Wheat – Feeding The World – Gluten Is Not A Dirty 4 Letter Word

wheat
Wheat 101

World wide, wheat is the leading source of vegetable protein in human food, having a higher protein content than other major cereals, corn or rice. In terms of total production tonnages used for food, it is currently second to rice as the main human food crop and ahead of corn, after allowing for corn’s more extensive use in animal feeds.

Six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) Hard white, 6) soft white wheat.[ The hard wheat’s have the most amount of gluten and are used for making bread, rolls and all purpose flour. The soft wheat’s are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits.

Wheat Nutrition (thank you wikipedia)
100 g (3.5 oz) of hard red winter wheat contain about 12.6 g (0.44 oz) of protein, 1.5 g (0.053 oz) of total fat, 71 g (2.5 oz) of carbohydrate (by difference), 12.2 g (0.43 oz) of dietary fiber, and 3.2 mg (0.00011 oz) of iron (17% of the daily requirement).
The same weight of hard red spring wheat contains about 15.4 g (0.54 oz) of protein, 1.9 g (0.067 oz) of total fat, 68 g (2.4 oz) of carbohydrate (by difference), 12.2 g (0.43 oz) of dietary fiber, and 3.6 mg (0.00013 oz) of iron (20% of the daily requirement).
It should be noted that gluten constitutes about 80% of the protein contained in wheat. Removing gluten(gluten free products) also removes 80 percent of the protein your body needs.

Studies in Europe, South America, Australasia, and the USA suggest that approximately 0.5 to 1% of the population “may” have celiac disease. If you are not one of the less than 1% of the population to be diagnosed as being gluten intolerant. Get off the gluten free fad wagon!

Eat less highly processed white flours and more whole wheat and multi-grain products. Eat more rye and barley products.
If the first item on the bread ingredient list is not whole wheat(whole grain) select another brand / variety of bread.

Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup. Protein content of pet foods may also be enhanced by adding gluten.

Not from the USA. Please leave me comment about your home town and country.

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Why is common sense so uncommon?
Don’t be shy leave me your comment(s)

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16 responses to “Wheat – Feeding The World – Gluten Is Not A Dirty 4 Letter Word

  1. Totally agree….GET OFF the gluten free band wagon..I found more people did this whilst visiting America this year. In the UK It seems less, maybe awareness is promoted about the disease more rather than the diet. Thank you for explaining about wheat ..interesting facts to the oblivious.

    Liked by 1 person

  2. This is excellent advice.

    Like

  3. Yes, wheat has been a staple in diets traced back from Mesopotamia…but my concern is the recent mania to produce hybrid wheat varieties with the goals of improving yield and disease resistance instead of fortifying our soils with proper nutrition. I guess this is how we roll in the USA…let’s take the short cut so we don’t sacrifice our wallets, only time will tell the effects on how our bodies will digest this new wheat.

    Liked by 1 person

    • Grin .. you have been given some at best misleading information. No existing grass plants are considered soil builders. That includes wheat, corn, rice, rye and barely. They only return to the soil nutrients contained in plant matter that falls to the ground or is plowed into the ground and decomposes.

      Hybridizing wheat is an almost imposable task. It has never been really successfully accomplished. To date there is no genetically modified (GMO) wheat being grown anywhere in the world. (Maybe someday but not now.)

      Thank you USDA – http://wheat.pw.usda.gov/ggpages/Wheat__Improvement-Myth_Versus_FactFINAL.pdf Long but informational.
      Today’s wheat is the product of the painstaking process of crossing parents and selecting offspring, a process called conventional breeding. Not to be confused with GMO or Hybridizing.

      Wheat breeding has always involved crossing two or more parents followed by
      selection for improved and recombined traits that improve yield, increase resistance to diseases or improve baking characteristics. The wheat varieties that have been developed through breeding have taken advantage of the natural variation that exists in wheat and wheat ancestors and relatives.
      There are no commercially available wheat varieties in the world today that were genetically engineered (GMO) with genes from unrelated specie.

      I hope you find this useful.

      Happy Productive Gardening

      Liked by 1 person

      • Thank you so much for this!!! I have a child with autism and he has issues with wheat products but I have found it is more the sugars than the wheat. He is just fine when I bake, and I am controlling the sugar content. Its the processed excess of sugars he has a hard time with. For example he eats homemade noodles with no adverse reaction versus mac and cheese dinners which cause issues. The rest of the family still eats wheat and we are fine. Excellent reply about the lack of GMO wheat.

        Liked by 1 person

        • Reaction to foods can and in some cases Is a serious problem. My daughter does not respond well to tomato’s or tomato products.

          Good luck and Happy Gardening

          Like

  4. Canada is, I’m sure, very similar to the US in this GF trend. I know of some people who truly have an allergy or intolerance, but many have started eating GF because it’s the new fad diet. Like any fad diet, people inevitably stop eating food which provides essential nutrients – like wheat in the GF diet, or potatoes in the Atkins diet – and replace it with something disastrous like sugar in the GF diet and processed high fat meats in the Atkins. The only thing you can do is try to educate but it’s difficult to beat the marketing machine of the fad diet. Thanks for a good article.

    Liked by 1 person

    • Your are so right about all these weirs fad diets,
      I can’t seem to find it now, but, I saw a research report from the Mayo clinic that made a claim that almost all allergic reactions to wheat/wheat products were caused from non-natural occurring chemicals produced in the milling / bleaching process of highly refined white flour.

      Happy 2015

      Liked by 2 people

  5. Is the gluten free trend as strong in other countries as in N America?

    Liked by 1 person

  6. Again great information. Thanks for posting!

    Liked by 1 person

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