Wednesday, June 18, 2014



If there has been a scam in the wild world of nutrition, the one that needs to be mentioned is about the “whole grain” insanity.

I use the word “insanity” on purpose because we really need to fight this very wrong thinking. I am especially shock when I see nutritionists recommending to diabetics to eat whole grain products just to see them getting absolutely no control on there blood glucose and, still, continuing to eat them with the final results of getting their medication increased… Yes, it is pure insanity.

The mention “whole grain” do, on one side, have good intentions: it would mean the grains were less processed thus preserving more nutrition, including more fibers, more vitamins and minerals. But, sadly, this is far away from the “reality of whole grain”.

Let me explain.

The best example is the “whole grain bread”. First, the food companies have learned very early how to get a bread to look healthy, meaning giving a dark and warm color without using any whole grain at all. Interestingly, they also can make “whole grain bread” that is “white” to satisfy this particular request of some consumers… So, as you may see, appearance of bread has absolutely no relation with its nutrient content.

Then, if you have ever read with attention the content of any commercial bread, you would have observe that even if they do contain SOME whole flour, MOST of this ingredient, at the end, is still “white refined bleached flour”. The reason being the bread taste better and keeps LONGER, this translating itself as “more profitable” for the producers… and certainly no health benefit for the consumers. Anyway, as you may know, bread should be made with flour, water, salt and yeast. But today’s commercial bread do contain between 15 to 20 ingredients including fructose, which gives a nice taste, a colorful crust… and a longer shelve life… Strangely, the moment some whole grain is on the list, companies are allowed to sell it as a whole grain product.

Now for the reality.

The difference between a slice of “white bread” and a slice of supposed “whole grain bread” is, on the average, one gram of fiber. How can anyone think, including doctors and nutritionist, that consuming one gram of fiber by portion of bread will have any health benefit? The effect it will have on lowering the speed of sugar absorption (glycemic index) is about… nothing. This is the scam and it needs to be known by everyone.

If you look into the data of a food composition website, you could see one slice of whole wheat bread contains 2 g fiber BUT also 2 g of sugar, WHILE white bread, even if containing only 1 g fiber, do also contain ONLY 1 g sugar… Really.

Imagine now if a diabetic eats the recommended 6 to 9 portions of this kind of whole grain product per day: yes, he will get some amount of fibers but the relation to the total amount of carbohydrates will sky rocket their blood sugar and, in any person at risk, rapidly cause a full bloom metabolic syndrome.

You may also use the same scam and imagine the reality of all the whole grain products that are push on us every day from breakfast cereals, pasta, energy bars, crackers, name them.

Of course, for someone that can metabolize easily carbohydrates, which is now down, according to some studies, to a maximum of 10 % of the population, this kind of whole grain products may be OK. But again, as it contains only a fraction of the real whole grain, it gives them a fake sensation of security. Because, on the long run, these fake whole grain products with the huge amount of refined flour will “get to them and “screw” their metabolism… I assure you.

Finally, the saddest part of this story about the whole grain scam is the consequences for diabetics and all the related presentation of the metabolic syndrome. This is catastrophic.

I will be honest and answer the ultimate question: what if one can find real whole grain? Well look at the difference: a slice of 100% whole grain bread will contain 3 g of sugar BUT ALSO 4 G OF SUGAR. So even if the fiber has a positive impact on blood sugar, at the end you will have to deal with metabolizing much more sugar…


Just like me, you probably read on a daily basis a lot of information on organic products. It is a big market and it has taken a larger part of the supermarket space in the last years, no doubt about it. And everyday, we all meet folks saying they are into “organic food”, convince they are following the best path available for their health.

The concept of organic food is appealing; I do not need to explain why. But is it all true? Could it be also a scam like the whole grain? Could it be we are again exploited by the food industry?

So let me do some comments about a surpassingly “organic food” scam.

What I like to do from time to time is to go to a Whole Food supermarket and have a walk around.

The first section of the store is usually made up of fruits and vegetables. What is absolutely astonishing is to realise how many of these food items are actually NOT organic. Surely, one must be very attentive when purchasing and must read with attention the labels. After a rough estimate, I would say between 60-80 % of the fruits and vegetables FOR SALE in this kind of store are actually NOT organic…

I remember one time where I wanted to purchase an “organic” piece of beef. Yes, the cuts looked really nice but after inspection AND asking the butcher, there was NO one of piece of “organic beef” available in the entire store…

In the “fish section”, even if I could find wild caught fishes, I could make the same kind of discoveries: it was full of farm-raised fishes!

Then moving on into different alleys, I was under shock to see how much processed food was available. Yes, they were containing organic ingredients but when a simple crackers, which should contain 3-4 ingredients, is made of 15+ ingredients, I have a lot of doubt about the health qualities…

In the dairy section, of course, there was all these insane 0% fat products full of carbohydrates and an array of “reinforced” products such as milk with added omega-3 (but low-fat…), artificially produced vitamins C and D, ect…

I tried to look for some organic toothpaste: they were all full of chemicals, from saccharin to something called “natural colorings”…

Finally, at the cashier, I was not surprise to see how one small bag of shopping items cost a fortune… At the end, I was not surprise to realize the cost of organic products are 50 to 100 % more expensive then the regular items.

Back home and after doing some research, interestingly, I learned that there is NO difference between “coconut oil” and “organic coconut oil”, as the farming of this crop never requires any chemicals. But there is a huge price difference. The same thing is also true for many everyday ingredients: paprika for example, requires no pesticide to grow but may be sold with an “organic label" while being exactly the same product as the regular stuff.

Recent studies have found that even if organic food contains fewer pesticides, they still do contain a CERTAIN quantity of residues. Interestingly, to get the USDA label approval for ‘organic product”, it needs to contain 95 % of organic ingredients. Do you know how much the other 5 % of the UNORGANIC INGREDIENTS is an open door for unwanted molecules? A lot…

So to think "going organic" brings you safety and good health, you are living in a dream. I do not advocate we stop offering this option but one have to be vigilant when purchasing these ingredients.

For myself, I do often buy organic butter and eggs, The main reason being they look and taste better. For the rest, I have lost since a long time the belief this kind of choice will assume me health and longevity. BUT I STRONGLY BELEIVE THE BEST WAY TO REACH THESE KIND OF RESULTS IS TO GO... ZERO CARB!!!



  1. I have found bread that is lauded as 100% whole grain - with added potato starch and dehydrated potato. It's a nice trick to keep the dough fluffy and soft and the whole grain content at 100% all at the same time. I'm also convinced the 2 potato ingredients are added in the way they are, because if only one or the other were used, they would shoot to the top of the ingredient listing.

  2. Thank you for your interesting comment Philippa. I am sure the 2 potatoes ingredients must improve the texture of this 100% whole wheat bread because, in my experience, when it is real 100% - and no other added ingredient except salt, yeast and water - the bread tends to be very dark, dense with a strange taste and it dries out fast and do not keep very long...




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