Important Facts about Grains, Obesity, Diabetes, and Cancer

Grains have been part of our diets for thousands of years. I read where recently, some grain seeds were found in a tomb in Egypt. Some of the seeds, when planted, actually grew!

The original grains that people ate hundreds of years ago have undergone many genetic changes, making the grains now almost entirely different from the original species. Genetic changes mostly have been for the better. However, some of the new genetic changes with GMO grains, for the most part, have been very controversial. Many researchers have questioned these genetic changes, stating that they are not helping people stay healthy. Also, the use of many pesticides has challenged the efficacy and safety of these pesticides used on grains for human consumption. Many lawsuits are now underway, concerning glyphosate, or Roundup – a pesticide sprayed on corn, soy, some grains, and many other crops.

Most grains come from grasses. Many of the more popular grains are wild rice, brown rice, wheat, rye, barley, oats, and corn. These grains are often processed and ground, which makes them very easy to digest, producing glucose, which is readily absorbed in the digestive system.

There are some other grains that come from bushes and shrubs. Some of these are millet, buckwheat, quinoe, amaranth, and teff. The shrub and bush grains are very seldom refined. Most bush and shrub grains are eaten unrefined and make much better nutrition than refined, ground grass grains.

Grains are made up of three parts. The outer shell or bran layer, the middle germ layer, which has the vitamins, minerals, and antioxidants, and the inner carbohydrate layer. Most of the nutrients in the grains are in the two outer layers. In fact, rye husks are the thickest, and contain six times more nutrients than oat husks and twelve times more nutrients than wheat husks. During the second world war, it has been said that rye bread was what the Russian soldiers survived on, and it contributed to the defeat of the German army.

Refined and ground grains, when digested, are a concern for maintaining good health. These fine ground grains, made into flour and consumed, contribute to obesity, diabetes, many diseases including heart disease, and even cancer. This form of flour, when entering the digestive tract, changes rapidly to glucose. In the intestine, it acts the same as sugar. Many people do not realize it, but a high refined carbohydrate diet, plus sugar and omega 6 oil consumption, is the precursor to obesity, diabetes, heart disease, and even some cancers. This does not bode well for people who eat a lot of spaghetti, pizza, lasagna, bread, breakfast cereal, pies, cakes, cookies and other ground flour products. The finer ground that the grain is, the faster it enters your bloodstream and spikes your blood glucose levels. It also has a profound effect on your insulin levels. The National Health Institute estimates that 35 percent of all Americans have diets that include high amounts of refined carbohydrates. Many people need to realize that high amounts of carbohydrates are as bad for your health as high amounts of sugar.

A very important point is that many of these refined and ground grains are made into bread, bagels, baking flours, cakes, pies, cookies, chips, pizza, and breakfast cereals. But here is the worst part. Manufacturers and bakers have learned to put sugar, corn syrup, fructose and other sweetners into these products. They know that people get addicted to sweet things. None of these sugared products are good for human consumption. In fact, in order for you to prevent major diseases including cancer, “these are not good for human health.” Better yet, it is wise to eat them sparingly or not at all.

Another important factor is that large diets including refined grain products are the main food for candida fungus. It is estimated that 35 percent of all Americans have an excess of candida, and their good bacteria to bad bacteria ratio is out of balance. That is a good reason to cut down on refined flour produced foods. In fact, sugar, refined flour products, and omega 6 oils should be on your seldom fly list. Especially if you want to prevent candida fungus, parasites, heart disease, cancer, and autoimmune diseases.

How important is your breakfast? Statistics show that between 40 to 50 percent of all children in the U.S. have cereal for the first meal of the day. If you look at all the cereals on the grocery shelf, the majority of them are refined and contain sugar, corn syrup, sucrose, or fructose. The question is, do these breakfast cereals provide enough nutrients to assist in children’s health? When you read the ingredients on the label, the answer to this question is NO. The majority of these cereals are made from refined, ground wheat, oats, corn or other grains. They have way to much sugar and other sweet additives for good health. The refined flours, when digested, cause the glucose and blood sugar levels to soar, plus relates to obesity and diabetes.

There are some good cereals, without sugar, and made from whole grains, that are much better for children. If children are getting cereals for breakfast, here are some suggestions that may help with the children’s health.

1. Limit cereals to whole grains or cracked grain varieties, bush, and shrub grain cereals They do not have to be sugared and refined, such as Granola or Kashi, oatmeal, ryemeal, quinone, and some other non sweetened whole grain cereals.

2. Try to add healthful additives such as bananas, yogurt, cottage cheese, fruit juices, raw nuts, raisins, fruits, berries, pineapple, dried fruits, or melons.

3. Try to vary breakfasts with different foods such as eggs, omelettes, cottage cheese and fruit, omega 3 oils, whole grain toast, kifer, yogurt, or other whole grain seed cereals.

4. Limit portions of cereal to one helping. Use almond milk, organic soy, or two percent milk. If they need to sweeten, a little xylitol or honey is much better than sugar.

I hope this helps in serving nutrient foods for breakfast. It is one of the most important meals of the day, and should give every child energy, vitality, mental health, and most of all, a healthful meal for breakfast. Grains and grain products can be a very good part of a person’s diet, but should be eaten with knowledge and restraint as to what is good for health and over consumption.

April 21, 2022

~ the Author ~
Merle E. Loudon, B.S., D.D.S. graduated from the University Of Washington School Of Dentistry in 1957. After two years of service in the Air Force, he started a private practice in East Wenatchee, Washington. For the past 45 years his practice has included Orthodontics and TM Dysfunction treatment specializing in temporomandibular pain treatment, headache, head and neck pain control, functional jaw orthopedics, and straight wire orthodontics. Associated with mercury elimination, oral surgery, crowns and bridges is TMJ treatment, diet control, parasite elimination, intestinal cleansing and healing (wellness).

Merle E. Loudon, B.S., D.D.S. has taught advanced courses for dentists on TM Dysfunction treatment, orthodontics and related pain control for more than 30 years. In 1972 he was the first dentist in Washington to use straight wire orthodontics and the first dentist to correct vertical deficiencies in children by placing vertical dimension-primary molar buildups and/or vertical (erupting) appliances. Merle E. Loudon, B.S., D.D.S. was involved with the first group of dentists to recognize lateral tongue splinting in young infants and integrate functional and fixed techniques to correct vertical dimension deficiencies and condylar placement. He is the originator of vertical dimension-primary molar build ups, which help to correct deep bites and Otitus media in children. He invented the Loudon-Chateau Anterior Repositioning Appliance, the functional muscle malocclusion concept, the twelve commandments of occlusion and the vertical overbite domino rule. Merle E. Loudon, B.S., D.D.S. has written numerous articles in several American and foreign dental journals and has lectured in over 50 cities and 7 foreign countries on functional jaw orthopedics, fixed wire orthodontics, Otitus media treatment and TM Dysfunction treatment. He has been instrumental in setting up criteria for teaching in the International Association For Orthodontics, including the certified instructor program.

Dr. Loudon is a member of The American Dental Association, Diplomat and Senior Instructor in the International Association for Orthodontics, and is a Diplomat of the American Academy of