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A recent article in runner’s world called “Eat Whole Grains to Fight Inflammation” caught my eye. As of late, most articles I come across on inflammation focus on cutting grains from the diet rather than adding them in. Nutritionist Pamela Nisevich Bede has her own athletic slant on the story.
Perhaps she’s correct. I mean really – check out this new fangled food pyramid I came across on a recent trip to Portland (granted it was on the side of a pizzeria building). But does it hold truth, should we be eating grains and aborting this Paleolithic trend may Americans are on?
If you haven’t already watched Christina Warinner’s scientific Tedx talk called “Debunking the Paleo Diet” it is highly recommended. She is a total smarty pants and her explanations of what a true Paleolithic diet would be are scientifically based.
Back to Nutritionist Pamela Nisevich Bede – she writes: “There’s a reason the 2010 Dietary Guidelines for Americans recommend that at least half of the grains eaten in one day be whole grains. Why? Antioxidant-rich, nutrient-dense, and fiber-full whole grains have been shown to decrease low-density lipoprotein (LDL) cholesterol, decrease blood pressure, and improve glucose and insulin responses.”
And aha, she goes on to say that she did need to eliminate “grains” from her diet that came from junk and add in more “whole grains”. For the sake of my gluten free writing I won’t include her glutinous offerings because they do include wheat flour. I have my own thoughts on that… See She Sugar’s previous article “Dwarf Wheat, Another Arrow in the Backs of Americans”.
According to Bede, gluten free whole grains to add to the anti-inflammatory diet are as follows: amaranth, buckwheat, oats, quinoa, and rice.
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