DOCSLIB.ORG

Why Refined Grains Are Harmful + 8 Gluten Free Whole Grain Alternatives

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Why Refined Grains Are Harmful + 8 Gluten Free Whole Grain Alternatives Like 393k ShaSrheaSrheaSrheare CART Shopping cart is empty. Learn FOOD MATTERS Live SUPERFOODS Grow COMMUNITY Shop FILMS & BOOKS HUNGRY FOR CHANGE JUICING & BLENDING RECIPES & ARTICLES IN THE KITCHEN STREAMING TV DETOX & WEIGHT STUDY NUTRITION BOX SETS LOSS COMMUNITY WHY REFINED GRAINS ARE WEKYRLFE RECIPES & ARTICLES HARMFUL + 8 GLUTEN FREE NEWERT!ESL LATEST NEWS Yes, keep me up to date with: - Healthy Lifestyle Tips RECIPES WHOLE GRAIN ALTERNATIVES - Quick & Easy Recipes ORGANICS Like Share 8,982 people like this. Sign Up to see what your friends like. - Natural Healing News & More! SUPPLEMENTS Full Name PRACTITIONER Email DIRECTORY RECOMMENDED READING HEALING CLINICS SUPPORT GROUPS JOIN TODAY YOGA & MEDITATION WE RESPECT YOUR EMAIL PRIVACY ONLINE RESOURCES STUDY NUTRITION TAKE ACTION GUIDES HEALTH & LONGEVITY CANCER HEART HEALTH MENTAL HEALTH DIABETES SEARCH THERE IS A JINGLE THAT GOES: "THE WHITER THE BREAD, THE SOONER YOU'RE DEAD!" BREAD HAS BEEN CALLED THE "STAFF OF LIFE." UNFORTUNATELY THESE DAYS MOST FOLKS CONSUME GRAIN IN ITS REFINED STATE AND THIS STAPLE CONTAINS LITTLE TO NO NUTRITIVE PROPERTIES AND CANNOT SUPPORT ANIMAL OR HUMAN LIFE. Wheat is the key ingredient in the American diet. But after being milled, it is seldom utilized in its whole form with its components intact. Invariably, when we eat wheat, we get it in the form of bread, pies, cakes, cookies, Food Matters biscuits, spaghetti, cream of wheat, Like cereals, and other forms that have been treated, heated, fractioned, and 393,353 people like Food Matters. fragmented until it is next to impossible to recognize it for what it was originally. A refined grain, or its product, is made by processing a natural, whole grain so that some or most of the nutrients are lost. Almost all grain products have been refined in some way or another. Facebook social plugin White rice, cream of wheat, cookies, and bowls of snap-crackle-and-pop each morning are all examples of refined grain products. Why are Refined Grain Products Harmful? Refined grains and their food products are substandard foods for several reasons: 1. They are excessively starchy and high in gluten. 2. They are practically devoid of natural fiber. 3. There can be up to approximately 25 different chemicals that are FOLLOW THE FILMMAKERS added to refined grains and breads products. 4. Grains are fumigated. James Colquhoun 5. Bleaching chemicals are used. Like 3,420 6. Artificial colorings and flavorings are used. 7. They are nutritionally imbalanced. Laurentine ten Bosch Because refined grain products are nutritionally imbalanced, they are responsible Like 2,048 for contributing to several degenerative diseases. Calcium leaching from the bones and teeth occurs because of the altered phosphorous-calcium balance in these products. Sugar and refined grain products are primarily responsible for tooth decay in this country, as well as being the major cause of brittle bones in the elderly. A Loaf of Chemicals The making of bread and flour products took a real turn for the worse at the end of World War 2. Bakeries in America began using large amounts of chemicals, additives, bleaches, and preservatives. The millers discovered they could make the flour very white by bleaching it. Other chemical oxidizers are added to bleach and "mature" the flour, such as nitrogen dioxide and azocarbonamide. Are these chemicals dangerous? Well, Germany banned all such oxidizers back in 1958, almost 40 years ago! The next step in the chemicalization of bread is to add chemical dough conditioners to the dough to enable the resulting bread to stay fresh and soft for a longer period, without getting stale while standing on grocers' shelves. To give this softness and white-bread texture, mono- and diglycerides are added to the bread dough at the rate of about 1/4 pound per year per person consumption. This makes the bread more squeezable and fluffy. Nobody knows the effects on those that eat such additives. Some of the chemicals used as dough conditioners are similar to the anti- freeze mix used for automobile radiators. One of the chemicals used as a dough conditioner is polyexy ethelyne monosterate. Workers in factories where this