Take a look at the latest newsletter published by my colleague Loren Cordain. It contains a fascinating hypothesis derived from Loren’s extensive study of cereal grains and their lectins on why white people from the Northern latitudes are white. Aside from the interesting information the take home message is that cereal grains are not particularly good for us because not only are they carb rich, they’re full of a lot of other stuff we would be better off without.
How do you like your fruits and vegetables? Fresh? Steamed? Sauteed? Or how about with some shellac, ammonia, polyethylene, morpholine and polydimethlysiloxane?. The latter bunch of chemicals are likely what you’ll get if you grab a bunch of bright, shiny fruits and veggies from your local grocery store. In an effort to improve appearance and prolong shelf life many grocers have taken to waxing their produce. This same newsletter has an eye-opening section explaining the hows and whys of the fruit waxing business, and tells you whether its anything to worry about.
I encourage you to read all of Loren’s stuff that you can. With only a couple of exceptions–namely the utility of the glycemic index and the purported dangers of saturated fat–Loren and I are pretty much on the same page with most things nutritional. His work with the Paleolithic diet has set the bar in that field and his magnum opus on cereal grains should be required reading for anyone who advocates a diet high in whole grains, or any other kind of grains, for that matter. You can download this paper from his website. Read it and you’ll think twice before going face down in the pasta again. (Click here for a download of the .pdf version. The article is 55 pages long, so it’s a large download.)
Lectins, lactase, vitamin D and why Swedes are light complected