowing the conversion rate of starch to sugar in our bloodstream. Along the way Grain of Truth challenges many common myths. Yafa shows us the science that proves a gluten-free diet doesn’t lead to weight loss and that it isn't healthier in any way. He counters common assumptions that modern wheat has been genetically manipulated to contain more gluten, and he point out that despite much web chatter to the contrary, there is no GMO wheat. Those are only some of the reasons that Grain of Truth offers a badly needed fact-based response to anti-wheat hysteria. It also offers an ingredient in short supply these days—common sense, measured out with just enough savvy and substance to make you reconsider what's best for you—and to help you find a healthy answer in real, delicious food. For readers of Salt Sugar Fat and The Omnivore’s Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
| Author | : Stephen H. Yafa |
| Publisher | : Penguin |
| Total Pages | : 306 |
| Release | : 2015 |
| Genre | : Gluten |
| ISBN | : 1594632499 |
No topic in nutrition is more controversial than wheat. While some people suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonised. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health and questions about gluten and fibre - all to point us towards a better, richer diet.
| Author | : Joshua A. Fogel |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 393 |
| Release | : 2013-12-31 |
| Genre | : Religion |
| ISBN | : 0761863028 |
This volume looks at tractate Menachot, which is concerned mostly with grain offered at the Temple (when it stood) to atone for various misdeeds. Fogel approaches the text, page by page, commenting with doses of humor and comparisons in a manner meant to explain the text for contemporary readers.
| Author | : Jack Webster |
| Publisher | : Black & White Publishing |
| Total Pages | : 410 |
| Release | : 2013-10-24 |
| Genre | : Biography & Autobiography |
| ISBN | : 1845027620 |
This title brings together Jack Webster's two volumes of autobiography. The first part brings to life his homeland of Buchan in the north-east of Scotland. He describes in detail his childhood years in Aberdeenshire with stories of honest hard-working folk, people with often dour exteriors and a sharp, wry sense of humour twinkling beneath. From his childhood, the story moves on to the early years of his career on the "Turiff Advertiser" and his time at the "Scottish Daily Express", with tales of his travels and meeting with the famous all over the world. The second part continues his story, opening with the "roup" in Maud, the auctioning of his family farm, and going on to tell stories and anecdotes of the famous and not-so-famous inhabitants of his native Buchan - people like his great grandfather, Gavin Greig, a scholar of international repute, and the celebrated writer, Lesi Grassic Gibbon, who tragically died at the age of 33. Whether writing of his meetings with the rich and famous, of great events, bloody murder or simply his memories of his childhood, Jack Webster displays the qualities of writing that has made him one of Scotland's best-loved journalists.He is the author of "Famous Ships of the Clyde".
| Author | : David Perlmutter |
| Publisher | : Little, Brown Spark |
| Total Pages | : 390 |
| Release | : 2018-12-18 |
| Genre | : Health & Fitness |
| ISBN | : 0316485144 |
The devastating truth about the effects of wheat, sugar, and carbs on the brain, with a 4-week plan to achieve optimum health. In Grain Brain, renowned neurologist David Perlmutter, MD, exposes a finding that's been buried in the medical literature for far too long: carbs are destroying your brain. Even so-called healthy carbs like whole grains can cause dementia, ADHD, epilepsy, anxiety, chronic headaches, depression, decreased libido, and much more. Groundbreaking and timely, Grain Brain shows that the fate of your brain is not in your genes. It's in the food you eat. The cornerstone of all degenerative conditions, including brain disorders, is inflammation, which can be triggered by carbs, especially containing gluten or high in sugar. Dr. Perlmutter explains what happens when the brain encounters common ingredients in your daily bread and fruit bowls, how statin drugs may be erasing your memory, why a diet high in "good fats" is ideal, and how to spur the growth of new brain cells at any age. Dr. Perlmutter's revolutionary 4-week plan shows you how to keep your brain healthy, vibrant, and sharp while dramatically reducing your risk for debilitating neurological diseases as well as relieving more common, everyday conditions -- without drugs. Easy-to-follow strategies, delicious recipes, and weekly goals help you to put the plan into action. With a blend of anecdotes, cutting-edge research, and accessible, practical advice, Grain Brain teaches you how to take control of your "smart genes," regain wellness, and enjoy lifelong health and vitality.