chemical is made have been known to develop skin rashes from the fumes. polyexy ethelyne monosterate is also used in making peanut butter, ice cream, candy, and salad dressings. The average person eats about 100 pounds or so of commercial bread each year. Besides eating the refined flour, the average person also eats these toxic items in the grain products: 2 pounds of salt, 3 pounds of sugar, 2 pounds of skim milk powder, 2 pounds of yeast, 1 pound of enzyme-activator, 1/2 pound of sulfate, chloride, and bromate chemicals, and 1/4 pound of other food additives. When all of these chemicals and nonfoods are eaten together, a multi-toxic effect occurs that has never been thoroughly studied by scientists. In Summary The crux of the situation is that the shelf-life of products are far more important in our economy than the health and well-being of the people. If we are to lean on the "staff of life" for nutrition, we must identify the counterfeit refined grains from the real, whole grains. In the US, the familiar white flour which is the result of modern refining process is 72% extraction. This means that it has lost 28% of the bulk of the wheat, including half or more of many of the crucial nutrients. So for optimum health, eliminate all refined flour products from your diet and use only whole grains. 8 Healthy Gluten Free Whole Grain Alternatives 1. Amaranth 2. Buckwheat 3. Corn 4. Millet 5. Oats (*see below) 6. Quinoa 7. Rice 8. Wild Rice *Oats are inherently gluten-free, but are frequently contaminated with wheat during growing or processing. Several companies (Bob's Red Mill, Cream Hill Estates, GF Harvest (fromerly Gluten Free Oats), Avena Foods (Only Oats), Legacy Valley (Montana Monster Munchies), and Gifts of Nature) currently offer pure, uncontaminated oats. Ask your physician if these oats are acceptable for you. Sources: www.amazingdiscoveries.org/H-deception-health... and http://wholegrainscouncil.org/... Related Products FOOD MATTERS THE RECIPE BOOK Introducing the 'Food Matters' Recipe Book, your ultimate kitchen and healthy living companion! If you've watched 'Hungry For Change' and 'Food Matters' and you are looking for ways to incorporate the lessons from these films into your daily life then this book is for you. Format: Printed Book Running Time: 86 Pages Price: $49.95 LEARN MORE HUNGRY FOR CHANGE DVD AND BOOK The Hungry For Change DVD and Book provide a great starting point to turn your life around for the better. The book provides practical information for putting into action all of the best parts of the Hungry For Change film. Where ever you are on your journey to health and happiness, Hungry For Change is sure to inspire, motivate and challenge. Format: DVD & Book Price: $45.55 LEARN MORE FREE WEEKLY NEWSLETTER Yes, keep me up to date with healthy lifestyle tips, quick and easy recipes, natural healing news and more! Full Name Email JOIN NOW We respect your email privacy Like 8,982 people like this. Sign Up to see what your friends like. 102 comments Sarah Hagen · Top commenter grains are not harmful to everyone! this, like everything else, is not an all or nothing thing. we are ALL DIFFERENT. how to know if grains with gluten are not right or right for you... ...after you eat them do you feel bloated, do you feel sluggish, do you have a headache, do you feel pains? if you answered no...then freakin eat your grains. if you answered yes...then maybe cut them out for a while then re introduce them and see if your body react the same way. (this way of looking at gluten grains can be applied to any food) our bodies are fluid...ever changing. through diet and mental work, we can potentially reverse food allergies and negative reactions to some, if not all, foods. we should not be eating grains with gluten in them for every meal...since our digestive systems do require some time between each time we have them (about 5 hours). we should not just be replacing gluten grains for non gluten grains for every meal either. we should work on having a balanced diet. and we should definitely not just go for the gluten free crap in the stores instead. they can be just as bad or worse for your system. and yes...I agree with previous posters...replacing your gluten gmo grains for non gluten gmo grains is definitely not the right way to go. corn, for example, even the organic kind is most likely gmo in the states. Reply · 2 · Like · 11 hours ago DeAnn Miles Rinehart · Coach at Certified Lifestyle and Weight Management Coach Very interesting article Reply · Like · 15 hours ago Kendra J Vestal I disagree with this article- I have celiacs and this article doesn't even skim the surface of the issue as the title suggest. article closes by recommending other grains which is an oxymoron since corn, rice and oats are GMO and the other grains also cause inflammation! Reply · 11 · Like · 17 hours ago Green n' Lean Healthy Food AB Germination is the solution: Un-germinated seeds and grains contain “anti-nutrients" such as enzyme inhibitors and phytic acid, which prevent proper digestion. The result is poor absorbtion on nutrients and incomplete digestion of proteins, which can irritate the intestines, often resulting in inflammation and allergic reactions. When seed germinates, the changes are profound. It undergoes a complete metamorphosis, creating an entirely new bio- available food source.
Load more

Recommended publications
  • Canadian Wheat
    Canadian Wheat By: J. E. Dexter1, K.R. Preston1 and N. J. Woodbeck2 Chapter 6: Future of flour a compendium of flour improvement, 2006, pg - 43-62 Edited by Lutz Popper, Wermer Schafer and Walter Freund. Agrimedia, Bergen. Dunne, Germany. 1 Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada 2 Canadian Grain Commission, Industry Services, 900-303 Main Street, Winnipeg, Manitoba, R3C 3G8, Canada Introduction The vast majority of Canadian wheat is produced in western Canada (Manitoba and provinces to the west). A high proportion of western Canadian wheat is exported, and it is marketed in a highly regulated fashion. As soon as western Canadian wheat is delivered by producers to a grain elevator the wheat becomes the property of the Canadian Wheat Board, which is a single desk seller for western Canadian wheat. Approval for registration into any of the eight classes of wheat in western Canada is based on merit according to disease resistance, agronomic performance and processing quality. Wheat is also produced in eastern Canada, primarily in southern Ontario. Eastern Canadian wheat is also registered on the basis of merit, although processing quality models are not quite as strictly defined as for western Canada. There is no single desk seller for eastern Canadian wheat. Eastern Canadian wheat is marketed by private trading companies and the Ontario Wheat Producers Marketing Board. Approximately 50% of eastern Canadian wheat disappears domestically. The Canadian Grain Commission (CGC), a Department within Agriculture and Agri- Food Canada (AAFC), oversees quality assurance of Canadian grains, oilseeds, pulses and special crops.
    [Show full text]
  • The Canadian Wheat Board, Warburtons, and the Creative
    The Canadian Wheat Board and the creative re- constitution of the Canada-UK wheat trade: wheat and bread in food regime history by André J. R. Magnan A thesis submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto © Copyright by André Magnan 2010. Abstract Title: The Canadian Wheat Board and the creative re-constitution of the Canada-UK wheat trade: wheat and bread in food regime history Author: André J. R. Magnan Submitted in conformity with the requirements for the degree of Doctor of Philosophy Graduate Department of Sociology University of Toronto, 2010. This dissertation traces the historical transformation of the Canada-UK commodity chain for wheat-bread as a lens on processes of local and global change in agrofood relations. During the 1990s, the Canadian Wheat Board (Canada‟s monopoly wheat seller) and Warburtons, a British bakery, pioneered an innovative identity- preserved sourcing relationship that ties contracted prairie farmers to consumers of premium bread in the UK. Emblematic of the increasing importance of quality claims, traceability, and private standards in the reorganization of agrifood supply chains, I argue that the changes of the 1990s cannot be understood outside of historical legacies giving shape to unique institutions for regulating agrofood relations on the Canadian prairies and in the UK food sector. I trace the rise, fall, and re-invention of the Canada-UK commodity chain across successive food regimes, examining the changing significance of wheat- bread, inter-state relations between Canada, the UK, and the US, and public and private forms of agrofood regulation over time.
