Wheat--America's grain of choice. Its hardy, glutenous consistency

Wheat--America's grain of choice. Its hardy, glutenous
consistency JoAnn Guest
May 29, 2007 07:12 PDT

Wheat--America's grain of choice. Its hardy, glutenous consistency

Wheat--America's grain of choice. Its hardy, glutenous consistency
makes it practical for a variety of foodstuffs--cakes, breads,
pastas, cookies, bagels, pretzels and cereals that have been puffed,
shredded and shaped.

This ancient grain can actually be very nutritious when it is grown
and prepared in the appropriate manner.

Unfortunately, the indiscretions inflicted by our modern farming
techniques and milling practices have dramatically reduced the
"quality" of the commercial wheat berry and the flour it makes.

You might think, "Wheat is wheat--what can they do that makes
commercial varieties so bad?" Listen up, because you are in for a
surprise!

It was the cultivation of grains--members of the grass family--that
made civilization possible.1 Since wheat is one of the oldest known
grains, its cultivation is as old as civilization itself. Some
accounts suggest that mankind has used this wholesome food since
10,000 to 15,000 years BC.2 Upon opening Egyptian tombs
archeologists discovered large earthenware jars full of wheat
to "sustain" the Pharaohs in the afterlife.

Hippocrates, the father of medicine, was said to recommend stone-
ground flour for its beneficial effects on the digestive tract. Once
humans figured out how to grind wheat, they discovered that when
water is added it can be naturally fermented and turned into beer
and expandable dough.

Botonists have identified almost 30,000 varieties of wheat, which
are assigned to one of several classifications according to their
planting schedule and nutrient composition3--hard red winter, hard
red spring, soft red winter, durum, hard white and soft white.

Spring wheat is planted in the spring, and winter wheat is planted
in the fall and shoots up the next spring to mature that summer.
Soft, hard, and durum (even harder) wheats are classified according
to the strength of their kernel.

This strength is a function of the protein-to-starch ratio in the
endosperm (the starchy middle layer of the seed).

Hard wheats contain less starch, leaving a stronger protein matrix.

With the advent of modern farming, the number of varieties of wheat
in common use has been drastically reduced.

Today, just a few varieties account for 90 percent of the wheat
grown in the world.

When grown in well-nourished, fertile soil, whole wheat is rich in
vitamin E and B complex, many minerals, including calcium and iron,
as well as omega-3 fatty acids.

Proper growing and milling methods are necessary to preserve these
nutrients and prevent rancidity.

Unfortunately, due to the indiscretions inflicted by contemporary
farming and processing on modern wheat, many people have become
intolerant or even allergic to this nourishing grain.

These indiscretions include depletion of the soil through the use of
chemical fertilizers, pesticides and other chemicals, high-heat
milling, refining and improper preparation, such as extrusion.1

Rather than focus on soil fertility and careful selection of seed to
produce varieties tailored to a particular micro-climate, modern
farming practices use high-tech methods to deal with pests and
disease, leading to overdependence on chemicals and other
substances.

IT STARTS WITH THE SEED
Even before they are planted in the ground, wheat seeds receive an
application of fungicides and insecticides. Fungicides are used to
control diseases of seeds and seedlings; insecticides are used to
control insect pests, killing them as they feed on the seed or
emerging seedling.7 Seed companies often use mixtures of different
seed-treatment fungicides or insecticides to control a broader
spectrum of seed pests.8

PESTICIDES AND FERTILIZERS
Some of the main chemicals (insecticides, herbicides and fungicides)
used on commercial wheat crops are disulfoton (Di-syston), methyl
parathion, chlorpyrifos, dimethoate, diamba and glyphosate.9

Although all these chemicals are approved for use and considered
safe, consumers are wise to reduce their exposure as much as
possible. Besides contributing to the overall toxic load in our
bodies, these chemicals increase our susceptibility to neurotoxic
diseases as well as to conditions like cancer.

Many of these pesticides function as xenoestrogens, foreign estrogen
that can reap havoc with our hormone balance and may be a
contributing factor to a number of health conditions.

For example, researchers speculate these estrogen-mimicking
chemicals
are one of
the contributing factors to boys and girls entering puberty at
earlier and earlier ages. They have also been linked to
abnormalities and hormone-related cancers including fibrocystic
breast disease, breast cancer and endometriosis.13

HORMONES ON WHEAT?
Sounds strange, but farmers apply hormone-like substances or "plant
growth regulators" that affect wheat characteristics, such as time
of germination and strength of stalk.11 These hormones are
either "natural," that is, extracted from other plants, or
synthetic. Cycocel is a synthetic hormone that is commonly applied
to wheat.