| Author | : Caroline Aslanian |
| Publisher | : |
| Total Pages | : 108 |
| Release | : 2017-09-02 |
| Genre | : |
| ISBN | : 9781549597060 |
Choosing to eat grains isn't so black and white. Eating gluten-free isn't THE answer to being healthy. Being oblivious to the facts that gluten sensitivity does exist isn't helpful either. There is gray in between black and white and there are many shades of gray to consider so that we can truly understand which grains to avoid, why some should avoid grains and glutenous ingredients at all cost and when and how is it o.k. to consume grains IF your body is strong and healthy enough to tolerate it....hence the title. No one has addressed this issue quiet this way with so much evidence both from scientific community, from ancestral wisdom and from living centenarians.You haven't seen this topic highlighted the way Caroline has. It's an eye opener and maybe controversial.A smart conversation around grains is so powerful right now.This book isn't an excuse to eating bread. Eating bread can be healthy IF we follow our ancestral wisdom pre industrial age. This philosophy and way of living really applies to all foods and not just bread.If you could pack all of human history in one year, we have been farming for and eating grains since about yesterday. We only started consuming Modern Grain about 10 minutes ago, which is when modern diseases came to life.Humans did not have grain cultivation and consumption until 5000-8000 years ago, which is about "yesterday".Modern grain's radical farming practices and processing came in the early 1900's, which is about "10 minutes ago". We'll take a look at what has happened since "10 minutes ago" since we started consuming modern grain and how different it is from our ancestors who consumed grains since a "yesterday" and still showed robustness and vitality. If grains have been consumed for at least 5,000 years and independent studies are showing the negative side effects of consuming modern grains, it begs the question of why are we now facing epidemic rates of modern diseases and disorders.Most of the breads on the market have been adulterated to the point of non recognition (by our bodies). Find out what kind of breads our ancestors consumed that contributed towards their longevity. Find out what kind of breads you can choose right now even though you don't live in the olden days. Let me know show you how to use ancestral wisdom while living in the modern world.Endorsements:"Should we eat grains? The issue is not black and white, as Caroline Aslanian explains in 50 Shades of Grain. Wheat is not the culprit, but what we have done to it! Aslanian clearly explains how we have ruined one of nature's most nutritious grains and what we can do to enjoy it again. For anyone who thinks he can't eat wheat, or even for anyone who still does eat wheat, this book is must reading." ~ Sally Fallon Morell, PresidentThe Weston A. Price Foundation"Fifty Shades of Grain perceptively tours the Great Grain issue of our time. Caroline weaves an insightful and detailed guide to set the story straight for our consumption of grain. Applicable to EVERYONE." ~ Dr. Yoshi Rahm, Functional Medicine Speaker, Founder of Oasis Family MedicineNoodles, rice, bread, and cereal are highly cravable, and for a good reason. Grains have sustained humans in good health for the entirety of our history. Caroline Aslanian shares her knowledge and provides the tools and resources you must enjoy your grains guilt-free. ~ Mary R Clifton, MD, national bestselling author of Get Graduated and Waist Away Founder of Dr. Mary's Reset Revolution Medical Director, 24/7 CallADoc Telemedicine Corp
| Author | : William Davis |
| Publisher | : Rodale Books |
| Total Pages | : 306 |
| Release | : 2014-06-03 |
| Genre | : Health & Fitness |
| ISBN | : 160961741X |
Includes a sneak peek of Undoctored—the new book from Dr. Davis! In this #1 New York Times bestseller, a renowned cardiologist explains how eliminating wheat from our diets can prevent fat storage, shrink unsightly bulges, and reverse myriad health problems. Every day, over 200 million Americans consume food products made of wheat. As a result, over 100 million of them experience some form of adverse health effect, ranging from minor rashes and high blood sugar to the unattractive stomach bulges that preventive cardiologist William Davis calls "wheat bellies." According to Davis, that excess fat has nothing to do with gluttony, sloth, or too much butter: It's due to the whole grain wraps we eat for lunch. After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic—and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as "wheat"—and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle. Informed by cutting-edge science and nutrition, along with case studies from men and women who have experienced life-changing transformations in their health after waving goodbye to wheat, Wheat Belly is an illuminating look at what is truly making Americans sick and an action plan to clear our plates of this seemingly benign ingredient.