    [Show full text]
  • Celiac Disease Resource Guide for a Gluten-Free Diet a Family Resource from the Celiac Disease Program
    Celiac Disease Resource Guide for a Gluten-Free Diet A family resource from the Celiac Disease Program celiacdisease.stanfordchildrens.org What Is a Gluten-Free How Do I Diet? Get Started? A gluten-free diet is a diet that completely Your first instinct may be to stop at the excludes the protein gluten. Gluten is grocery store on your way home from made up of gliadin and glutelin which is the doctor’s office and search for all the found in grains including wheat, barley, gluten-free products you can find. While and rye. Gluten is found in any food or this initial fear may feel a bit overwhelming product made from these grains. These but the good news is you most likely gluten-containing grains are also frequently already have some gluten-free foods in used as fillers and flavoring agents and your pantry. are added to many processed foods, so it is critical to read the ingredient list on all food labels. Manufacturers often Use this guide to select appropriate meals change the ingredients in processed and snacks. Prepare your own gluten-free foods, so be sure to check the ingredient foods and stock your pantry. Many of your list every time you purchase a product. favorite brands may already be gluten-free. The FDA announced on August 2, 2013, that if a product bears the label “gluten-free,” the food must contain less than 20 ppm gluten, as well as meet other criteria. *The rule also applies to products labeled “no gluten,” “free of gluten,” and “without gluten.” The labeling of food products as “gluten- free” is a voluntary action for manufacturers.
    [Show full text]
  • Deadly Sins Deadly Sins
    GLUTEN-FREE the Deadly Sins 7of Gluten-Free Bread ...AND HOW TO AVOID THEM by Christopher Anderson you’ve tried living gluten-free texture, or gummy, mushy loaves. You The role of gluten in baking If for more than five minutes, can say good-bye to gritty, papery slices you know only too well that most of the that butter will not melt on. And you will In order to understand the problems with gluten-free bread out there … well, let’s be be done with bread that has either no most gluten-free flours, you need to first honest, it sucks. But do you know why? taste at all or an unpleasant beany flavor. learn a bit about the nature of traditional flour. Wheat flour is milled from wheat berries, which contain starches, proteins, In fact, there are a number of reasons, and fats. The primary proteins in wheat which you’ll soon learn. But the good Sin 1: flour are glutenin and gliadin. Glutenin news is that it doesn’t have to be that way. provides most of the strength and If you are pursuing a gluten-free lifestyle Using the wrong type elasticity in dough, allowing it to bounce either out of necessity or by choice, you of flour back after it is stretched. Gliadin, on the can still eat bread that is both good other hand, provides the stretch. tasting and good for you. Good bread starts with good flour. The flour you use will influence both the On their own, glutenin and gliadin are just Once you discover the secrets that I will taste and the texture of the bread.
    [Show full text]
  • Vegetables, Fruits, Whole Grains, and Beans
    Vegetables, Fruits, Whole Grains, and Beans Session 2 Assessment Background Information Tips Goals Vegetables, Fruit, Assessment of Whole Grains, Current Eating Habits and Beans On an average DAY, how many servings of these Could be Needs to foods do you eat or drink? Desirable improved be improved 1. Greens and non-starchy vegetables like collard, 4+ 2-3 0-1 mustard, or turnip greens, salads made with dark- green leafy lettuces, kale, broccoli, cauliflower, Brussels sprouts, carrots, okra, zucchini, squash, turnips, onions, cabbage, spinach, mushrooms, bell peppers, or tomatoes (including tomato sauce) 2. Fresh, canned (in own juice or light syrup), or 3+ 1-2 0 frozen fruit or 100% fruit juice (½ cup of juice equals a serving) 3a. Bread, rolls, wraps, or tortillas made all or mostly Never Some Most of with white flour of the time the time 3b. Bread, rolls, wraps, or tortillas made all or mostly Most Some Never with whole wheat flour of the time of the time In an average WEEK, how many servings of these foods do you eat? 4. Starchy vegetables like acorn squash, butternut 4-7 2-3 0-1 squash, beets, green peas, sweet potatoes, or yams (do not include white potatoes) 5. White potatoes, including French fries and 1 or less 2-3 4+ potato chips 6. Beans or peas like pinto beans, kidney beans, 3+ 1-2 0 black beans, lentils, butter or lima beans, or black-eyed peas Continued on next page Vegetables, Fruit, Whole Grains, and Beans 19 Vegetables, Fruit, Whole Grains, Assessment of and Beans Current Eating Habits In an average WEEK, how often or how many servings of these foods do you eat? 7a.
