ANTIOXIDANTS HIGH, IN EMMER AND EINKORN<\/strong> ORGANIC WHEAT JUDGED TASTIER<\/strong> WHOLE WHOLE WHEAT SATISFIES LONGER<\/strong> ANCIENT WHEATS HIGHER IN HEALTHY CAROTENOIDS<\/strong> MAGNESIUM MAY EXPLAIN DIABETES BENEFITS OF WHOLE WHEAT<\/strong> LESS ALLERGENIC WHEATS IDENTIFIED<\/strong> ANCIENT WHEAT BREADS DIGESTED DIFFERENTLY<\/strong> WHEAT FLOUR PARTICLE SIZE DOESN\u2019T AFFECT GLYCEMIC RESPONSE<\/strong> Health Benefits of Wheat ANTIOXIDANTS HIGH, IN EMMER AND EINKORN In Ankara, Turkey, scientists at Hacettepe University\u2019s Department of Food Engineering compared 18 ancients wheats (12 emmer, 6 einkorn) with 2 modern bread wheats, to assess their total phenolics and \ufb02avonoids, phenolic acids, lutein, total yellow pigment, and total radical scavenging capacities. Results showed \u201cremarkably […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/fullwidth.php","meta":{"footnotes":""},"class_list":["post-438","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=\/wp\/v2\/pages\/438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=438"}],"version-history":[{"count":2,"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=\/wp\/v2\/pages\/438\/revisions"}],"predecessor-version":[{"id":551,"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=\/wp\/v2\/pages\/438\/revisions\/551"}],"wp:attachment":[{"href":"https:\/\/thefarmvisor.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIn Ankara, Turkey, scientists at Hacettepe University\u2019s Department of Food Engineering compared 18 ancients wheats (12 emmer, 6 einkorn) with 2 modern bread wheats, to assess their total phenolics and \ufb02avonoids, phenolic acids, lutein, total yellow pigment, and total radical scavenging capacities. Results showed \u201cremarkably higher total antioxidant activity\u201d in emmer varieties, and \u201cquite high levels of lutein\u201d in the einkorn samples. In conclusion, the \ufb01ndings were considered to be key to \u201cbreeding wheat varieties for higher concentration and better composition of health-bene\ufb01cial phytochemicals.<\/p>\n
\nScientists at the University of Alberta baked whole wheat bread using the same cultivar of hard red spring wheat grown both conventionally and organically. They then asked 384 consumers to rate the taste \u2013 once, with unlabeled samples and no knowledge of the di\ufb00erent origins, and again, after the breads had been labeled and the di\ufb00erent growing conditions described. Consumers rated the taste of the organic bread higher both in the blind test and the informed test. Their ratings were una\ufb00ected by information on the environmental bene\ufb01ts of organic farming, but they liked the organic bread even more after learning of the potential health bene\ufb01ts of organically-grown foods.<\/p>\n
\nResearchers in Malm\u00f6, Sweden conducted a blind cross-over trial with 13 healthy adults to see If bread made largely with intact wheat kernels satis\ufb01ed subjects longer than bread made with whole wheat \ufb02our, or re\ufb01ned wheat \ufb02our, and how the addition of vinegar would a\ufb00ect satiety. (Acetic acid, or vinegar, is known to increase satiety and lower postprandial blood glucose and insulin response.) The whole-kernel wheat bread with vinegar satis\ufb01ed longest, even though it had the same amount of \ufb01ber as the whole wheat \ufb02our bread.<\/p>\n
\nCanadian researchers from the Food Research Program, Agriculture and Agri-Food Canada evaluated several primitive and modern wheat species, and found the highest levels of carotenoids including lutein, zeaxanthin and beta-carotene in Einkorn. Durum, Kamut\u00ae and Khorosan had intermediate levels, while common bread or pastry wheat had the lowest levels of carotenoids. The carotenoids studied are thought to be important to eye health, among other functions.<\/p>\n
\nIt\u2019s thought that foods with a lower glycemic index may improve insulin sensitivity. Yet whole wheat bread, with a glycemic index almost identical to bread made with re\ufb01ned wheat, has been found to promote insulin sensitivity when compared to the \u201cwhite bread.\u201d Researchers at Pantox Laboratories in San Diego, California, hypothesize that magnesium may be responsible, and urged \u201cthe strong desirability of choosing whole grain products in preference to re\ufb01ned grains.<\/p>\n
\nScientists in Shizuoka, Japan screened 324 varieties of wheat from around the world, in an e\ufb00ort to \ufb01nd varieties less likely to trigger allergies to gluten, gliadin, and alpha-amylase inhibitor. Einkorn, along with rare varieties from Mexico, Ecuador, China, and Italy, were found to be among the least allergenic.<\/p>\n
\nResearchers at the Royal Veterinary and Agricultural University, in Frederiksberg, Denmark, compared three di\ufb00erent loaves: einkorn bread made with honey-salt leavening; naturally-leavened einkorn bread made with crushed whole grains; and commercial yeast bread made with modern wheat. The naturally-leavened einkorn loaves signi\ufb01cantly reduced the gastrointestinal response of GIP (glucose-dependent insulinotrophic polypeptide), a hormone important in controlling insulin secretion.<\/p>\n
\nUSDA\u2019s Agricultural Research Service, in Beltsville, MD, asked twenty-six healthy adults to consume four di\ufb00erent samples: glucose solution, traditional white (re\ufb01ned) bread, conventional whole wheat bread, or bread made with ultra-\ufb01ne whole wheat. The researchers then determined the subjects\u2019 glycemic response, and determined that both whole wheat \ufb02ours (conventional and ultra-\ufb01ne) had similar e\ufb00ects. They concluded that \u201cthe particle size of whole grain wheat \ufb02our did not substantially a\ufb00ect glycemic responses.<\/p>\n","protected":false},"excerpt":{"rendered":"