| Author | : Jack Webster |
| Publisher | : |
| Total Pages | : 401 |
| Release | : 2013-10 |
| Genre | : Journalists |
| ISBN | : 9781873631379 |
The autobiography of one of Scotland's most popular journalists, 'Grains of Truth' is an evocative and entertaining account of Jack Webster's life, from his early days in Aberdeenshire to his long and distinguished career in journalism.
| Author | : James Braly |
| Publisher | : Penguin |
| Total Pages | : 272 |
| Release | : 2002-08-26 |
| Genre | : Health & Fitness |
| ISBN | : 9781583331293 |
Learn the shocking truth about how gluten cereal grains effect our health Could gluten be contributing to your fatigue, stress, bloating, and ill health? Long before Grain Brain was a bestseller, Dangerous Grains was the first book to examine in depth the hazards of gluten cereal grains. James Braly, M.D., a renowned food allergy expert and Ron Hoggan, M.A., a respected patient advocate, reveal the negative impact of gluten grains. Discover the benefits of a gluten-free diet in relieving and preventing the ailments associated with celiac disease, gluten sensitivity, and more than 200 chronic illnesses, including: Cancer Autoimmune diseases Osteoporosis Brain disorders Intestinal disease Chronic pain Digestive disorders Infertility and problematic pregnancies Tracking the genetic and evolutionary history of humans and grain consumption, Dangerous Grains can help you understand how grains can affect your health, and whether you are at risk for gluten-influenced illnesses.
| Author | : Dr. Mark Hyman |
| Publisher | : Little, Brown Spark |
| Total Pages | : 274 |
| Release | : 2018-02-27 |
| Genre | : Health & Fitness |
| ISBN | : 0316338850 |
#1 New York Times bestselling author Dr. Mark Hyman sorts through the conflicting research on food to give us the skinny on what to eat. Did you know that eating oatmeal actually isn't a healthy way to start the day? That milk doesn't build bones, and eggs aren't the devil? Even the most health conscious among us have a hard time figuring out what to eat in order to lose weight, stay fit, and improve our health. And who can blame us? When it comes to diet, there's so much changing and conflicting information flying around that it's impossible to know where to look for sound advice. And decades of misguided "common sense," food-industry lobbying, bad science, and corrupt food polices and guidelines have only deepened our crisis of nutritional confusion, leaving us overwhelmed and anxious when we head to the grocery store. Thankfully, bestselling author Dr. Mark Hyman is here to set the record straight. In Food: What the Heck Should I Eat? -- his most comprehensive book yet -- he takes a close look at every food group and explains what we've gotten wrong, revealing which foods nurture our health and which pose a threat. From grains to legumes, meat to dairy, fats to artificial sweeteners, and beyond, Dr. Hyman debunks misconceptions and breaks down the fascinating science in his signature accessible style. He also explains food's role as powerful medicine capable of reversing chronic disease and shows how our food system and policies impact the environment, the economy, social justice, and personal health, painting a holistic picture of growing, cooking, and eating food in ways that nourish our bodies and the earth while creating a healthy society. With myth-busting insights, easy-to-understand science, and delicious, wholesome recipes, Food: What the Heck Should I Eat? is a no-nonsense guide to achieving optimal weight and lifelong health.