    [Show full text]
  • Gluten-Free Diet Guide for Families
    Gluten-Free Diet Guide for Families PO Box 6 Flourtown, PA 19031 215-233-0808 215-233-3918 (Fax) www.CeliacHealth.org www.CDHNF.org www.NASPGHAN.org Support for this CDHNF/ NASPGHAN Gluten-Free Diet Guide was provided by the University of Maryland Center for Celiac Research view the gluten-free diet and any other specific nutritional needs of your child. The registered dietitian will be able to help you contact local support groups and direct you to reliable web sites. WHAT IS GLUTEN? Gluten is the general name for one of the proteins found in wheat, rye, and barley. It is the substance in flour that forms the structure of dough, the “glue” that holds the product TABLE OF CONTENTS together and is also the leavening ingredient. When these proteins are present in the diet of someone with CD, they Introduction . 2 become toxic and cause damage to the intestine. This damage leads to decreased absorption of essential nutri- What can the celiac patient eat? . 3 ents and, if left untreated, can lead to nutrient deficiency How do I start . 3 and subsequent disease (i.e. iron deficiency anemia, de- creased bone density, unintentional weight loss, folate and Gluten-Free Shopping List . 4 vitamin B12 deficiency). Life goes on! . 6 WHERE IS GLUTEN FOUND? Once the diet has started . 7 Food/grains Resources . 8 The grains containing gluten include wheat, rye, barley, and all their derivatives (see Table 1 for a listing of grains to be avoided). These grains are used in such items as breads, Introduction cereals, pasta, pizza, cakes, pies, and cookies and as add- ed ingredients to many processed food items.
    [Show full text]
  • Canadian Celiac Association the Gluten-Free Diet
    CANADIAN CELIAC ASSOCIATION 5170 Dixie Road, Suite 204, Mississauga, ON L4W 1E3 Tel: (905) 507-6208, Fax: (905) 507-4673 Toll Free: 1-800-363-7296 www.celiac.ca THE GLUTEN-FREE DIET 1. Description of Diet .......................................... 02 Canada's Food Guide adapted for the gluten-free diet ............. 03 Foods Allowed .......................................... 04 Foods to Question ........................................ 05 Foods to Avoid .......................................... 07 Gluten-free Substitutions ................................... 08 Acceptability of grains, vinegar and MSG ...................... 09 2. Cross Contamination ......................................... 13 3. Preparing a Gluten-free meal for a person with Celiac Disease ......... 15 4. Gluten-Free Resource materials in Canada and USA ................. 16 5. Manufacturers of Gluten-Free products in Canada and USA ........... 17 C A N A D I A N C E L I A C A S S O C I A T I O N 5170 Dixie Road, Suite 204, Mississauga, ON L4W 1E3 Tel: (905) 507-6208, Fax: (905) 507-4673 Toll Free: 1-800-363-7296 www.celiac.ca DESCRIPTION OF THE GLUTEN-FREE DIET* Glut en is a general name given to the storage proteins (prolamins) present in wheat, rye, barley, and oats. This diet eliminates all foods containing wheat, rye, barley, and oats. The specific names of the cereal prolamins that are toxic in Celiac Disease (CD) are gliadin in wheat, secalin in rye, hordein in barley, and avenin in oats. The storage proteins of corn and rice do not contain the toxic cereal prolamins and are not harmful to individuals with CD. Research is presently underway to determine the safety of oats for celiac patients, but the results are not yet conclusive.
