Mankind’s relationship with grains might be considered a long one, tracing back to the agricultural revolution approximately 12,000 years ago. It was at this point in our history that humans developed the means to cultivate grains, and since this point they have come to be seen as the backbone of civilization. Humans treasured grains on account of their rapid growth rates, versatility, and long storage life, and they soon became a valuable form of currency: one which could dictate the rise and fall of towns, cities, and even empires.

Today, grains continue to be seen as vital to our existence, with politicians, media, and health specialists all urging mass consumption of whole grains in order to stay healthy. The notion of grains as staple food has become so embedded in our consciousness, in fact, that it is difficult to even consider life without them. After all, how would you get your daily dose of fiber? With what would you sandwich your ham, cheese and tomato? Indeed, where would you put your pasta sauce? A life without grains seems hardly worth contemplating.

So why, then, is there such a poor correlation between grain consumption and health? Why do the heaviest grain-eating populations, America in particular, continue to get sicker and more disease ridden?

Grains, explained

Alright, alright, lets back the truck up…what the heck IS a grain, exactly?

Well, grains are the reproductive embryos of plants. Each grain is designed to ensure the establishment of a new generation of a given plant species, and must be dispersed away from the parent plant in order to ensure that it does not compete with it’s dearly beloved. To promote dispersal, most plants encourage animals to ingest the grains then poop them out somewhere else, whereby the seed contained within the grain can take hold in the poopy soil and begin to grow.

While effective, this method of dispersal presents a problem. By encouraging the animal to eat its babies, the plant risks having them destroyed by the animal’s digestive system. The plant must then design its grains to be indigestible to animals in order to ensure the survival of its species, and it is this design which is responsible for many of the chronic autoimmune diseases we see in people today.

Grains are unhealthy? That’s preposterous!

In order to discourage digestion, grains contain a potent mix of anti-nutrients and gluten. Unless you’ve had your head in the sand for the past 10 years or so, you’ve probably heard of gluten. It’s also probable that many of you have adopted a gluten-free way of life after reading about the ravages this protein can wreak upon your gut and immune system. This is certainly a step in the right direction, but unfortunately it’s not enough.

Gluten comprises most of the protein found in wheat, rye and barley. It is a compound protein which causes gut inflammation in 4 out of 5 people, and can often trigger an autoimmune response when the body develops antibodies to fight the intrusion of alien proteins in the bloodstream. Gluten contains a protein called gliadin, which is very similar to certain proteins naturally found in the tissues of organs, most notably the pancreas and thyroid. As a result, gliadin can cause your antibodies to mistakenly attack your organs and result in chronic disease, particularly hypothyroidism and diabetes.

Added to this is the highly inflammatory effect of gluten, which causes the walls of your intestines to thin and promotes the development of “leaky gut”. A leaky gut allows bacteria and toxic proteins to enter the bloodstream, and further exacerbates your gliadin-induced health problems.

In summary, gluten is a nasty little hell-raiser. So, you cast aside any wheat, barley and rye due to their glutenous evil, and turn your dietary attentions to other, “healthier” grains. The problem is, while only certain grains contain gluten, ALL grains (yes, even quinoa!) contain anti-nutrients. The most troublesome of which are lectins and phytates.

Phytates are a derivative of phytic acid, a primary source of fuel for plants. Phytates hang out in your gut and bind to important nutrients which are essential for your health, including magnesium, zinc, calcium and iron. This process can prevent your body from absorbing nutrients from food, resulting in chronic nutrient deficiency disorders.

Lectins are toxins which have been designed by plants to prevent their digestion. These proteins possess the uncanny ability to bind to, and damage, the intestinal tract, further compromising gut bacteria and contributing to leaky gut. Prolonged exposure to lectins can result in the development of leptin resistance, which can set the stage for obesity and diabetes.

The link between grains and chronic disease

Certain animals, birds in particular, have evolved to eat and even thrive on grains, and can therefore digest them without experiencing their ill-effects. Humans, however, have only been exposed to sustained grain consumption for 12,000 years or less. When considering the evolution of our species, which took place over millions of years, 12,000 years is not a long time. Certainly not long enough to have allowed our digestive systems to evolve the ability to process grains and receive benefit from them. Added to this is the increasing commercialization of grains, whereby scientists modify the genes and cultivars of grains to encourage high density yields while sacrificing nutrients and other useful compounds found in wild or heritage breeds.

