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Author: Stephen Yafa Publisher: Penguin ISBN: 1101982918 Category : Social Science Languages : en Pages : 305
Book Description
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 Yafa Publisher: Penguin ISBN: 1101982918 Category : Social Science Languages : en Pages : 305
Book Description
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 ISBN: 1594632499 Category : Gluten Languages : en Pages : 306
Book Description
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: David Perlmutter Publisher: Little, Brown Spark ISBN: 0316485144 Category : Health & Fitness Languages : en Pages : 390
Book Description
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: ISBN: 9781549597060 Category : Languages : en Pages : 108
Book Description
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: Jack Webster Publisher: ISBN: 9781873631379 Category : Journalists Languages : en Pages : 401
Book Description
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: George Hunsinger Publisher: Wm. B. Eerdmans Publishing ISBN: 9780802849403 Category : Religion Languages : en Pages : 392
Book Description
Among the studies of Karl Barth's thought, no other work covers, as this one does, the areas of political, doctrinal, and ecumenical theology in single compass. Written by a leading Barth scholar, Disruptive Grace is unique not only for its range of study, depth of insight, and accuracy of presentation, but also for the way it displays the heart as well as the mind of the great Swiss pastor and theologian. Each of the book's three main sections consists of five major essays. Part 1 relates Barth to contemporary issues of social justice, war, and peace. Part 2 covers christology, pneumatology, the Trinity, scriptural interpretation, and the question of universal salvation. Part 3 discusses the Reformed tradition as Barth understood it in relation to Roman Catholicism, Lutheranism, modern liberalism, evangelical conservatism, and the postliberal theology of the contemporary Yale school. The book concludes with a meditation on the saving significance of Christ's death, a theme that runs throughout the book. The result of more than twenty-five years of intensive Barth research, this volume provides scholars, teachers, and students with a thorough discussion of the twentieth century's most significant Christian thinker.
Author: Jane Birch Publisher: Fresh Awakenings ISBN: 1493684965 Category : Health & Fitness Languages : en Pages : 238
Book Description
This book is a lively exploration of the amazing revelation known to Mormons as the “Word of Wisdom.” It counsels us how and what we should eat to reach our highest potential, both physically and spiritually. New and surprising insights are presented through the perspective of what has been proven to be the healthiest human diet, a way of eating supported both by history and by science: a whole food, plant-based (WFPB) diet. WFPB vegetarian diets have been scientifically proven to both prevent and cure chronic disease, help you achieve your maximum physical potential, and make it easy to reach and maintain your ideal weight. In this book, you’ll find the stories of dozens of people who are enjoying the blessings of following a Word of Wisdom diet, and you’ll get concrete advice on how to get started! You will discover: What we should and should not eat to enjoy maximum physical health. How food is intimately connected to our spiritual well being. Why Latter-day Saints are succumbing to the same chronic diseases as the rest of the population, despite not smoking, drinking, or doing drugs. How the Word of Wisdom was designed specifically for our day. How you can receive the “hidden treasures” and other blessings promised in the Word of Wisdom. Why eating the foods God has ordained for our use is better not just for our bodies, but for the animals and for the earth. You may think you know what the Word of Wisdom says, but you’ll be amazed at what you have missed. Learn why Mormons all over the world are “waking up” to the Word of Wisdom!
Author: Andrew Ortony Publisher: Cambridge University Press ISBN: 9780521405614 Category : Language Arts & Disciplines Languages : en Pages : 700
Book Description
Metaphor and Thought, first published in 1979, reflects the surge of interest in and research into the nature and function of metaphor in language and thought. In this revised and expanded second edition, the editor has invited the contributors to update their original essays to reflect any changes in their thinking. Reorganised to accommodate the shifts in central theoretical issues, the volume also includes six new chapters that present important and influential fresh ideas about metaphor that have appeared in such fields as the philosophy of language and the philosophy of science, linguistics, cognitive and clinical psychology, education and artificial intelligence.
Author: William Davis Publisher: Rodale Books ISBN: 160961741X Category : Health & Fitness Languages : en Pages : 306
Book Description
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: Stephen Yafa
Author: Stephen Yafa
Author: Stephen H. Yafa
Author: David Perlmutter
Author: Caroline Aslanian
Author: Jack Webster
Author: George Hunsinger
Author: Jane Birch
Author: Ulric Neisser
Author: Andrew Ortony
Author: William Davis