    [Show full text]
  • Translating the Science of Whole Grains to Consumer Messages
    Translating the Science of Whole Grains to Consumer Messages Cynthia Harriman Director of Food & Nutrition Strategies Oldways & the Whole Grains Council June 26, 2015 • Portland OR Oldways and the Whole Grains Council The Whole Grains Council An international program from non-profit educational organization Oldways that: • Helps consumers find whole grain products and understand their benefits. • Helps manufacturers and restaurants make more, and better, whole grain products. • Helps the media create accurate and compelling stories about whole grains. Oldways and the Whole Grains Council Today’s Presentation • What are the Rumors? • What is the Reality? • Who is the Audience? • What works, in our experience Oldways and the Whole Grains Council Our Whole Grains Hotline Is whole durum wheat flour 100% whole grain? Does anyone sell whole white wheat bread flour? I have heard whole grain is not good for those with blood group B. Am I risking my health? Which has more bran, hulled or hulless barley? Oldways and the Whole Grains Council Website Analytics 10-12k visitors/day; 2.2 million/year Google Analytics tells us trending keywords, top active pages at any time. Oldways and the Whole Grains Council What are the Rumors? 1. “Gluten causes health problems for everyone.” 2. “Gluten free means you can’t eat any grains.” 3. “Modern wheat is GMO and vastly different from wheat of 100 years ago.” 4. “Whole grains cause inflammation / Alzheimers (“Grain Brain”)” 5. “The way we process grains may be contributing to health problems.” 6. “Don’t eat anything not eaten 50,000 years ago.” Oldways and the Whole Grains Council What is the Reality? 1.
    [Show full text]
  • Download Our Guide for Celiac Patients to Following A
    Health Information For Patients and the Community Following a Gluten-Free Diet for the Treatment of Celiac Disease Why do I need to follow a gluten-free diet? If you have a confirmed diagnosis of celiac disease, your doctor may have told you that you should follow a strict and life-long gluten-free diet.(1) This means avoiding all foods that contain or have come in contact with wheat, barley, or rye ingredients.(1) Research shows that ingesting gluten-containing foods triggers an autoimmune response that can damage your intestinal lining.(2) The damage can lead to a wide variety of symptoms that can affect your overall health, so it is important that you understand how to follow a gluten- free diet.(2) This handout will provide you with the tools you need to live a happy and healthy gluten-free lifestyle. Gluten-Free Diet Gluten-Free Flour Recipe Grains and starches allowed • 1 cup potato starch • 1 cup soya flour Amaranth • ½ cup tapioca flour/ starch Arrowroot • ½ teaspoon xanthan gum Buckwheat Corn Measure and combine above ingredients. One cup is Flax equal to one cup regular flour. Flours made from nuts, beans, and seeds Potato starch must be used, NOT flour. Xanthan gum Millet adds moisture, which is necessary with gluten-free Montina™ foods. Potatoes, potato starch, potato flour Quinoa This flour can be substituted for regular flour to make Rice any gluten recipe such as cookies, cakes, gravy, Rice bran dumplings, pancakes, etc. Sago flour Sorghum Soy (soya) Tapioca Teff Wild rice Oats: Oats themselves are naturally gluten-free.
