Dangerous Grains
Kevin Logan, MD
September 15, 2012
Groundwork Conference
8499 Fishers Center Drive Fishers, IN 46038 317-568-4325
office@loganmd.com www.loganmd.com
Weston A. Price
Timeline
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The birth of agriculture began in the Middle East with
wheat first being cultivated in Syria
Toxic in its raw form thus fermenting, soaking and
cooking increased digestibility
Modern Agriculture Changes The Grass For Increased Productivity
Larger seeds
 Whole “ears” of kernels
 Ease of extraction of seeds
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Monoculture
Mineral depletion
Sterilization of soil based organisms through the
application of pesticides & anhydrous ammonia
Introduction of GMO’s
Are Grain Based Diets Healthy?
They are the cause of a host of nutritional deficiencies
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Iron - the most common mineral deficiency in the
world
Vitamin A – important for epithelial repair and
prevention of night blindness
Zinc - which is critical for immune function, antiviral
effects and is anti-inflammatory
Magnesium – important for energy metabolism and
cardiovascular health
Modern Diseases Associated
with Grain Consumption
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Corn – causes pellagra from depletion of B3 (Niacin)
& tryptophan production
Rice – causes beriberi due to B1 (thiamin) deficiency,
which caused thousands of deaths in Japan in the 20’s
Processed Wheat – caused deficiency of B1, B2, B3
and iron which are now fortified, but still deficient in
Ca, Mg, K, Zn, Cu, Fe, Mn, Cr, Mo
Whole Wheat – deficient in vitamin A, vitamin C, beta
carotene and B12
Millet – cause goiter formation and impairs iodine
uptake
EXORPHINS!
Whole Grains: Better for Us Than Processed Grains
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1 cup whole wheat pasta = 37 gm of carbs
-5 gm of fiber for a net of 32 carbs
1 cup processed wheat pasta = 38 gm of carbs
All grains contribute to the elevation of blood
sugar, insulin levels and risk of metabolic
syndrome/diabetes
What is the Truth About Phytic Acid?
Friend or Foe?
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Non - ruminants lack phytase
and cannot digest this
compound
Inhibits digestive enzymes
including amylase and
glucosidase
Inhibits pepsin and trypsin
Inhibits nutrient uptake in
the small intestine
Chelates Ca, Mg, Fe, Zn,
Niacin
Phytic Acid containing foods
Brazil nuts 1719
Cocoa powder 1684-1796
Brown rice 12509
Polished Rice 11.5 -66
Oat flakes 1174
Almond 1138 – 1400
Walnut 982
Peanut roasted 952
Peanut ungerminated 821
Peanut germinated 610
Corn 367
Lentils 779
Hazel nuts 648 – 1000
Wild rice flour 634 – 752.5
Yam meal 637
Refried beans 622
Corn tortillas 448
Coconut 357
Entire coconut meat 270
Whole wheat 2200
White flour 258
White flour tortillas 123
Strawberries12
*In milligrams per 100 grams of dry weight
Phytic Acid content can be reduced by:
 Soaking
 Cooking
 Lactic
Acid Fermentation – Requires a
pH of less than 5.5
Lectins: Sticky Protiens
the Other Antinutrient and Immune Disruptor
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Present in wheat, corn, rye, barley, oats, rice, legume & seed oils
Pass undigested into the blood stream – via endocytosis
May be utilized by pathogenic microbes to be transported to
distant sites & may be utilized to form biofilms
Lectins and Immune Disruption
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Wheat Germ Agglutinin up regulates
inflammatory cytokines (biochemical
messengers)
Involved in acute and chronic inflammatory
disorders
Contribute to neurodegenerative disease,
inflammatory bowel disease and a multitude of
diseases
Decrease natural killer cell activity
Rheumatoid Arthritis (RA) is A Classic
Example of Lectin-Induced Autoimmunity
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RA Antibody contains N Acetyl Glucosamine
which is specific for WGA
Lectins enter blood stream & bind to connective
tissue making them stiff and inflamed
Night shade vegetables are very high in lectins
and are know to trigger arthritis
Lectins May Contribute to Food Allergies
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Peanut lectins are found in the blood
stream four hours after consumption
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Many food allergies are an immune attack on
undigested lectins
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Cause inflammation in the GI tract
and contribute to leaky gut syndrome
Lectins and Weight Gain
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Bind to insulin receptor on adipose (fat) cells
causing unregulated glucose uptake
Block effects of CCK which create satiety and
block immune response
Inhibit digestive enzyme release and protein
digestion
“What is food to one
may be fierce poison
to others.”
Lucretius (c. 99BC – c. 55BC)
Roman Epicurean poet, philosopher
and scientist
Celiac Disease (CD) vs. Wheat
Allergy (WA) vs. Gluten Intolerance
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CD has a prevalence of approximately 1% of
the US population
WA has a prevalence of approximately 5% of
the US population
Gluten intolerance is estimated to exist in 30 –
50% of individuals
Celiac Disease
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Autoimmune disease as a result of self directed
antibodies against the small intestine
Develops over months to years
Causes malabsorption, malnutrition, skin disease
and neurological disease
Diagnosed by blood test demonstrating IgA
antibodies against gliadin tissue transglutaminase
or by small bowel biopsy
Genetic markers
Wheat Allergy is an IgE Mediated
Allergy
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Gastrointestinal symptoms
Atopic dermatitis
Hives
Asthma
Anaphylaxis
Gluten Intolerance
Ill defined immune response to indigestion of gluten and is generally
responsive to removal of gluten
Symptoms are often vague and can include:
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Abdominal Pain
Fatigue
Skin rash
Headache
Brain fog
Weight gain
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Joint Pain
Diarrhea
Numbness
Depression
Anemia
Microbiota Thrive on
Undigested Grains
Undigested polysaccharidys in grain serve as fuel
source to the microbiota of the gut.
Elimination of grains may cause an imbalance of
healthy flora which are critical for healthy
immune function
Fermented vegetables serve as your source
for beneficial microbiota which also
contain the FOS for bacterial growth
Summary
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High prevalence of CD, WA and gluten
intolerance in the general population
“Gluten Free” does not necessarily mean healthy
Phytic acid disrupts digestion and acts as an antinutrient
Lectins are pro-inflammatory cell and hormone
disruptors that should be avoided
Include lacto-fermented veggies at every meal