In Part 1, I explained how grains contain phytic acid and enzyme inhibitors that require neutralising through soaking.
In addition, we know that proteins found in grains, especially gluten, are very difficult to digest. A diet high in gluten, such as cereals, breads and pasta puts significant stress on the whole digestive mechanism.
Over time a diet high in gluten can lead to allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth. There are also studies indicating a link between gluten and multiple sclerosis.
When grains are soaked much of the protein is broken down, making it easier to absorb.
Animals that do well on high levels of grains generally have as many as 4 stomachs, have much longer intestines and digestive transit times. This allows enough time to break down the proteins. Us humans only have the one stomach and a much shorter intestinal tract. The human intestinal tract is perfect for passing animal products before they putrefy in the gut and less well adapted to consume a high level of grains.
We also know that people living in areas of the world were grains were scarce such as Alaska have very short intestines. Inversely, native tribes living where grains were more abundant tend to have longer intestinal tracts. It is believed the longer intestinal tract was an adaptation to allow the absorption of vegetable proteins.
So if you are from a family who originates in Europe or anywhere there was wild game, then you will have a short intestinal tract making grains less suitable for you.
Tune in next time for Part 3 on grains…