Now what would happen if you consume
mostly healthy whole grains for one
month well if you haven’t tried that
experiment you might want to try it I
did it pretty much my whole life all the
way until I was I think 28 years old
roughly about five years ago and I would
say it probably wasn’t the best
experiment to do in my body but I was
really consuming a lot of what I thought
were healthy whole grains you know the
cereals the breads the pasta this the
crackers things like that so let’s do a
whole Deep dive on these healthy whole
grains to dissect some of the component
parts now the first thing I want to talk
about is fiber right because they always
say like um you know if you eat whole
grains so you’re getting like two to
three times the fiber uh compared to
refined grains
well yes that might be true but
grains don’t really have a lot of fiber
to begin with I mean even like brown
rice only has like four percent fiber
that is not high so one cup of rice has
about 0.4 grams of fat so it’s really
low in fat it has about 45 grams of
carbohydrate which is extremely high yet
it only has 0.6 grams fiber that’s a
very tiny amount and it has about 4.3
grams of protein that’s pretty low too
now what about multigrain bread well we
have 1.7 grams of fat so that’s pretty
low and we’re talking about like one
slice okay it has 18 grams of carbs
which is quite High yet only three grams
of fiber and about five grams of protein
now if you take celery for example
that’s like 50 percent fiber like
spinach like just one cup fifty percent
fiber and only four grams of carbs so
you really want to get your fiber from
vegetables not grain and the next point
I want to talk about is I mean no one
really consumes just 100 whole grain
they consume products with whole grains
which come with refined grains and they
come with refined sugar and a lot of
chemicals and a lot of other things and
I’ve never met one person who would just
take the whole grain and eat that okay
they usually have it when it’s turned
into flour right I mean who eats just
whole grains right I’m going to put in
the cereal you might cook them or soak
them or something but people don’t do
that they grind them or Mill them into
some flour and then they make another
product so when they Mill it or grind it
into flour they then expose it to air so
so you’re going to lose nutrition just
from that you’re going to get oxidation
especially with vitamin E and any other
fat soluble vitamins so oxygen destroys
the fat soluble vitamins not to mention
that flour that you buy that you’re
going to make into certain products have
been sitting on the shelf for quite some
time so the more exposed to air it is
the more time the less nutrition but
that’s not the real big thing the big
thing to me is that if you’re going to
consume something in a flour based
product when you eat that broken down
grain which basically exposes more
surface area of that grain to your
digestive enzymes you’re going to get a
spike in blood sugars simply because 80
percent of that grain is starch and
starch is a bunch of little glucose
molecules stuck together so when you
heat it or you grind it or you process
it in some way the digestive enzymes are
going to turn in that so-called healthy
complex carbohydrate into simple
carbohydrates is a bunch of glucose
molecules so basically it’s very similar
to eating sugar and yes it depends how
much you eat but in this video we’re
talking about if you’re going to be
consuming mostly whole grains now the
glycemic indexes basically it means how
fast that product spikes your blood
sugars.