    [Show full text]
  • And Modern Wheat Species (Durum and Common Wheat)
    foods Article Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat) Sabrina Geisslitz 1, C. Friedrich H. Longin 2, Katharina A. Scherf 1,3,* and Peter Koehler 4 1 Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany 2 State Plant Breeding Institute, University of Hohenheim, Fruwirthstraße 21, 70599 Stuttgart, Germany 3 Department of Bioactive and Functional Food Chemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131 Karlsruhe, Germany 4 biotask AG, Schelztorstrasse 54-56, 73728 Esslingen am Neckar, Germany * Correspondence: [email protected] Received: 16 August 2019; Accepted: 6 September 2019; Published: 12 September 2019 Abstract: The spectrophotometric Bradford assay was adapted for the analysis of gluten protein contents (gliadins and glutenins) of spelt, durum wheat, emmer and einkorn. The assay was applied to a set of 300 samples, including 15 cultivars each of common wheat, spelt, durum wheat, emmer and einkorn cultivated at four locations in Germany in the same year. The total protein content was equally influenced by location and wheat species, however, gliadin, glutenin and gluten contents were influenced more strongly by wheat species than location. Einkorn, emmer and spelt had higher protein and gluten contents than common wheat at all four locations. However, common wheat had higher glutenin contents than einkorn, emmer and spelt resulting in increasing ratios of gliadins to glutenins from common wheat (< 3.8) to spelt, emmer and einkorn (up to 12.1). With the knowledge that glutenin contents are suitable predictors for high baking volume, cultivars of einkorn, emmer and spelt with good predicted baking performance were identified.
    [Show full text]
  • The Gluten-Free Diet
    The Gluten-Free Diet Gluten is a protein particle found in all forms of wheat, barley and rye. Gluten is also found in wheat additives, the most common additive used in American food products. Those on a gluten-free diet forgo all products containing wheat, barley, rye, their various derivatives, and additives containing these ingredients. Those who are gluten-free embrace a diet filled with fruits, vegetables, meats, beans, and legumes. Nuts and most dairy products are naturally gluten-free, and safe for individuals who do not have allergies to these respective food groups. There are a variety of alternatives that naturally DO NOT contain gluten and thus can be consumed by those on a gluten-free diet. These include: Almond meal flour Corn Potatoes Sorghum flour Amaranth Cornstarch Potato flour Soy flour Buckwheat Guar Gum Quinoa White rice flour Coconut flour Pea flour Rice The gluten- free diet has quickly become one the fastest growing nutritional movements in America, gaining popularity for its health and therapeutic benefits. The gluten-free diet is safe, and can be healthy for everyone. It may also hold the key to better health, alleviating symptoms such as: Ataxia Autoimmune diseases (Hashimoto’s, Diabetes, Rheumatoid Arthritis) Fatigue Gastrointestinal distress (diarrhea, constipation, gas, bloating, reflux) Headaches (including migraines) Infertility Insomnia Joint/muscle pain (often misdiagnosed as fibromyalgia) Lactose intolerance Mood disorders (depression, bipolar, “fuzzy head,” schizophrenia) Seizures Respiratory distress (including asthma) Skin disorders (often misdiagnosed as eczema) Weight gain or weight loss Millions of people have celiac disease or some form of intolerance or sensitivity to gluten, and most live unaware and undiagnosed.
    [Show full text]
  • Whole Grains Store Tour
    Make Half Your Grains Whole Whole Grains Store Tour Leader’s Guide Whole Grains Month is September – and it’s the perfect time to open your customers’ eyes to the health benefits of whole grains, while making them aware of the many whole grain choices available in your store. Here’s what we suggest: 1. Publicize your event, with instore signage and community notices. 2. Start with a brief “classroom” overview of whole grains. 3. Take participants on an aisle-by-aisle tour of your store. 4. End with a brief tasting session, to show how delicious whole grains can be. 5. Provide handouts, samples, and coupons to participants as they leave. This Whole Grains Store Tour kit includes everything you need to plan and carry out a successful Whole Grains Store Tour to celebrate Whole Grains Month. What’s in this Kit? ➺ Leader’s Guide, with suggested tips, ideas and scripts for your event ➺ Instore signage you can customize, print, and post in your store ➺ Signup sheet so you’ll know who plans to take part ➺ Sample publicity release to customize and send to local radio, TV, and newspapers ➺ Whole Grains 101 PowerPoint presentation with background notes ➺ Reference for Label Reading with common terms related to whole grains ➺ An aisle-by-aisle Shopping List, which doubles as your tour itinerary ➺ Ideas for instore sampling & tasting of whole grains ➺ Whole Grains Fact Sheet (in English and in Spanish) to hand out at your event ➺ Recipe Pack But wait! There’s more on our website… We’ve included the basics in one handy kit.
    [Show full text]