As a direct result of this, modern society is riddled with chronic inflammatory conditions. These conditions are closely associated with high grain intake, and include:

• celiac disease
• dermatitis
• asthma
• thyroid disease
• dental defects
• liver disease
• epilepsy
• rheumatoid arthritis

A growing body of evidence is also beginning to suggest that grain consumption may also be responsible for certain neurological conditions, such as multiple sclerosis, autism, and schizophrenia.

The solution is simple: stay away from grains

Based on the increasing number of studies showing the damage that grains can do to our bodies, if you’re suffering from chronic pain, it’s possible that grains are the cause. Here’s an idea: stop eating them! If you can’t bring yourself to remove grains completely from your diet, soaking and sprouting them can significantly reduce the concentration of anti-nutrients and make their vitamins and minerals more digestible.

I’m so tired of hearing people say “I have a quinoa salad for lunch!” with wide eyes looking expectantly for an impressed reaction along the lines of “ooh, you made that? so fancy and healthy!” or something like that. It’s my firm belief that people go crazy for it because

a) they believe it’s healthier than rice or pasta and

b) it sounds cool and exotic because no one can pronounce it.

Well, today I’m going to break down the actual real deal about quinoa’s nutrition profile, including inflammation factor, digestive effects, blood sugar / glycemic effects, nutrient absorption, and enzyme effects.

A lot of basic facts are out there about quinoa, which at face value make it look like a healthy, high-protein, gluten-free wonderfood. I’m going to try to look a little deeper, and you can make up your own mind!

Inflammatory factor

Truth: Quinoa is technically a seed. All grains and seeds naturally contain substances that keep them from being digested by animals that may eat them, before the plant is able to reproduce. They have protective layers that make them indigestible (by animals, like us!) so that they can be pooped out in a relatively whole state, and therefore still grow little baby plants afterwards. These substances are inflammatory to our system, to keep the grain or seed safe.

quinoa’s inflammation factor is -126 (moderately inflammatory). (source)
gluten and wheat are demonized, yet the inflammation factor of whole wheat flour is -89 (only mildly inflammatory). (source)

Saponins, specifically, are the inflammatory substance that protects the quinoa from digestion. A PubMed study showed that saponins

readily increase the permeability of the small intestinal mucosal cells, thereby inhibiting active nutrient transport, and facilitating the uptake of materials to which the gut would normally be impermeable. (source)

As explained by Celebrity Health Coach Sam F. Grant,

Saponins are soapy like molecules that literally “punch holes” in the gastric mucosal lining. Then you get “leaky gut” (contents of the gut leak into the blood stream) and this causes an autoimmune response and systemic inflammation. Systemic inflammation manifests in numerous ways: headaches, skin rashes, achy joints, stomach pain, weight gain, fatigue ,etc. (source)

You can see how these invisible inflamers can cause some major issues, especially when quinoa becomes a new go-to everyday staple.

SUMMARY: Quinoa is more inflammatory than wheat and contributes to leaky gut, which in turn contributes to a myriad of inflammatory and autoimmune health issues.

Blood sugar

We all know we shouldn’t be eating “white foods” like white flour and sugar, because they cause blood sugar spikes that make us ‘wired then tired’, throw off our hormones, and pre-dispose us to diabetes by creating insulin resistance. So therefore we go for “healthier” foods like quinoa. I can just HEAR the over-achieving (well-intentioned) mom being all like “oh no my kids don’t eat rice, I only feed them QUINOA”.

Well, according to Dr. William Davis, the author of Wheat Belly, quinoa isn’t exactly a low-glycemic angel:

Oats, for instance, with a glycemic index of 55 compared to table sugar’s 59, still sends blood sugar through the roof. Likewise, quinoa with a glycemic index of 53, will send blood sugar to, say, 150 mg/dl compared to 158 mg/dl for table sugar–yeah, sure, it’s better, but it still stinks. And that’s in non-diabetics. It’s worse in diabetics. (source)

SUMMARY: Quinoa (like all grains) has a high glycemic index and load which may contribute to blood sugar disregulation.

Quinoa & Ancestral Nutrition

According to Ultimate Paleo Guide, quinoa often brings confusion to those trying to follow a paleo approach, because it’s not technically a grain, so it seems ok. The general consensus is that quinoa “does offer some of the same potentially harmful properties as grains”.