Moreover, research is being conducted on how to manipulate the
naturally occurring hormones in wheat and other grains to
achieve "desirable" changes, such as regulated germination and an
increased ability to survive in cold weather.12

No studies exist that isolate the health risks of eating hormone-
manipulated wheat or varieties that have been exposed to hormone
application. However, there is substantial evidence about the
dangers of increasing our intake of hormone-like substances.

CHEMICALS USED IN STORAGE
Chemical offenses don't stop after the growing process. The long
storage of grains makes them vulnerable to a number of critters.
Before commercial grain is even stored, the collection bins are
sprayed with insecticide, inside and out.
More chemicals are added
while the bin is filled. These so-called "protectants" are then
added to the upper surface of the grain as well as four inches deep
into the grain to protect against damage from moths and other
insects entering from the top of the bin. The list of various
chemicals used includes chlorpyrifos-methyl, diatomaceous earth*,
bacillus thuringiensis, cy-fluthrin, malathion and pyrethrins.14

Then there is the threshold test. If there is one live insect per
quart of sample, fumigation is initiated. The goal of fumigation is
to "maintain a toxic concentration of gas long enough to kill the
target pest population."

The toxic chemicals penetrate the entire
storage facility as well as the grains being treated. Two of the
fumigants used include methyl bromide and phosphine-producing
materials, such as magnesium phosphide or aluminum phosphide.14

GRAIN DRYING
Heat damage is a serious problem that results from the artificial
drying of damp grain at high temperatures. Overheating causes
denaturing of the protein26 and can also partially cook the protein,
ruining the flour's baking properties and nutritional value.

According to Ed Lysenko, who tests grain by baking it into bread for
the Canadian Grain Commission's grain research laboratory, wheat can
be dried without damage by using re-circulating batch dryers, which
keep the wheat moving during drying. He suggests an optimal drying
temperature of 60 degrees Celsius (140 degrees Fahrenheit).27
Unfortunately, grain processors do not always take these precautions.

MODERN PROCESSING
The damage inflicted on wheat does not end with cultivation and
storage, but continues into milling and processing. A grain kernel
is comprised of three layers: the bran, the germ and the endosperm.

The bran is the outside layer where most of the fiber exists. The
germ is the inside layer where many nutrients and essential fatty
acids are found. The endosperm is the starchy middle layer. The high
nutrient density associated with grains exists only when these three
are intact.

The term whole grain refers to the grain before it has
been milled into flour. It was not until the late nineteenth century
that white bread, biscuits, and cakes made from white flour and
sugars became mainstays in the diets of industrialized nations, and
these products were only made possible with the invention of high-
speed milling machines.28

Dr. Price observed the unmistakable
consequences of these dietary changes during his travels and
documented their corresponding health effects. These changes not
only resulted in tooth decay, but problems with fertility, mental
health and disease progression.30

Flour was originally produced by grinding grains between large
stones.

The final product, 100 percent stone-ground whole-wheat
flour, contained everything that was in the grain, including the
germ, fiber, starch and a wide variety of vitamins and minerals.

Without refrigeration or chemical preservatives, fresh stone-ground
flour spoils quickly. After wheat has been ground, natural wheat-
germ oil becomes rancid at about the same rate that milk becomes
sour, so refrigeration of whole grain breads and flours is
necessary.

Technology's answer to these issues has been to apply
faster, hotter and more aggressive processing.28

Since grinding stones are not fast enough for mass-production, the
industry uses high-speed, steel roller mills that eject the germ and
the bran.

Much of this "waste product"--the most nutritious part of
the grain--is sold as "byproducts"; for animals. The resulting white
flour contains only a fraction of the nutrients of the original
grain.

Even whole wheat flour is compromised during the modern
milling process. High-speed mills reach 400 degrees Fahrenheit, and
this heat destroys vital nutrients and creates rancidity in the bran
and the germ. Vitamin E in the germ is destroyed--a real tragedy
because whole wheat used to be our most readily available source of
vitamin E.

Literally dozens of dough conditioners and preservatives go into
modern bread, as well as toxic ingredients like partially
hydrogenated vegetable oils and soy flour. Soy flour is added to
virtually all brand-name breads today to
improve rise and prevent sticking.

The extrusion process, used to
make cold breakfast cereals and puffed grains, adds insult to injury
with high temperatures and high pressures that create additional
toxic components and further destroy nutrients--even the synthetic
vitamins that are added to replace the ones destroyed by refinement
and milling.

People have become accustomed to the mass-produced, gooey,
devitalized, and nutritionally deficient breads and baked goods and
have little recollection of how real bread should taste. Chemical
preservatives allow bread to be shipped long distances and to remain
on the shelf for many days without spoiling and without
refrigeration.

HEALTHY WHOLE WHEAT PRODUCTS
Ideally, one should buy whole wheat berries and grind them fresh to
make homemade breads and other baked goods. Buy whole wheat berries
that are grown organically or biodynamically--biodynamic farming
involves higher standards than organic.34
Since these forms of
farming do not allow synthetic, carcinogenic chemicals and
fertilizers, purchasing organic or biodynamic wheat assures that you
are getting the cleanest, most nutritious food possible.

