I'd go so far as to say that every human has grain intolerances. Even if one is unconcerned with the carbohydrate content, even if one ignores autoimmune effects, grains have antinutrients that in and of themselves seem to cause inflammation. Bottom line is while some are less bad than others, they're all bad for all of us.  


Jim Swayze
www.fireholecanyon.com
Sent from my iPhone

On May 23, 2011, at 10:03 AM, Geoffrey Purcell <[log in to unmask]> wrote:

> It sounds like a load of rubbish. First of all,  a few people have really serious intolerance towards grains, so they would not benefit just from "moderating" grains. Coffee is notorious for fouling up the adrenals. The stuff re unhealthy trans-fats is standard info, but the info on PUFAs is, I suspect, only relevant to highly processed PUFAs. It's a bit unfair for PUFA sceptics to routinely compare relatively unprocessed SFA-rich foods to very highly processed  PUFA_rich foods.
> 
> The biggest problem with the above diet is that it will do precious little to battle inflammation. This is because inflammation is mainly caused by heat-created toxins like advanced glycation end products, polycyclic aromatic hydrocarbons, nitrosamines and heterocyclic amines. For example:-
> 
> http://en.wikipedia.org/wiki/Advanced_glycation_end-product#AGE_formation_in_diabetes
> 
> "Cooking also creates certain heat-created toxins, advanced glycation end products, otherwise known as AGEs. This reaction occurs both within the body and external to the body. Many cells in the body (for example endothelial cells, smooth muscle or cells of the immune system) from tissue such as lung, liver, kidney or peripheral blood bear the receptor for advanced glycation end products (RAGE) that, when binding AGEs, contributes to age and diabetes-related chronic inflammatory diseases,[71][72] such as atherosclerosis, renal failure,[73][74][75] arthritis,[76] myocardial infarction,[77] macular degeneration,[78] cardiovascular disease,[79] nephropathy,[80] retinopathy,[81] or neuropathy.[82] Excretion of dietary AGEs is reduced in diabetics and lowering AGE intake may greatly reduce the impact of AGEs in diabetic patients and possibly improve prognosis.[33]"   taken from:-
> 
> http://en.wikipedia.org/wiki/Raw_foodism#Potential_harmful_effects_of_cooked_foods_and_cooking
> 
> Granted, turmeric may have limited effect on reducing AGEs-levels, but all those other supplements are processed so largely useless.  Better to get them from unprocessed(preferably raw) foods.
> Geoff