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Archive for January, 2012

Why Wheat Can Harm Us. Part 2

Saturday, January 28th, 2012

After the wheat is put through screens it is either enriched or fortified.  Food fortification or enrichment is the process of adding essential trace elements, vitamins and minerals to food.  In fortification the content of the vitamins, minerals, and vitamins are increased and added whether the nutrients are originally in the food or not.  Enrichment is the additions of micro nutrients which were lost during processing.  Safety worries concerning these additions have lead some countries such as Denmark to restricting certain exports that were fortified with extra minerals or vitamins.  These foods include: Kelloggs Corn Flakes, Rice Krispies, Special K, Shreddies and Ovaltine.  The types of nutrients added to flour are: Folic Acid, this nutrients prevents anemic cardiovascular diseases and some cancers; Niacin which prevents pellgra, vascular and GI track Diseases; Iodized Salt, a deficiency in this will result in goiters and iodine deficiency disorder; and lastly,Fluoride, not enough fluoride in the body results in dental decay and osteoporosis.  There is still some discussion on whether consuming extra vitamins and minerals will cause toxicity. 

Once the wheat is fortified, it is sold as flour and used as the major ingredient in most breads, rolls,crackers, cookies, biscuits, cakes, muffins, pancakes, waffles, noodles, pie crusts, ice creams, pastas, pizzas and prepared breakfast foods.  Studies have noted in the past that whole grain flours when compared to low-fiber refined flours have a positive effect on bowel health and metabolic markers of insulin and glucose. The studies further show that increased consumption of low-fiber refined flours increase the risk of type 2 Diabetes. However,the problem is those high-fiber flours are not used for hardly any food that is prepared in the United States.  Little wonder that epidemic of type 2 diabetes is ever increasing.

To be continued…

Why Wheat Can Harm Us! Part 1

Tuesday, January 10th, 2012

Wheat as been around since the beginning of man.  In 8000 BC the “Natufians” became the 1st farmers.  They were the first to cultivate modern wheat.  The Natufians harvested the wheat and each time they did the wild wheat grain was replaced with a mutated form of the grain.  Now jump to 1492.  After Columbus discovered America he brought wheat to America on his second voyage.  Wheat was grown in the early colonial years.  It wasn’t until the 19th century about 1850′s that a new form of wheat was brought to the United States.  Russian immigrants brought a hardy strain of wheat known a “Turkey Red Wheat”.  This wheat was used until the middle of the 20th century.  It was in the early 1940′s when things changed.  A new type of wheat was introduced.  This was a “soft wheat”.

When wheat is made into flour, air currents blow the outer layer of the kernel away from the rest of the wheat.  The wheat bran and germ are removed leaving only the endosperm.  The wheat bran is the protective coating of the kernel which is rich in nutrients and fiber.  The wheat germ is the nutrient-rich inner part of the grain.  Most of the minerals taken out are chelated (wrapped in protein) minerals.  Minerals in this chelated form are easily absorbed into the body.  The amount of B Vitamins taken out when both the wheat bran and germ are removed is approximately 66%, 70% of all minerals (chelated),79% of fiber, and 19% of protein.  This leaves a product that is carbohydate high and nutrient poor.

When the wheat is made into flour, it is shifted through many screens.  Sometimes as many times as 25.  After screening the flour is aged and whitened.  the flour is then Enriched or Fortified

To be continued….