Grains are seeds of grasses. They, along with the Kentucky bluegrass and rye grass in your lawn, are plants from the family Poaceae, the grasses of the earth. Grasses are so ubiquitous and prolific that creatures have evolved that are able to survive by consuming them as their main source of food.
Ruminants such as cows, goats, sheep, giraffes, gazelle, and antelopes are able to digest grasses because they have undergone extensive evolutionary adaptation over millions of years that allow them to subsist on grasses as a food supply. For instance, ruminants:
If you, proud member of the non-ruminant species Homo sapiens, were to grasp a stalk of 18-inch tall semi-dwarf wheat, you can’t eat the roots, nor the stalk, leaves, or husk. You can, however, isolate the seeds, remove the husk, then dry, pulverize, and heat them. You will then have something–porridge or flour–that can yield something you might view as food. But seeds, just like the rest of the plant, have components that are indigestible, such as wheat germ agglutinin, D-amino acids, gliadin (partially digestible), and trypsin inhibitors, among others. (The one component that is digestible is amylopectin A, accounting for the exceptional glycemic potential of wheat and other seeds of grasses, explaining why two slices of whole wheat bread increase blood sugar higher than 6 teaspoons of table sugar.)
You don’t look or smell like a ruminant. Why would you eat like one? When you try to make like a ruminant, all manner of health disasters result from gastrointestinal distress, to autoimmune diseases, to various forms of allergy, to heart disease, to cancer, to dementia. Humans are not adapted to consumption of grasses, seeds or otherwise.
This content was originally published here.