If you had a magic formula that was inexpensive and readily available, that helped with weight control, increased immunity, and decreased the risk of disease, would you take it? Of course! The "magic formula” is getting enough fiber. Yet the average American falls short – often eating only half the levels of fiber recommended by medical professionals.
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I have been a loyal devotee of probiotics ever since my internist first introduced me to the idea many years ago after a strong round of necessary antibiotics. After experiencing the benefits for myself, I was hooked. So apart from taking probiotics, I have made it part of my daily routine to consume food sources of prebiotics and probiotics.
The way I interpret “clean eating”—and I think most nutrition experts would agree—is predominantly choosing whole, real foods or close to how they are found in nature, as well as foods that are less or minimally processed.
We know whole grains are heroes when it comes to their strong link to a lower risk of mortality and chronic diseases including heart attack and other cardiovascular disease; stroke; cancer; respiratory disease; and type 2 diabetes. Many recent studies support the risk reduction associated with the consumption of whole grains. In addition to all this, whole grains, which essentially provide a high fiber diet, aid in digestive health and even gum disease prevention.
Fact: There is no scientific data that proves that eliminating gluten promotes weight loss. Any time we try something new, we are “all in,” at least at the onset, with a keen and committed attention to our nutrition, physical activity, and avoidance of what we (or the internet) consider “bad food.” So yes, there can be indirect weight loss for some people due to cutting down on calories as a result of elimination of certain foods or even an entire food group. Additionally, if processed gluten foods are being replaced with fruits and vegetables, some weight loss will likely occur.
Although Sprouted Grains are popping up in the market at an increased rate, they are a long-standing practice and not just the latest trend. You may have noticed more use of sprouted grains in recipes and food manufacturing for cereal, bread, pasta, and other packaged foods with good reason, as the process of sprouting grains maximizes the nutrition of whole grains and makes the nutrients more bioavailable, i.e. easier for your body to access the nutrients.