The Dangers of Eating Grains

There is NOT ONE example of an animal with anatomy and physiology similar to ours that consumes grain.

Creatures that naturally eat grains, which are the seeds of gras-ses, are called “granivores.”

Grain-eating birds possess a “crop,” a pouch in their throats or gullets, where the grains they swallow whole are allowed to germinate, thereby becoming digestible. Grains are indigestible raw, but even cooked, the complex carbohydrates in them require great digestive effort to break down.

Most of the human race presently consumes grains and starches, we can reject them as natural human fare. The fact that grass seeds neither attract these complex-carbohydrate foods in their natural state are a torture some affair. To fully digest starchy foods – grains, roots and tubers, and legumes – an animal must produce large quantities of starch-digesting enzymes (amylases).

The human body produces salivary amylase (also called ptyalin) of extremely limited strength and in relatively low amounts, sufficient only to break down small amounts of starch, such as would be found in fruit that is not fully ripened. The body also produces small quantities of pancreatic amylase for somewhat limited starch digestion in the intestines.

After Harvesting

Grains lose nutritive value once harvested, and they lose even more when milled to flour. In storage, grains are subject to infestations of insects, rodents, and molds. To prevent these problems and provide us with grains year around, farmers and food processors resort to the use of an array of toxic chemicals and preservatives.

Toxic Chemicals in the Grains

Modern grain farming has resulted in the loss of almost all of our topsoil. What was six to sixteen feet of topsoil a century ago, it has been reduced to six inches or less on most of our farms. In a world where potable water has become a commodity, over half of the total water used in the United States goes to watering livestock or feed for livestock.

The following is a partial list of toxic chemicals used in the processing of grain. How much residue from these chemicals remains in the grain itself, versus how much is simply dumped in concentrated form onto our soil is of little consequence.

Mercury
Cyanide
Ammonium salts
Chlorine
(Each of the above, in high enough doses, can cause insanity or even death.)

Fluorine - Mineral oil - Aluminium
(These are high-potency toxins)

The toxins of war – including chemical weapons such as chlorine, mustard, and the organophosphates, explosives such as nitrates, and radioactive waste – have all been incorporated into the human diet.