Eat Retreat Tasmania

16/12/2025

The Nutritional Disaster of Grains
Why the Food We’re Told to Build Our Diet Around Might Be the One Quietly Breaking It
Let’s start with an uncomfortable truth.
If grains were discovered today—if wheat, corn, and rice suddenly appeared as “new foods”—there is absolutely no chance they’d be crowned the foundation of a healthy diet.
None.
They’d be flagged as blood-sugar bombs, stripped of nutrients, loaded with anti-nutrients, chemically treated, and suspiciously addictive. Yet here we are, building entire food pyramids, school lunches, and “heart-healthy” guidelines around them.
And most people never stop to ask why.
Why We’re So Attached to Grains (And Why That’s Not an Accident)
Grains press every psychological button humans have.
The crunch of a crusty loaf.
The smell of baked dough.
The warmth, softness, and immediate sense of fullness.
That isn’t comfort by coincidence. It’s biology.
Grains break down rapidly into glucose, which floods the bloodstream and signals the brain that survival is secured. In evolutionary terms, that meant “we won’t starve today.” In modern terms, it means repeated blood sugar spikes, crashes, cravings, and dependency.
Grains don’t just feed people.
They train people.
That’s why you can eat bread every day and never get bored of it. Try that with steak or broccoli and see how fast your appetite shuts it down.
The Real Reason Grains Took Over the World
We’re told grains dominate our food supply because they’re “nutritious” and “essential.”
That’s revisionist history.
Grains became dominant because they were:
- Cheap to grow
- Easy to store
- Transportable
- Able to keep populations alive during famine....They were survival food—not optimal food.
That distinction matters.
When food scarcity was the main threat, grains were a solution. But we no longer live in a world where most people are at risk of starvation. We live in a world of chronic inflammation, metabolic disease, autoimmune disorders, and neurological issues.
And grains didn’t quietly stay in the background—they became the centerpiece.
Modern Grains Are Not Ancient Grains (And This Is Where the Story Gets Ugly)
The wheat your great-grandparents ate is not the wheat you’re eating now.
Modern wheat has been aggressively hybridized to:
- Increase yield
- Improve baking properties
- Enhance texture and elasticity
- Survive pesticides and herbicides
Nutrition was not a priority.
The result?
- Fewer micronutrients
- Higher concentrations of anti-nutrients
- Greater inflammatory potential
- More chemical residues
This isn’t a conspiracy. It’s documented agricultural practice.
And then we did something even worse—we started eating more of it, more often, and in more processed forms than any generation before us.
Dessert for Breakfast: The Quiet Normalization of Metabolic Chaos
Cereal.
Bagels.
Muffins.
Toast.
Pancakes.
Granola.
We pretend these are breakfast foods, but strip away the marketing and they’re desserts with better PR.
Highly refined grains + added sugar + seed oils = a blood sugar rollercoaster before 9 a.m.
Then we wonder why people:
- Crash mid-morning
- Need caffeine to function
- Struggle with weight
- Feel “hangry”
- Develop insulin resistance over time
This isn’t a personal failure. It’s predictable physiology.
The Anti-Nutrient Problem No One Wants to Talk About
Grains don’t just lack nutrients—they actively block them.
Phytic Acid: The Mineral Thief
Phytic acid binds to essential minerals like:
- Calcium
- Iron
- Magnesium
- Zinc
Humans don’t produce enough phytase (the enzyme needed to break it down), meaning those minerals pass straight through you.
This is why populations relying heavily on grains often show signs of:
- Poor bone density
- Tooth decay
- Growth issues
- Chronic deficiencies
Yes, soaking, sprouting, and fermenting help—but they reduce, not eliminate, the problem. And almost no modern grain products use these traditional methods properly anymore.
The Fiber Myth That Won’t Die
Fiber has been marketed as the digestive holy grail.
But more isn’t better.
Insoluble fiber from grains doesn’t gently “clean your gut.” It mechanically irritates the intestinal lining, triggering mucus production as a defensive response. That lubrication people praise? That’s your body protecting itself from abrasion.
A little fiber is useful.
A lot of fiber—especially from grains—often makes things worse.
And here’s the kicker: vegetables provide fiber without the baggage of lectins, phytic acid, and massive glycemic impact.
Lectins: The Plant Defense You’re Eating Daily
Lectins are plant toxins. Period.
They exist to deter predators, not nourish them.
Grain lectins—especially wheat germ agglutinin (WGA)—can:
- Interfere with gut repair
- Increase intestinal permeability
- Disrupt immune signaling
- Potentially contribute to leptin resistance
Even tiny amounts can have outsized effects, and cooking does not reliably destroy them.
Again, traditional preparation reduces harm. Modern processing ignores it.
Gluten: Not Just a Celiac Problem
The biggest myth in nutrition is that gluten only matters if you have celiac disease.
Celiac is the extreme end of the spectrum. Most people fall somewhere below that line—reactive, but not dramatically so.
Gluten can:
- Trigger inflammation
- Disrupt gut barrier integrity
- Affect joints, skin, hormones, and mood
- Act cumulatively over time
You don’t need dramatic symptoms for damage to be occurring. Silent inflammation is still inflammation.
And modern wheat contains higher concentrations of the most problematic gluten fractions than older varieties ever did.
“But People Have Always Eaten Grains…”
Yes—and they also:
- Ate far less of them
- Prepared them properly
- Walked miles daily
- Didn’t eat them alongside sugar, seed oils, and ultra-processed foods
- Didn’t eat them three to six times a day
Context matters.
So does dosage.
What To Do (And What to Stop Doing)
Consider:
1. Experimenting with grain removal for 30–60 days
2. Replacing grain calories with vegetables, roots, quality proteins, and healthy fats
3. Paying attention to energy, digestion, joints, skin, and mood—not just weight
4. If consuming grains, choosing fermented or properly prepared forms
Strongly consider avoiding:
1. Daily grain consumption
2. Breakfast cereals and baked goods
3. “Whole grain” marketing claims
4. The assumption that feeling “normal” means optimal health
The Final Question No One Wants to Ask
If a food:
- Spikes blood sugar
- Blocks nutrient absorption
- Irritates the gut
- Promotes inflammation
- Offers minimal micronutrients
Why is it the foundation of our diet?
Habit isn’t evidence.
Popularity isn’t proof.
Tradition doesn’t equal safety.
The real controversy isn’t questioning grains.
The real controversy is why we aren’t allowed to.
And why is it controversial to question grains—but not sugar or soda?
And that’s a conversation worth having.