It also
automatically eliminates the possibility of irradiation31 and
genetically engineered seed. The second best option is to buy
organic 100 percent stone-ground whole-wheat flour at a natural food
store.

Slow-speed, steel hammer-mills are often used instead of
stones, and flours made in this way can list "stone-ground" on the
label. This method is equivalent to the stone-ground process and
produces a product that is equally nutritious. Any process that
renders the entire grain into usable flour without exposing it to
high heat is acceptable.

If you do not make your own bread, there are ready made alternatives
available. Look for organic sourdough or sprouted breads freshly
baked or in the freezer compartment of your market or health food
store. If bread is made entirely with l00 percent stone-ground whole
grains, it will state so on the label.

When bread is stone ground
and then baked, the internal temperature does not usually exceed 170
degrees, so most of the nutrients are preserved.28 As they contain
no preservatives, both whole wheat flour and its products should be
kept in the refrigerator or freezer. Stone-ground flour will keep
for several months frozen.28

Sprouting, soaking and genuine sourdough leavening "pre-digests"
grains, allowing the nutrients to be more easily assimilated and
metabolized. This is an age-old approach practiced in most
traditional cultures.
Sprouting begins germination, which increases
the enzymatic activity in foods and inactivates substances called
enzyme inhibitors.1 These enzyme inhibitors prevent the activation
of the enzymes present in the food and, therefore, may hinder
optimal digestion and absorption. Soaking neutralizes phytic acid, a
component of plant fiber found in the bran and hulls of grains,
legumes, nuts, and seeds that reduces mineral absorption.32 All of
these benefits may explain why sprouted foods are less likely to
produce allergic reactions in those who are sensitive.1

Sprouting also causes a beneficial modification of various
nutritional elements. According to research undertaken at the
University of Minnesota, sprouting increases the total nutrient
density of a food.

For example, sprouted whole wheat was found to
have 28 percent more thiamine (B1), 315 percent more riboflavin
(B2), 66 percent more niacin (B3), 65 percent more pantothenic acid
(B5), 111 percent more biotin, 278 percent more folic acid, and 300
percent more vitamin C than non-sprouted whole wheat.

This phenomenon is not restricted to wheat. All grains undergo this
type
of quantitative and qualitative transformation. These studies also
confirmed a significant increase in enzymes, which means the
nutrients are easier to digest and absorb.33

You have several options for preparing your wheat. You can use a
sour leavening method by mixing yogurt with
freshly ground wheat or quality pre-ground wheat from the store. Or,
soak your berries whole for 8 to 22 hours, then drain and rinse.

There are some recipes that use the whole berries while they are
wet, such as cracker dough ground right in the food processor.
Another option is to dry sprouted wheat berries in a low-temperature
oven or dehydrator, and then grind them in your grain mill and then
use the flour in a variety or recipes.

Although our modern wheat suffers from a great number of
indiscretions, there are steps we can take to find the quality
choices that will nourish us today and for the long haul. Go out and
make a difference for you and yours and turn your wheaty
indiscretions into wheaty indulgences.

http://www.arrowheadmills.com/products/ancient-grains.php
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SPELT AND KAMUT
Spelt is a distant cousin to modern wheat and one of the oldest
cultivated grains. Current research indicates few differences
between hard red wheat and Canadian spelt. Researchers have also
found evidence supporting the claim that spelt may be easier for
humans to digest than wheat.4

Modern wheat has been altered over the
years through breeding to simplify its growth and harvesting,
increase its yield and raise its gluten content for the production
of commercial baked goods--

all of which has rendered modern wheat
more difficult to digest. Spelt, on the other hand, has not been as
popular in our food supply and has therefore retained many of its
original traits.5

Kamut is also an ancient relative of modern wheat, durum wheat to be
exact. Actually, "kamut" is an ancient word for wheat.

Similar to
spelt, this grain has been untouched by modern plant-breeding
techniques that have been imposed on wheat.6

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IRRADIATION
Wheat and wheat flour were some of the first foods the Food and Drug
Administration (FDA) approved for irradiation.15 A 1963 ruling
applied to imported grains.

In 1968, the FDA approved irradiation
for US wheat berries and flour to control insects.16 Irradiation is
the practice of using either high-speed electron beams or high-
energy radiation to break chemical bonds and ionize molecules that
lie in their path.17

According to proponents of this technology,
irradiation can provide more food security for the world by
eradicating storage pests in grain, killing fruit flies in fruit,
preventing mold growth, delaying ripening, preventing the sprouting
of potatoes, onions and garlic, and extending the shelf life of
meat, fish and shellfish – all without health consequences. However,
research tells us something quite different.

