Get Free Ebook Grain of Truth: The Real Case For and Against Wheat and Gluten, by Stephen Yafa

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Grain of Truth: The Real Case For and Against Wheat and Gluten, by Stephen Yafa

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About the Author

STEPHEN YAFA, the author of Cotton: The Biography of a Revolutionary Fiber, is also a novelist, playwright, and award-winning screenwriter. He has written for Playboy, Details, and Rolling Stone, and lives in Mill Valley, California.

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Excerpt. © Reprinted by permission. All rights reserved.

CONTENTS PrologueOne of the many bonds between my wife, Bonnie, and myself has long been the sturdy armor of skepticism we have both erected to protect us from the relentless onslaught of dietary, fashion, lifestyle, and spiritual fads, all directed toward creating a slimmer, bouncier, brighter-eyed, whiter-toothed, higher-functioning you and me—just the sort of evolved being we’ve both learned to dodge at cocktail parties. Over two decades we’d lived through the Atkins, Pritikin, Scarsdale, South Beach, Blood Type, Beverly Hills, Detox, Israeli Army, Cabbage Soup, and Grapefruit diets and emerged more or less intact. We’d survived break dancing, the Maharishi, Pet Rocks, Rubik’s Cubes, Cabbage Patch Dolls, Beanie Babies, ant farms, granny glasses, lava lamps, leisure suits, strobe lights, and Tony Robbins. There have been scars but no damage to major organs including the cerebral cortex—or so I thought.Then came the Ayurvedic retreat. Bonnie and three female friends disappeared into the hills near Calistoga in Napa County one December morning for a weekend of intense spa treatments. Returning home, my wife made an announcement. “I have a gluten neck,” she said. Her first words. I waited for the punch line. None followed. Apparently two male Ayurvedic practitioners, who work on you as a team—I know how this sounds—performed their tandem bodywork on Bonnie. She said she half-expected to be massaged by a guru with a white goatee and a turban. The ancient Indian practice of Ayurvedic medicine, she understood, dates back more than twenty-five hundred years and stresses the balance of three internal doshas—water, fire, and air. Beneath the exotic nomenclature is an emphasis on a healthy body-mind connection, a smooth-running metabolism, and an unimpeded digestive system.“One of the bodyworkers dug his knuckles into the kinks in my neck and shoulders and after a minute he just stopped,” Bonnie reported. “He told me, ‘There’s very little I can do for you until you stop eating gluten. Your upper torso is so inflamed that if you sincerely want to see change, you’ll have to take gluten out of your diet.’ And I am, starting now.” This was not the punch line I expected.The first items to disappear from our kitchen pantry were pumpernickel, crusty sourdough with its spongy interior, and every other form of wheat-based, chewy, delicious bread and bagel. In their place a whole cast of pretenders moved in like squatters, bearing no resemblance to the authentic original—loaves begging to be called bread yet made from tapioca, rice, sorghum, potato, cornstarch, and flour; crackers and cookies and other assorted dry, brittle wannabe edibles that I snipped off with my front teeth like slivers of seasoned cardboard and attempted to crunch into bite-size units capable of being swallowed. Whether eating non-gluten pizza, pastry, or ersatz pasta, the experience of savoring and chewing anything springy and doughy soon became a nostalgic memory at best, the way that bright sun glows only in dim recollections of characters in bleak postapocalyptic novels. Nothing remained of the heady scent, elasticity, and buoyant texture I associate with leavened wheat. What I’m eating isn’t food, I decided: it is punishment for running the occasional red light and sins I’ve yet to commit...I saw my investigative charge quite simply as probing where necessary and seeking out experts—wheat growers, millers, bakers, bioscientists, nutritionists, and physicians—with credentials and insights that could be trusted to add perspective...

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Product details

Hardcover: 304 pages

Publisher: Avery (May 12, 2015)

Language: English

ISBN-10: 1594632499

ISBN-13: 978-1594632495

Product Dimensions:

5.7 x 1.1 x 8.6 inches

Shipping Weight: 15.2 ounces (View shipping rates and policies)

Average Customer Review:

4.3 out of 5 stars

34 customer reviews

Amazon Best Sellers Rank:

#1,199,401 in Books (See Top 100 in Books)

Yada's research is extensive. I appreciate how he consulted many experts - experts on wheat production, today and historically; medical experts on celiac disease and non-celiac gluten sensitivity. The book is readable, although there is a bit of a snarky tone that I found annoying. What bothers me in this book and, frankly, in many many articles that call gluten-free eating an "expensive fad diet" is this: the writers seem to assume that most people go "gluten free" by finding gluten-free substitutes for all the unhealthy things they have stopped eating. The assumption is that people will stop eating wheat-based bread, pasta, cakes and cookies, and so forth but will instead eat gluten-free (GF) bread, pasta, cakes, and so forth. Many of these GF products are not particularly healthful (not to mention not particularly palatable, and buying these GF products (notice I don't really call it food) to the tune of $15 billion a year (or some such). However, there is a healthy way to go gluten free and plenty of people do this: The idea is to ELIMINATE gluten-rich foods from one's diet and replace them NOT with faux GF products but with whole foods that do not contain gluten. So, stop eating bread, pasta, cakes, cookies, pizza dough and eat more vegetables, fruits, nuts, non-gluten-grains (if you tolerate them), meat, fish, dairy (if you tolerate that), and so forth. It annoys me that people critiquing the gluten-free movement ignore this approach to GF living more often than not. By doing so, these critics fuel a popular disdain toward GF eaters that is unreasonable and unfair. I feel Yada has done the same thing. Still, if there are ways to incorporate a healthier wheat into the diet of non-celiacs who get sick on wheat, I'm interested.

This book made a believer out of me. I make my own whole wheat bread now and feel better than ever.

I LOVE this book! It is a great read through all the myths that the anti-gluten crowd has put out there, and made me love my grains and bread again! Part way through reading it a second time, and just took a break to bake a loaf of 100% whole wheat bread. Thank you so much for separating the fact from fiction in this super important nutrition topic

Finally, an author that seeks to inform rather than persuade on how we may be duped by the latest American health obsession, gluten free everything! His clear, well researched and story telling method does just that, tell the complete compendium of how wheat, this once nutrient rich grain, our "staff of life”, has become reduced mostly a depleted and pathetic empty carbohydrate. But the story does not end there, Steve Yafa offers a factual and the Truth in counterpoint: ancient grains, artisan bakers, even his own recipe for the coveted sourdough starter and so so much more. His tales and research are extensive and provocative, well worth the read, and ever so readable!

This is very readable and informative. I'm really tired of food fads and how the Americans spend so much following the latest trends. Common sense seems to be lacking and people are not reading the labels for the nutritional value of what they buy.

My doctor recommended this book. Great book.

great book

Great read.

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