Grain Controversies

Grain Controversies

David Sparks Ph.D.
David Sparks Ph.D.
In an article in the Sunday Review of the New York Times, it seems the never-ending question about gluten intolerance, was discussed. Here is what the article said: "As many as one in three Americans tries to avoid gluten, a protein found in wheat, barley and rye. Gluten-free has proliferated.

Some of the anti-glutenists argue that we haven't eaten wheat for long enough to adapt to it as a species. Agriculture began12,000 years ago, not enough time for our bodies, which evolved over millions of years, primarily in Africa, to adjust." The New York Times article is very long but it's tone is anti-, anti-gluten. In other words, most of these anti-gluten assertions are contradicted by significant scientific evidence.

Then there is a position held by naturopath Dr. Shauna Young who ties grains and a compound called phytates to exploding numbers of autism in our population. " What we have found to be the real culprit was actually grains. Breads, cereals, toaster waffles, all the things that people usually eat for breakfast. All grains contain phytate. Phytate is an anti-nutrient. When you consume phytate it will actually chelate the iron, magnesium, calcium, all these other minerals from your body. It basically will strip the iron out of the food you are eating. Even if you are eating and iron rich food, the phytate is keeping you from absorbing it." Dr. Young's contentions are supported by other scientists. The controversies continue... It is endless.

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