[according to a Paleo approach, grains] are avoided because they contain gluten, saponins, and lectins, among other anti-nutrients, which have been shown to be harmful to the lining of a person’s digestive system as well as their immune system. Many people don’t process quinoa effectively and, because of that, they should avoid it. (source)

But doesn’t it contain lots of vitamins and minerals?

It’s true that upon basic chemical analysis quinoa contains a good amount of some vitamins and minerals, including magnesium, phosphorus and manganese.

However it’s vital to point out that the phytic acid content of quinoa may lagely block the absorption of these nutrients.

Phytic acid is the principal storage form of phosphorus in many plant tissues, especially the bran portion of grains and other seeds. It contains the mineral phosphorus tightly bound in a snowflake-like molecule. In humans and animals with one stomach, the phosphorus is not readily bioavailable. In addition to blocking phosphorus availability, the “arms” of the phytic acid molecule readily bind with other minerals, such as calcium, magnesium, iron and zinc, making them unavailable as well. In this form, the compound is referred to as phytate.

Phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin, needed for the breakdown of proteins in the stomach, and amylase, needed for the breakdown of starch into sugar. Trypsin, needed for protein digestion in the small intestine, is also inhibited by phytates.

[…] the powerful anti-nutritional effects of a diet high in phytate-rich grains [and seeds] may cause many health problems as a result, including tooth decay, nutrient deficiencies, lack of appetite and digestive problems. (source)

In order to reduce the phytate content of quinoa, extensive traditional methods of preparation are required, such as soaking, fermenting and sprouting. The table below shows the reduction in phytates after different processing methods, according to the Weston A. Price Foundation.

You can see that quite a hefty amount of effort is required to reduce those phytates significantly and make all those vitamins and minerals in the quinoa be absorbable by the body. There is no point consuming nutrients if you can’t absorb them, thus the evolution of the saying “you are what you eat” to “you are what you ABSORB“.

SUMMARY: Quinoa contains good minerals and vitamins but they are encased in phytic acid which stops the absorption of these minerals, and takes a lot of traditional processing to reduce.

Protein content of quinoa

Many people use the “high protein content” of quinoa as an attracting factor for making it a daily staple. It’s true that “quinoa is what’s called a complete protein, meaning it contains all nine of the essential amino acids, which cannot be made by the body and therefore must come from food.” (source)

However, there’s only 8 grams of protein in a 185 gram serving, while 70% of the nutritional content is carbs. (source) This just doesn’t even come CLOSE to the nutritional powerhouses that are vegetables and animal protein sources.

As the Ultimate Paleo Guide puts it:

Even if you don’t have issues processing quinoa, quinoa still contains quite a few carbs. If your goal is to become a fat burner rather than a carb-burner, you’ll want to avoid quinoa as it’s a 53 on the Glycemic Index – quite high for a food that you don’t have to be eating. (source)

Check out this image comparing the macronutrient breakdown of quinoa vs rice vs pasta. Just because quinoa contains marginally more protein and fat than rice or pasta do, does not make it a “good source of protein”.

(image source)

SUMMARY: Quinoa is primarily a source of carbohydrates, and it not significantly higher in proteins or fats than rice or pasta.

Concluding thoughts: is quinoa healthy?

I hope this has helped you get some clarity on quinoa, and why it may not be the perfect ideal health food to base all your meals around on a daily basis (or anything close to that!). Personally I find that quinoa gives me a super-fast heartrate a few minutes after consuming it. I assume this is the inflammatory factor kicking up an immune allergy-like reaction.

My advice? Certainly focus VASTLY on the organic veggies, good quality animal proteins, and fermented/cultured foods as 90-95% of your diet. If you MUST eat quinoa, try soaking it in an acid for awhile first, and rinse it well before cooking and consuming.

I think the flocking of the masses toward quinoa is really just filling a cultural need to eat everything “on something”. There must always be some sort of grain-like vehicle, like bread pasta rice cracker waffle pancake bagel etc. But these are all just low-nutrient carb-heavy vehicles for the good stuff, which is the colourful veggies, flavourful meat or protein, delicious sauce and herbs and seasonings. Here’s a thought: cut out the vehicle (which usually just gets stored as fat anyway, unless you’re highly active) and go straight for the good stuff.

What are your thoughts on quinoa?

Has this article given you any insights or changed your thinking? Is quinoa part of your daily diet? Have you observed any positive or negative health & wellness effects from quinoa? Share below or on Facebook!

Tag Archives: grains

Why grains are causing you harm