Artículo ACTUALIZADO octubre 27, 2021

Durante los últimos diez años, la industria alimentaria en Estados Unidos se ha puesto patas arriba. De repente, millones de personas no pueden o no quieren comer trigo ... después de miles de años de grandes civilizaciones comiendo trigo con cada comida. De repente, las personas se sienten irritables, irritables, fatigadas e incluso enfermas después de comer un simple trozo de pan. ¿Qué sucedió? Bob Quinn, PhD. Agricultor orgánico regenerativo de 30 años, y el autor explica cómo se ha vuelto el sistema alimentario al revés: cultivar alimentos procesados baratos en lugar de alimentos nutritivos saludables en su nuevo libro Grano a Grano.

Una gran parte de esa comida procesada barata es el trigo. El trigo moderno (con una proteína híbrida moderna llamada gliadina que puede causar intolerancias alergénicas), los productos de granos procesados blancos o los granos integrales que tienen altos niveles de residuos de glifosato ... han estado destruyendo nuestros microbiomas intestinales y aumentando las enfermedades autoinmunes que se disparan última década o más.

En su entrevista con Zen Honeycutt de Moms Across America, Bob también explica los beneficios para la salud del antiguo grano Khorasan, registrado como Kamut cuando se cultiva orgánicamente, según lo entrenado por Bob Quinn y su equipo. Los beneficios para la salud son asombrosos.

In a double-blind study, the participants who ate a diet with organic ancient grains versus organic modern wheat fared far better:

• Pro-inflammatory cytokines were reduced by 20-30%
• Bad cholesterol or LDL went down by 8.1%
• Within 6 weeks IBS participants experienced a significant decrease in bloating, fatigue, diarrhea and stomach pain.
• Macrophage inflammatory proteins decreased 38.9%
• Insulin levels went down by 24%
• Increased levels of health-promoting mutalists of the gut microbioata.

In other words, many people on the ancient grain diet experienced an IMPROVEMENT their gut microbiome and overall health!

Article from Whole Grains Council. 

These results are the exact opposite of what some doctors are claiming today- that no one should be eating any wheat. We believe what is really happening is that the food supply is being so corrupted by agrochemicals and hybridization, that our guts are opposing the changes to the food like wheat, not the wheat itself.

Especially during times of GMO wheat trials in the UK, it is especially important to know and have other options.

We suggest MontanaFlour.com as a local resource.

Ancient grains, grown organically, are showing to be healthier than organic modern wheat, and we feel like going back-to-the basics is the best way to go. Clearly people with Celiacs should not eat wheat, however people with mild intolerances might try eating organic ANCIENT Grains like Kamut and Einkorn, Millet, Sorghum, Teff and others before switching to gluten free, which can be highly processed and glyphosate if it is not organic.

So the next time you are at the grocery store, look for ancient grain pasta, bread, and crackers. 

We understand that some may be skeptical because Kamut International funded the study. Do keep in mind the studies were double blind. The participants did not know what they were eating and the scientist observing did not know until the end of the study and findings were revealed. 

To find out more read Bob's book, https://www.kamut.com/