The kernel of truth about grains
Grain of Truth: The Real Case For and Against Wheat and Gluten by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace?
No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we’ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber—all to point us toward a better, richer diet.
Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker’s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.
For readers of Salt Sugar Fat and The Omnivores Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
Are grains unhealthy ? - Good Health Channel
A Kernel of Truth
In , the Human Genome Project showed that most of the time our genes are not the cause of the diseases we see in modern times. This had been the holy grail of human molecular biology for nearly a century. However, the results of the project showed that there are only 20,, genes, each of which contains information for assembling or producing the functional molecules we call proteins. This transcription and translation is known as gene expression. Even with this knowledge, modern misconceptions about the role of genes and how they express are difficult to break. Contrary to what you may believe, celiac is not one of them.
Wheat is not genetically engineered GE. There is no GE wheat approved or available for commercial sale anywhere in the world. Wheat is grown using traditional cross breeding methods, just as many other crops have been, for thousands of years. Gliadin a wheat protein is not a new protein. Gliadin has actually been documented for over years and can even be found in ancient grains as well. Some may suggest that wheat has an addictive property which leads to excessive consumption, but there is no reliable evidence to support that claim. Current evidence suggests that whole grain wheat has the ability to stimulate satiety hormones, not to mention the fiber from the whole grain leads to feeling full longer.
Early Cancer Detection
What are grain products? Grain products are any food made from wheat, rice, oats, cornmeal, barley or another cereal grain. This includes bread, pasta, oatmeal, breakfast cereals, tortillas and grits. What are the different kinds of grains? There are two different kinds of grains: whole grains and refined grains.
Flour is hard to sidestep come mealtime. Breakfast brims with toast, bagels, cereal, pancakes. Lunch is built around sandwiches, wraps, pasta, pizza. And dinner may come with its very own breadbasket. Flours are produced by crushing grains into fine powders. And those powders form the basis not just for breads and buns, but for a huge variety of processed foods, from cereals, crackers and pizza dough to cookies, cakes and ice cream cones. As a result, the average American now eats 10 servings of refined grains each day.
Grains begin as small, dry seeds before the crops are harvested for human or animal consumption. All cereal crops have global demand, so much so that grain commodity markets exist for corn, soybeans, rice and wheat. Sectors within the industry include mills, stores and factories that harvest, clean, transport and sell grain products. And, the workers who are at risk are countless. The two biggest hazards associated with the grain industry both arise from the existence of grain dust: explosions and health complications from inhalation.