I find it interesting that everything that I thought was healthy for more than forty years is now reported to be harmful or at least not beneficial to our health. These are the same things I have been consuming personally and recommending to my family, friends and clients during this time. I am not much of a conspiracy theorist, but this seems to be too much of a coincidence for my natural skepticism.
Grain is the most important food on the planet for so many reasons. I will not explore all the reasons at this time. All of the world’s long-standing civilizations developed around grain cultivation and are also synonymous with the grains that they ate. You cannot separate rice from Asia, corn from the Americas or bread from Europe, for example.
The gluten grains, wheat and barley, are two of two world’s principal grains and have been cultivated and consumed for more than 10,000 years. Now, an increasing number of people have gluten sensitivity or gluten allergies. More recently modern wheat has come under attack because it has been overly hybridized.
I cannot argue that many people have various types of reactions from eating these grains in many forms and feel better by avoiding them. It may be that these grains alone are not the problem. It is more likely that our food combinations and methods of preparation are the real causes of the reactions.
I have used these grains in my macrobiotic healing practice for many years with positive results. I have also witnessed many people loose their food sensitivities over time. It has been my long-time observation that the combination of dairy foods and fructose is behind most allergies. Any type of dairy from cheese to yogurt together with fructose in the form of concentrated fruit sweeteners, high fructose corn syrup, agave nectar or honey are the basis of these allergic reactions. Tropical fruits and animal foods, especially poultry, tuna and shell fish compound these problems. Cold dairy such as cold milk, yogurt and ice cream together with cold drinks also seem to worsen the harmful effects.
I have also found out that when these grains are refined, baked or toasted they cause stronger reactions than when they are consumed in their whole or cracked form. When grains, including whole grain products, are exposed to dry heat through baking or toasting they react more like simple sugars in our body and worsen the reaction from these grains. Many people with gluten sensitivity can eat whole wheat or barley without an allergic or inflammatory response if they are cooked together with brown rice.
It now turns out that brown rice, another of the worlds principal grains is not safe because of arsenic contamination. I have already published my thoughts on this in three previous blogs and I hope that you will continue to enjoy organic brown rice as part of your healthy way of eating.
Soy has been under attack for quite some time now and I will write more fully on this subject in a future blog. I have also regularly used the traditional soy products, miso, shoyu, tofu, tempeh and natto in my macrobiotic counseling practice with excellent results. These products actually have a balancing and protective effect on our hormonal systems. They protect against harmful estrogens. On the other hand, texturized vegetable protein (TVP) and other non-traditional soy products do not have these same benefits.
Finally, the Stanford study that claimed organic foods are not more beneficial than commercial foods has been discredited. Common sense tells us that foods grown naturally in healthy soil are beneficial to those not yet born, babies, children, adults, animals, plants and the environment.
It is my hope that common sense and collective human experience will guide science in the coming years and that respect for local and sustainable practices will continue to grow and prosper.