For several years on this blog, I have advocated Real Foods... and for the most part, I have eaten that way. Several years ago I went on a grain-free and legume-free diet, and my health was the BEST ever in the many years since I started to notice aging.
But like most humans, my downfall was succumbing to the addictions of ubiquitous carbs, found in almost everything we eat, whether we realize it or not.
The carbs in question were not so much the sweet carbs like donuts or desserts, but the carbs found in grains, and primarily in wheat. Turns out it's NOT just the carb content found in wheat, but something far more problematic: the wheat grain itself. Dr. William Davis asserts that since the 1960's and later, wheat has been hybridized (but not GMO wheat) to have shorter stalks (making harvest easier) and heavier seed heads (growing more wheat per acre). However, this hybridization has also resulted in some characteristics in wheat that are NOT desirable, such as how it affects the human body, and encourages the consumption of an additional 400+ calories per day, 24/7/365. (You'd need to read the book for details.)
Dr. Davis wrote Wheat Belly on the dangers of wheat, and a just-released cookbook of wheat-free recipes. While I haven't actually read his first book, I have read numerous interviews with him online, and what I read jives with my own experience of what happens with giving up grains. I also admit to dragging my feet into accepting his theories, yet HOW can I deny my own experiences?
To that end, I'm giving up wheat again, despite how much I LOVE a fresh, warm loaf of sourdough bread straight from my oven... or pancakes, or pasta or pizza... I have found many recipes online, including some from Dr. Davis' cookbook, for decent tasting substitutions for wheat, even a pizza crust!
Several years ago, I read that grains in times past were considered only as survival/famine foods. Makes sense to me, even though the American Food Economy today is largely based on cheap wheat grain in everything, even beer.