Choosing to eat grains isn't so black and white.Eating gluten-free isn't THE answer to being healthy. Being oblivious to the facts that gluten sensitivity does exist isn't helpful either. There is gray in between black and white and there are many shades of gray to consider so that we can truly understand which grains to avoid, why some should avoid grains and glutenous ingredients at all cost and when and how is it o.k. to consume grains IF your body is strong and healthy enough to tolerate it…hence the title.No one has addressed this issue quiet this way with so much evidence; both from scientific community, from ancestral wisdom and from living centenarians. You haven't seen this topic highlighted the way Caroline has. It's an eye opener and maybe controversial. A smart conversation around grains is so powerful right now.This book isn’t an excuse to eating bread. Eating bread can be healthy IF we follow our ancestral wisdom preindustrial age.If you could pack all human history in one year, we have been farming grains and eating grains since about the equivalent of “yesterday.” We started consuming Modern Grain the equivalent of 10 minutes ago, which is when modern diseases came to life. Most of the breads made from Modern Grains on the market have been adulterated to the point of non-recognition (by our bodies).We'll take a look at what has happened from 8000 years ago when humans started cultivating grains to early 1900’s since we started consuming modern grain. We’ll look at how different it is from the Ancient Grains our ancestors consumed.This philosophy and way of living really applies to all foods and not just bread.Why are we now facing epidemic rates of modern diseases and disorders?Find out what kind of breads our ancestors consumed that contributed towards their robustness, vitality, and longevity.Find out what kind of breads you can choose right now even though you don't live in the olden days.See how to apply ancestral wisdom while living in the modern world.Endorsements:“Should we eat grains? The issue is not black and white, as Caroline explains in 50 Shades of Grain. Wheat is not the culprit, but what we have done to it! clearly explains how we have ruined one of nature's most nutritious grains and what we can do to enjoy it again. For anyone whothinks he can't eat wheat, or even for anyone who still does eat wheat, this book is a must read.”~ Sally Fallon Morell, PresidentThe Weston A. Price Foundation“Loved this book. When I lived in Corfu Greece as a child in the late 1960s, the local stone ground sourdough bread truck was a much-anticipated daily joy. The smell and the taste!! It was still warm! Add the raw butter and my mom had five very happy boys under 8 years old. Caroline has done a great job of simplifying a complex issue and providing real answers to real people. Eat Whole Foods and thrive. So many of our foods are difficult to truly know due to the green washing effect of modern labeling. The food giants know just the buzz words to use to grab your food voting dollar. You have done the work to go deeper without getting confusing. Getting back to stone ground ingredients, without any added weird science crap and just good old-fashioned sourdough fermented processes.... delicious and a true friend to your gut. As Hippocrates said “all disease begins in the Gut”. It's time to love your gut and stop the dollar voting enslavement to life shortening, shelf life engineered Frankenfoods!! Our gut is not a shelf. It is the biosphere within and an extension of earthly soils under our feet and the very basis of our existence. Good work Caroline!! “~Mark Mcafee, certified organic farmer, Founder Organic Pastures Dairy Co, Raw Milk Dairy Food Safety Expert, RAWMI Board Member Executive Board California Dairy Campaign