 The reasoning for not eating grains
The problem with something like grains happens to be two-fold.
Grains themselves are fine when sprouted. This releases all vital enzymes for nutrition and digestion.
But the grains are high in carbohydrates (sugar). They get stored in metal bins that become leaky. They get wet. Then they get moldy.
Since molds love carbs and sugars they gravitate towards grains, as well as high sugar fruits and veggies. Once they get on these grains they secret mycotoxins (fungal-poisons). Once they do this, even if the mold was washed of, the toxins are still present in the grain.
Not only that but we regularly breathe in molds, and eat a lot of yeast in our diets (bread, chips, beer).
So if we are to assume that we can not avoid fungi (molds, yeasts) completely, even if we eat clean grains that were not contaminated at all, we would still be feeding fungus inside our body. Trust me when I say fungus can cause a whole laundry list of illnesses.
The best "grains" are not grains at all but are called as such because they are used in culinary in the same fashion. Quinoa, Buckwheat, Amaranth, Kamut (non-stored ancient wheat) seem to be alright.
My rule of thumb when eating anything with carbs is: Carbs<Fiber=OK.
Check out "Know The Cause" if you want more.
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