The huge amount of information regarding each of these foodstuffs, Grains/Wheat, Sugars, Beans/Legumes, Seed/Vegetable Oils, could fill a small library – so please be assured, what we claim here, we can back up with volumes of research and scientific opinion as well as anecdotal support from practicing doctors.
#1 Baddie: Wheat & grains, with and without gluten
Wheat, ESPECIALLY modern wheat, is so thoroughly problematic for human consumption that it is hard to know where to start. And if multiple toxins were not enough, science has found that wheat is actually addictive.
When you chase a rabbit, or wild boar, or whatever animal to try to kill it and eat it, it has a defense mechanism – it can either run or turn and fight for it’s life. The strong, quick or crafty ones get away to procreate, thus carrying on the smarter/faster animals (you didn’t get to eat them, right?). Now consider then poor, stationary plant – stuck in the ground and at the mercy of whatever animal, bird, (or bug or mold or fungus) that comes along. The plants that survived are the plants that developed essentially “chemical warfare” to keep their seeds from being digested by the many different birds or animals that inevitably ate them. Plants we now use as “food” – grains, beans, legumes, all evolved chemical defenses in order to survive against being consumed. That is why, along with lots of nutrients (that are there not for our benefit, but for the seeds to propagate with…) there is a formidable arsenal of lectins, phytic acid, gluten and more that are meant to seriously discourage and even damage the unsuspecting animals that consume them.
There are cultures who learned (very likely the hard way…) to treat grains by soaking, sprouting, or fermentation thus reducing these toxic elements that are inherent in the grains. Some cultures were able to consume a certain amount of grains without destroying their health because of this. However, each and every one of these treatments that traditional cultures did not fail to do to grains before consumption have been dropped, one by one over the last 75-100 years in our modern, industrialized food production – too costly and/or too time consuming.
Each of the following items would take their own book to properly explain in total, but we will try to sum up the main points about the worst offenders: LECTINS & WGA, GLUTEN/GLIADIN AND PHYTIC ACID.