One particularly interesting study on the dangers of irradiation was
published in The American Journal of Clinical Nutrition18 in 1975.
Ten children were divided into two groups of five.

Before the trial
started, blood samples were taken and examined for each child. The
diets given to each group were identical except the wheat for the
experimental group had been irradiated two or three days earlier
with a dose recommended for grain disinfestation.

After four weeks,
the examination of blood samples showed abnormal cell formation in
four of the five children given irradiated wheat. No signs of
abnormal cell development appeared in the control group.

One particularly disturbing cell type found in the experimental
group was polyploid lymph. Lymph is a vital component of the immune
system, and these abnormal varieties occur routinely in patients
undergoing radiation treatment.

In fact, the level of these abnormal
lymph cells is often used as a measure of radiation exposure for
people accidentally exposed to radiation.19 After six weeks, blood
samples were taken again and a sharp increase of polyploid lymph
cells was seen when compared to the level at four weeks. Because of
concern for the children's health, the study was terminated.

It was argued that the main culprit in the increase of cell
abnormalities was the fact the wheat was "freshly irradiated."

Therefore, a subsequent study looked at the effects of feeding wheat
that had been irradiated and then stored for 12 weeks. The polyploid
cells took a little longer to show up--six weeks instead of four.
After the irradiated wheat had been withdrawn, it took 24 weeks
before the blood of the test children reverted to normal.

To verify their results, the researchers continued with experimental
animals and found the same results in both monkeys and rats--a
progressive increase of polyploid lymph cells and a gradual
disappearance of these cells after withdrawal of the irradiated
wheat.20 ,21 ,22 ,23

Thus, the dangers of irradiated foods are
evident, whether the food has been freshly irradiated or stored for
a period of time. Other long-term health implications from eating
irradiated foods include lowered immune resistance, decreased
fertility, damage to kidneys, depressed growth rates, as well as a
reduction in vitamins A, B complex, C, E and K.24

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NUTRIENT LOSS FROM REFINING OF WHEAT29
Thiamine (B1) 77%
Riboflavin (B2) 80%
Niacin 81%
Pyridoxine (B6) 72%
Pantothenic acid 50%
Vitamin E 86%
Calcium 60%
Phosphorous 71%
Magnesium 84%
Potassium 77%
Sodium 78%
Chromium 40%
Manganese 86%
Iron 76%
Cobalt 89%
Zinc 78%
Copper 68%
Selenium 16%
Molybdenum 48%

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GENETICALLY ENGINEERED WHEAT
Genetic Engineering (GE) is the process of altering or disrupting
the genetic blueprints of living organisms--plants, trees, fish,
animals and microorganisms. Genes are spliced to incorporate a new
characteristic or function into an organism.

For example, scientists
can mix a gene from a cold-water fish into a strawberry plant's DNA
so it can withstand colder temperatures. So far, the most widely
used GE foods are soy, cotton and corn. Monsanto hopes to
commercialize Roundup Ready Wheat sometime between 2003 and 2005.
This crop will join the company of a number of crops engineered to
resist the Roundup herbicide.

Proponents of GE claim that this "technology"; will make agriculture
sustainable, eliminate world hunger, cure disease and improve public
health--but have they factored in the enormous risks? When surveyed,
most consumers do not want to eat genetically modified foods, and
even commercial farmers are wary.

Wheat farmers are scared of the
Starlink corn fiasco. Iowa farmers planted one percent of their 2000
corn crop as Starlink, a genetically engineered corn approved only
for animal consumption.

By harvest time, almost 50 percent of the
Iowa crop tested positive for Starlink. Product recalls, consumer
outcry and export difficulties have ensued. This mistake resulted in
the recall of hundreds of millions of dollars of food products and
seeds.

In regards to exporting, our overseas consumers say they will
not accept any wheat that has been genetically engineered. For this
reason, Monsanto has put the development of GE wheat on temporary
hold.25

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USING WHEAT IN BAKING
When deciding which wheat berries to use for baking, the main
categories to consider are hard and soft.

Hard wheat is higher in
protein, particularly gluten, making it more elastic and the best
choice for making breads.

Gluten traps carbon dioxide during the
leavening process, allowing the dough to rise.

Durum wheats, used
mostly for pasta, are even harder.

Soft wheats are lower in protein
and are more appropriate for cookies, crackers, soda breads and
other baked goods.

http://www.edenfoods.com/issues_important_macro.html
http://www.edenfoods.com/issues_whatsnew_new100wg.html
http://www.edenfoods.com/issues_whatsnew_030602.html
http://www.edenfoods.com/issues_important_ruinsoil.html
http://www.edenfoods.com/issues_important_geodanger.html#Hagelin

JoAnn Guest
mrsjo-%40speakeasy.net">mrsjo-speakeasy.net
www.geocities.com/mrsjoguest/

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