I just want to say a little bit about grains and legumes here. I am including this information on this site (and probably in my book), because I realize that many people who end up reading this will either be very new to much of this information, or transitioning from a more standard american diet (such as the high-carb/low-fat diet recommended by most mainstream nutritionists). However, I just want to let it be known that my daughter and I have slowly moved from a diet pretty high in whole grains, through a diet moderately high in ancient whole (sprouted/fermented/traditionally prepared) grains, to a basically grain-free diet recently, and I strongly believe that a grain-free, or almost grain-free (sugar-and-starch-free too, of course), way of eating is the healthiest way, for most people. For diabetics or anyone inclined in that direction, it seems a “no-brainer.” The one other time in my life during which I was completely grain-free was about a decade ago, when I was surfing and doing yoga every day for hours, for a stretch of about 4 years. During that time, I was the strongest I’ve ever been, had incredible endurance, never caught a cold. I let a well-meaning, conventional MD scare me into eating grains again during my pregnancy (in my early 40s at the time), and now almost 7 years later am returning to what I know instinctively (and have now backed up with research) is right.
Grains and legumes, like most plants and other living things, have various self-protective mechanisms built in, so as to ensure survival and propagation:nuts have shells that are difficult to crack; many plants contain oxalates; grains and legumes are overflowing with anti-nutrients, gluten (gliadin and glutenin), lectins, and Phytates. Seeds are indigestible by nature. Most of them are designed to be eaten, pass through an animal, get carried off and pooped out somewhere new where they’ll be able to start the cycle over again.
Some animals are specifically meant to eat grains (just as ruminants are made to eat grasses). Humans are not among them. These (and other) properties are just too problematic for us.
For an extremely comprehensive article on grains and the many properties they contain that are harmful to us, see Dr Mercola’s article here.
For information on how to prepare grains if you are going to eat them, so at least you might get some little bit of nutritional value out of them, go here.