Donnie Yance is an internationally known master herbalist and nutritionist. He is the author of the book, "Herbal Medicine, Healing and Cancer" and "Adaptogens in Medical Herbalism"
Healthy cell metabolism or normal cellular metabolism is when the chemical reactions that occur in living cells are working properly. Our bodies are made up of over 37 trillion human cells: 37,200,000,000,000. For our bodies to work right, our cells must engage in healthy cell metabolism. Plant medicine can be a powerful ally for cancer patients.
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Whole-grain bread is delicious. It’s also very healthy. In fact, whole-grain bread is so good for you that I encourage you to learn to make your own. As I’ll explain below, there are several compelling reasons to make your own whole-grain bread.
You might be surprised to read this recommendation, especially if you’ve been avoiding grains. But I spend hours every day reading the most updated scientific literature about health. So I can tell you with confidence that the current fad pushing people to eat a high-fat no-grain diet is not backed by tradition, culture, or science.
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The many health benefits of whole grains are why I often write about this subject.
The data continues to mount on the health benefits of these humble foods. This is because they are not only good for human health, but also for the health of our planet.
I recently watched the TV series “The Chosen.” When someone asked Jesus what his favorite food was, Jesus said, bread.
While it is fashionable now in some health circles to denigrate bread, bread is also my favorite food. Especially bread made from freshly milled whole grains. The health benefits of whole grains are so pronounced—and the taste so delicious—I’ll take a slice of hardy whole-grain bread over just about anything.
In my last post, I shared some of the many benefits of whole grains. From helping to protect against cancer and heart disease to improving digestion and metabolism, whole grains are essential to a healthy diet. Of all forms of grain, bread is the most commonly consumed in many countries. Whether it’s a loaf of crusty sourdough or a traditional flatbread, bread offers satisfying nourishment for body and soul.
Often called the “staff of life,” whole grain bread contains more nutrients ounce for ounce than meat, milk, potatoes, fruits, and vegetables. But beyond the excellent nutritional profile, there are emotional and spiritual aspects associated with the humble art of baking bread that offer sustenance on a deeper level.
Bread is Synonymous with the Essentials of Life
Bread is one of the most basic forms of food in many cultures and has been a part of the human diet for at least 30,000 years. “Give us this day, our daily bread,” from the Lord’s Prayer, is a holy reminder of the nourishment that bread provides. In the cultural vernacular, “bread and butter” is synonymous with the essentials of life.
A cornucopia of whole grains is available to us from around the world, including amaranth, barley, corn, oats, quinoa, rice, teff, and wheat (including heirloom varieties such as einkorn and kamut).
Wheat, the most ancient of the cereal grains, is the most common flour for bread making. But bread can be made from many other grains native to a region.
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Whole Grain, Stone Ground, Organic Bread: It’s Good For You!
If you’ve been reading my blog, you already know that I’m a big proponent of including grains in our daily diet. Not just any grains, though. Grains that are healthful for us are organic, whole grains, enjoyed either in their whole form or as freshly milled flour.
Despite the current dietary fad of shunning all grains, a growing body of evidence shows that increased intake of less-refined, whole-grain foods has numerous positive health benefits. People who consume greater amounts of whole grains are consistently shown to have a lower risk of developing cardiovascular disease, type 2-diabetes, and many cancers. People who eat whole grains also appear to have better digestive health and are likely to have a lower BMI and gain less weight over time. The bulk of the evidence for the advantages of whole-grains comes from observational studies, but researchers are discovering the same benefits in intervention studies, and are identifying the mechanisms behind the protective properties of whole grains.1
Whole Grains Protect Against Cardiovascular Disease
Here’s an example of the health protective benefits of whole grains: A meta-analysis of seven major studies showed that cardiovascular disease (heart attack, stroke, or the need for a procedure to bypass or open a clogged artery) was 21% less likely in people who ate 2.5 or more servings of whole-grain foods per day compared with those who ate less than 2 servings per week.2
Once referred to as “the staff of life,” wheat has become a controversial food. Although people have been consuming wheat in various forms for thousands of years, increasing numbers of health conscious individuals are turning their backs on what was once regarded as a satisfying, nourishing staple.
In some cases, avoiding wheat is essential for health. Those with celiac disease—a serious inflammatory condition caused by an abnormal immune response to gluten—should never eat wheat or any other gluten containing grains. But while only 1% of people have celiac disease, millions more have adopted a gluten free diet—in particular, shunning wheat.
Continue reading “Kamut: An Ancient Grain With Many Health Benefits”