What Happens When You Eat “100% Whole Grains” Every Day for One Month?

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.

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