Diets plentiful in whole grains decrease the risk of diabetes and heart disease according to a study published last week in the American Journal of Clinical Nutrition.

 

“Results suggest a lower risk of diabetes and heart disease in persons who consume diets high in whole grains,” according to the study.

 

The study measured insulin and A1C levels for diabetes risk, and cholesterol and homocysteine concentrations to assess coronary heart disease risk.

 

The study authors noted that the mechanism for risk reduction is unclear in their befuddlement.  A passing mention was made of whole grains being a rich source of minerals, vitamins and antioxidants.

 

“These compounds all may have important biological functions, which as a whole could make an important contribution to reductions in diabetes and ischemic heart disease,” wrote the study’s authors.

 

Study authors also tossed into the mix that perhaps slower digestion of whole grains played a factor.

 

Speaking of slow

 

Why are these modern researchers befuddled?

 

Almost 50 years ago at the National Institutes of Health the mineral chromium was established as an essential nutrient for its role in blood sugar management by Dr Klaus Schwarz and his assistant Dr. Walter Mertz.

 

Almost 40 years ago a deficiency of chromium was noted as a primary factor in heart disease by Dr. Henry Alfred Schroeder.  Dr. Schroeder was not a stranger to cardiovascular research as he was the leading pioneer in hypertension research, and was a recipient of the highest award from the American Heart Association.

 

In recent years A1C scores have been noted to be dramatically and consistently reduced after supplementation with specially grown, 100% whole food chromium supplements.

 

More than 90 per cent of chromium is removed when whole grains are refined into commonly consumed white flours.

 

Almost 30 years ago a dramatic deficiency of the mineral silicon was noted in the arteries of those with cardiovascular disease.  Some of the studies in this matter were by the aforementioned Dr. Schwarz who is credited with establishing the essentiality of silicon for human nutrition.

 

More than 90 per cent of silicon is removed when whole grains are refined into commonly consumed white flours.

 

From 30 to 50 years ago a deficiency of pyridoxine (commonly referred to as vitamin B6) was noted as a prime factor in heart disease.

 

Almost 40 years ago a deficiency of pyridoxine was noted as the cause for increased  homocysteine levels.

 

More than 50 percent of pyridoxine is removed when whole grains are refined into commonly consumed white flours.

 

The mineral selenium increases the efficiency of homocysteine elimination by folate and vitamin B12.  Selenium is also a powerful antioxidant that is well established as a protective element for the heart for more reasons than space permits and is so noted by the National Institutes of Health on its web site.

 

More than 90 percent of selenium is removed when whole grains are refined into commonly consumed white flours.

 

Almost 50 years ago the mineral magnesium was noted for its importance to heart health.

 

More than 70 percent of magnesium is removed when whole grains are refined into commonly consumed white flours.

 

Not stupid, I presume

 

It is presumed that authors of science journal articles are degreed (or perhaps DUHgreed?).  Perhaps much learning hath made them mad?

 

Have modern medical researchers a blind spot for nutrition or do they just ignore nutrient possibilities?  That would make them ignorant rather than stupid as ‘ignore’ is the root of the word ‘ignorant’.

 

There is so much more documentation but this column is running long and is past deadline so I bid you a healthy, hearty ‘fare thee well’ encouraging all to forego refined flour products in favor of whole grain products.