All five books in the “Why We Eat’ series are based on the REAL reasons we eat. programs that focus on low-carb diets, low fat diets, blood type diets, fasting, juicing, starving not only do not work but can cause severe and irreparable harm to you body AND mind. This program is does not depend upon exercising sixty or ninety minutes a day or sacrificing other aspects of your life. In fact, it emphasizes interaction with other and with nature as important aspects of the program. You will gain control not just of your appetite, but of your life.


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From the time man separated as a species from other primates eight million years ago – until the agricultural revolution 10,000 years ago – grains like wheat, corn, oats, barely, and rye – which all come from grass seeds – were not part of our diet. The transition from meat eater to grain eater has occurred in a relative instant in time. Man’s physiology has not changed perceptively in the past ten thousand years, while his diet has changed dramatically.
Our ability to consume, digest, and process grains is extremely limited due to our physiology. Ninety-five percent of primates (the family to which man belongs) have a single-chambered stomach incapable of digesting a diet consisting of grains and other complex carbohydrates in their natural form (uncooked, unprocessed).
The size ratio of small to large intestine varies considerably from one species to another. Compared to other primates, humans have a shrunken large intestine and colon. Our small lower gastrointestinal tract inhibits our ability to extract nutrients from calorie-sparse food (grains leaves, stems, shoots, etc.), making us more dependent upon calorically dense food such as meat, fruit and nuts.
Further, the vast majority of products today are not made with 100% whole grain, have a high glycemic index, and are, therefore, quickly broken down into glucose by the body, causing an insulin reaction, leading to another round of food cravings.
I’m not a supporter of grains. My research has shown me that vegetables are the best way to get your carbs.
Wheat contains the highest concentration of gluten of all grains. And wheat flour is the prime ingredient in most breads, pastries, baked goods, processed foods, and pastas. So, you may ask, “What’s so bad about gluten?” Gluten is a powerful endorphin trigger! We begin eating breads, pastries, and other processed foods because of the taste, texture, content, and their abundant availability, and we keep eating, beyond the normal point of satiation, because of the endorphin release.
And it gets worse. A slice of natural whole wheat bread contains more estrogen than a pound of DES (diethylstilbesterol) hormone-treated calves liver. This can result in testicular degeneration and loss of sex drive in men, and an increase in several forms of cancer in women. Further, vitamin B complex is required for the proper metabolism of carbohydrates. In their natural state, grains contain ample amounts of B vitamins, but industrial processing separates the B vitamins from the grains, causing an incomplete breakdown.
Hidden forms of gluten are found in many seemingly innocuous substances: hydrolyzed vegetable protein, textured vegetable protein, hydrolyzed plant protein, all derivatives of wheat, rye, oats, barley, malt barley, modified food starch, grain vinegars, and natural flavorings.
It world be very difficult to cut out all forms of wheat-derived products form our diet, but we can be aware of the dangers, look more closely at labels, and eliminate the most prevalent offenders.
Now, if you can’t live without grains, here’s the scoop. Grains like wheat, corn, oats, barley, and rye are seeds that come from grasses and they’re broken down into three parts: the germ, the bran, and the endosperm. The biggest part of the kernel, the part that blows up when you make popcorn, is the endosperm. Nutritionally, it offers little. It contains starch, a little protein, and some b vitamins. The germ is the smallest part of the grain. Most of the nutritional value of the seed is contained in the seed: protein, oils, B vitamins, thiamin, riboflavin, niacin, and pyridoxine. It also has vitamin E and the
minerals magnesium, zinc, potassium, and iron.
The bran is the third part of the grain and the part where all the fiber is stored. It’s a coating around the endosperm that contains B vitamins, zinc, calcium, potassium, magnesium, and other minerals.
But when food manufacturers process and refine grains, the two most important parts get tossed out: the bran, from where all the fiber and minerals are, and the germ, where all the protein and vitamins are. What is left is the endosperm – the starch, which has a high glycemic index and sets off and insulin reaction. Some the typical foods made from the endosperm are: pasta, bagels, white bread, white rice, and most baked goods.
Your goal is to aim for zero grains in your diet. If you’re serious about losing weight, avoiding heart disease and dietary cancer and autoimmune diseases such as arthritis, DO NOT EAT GRAINS!


If you enjoy our articles and are seeking more information and direction, please go to Amazon and type in “Jeffry Weiss” or the specific book names.  Right now there are two books for sale:

Available now:

1) “Why we eat and why we keep eating: breaking your food addiction

2) “The Perfect Day.”

3) Available on or about 7/11/2015:  “The Caffeine Diet: sipping your way to slim.”

4) Available on or about 7/18/2015″  “Turning off the Hunger Gene”

5) Available on or about 7/25/2015:  “Warning!  Everything you’ve ever been told about dieting is wrong.”

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