Lipoproteins in diet and health has been a confusing topic for many.  Is cholesterol good or bad?  Is a low-fat diet good or bad, or maybe neutral.  I will at least teach you the lingo so you can understand what is being talked about.  Actually, I am going to teach you a lot more than that. Not everyone will agree.  I count on your common sense.

This is the last chapter in my book Diet and Health.  Some of the chapters are reprinted in eBook form because they are easier to understand that way.  All the chapters, including this one, can be listened to via podcast on my website kellygregg.com

This chapter is available as an eBook as this is a long, technical chapter.  Please to not listen to this podcast while operating heavy equipment.

This is a summary of the whole book.  I guess you can cheat and just listen to this podcast.  If you believe everything and make changes in your diet, I guess I win.  

Most people will have to be convinced to do this.  That is what the other 50 podcasts are for.  This is really just to remind people.  IF you have listened to all the other podcasts, first you need to get out more.  Second, I hope you feel guilty enough to buy the book.

I am going to give the food engineer my final advice on bread in the maintenance diet.  I guess you could have just read this chapter, but you would have missed out on a lot of information like why I am giving this advice.  This is almost the last chapter in the book Diet and Health, and if you listened to all the podcasts, you should be ashamed you did not just buy the book.  I understand some of you are poor and truthfully I would rather you have the information than not, but perhaps a payment plan is in order.

This is the conclusion of the bread in the modern diet section of the book DIET AND HEALTH.  I am giving the food engineer some advice as to how to incorporate bread into the common maintenance diet.  As you have noticed in the last few podcasts, I am presenting bread as the most important food in history.  It is not really the bread, it is the grain.  Bread is just the way humans eat grain.  Historically I believe that in times of scarcity, man could live on bread alone to prevent starvation.  Now with our modern bread, I do not believe that is true.  I have given you my reasons in the previous podcasts.  Now I am giving the food engineer the conclusions.

Sometimes eating bread can make you sick.  Sometimes very sick.  Wheat can cause immunologic disease in some individuals.  I will review these diseases and the treatment is always the same.  You may have to avoid gluten and wheat.  If you believe you are sick, you need to get a diagnosis.  I may be able to help you understand what is going on, but I may be a Diktor or Mikology, not a licensed health care provider.  You may actually need to see one.

This episode has been published and can be heard everywhere your podcast is available.

-We hear a lot about gluten-free, but what is gluten.  This podcast almost completes the section of the book, Diet and Health, bread section.  If we are going to talk about wheat bread, we must talk about gluten.  If it wasn't for gluten, there would be no risen bread.  I will concentrate on wheat, but gluten is also in rye and barley bread.  Although there is oat flour, there is really no oat bread.  This is a technical chapter and I must advise it will be much easier to understand in the written form.

am finishing up the bread part of the book.  So far I spent all the time on flour, and I should have as this is what is causing insulin resistance.  But, because I am somewhat compulsive, I will review the other three ingredients in this podcast.  I will admit this is not the most exciting podcast, but your will be surprised about how much useful general information you will get.  You may learn some useful information..

I must worn you up front that this may be the most boring podcast of the book.  I will give you a little history of how we went from a hard, brown, dense bread and flour to a white, light, fine flour that we buy in the store and from which our bread is made.  The bread in the last 100 years is nothing like historical bread.  It also contains ingredients never seen in bread the previous 5000 years, and some your historical gut biome has not seen either.

The book Diet and Health is somewhat of a reference book, hence I have listed some of the things you may see in the ingredients list.  We went from four ingredients for most of history to about twenty.   I will make an eBook of this chapter so you can more easily see what these are.  Of course, you could always just buy the book Diet and Health and look in chapter 45.

I have told you about wheat and grain, now the important part.  How has our bread changed such that for almost all of history we could eat a high carb diet and not get insulin resistance.  You already know about sucrose, high fructose corn syrup, frequent eating, no 12 hour nighttime fasting, and other elements.  Now probably the most important.  Historically we had a high carb diet and those carbs mainly came from grains.  The way we ate grain was to make bread.  I will tell you how important bread is in history.  The grains may have changed slightly, and we add a bunch of other stuff to our bread, but the most important change has been in the size of the grain particle.  If you listened previously to the sucrose example, you know as the relative surface area of the particle gets larger and the size gets smaller, the more rapidly the enzymes can digest the particle, and the more rapidly it gets absorbed.  Listen to all of this podcast as I seem to make it sound as if I am finished in the middle.

You know by  now I have given Bread a special place in the book Diet and Health.  I should.  It has prevented starvation in humankind for thousands of years.  You can live by bread alone, just not modern bread.  Listen to this and the other bread podcasts together if you can and they will make my point better.