Against the grain


One of the strangest ideas I came across when I first started researching nutrition a few years ago, was that humans could be perfectly healthy whilst not consuming cereal grains. I was puzzled and surprised. I had eaten grains nearly every day for most of my life: cereal and toast for breakfast, sandwiches for lunch, the occasional biscuit as a snack, maybe pasta for dinner. It had never occurred to me to not eat products made from wheat, oats, rye, etc., nor that these foods could be in any way unhealthy. I had heard of celiac disease, which I assumed affected very few people who were unable to eat gluten-containing foods. Continue reading “Against the grain”