Why Wheat Can Harm Us! Part 1
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….