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For nearly all of our history, humans consumed no grains, and our bodies are designed to work very well without them. Today, however, grain-based foods are by far the number one source of calories in the American diet. While whole grains can be a great source of vitamins, minerals, and fiber, the toxic amounts we eat contribute to obesity, diabetes, heart disease, cancer, and dementia. Plus, most of the grains we eat—even whole wheat—are turned into flour products which have a higher glycemic index than table sugar.

In today’s episode of my series I’m calling Health Bites, I talk about why grains are such a contentious food, how to tackle the pros and cons of whether it belongs in your diet, and which grains are actually okay to eat.

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