16/12/2025

How ‘Lifestyle Medicine’ is quietly Rebranding a Culture for Legitimacy

12/11/2025

Ditch the grains.

GRAINS: From Head to Toe
Grains have been glorified for decades.
Whole grains, fortified cereals, “heart-healthy” oats — we’ve been told they’re the foundation of a balanced diet. The base of the food pyramid. The thing that keeps you “regular.”
But what if this foundational belief is one of the biggest nutritional lies ever sold to us?
What if wheat and other grains aren’t health foods… but slow-acting toxins that affect every single system in your body — from your brain to your belly, your hormones to your heart?
Let’s pull back the curtain and go through what grains really do to you — from head to toe.
Brain: The Grain-Addiction Connection
Ever wonder why it’s so hard to stop eating bread, pasta, or cereal? Why “just one slice” turns into half a loaf?
It’s not your lack of willpower — it’s chemistry.
Proteins in wheat, specifically gliadin-derived exorphins, can actually cross the blood-brain barrier and attach to the brain’s op**te receptors — the same ones that respond to morphine and he**in.
That’s right. Wheat behaves like a mild narcotic. It literally triggers your brain’s reward pathways, increasing cravings and driving compulsive eating.
That’s why food manufacturers sneak wheat (and its derivatives) into everything — from soups to sauces to “gluten-free” snacks. They know what they’re doing. They’re feeding your biology’s addiction.
What to do:
- Ditch grains for at least 30 days and watch what happens to your hunger and cravings.
- When the cravings hit, replace them with nutrient-dense fats and proteins — pasture-raised eggs, grass-fed beef, wild salmon, avocado. Within weeks, your brain will stop begging for the fix.
- Avoid all “healthy” whole-grain marketing — it’s just a better-packaged addiction.
Blood: The Sugar Roller Coaster
Most people think sugar is the main enemy. But wheat spikes your blood sugar faster than table sugar.
The reason? The starch in wheat — amylopectin A — is rapidly converted into glucose, sending blood sugar through the roof within minutes.
This constant sugar surge sets off a cascade:
- Blood sugar spikes → you feel energized.
- Insulin floods in → sugar crashes, you feel tired, irritable, foggy.
- You crave carbs again → the cycle repeats.
It’s not just bad for weight gain. These wild swings create oxidative stress, damage arteries, and set the stage for insulin resistance, diabetes, and chronic inflammation.
What to do:
- If you wouldn’t eat spoonfuls of sugar, stop eating foods that act like it.
- Prioritize foods that keep blood sugar stable — animal proteins, good fats, and low-carb veggies.
- Check your blood sugar after a bowl of oatmeal and then after steak and eggs — the results will shock you.
Pancreas: The Overworked Organ
Your pancreas is the unsung hero trying to mop up the sugar mess grains create. Every bite of cereal or sandwich demands a massive insulin response. Over time, this constant pressure leads to insulin resistance — your cells stop listening to insulin’s message.
This is the beginning of metabolic syndrome — the cluster of belly fat, high blood pressure, inflammation, and hormonal chaos that drives nearly every chronic disease of modern life.
And yes, that includes heart disease and dementia — both now considered metabolic in nature.
What to do:
- Test your fasting insulin — not just glucose. A “normal” glucose level can hide years of insulin resistance.
- Support your pancreas by cutting out high-glycemic foods and replacing them with nutrient-dense, low-carb meals.
- If you’re already on the path to prediabetes, a ketogenic or carnivore-style diet can reverse it in weeks.
Waistline: The Hormonal Belly Trap
That stubborn belly fat you can’t seem to lose? It’s not just there for looks — it’s metabolically active tissue.
Visceral fat (the fat around your organs) acts like an endocrine gland, pumping out inflammatory cytokines and even estrogen.
Grain-driven insulin spikes drive fat storage specifically in this area. It’s a vicious loop:
- More grains → more insulin → more belly fat → more inflammation → more hunger.
Sound familiar?
What to do:
- Ditch the “eat less, move more” myth. Hormones, not calories, drive fat storage.
- Focus on stabilizing blood sugar, improving insulin sensitivity, and lowering inflammation.
- Strength training and a high-protein, low-carb diet work synergistically here.
Gut: The Leaky Foundation of Health
This is where the real damage begins.
The gut lining is supposed to be a fortress, keeping undigested food particles, toxins, and pathogens out of your bloodstream.
But wheat’s gliadin protein triggers the release of zonulin, a molecule that pries apart the tight junctions of your intestinal wall — leading to leaky gut.
Now, undigested proteins and food fragments slip through, alerting your immune system. Chronic inflammation sets in, and soon you’re reacting to foods you used to tolerate.
Autoimmune diseases, eczema, IBS, chronic fatigue — all have roots here.
What to do:
- Eliminate all grains, gluten or not, for at least 60 days.
- Heal and seal the gut with bone broth, collagen, and nutrient-dense animal foods.
- Avoid “gluten-free” processed products — they often contain inflammatory seed oils and refined starches that perpetuate gut damage.
Colon: When “Fiber” Becomes the Problem
We’ve been told grains are essential for fiber and “regularity.”
But here’s the truth: fiber from grains can irritate the gut, especially when inflammation is already present.
A flour-rich diet also wreaks havoc on gut motility by damaging nerve cells that coordinate digestion. Over time, transit slows — leading to bloating, constipation, and the dreaded “food baby.”
Ironically, people with gut issues often feel worse when they add “more whole grains.”
What to do:
- Get your fiber from real food — veggies, avocado, chia, flax, berries (if tolerated).
- Hydrate well and move daily to keep digestion flowing naturally.
- Consider a temporary low-fiber, gut-healing protocol if you’re dealing with IBS or bloating.
The Bottom Line: Grains Are Not Your Friend
Every system in your body — brain, blood, pancreas, waistline, gut, and colon — is affected by the constant assault of modern grains.
This isn’t about “moderation.”
You wouldn’t tell a smoker to have “just one cigarette a day.” The damage ac.cumulates.

