Greetings, Primals!
Have you ever stopped to question why we eat the reproductive organs of grass?
Grains like wheat weren’t a staple for our ancestors—they were fallback foods, consumed in times of scarcity or used to fatten livestock! These seeds are nature’s storage vessels. Loaded with energy to sprout new life and packed with chemical defenses to protect their lineage.
While that might serve the plant, it doesn't serve our biology. Our digestive systems didn’t evolve to handle the antinutrients and inflammatory proteins hidden in these seeds. We weren’t designed to live off survival food—and yet, today, grass reproductive units have become the base of the modern diet.
As a cheap commodity crop, it provides fast fuel in the form of carbohydrates. In the U.S., most grain is grown with the help of glyphosate (Roundup), then refined, stripped of its minerals, and pumped into all kinds of processed foods. What was once a survival fallback is now the foundation of the standard diet. In this email, we’re breaking down the components of a grain kernel—and the downstream effects they have on your gut when you ingest them.
In today’s issue:
Why grains are survival food—not species food—and how we got tricked into making them a staple
What each part of a wheat kernel is designed to do (hint: it’s not to nourish you)
How plant defense chemicals like gluten and lectins inflame your gut and confuse your immune system
The link between gluten, leaky gut, and joint pain—and why your body sees gluten as a threat
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WEEKLY DEEP DIVE
What’s really inside a wheat kernel?
Bran – Outer layer rich in fiber, antioxidants, and lectins (anti-nutrients). Designed to deter predators (including humans) from overconsumption.
Endosperm – Mostly starch and protein including gluten and wheat. Gluten proteins create the skeletal framework that store the plants energy needed for growth.
Germ – The embryo (reproductive core) of the seed. The germ is rich in vitamin E and B vitamins and polyunsaturated fatty acids which create the membranes needed for cellular growth.
This image shows the three main parts of a wheat seed—and each one tells a different story about why this food isn’t exactly primal fuel.
Why does gluten make your gut uncomfortable?
When gluten enters your gut, part of it triggers a reaction that opens up the tight seal (junctions) between the cells lining your intestines. This can let things like toxins, microbes, and undigested food sneak into your bloodstream. Over time, this ‘leaky gut’ effect can confuse your immune system and lead to chronic inflammation and other health problems.
For humans gluten is foreign to the body. It doesn’t break down cleanly in the human digestive system—especially compared to animal proteins, which we’re biologically designed to absorb and use efficiently. And, at a molecular level gluten proteins look similar to proteins found in our joint tissues. So not only does your immune system target gluten proteins in your blood for destruction, it also attacks similar proteins in your joints (rheumatoid arthritis) causing inflammation and discomfort.
The Primal Takeaway
The human body has no biological need for gluten! It’s a plant-based protein with no essential function in human metabolism. When gluten enters the gut, the body tries to break it down or remove it, but because gluten is difficult to fully digest, some fragments can pass through a compromised gut lining and enter the bloodstream.
Once in circulation, the immune system recognizes these fragments as foreign and begins to attack. But because certain sequences (shapes) in gluten mimic proteins found in joint tissue, the immune system can mistakenly tag our own joints for destruction. This immune confusion leads to autoimmune disorders, chronic inflammation, pain, and joint stiffness.
In closing, lay off the grass seed and align your digestive system with the most nutrient dense, bioavailable, species appropriate food for humans on the planet- RED MEAT!
With Gratitude,
Will Winston, PHC
“Our results always match our choices. Therefore choose to Keep It Primal!”
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See you next week,
Will Winston
Certified Primal Health Coach
References
Fasano, A., Not, T., Wang, W., Uzzau, S., Berti, I., Tommasini, A., & Goldblum, S. E. (2000). Zonulin, a newly discovered modulator of intestinal permeability, and its expression in coeliac disease. The Lancet, 355(9214), 1518–1519. https://doi.org/10.1016/S0140-6736(00)02169-3
De Punder, K., & Pruimboom, L. (2013). The dietary intake of wheat and other cereal grains and their role in inflammation. Nutrients, 5(3), 771–787. https://doi.org/10.3390/nu5030771
Cordain, L., Eaton, S. B., Sebastian, A., Mann, N., Lindeberg, S., Watkins, B. A., ... & Brand-Miller, J. (2005). Origins and evolution of the Western diet: Health implications for the 21st century. The American Journal of Clinical Nutrition, 81(2), 341–354. https://doi.org/10.1093/ajcn.81.2.341
