Many fashionable diet theories today  advise people to avoid carbohydrates, naming them as a culprit in America's obesity crisis. This advice is a huge and faulty generalization. 

Whole grains have been a central element of the human diet since the dawn of civilization, when we stopped hunting and gathering and settled into agrarian communities.  Until very recently, people living in these communities on all continents had lean, strong bodies.  

In the Americas, corn was the staple grain, while rice predominated in India and Asia.  In Africa, people had sorghum and millet.  People in the Middle East enjoyed pita bread and couscous.  In Europe, it was corn, millet, wheat, rice, pasta, and dark breads.  Even beer, produced by grain fermentation, was considered healthy.  In Scotland it was oats.  In Russia, they had buckwheat or kasha.  For generations, very few people eating grain-based diets were overweight. 

Whole grains are some of the best sources of nutritional support, containing high levels of dietary fiber and B vitamins. Because the body absorbs them slowly, grains provide long-lasting energy.

Whole grains can help Americans with one of their basic health problems, an inability to maintain a steady level of blood sugar. Whole grains release sugar into the bloodstream slowly, in contrast to the sudden rush and energy crash caused by refined sugar foods and sodas.

Sally Fallon, who was inspired by the work of Dr. Weston Price, and the author of Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats, recommends following the dietary traditions of our ancestors. She says that people traditionally soaked or fermented their grains, often for a few days before cooking. Soaking grains, or fermenting them by soaking in hot water with vinegar, neutralizes the phytic acid in the outer layer of the bran. Phytic acid combines with certain minerals in the body, such as calcium, magnesium, copper and iron and can block absorption in the intestines, which may lead to digestive disorders, mineral deficiencies, and bone loss. Eight hours of soaking in warm water will neutralize the phytic acid and greatly improve the nutritional benefits of grains.

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Questions: Contact Dawn Hesser via crpsrsdwalk@gmail.com or at 856-261-8854

If you are interested in an individual holistic health coaching session, either in person, via Skype, or by phone, please contact me to schedule an appointment.