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.
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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. Disease is not written in our genetic code.
Since the facts are inexhaustible and I am continuously learning, I thought it best to present information in short segments instead of one long treatise. I know you may think I am biased, and perhaps I am, but for a reason. I assure you, I will tirelessly research the subject, as I have for more than 20 years, to get to the truth. Today, commercially milled flour, whether whole grain, whole wheat or white, is all milled the same way. Massive volumes of long lasting white flour are easily produced by removing the oils and sifting the bran and germ away from the endosperm.
The "Whole" Truth - Daily EncourageMints
Farmers talk about yield in terms of bushels, but the real story of the wheat crop is about the kernels. Farmers may pop a few in their mouth to chew to see if the wheat crop is ripe — too chewy and the kernels are not ready! Plump kernels have heavier test weights indicating a better crop, whereas shriveled kernels indicate disease or drought pressure and may cause an elevator to give a farmer a discount. Biologically speaking, the kernel, or wheat berry, is the seed from which a wheat plant grows. The majority of kernels produced, however, are not planted back into the ground, but ground into flour and made into tasty wheat products for consumers around the world to enjoy.
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.