Here we go...

So, let's talk about grains and why your body hates them. Whole wheat, multigrain, 12-grain, made with whole grains—there are so many labels you can put on bread products to make them sound better, but the truth is there is no such thing as a healthy bread product. All grains contain Phytic Acid, which is a substance that reduces our ability to absorb calcium, iron, zinc and magnesium- pretty nasty stuff. Soaking or sprouting can reduce this acid, but unfortunately grains today do not go through this process  and are consumed in larger quantities than ever before. Besides stripping the nutrients from your body, grains create a colossal spike your insulin production, which also leads to difficulties in hormone production leading to a series of other unfortunate events. Insulin production is an important process for storing nutrients and processing glucose bloodstream, but our bodies have a hard time handling the insulin requirements we overwhelm them with on a daily basis. (Milkshakes, anyone?) As a nation, we are now facing an epidemic of insulin sensitivity, insulin resistance, Type 2 Diabetes and obesity. These rising statistics of weight gain and obesity correspond with our levels of grain consumption over the years. Hmm.. not a coincidence, folks.

While we're at it, let's touch on Phytic Acid's sidekick, Gluten. Gluten is a gummy, water-soluble protein that is found in all of your favorite grains (wheat, barley, rye etc.) that help give those bread products their texture. Grains like rice, corn, and oats have similar proteins that lead to issues over time as well. These grain-based proteins break down the microvilli in your small intestine (leaky-gut syndrome), causing a lovely assortment of allergies, digestive and autoimmune issues. Not to mention bread back. Eeek.

"How do I get enough fiber without grains?"
There are these things we were forced to eat as children that come from the ground and have twice as much fiber as a slice of bread... They're called vegetables. Crazy, I know! They are a foreign substance to too many people. We will put it this way, a cup of broccoli contains 5 grams of fiber vs. a slice of bread with 2 grams.

"But people have been eating wheat for thousands of years..."
Get ready, this is my favorite part.. studies have shown that human brain function and physical ability peaked just before to the agricultural revolution began. Since then, humans have been on a steady decline in physical strength. Just because you won't see immediate negative effects, doesn't mean that your body was designed to function at its best on any type of grain. Don't believe me? Think about it this way, if there's a chance someone can develop an allergy so severe that it damages their small intestine, (i.e. Celiac Disease&Gluten, Lactose Intolerance&Dairy) that means wasn't in the game plan for the human body.

Don't get me wrong. I love cereal. Freaking love it. (Cinnamon Toast Crunch, Lucky Charms, Cheerios and especially that one that tastes like waffles.. oh my god, yes) But, not as a part of my daily life. Yes, that means Kashi cereal actually isn't good for you at all. Put it down. Take a break from pasta, pizza, ALL bread, chips, tortillas, and the rest of it for a month and see if you don't lose weight, have a more stable digestive tract, clearer skin, less inflammation and more energy than ever. If not, go back to bagel paradise. And send me a postcard.

SO! Here's our delicious alternative to spaghetti. This whole meal costs about $8 to make (if even that) and had an actual prep time of about 15 minutes, the longest part is waiting for the squash to bake.

Spaghetti Squash with Ground Sausage 

(I love Instagram because they make food pics socially acceptable.)

1 regular size spaghetti squash 

2 zucchini 

1 lb ground sausage

2 tablespoons extra-virgin olive oil

1 medium yellow onion, diced small

3 garlic cloves, minced 

Garlic powder/Basil/Other spices you like

Sea salt and ground pepper

For the Spaghetti Squash:
1. Preheat oven to 350-375.
2. Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
3. Place halves onto a cooking dish face up.
4. Clean head of garlic and thinly slice garlic.
5. Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a a little olive oil.
6. Place onto the upper middle rack of the oven for about 30-40 minutes.
7. Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
8. Use a fork to scoop and separate squash strands.

While the squash is baking, tenderize the sausage, spice it up and cook in a skillet over medium heat for about 5 minutes. Then, slice the zucchini into noodle-like shapes and mix it in the skillet with diced onion, garlic, olive oil and spices. Once your squash is nice and cooked, scrape it out and then place this delicious mixture right on top. I was feeling wild, so I put a little goat cheese on mine. There are so, so many variations of this! Whip out the blender, throw some tomatoes and mushrooms in there and boom, you have spaghetti sauce. After trying this recipe, I will never go back to regular pasta. Not only does it taste waaaay better and satisfy my craving, but I am able to button my pants after eating 2 plates of it. Always a plus. Have fun, kids!