If you want true metabolic freedom, mental clarity, steady energy, and effortless body composition — ditch the grains. Not in moderation. Not sometimes. Just stop.
Your body doesn’t need them.
Your ancestors didn’t thrive on them.
And you’ll be amazed how your health transforms when you finally give them up.
Real Food Replaces All of This
Keto. Carnivore. Paleo. Low-carb.
These aren’t “fads” — they’re a return to the human template.
No moderation. No portion control. Just real food — meats, seafood, eggs, animal fats, and a few low-carb plants.
Avoid the modern lab-made food that’s destroying health from the inside out.
Because your health is worth it.
What’s your experience?
Have you noticed changes in your energy, digestion, or cravings after cutting grains?
Comment below — let’s spark a conversation that challenges the grain-based dogma once and for all.

18/08/2025

Stop worrying about high cholesterol - it's NOT associated with heart disease risk! Instead, address your sugar intake, if you're concerned about cardiovascular disease....and don't forget - sugar means glucose, whether it comes from added sugar in processed foods, or cereal, or fruit, or rice or potatoes. It's all glucose in your bloodstream and it all does the same damage. There's no such thing as "healthier" sugar.

Excess sugar may be deadlier for your heart than cholesterol itself. A landmark 15-year study published in JAMA Internal Medicine has revealed that consuming high levels of added sugar more than doubles the risk of dying from heart disease—even if you are not overweight.

The study followed thousands of adults and found the danger persisted regardless of age, s*x, weight, physical activity, or cholesterol levels. Those who got 25% or more of their daily calories from added sugar were over twice as likely to die from heart disease compared with those consuming less than 10%.

Sugar-sweetened beverages emerged as the biggest culprit, accounting for more than a third of added sugar in the average American diet. Other sources include desserts, candy, breakfast cereals, and fruit drinks. Researchers suggest that excess sugar raises blood pressure and prompts the liver to release harmful fats into the bloodstream—both of which heighten cardiovascular risk.

The American Heart Association warns that women should limit added sugar to 6 teaspoons (100 calories) per day and men to 9 teaspoons (150 calories). Yet just one can of soda can meet or exceed this daily limit. Experts recommend swapping sugary drinks for fruit-infused sparkling water and choosing naturally sweetened or unsweetened foods to safeguard heart health.

Source: Yang Q, Zhang Z, Gregg EW, Flanders WD, Merritt R, Hu FB. Added Sugar Intake and Cardiovascular Diseases Mortality Among US Adults. JAMA Intern Med. 2014;174(4):516–524.

15/08/2025