How Wheat is Made Today Aspect 3
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How Wheat is Made Today Aspect 3
How Wheat is Made Today
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The Truth About Bread: Beyond Whole Wheat - Wellsphere

The Truth About Bread: Beyond Whole Wheat - Wellsphere | How Wheat is Made Today Aspect 3 | Scoop.it
The Truth About Bread: Beyond Whole Wheat



I?m sure most of us couldn?t imagine a life without bread: sandwiches, toast, bread baskets, bread bowls, and
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Isaac Shannon's comment, March 18, 2013 10:55 PM
The wheat grain is made up of three parts: the bran, the germ, and the endosperm. The bran and the germ are the outer, fibrous layers of the grain that contain nearly all the nutrients and fiber. (picture explaining it in article)
Isaac Shannon's comment, April 28, 2013 8:54 PM
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Interview

Interview

Isaac Shannon's insight:

1. For the average person, gluten containing ingredients (wheat, barley, rye and contaminated oats) are perfectly healthy dietary choices. But when people who suffer from celiac disease (or gluten intolerance) ingest gluten, they can suffer from a host of symptoms, including gastrointestinal upset (bloating, cramping, diarrhea and vomiting), migraines, depression, eczema, foggy memory and more.

2. Removing wheat from your diet does not necessarily result in weight loss. When people experience weight loss from removing gluten containing products, it is often because they are eliminating a steady diet of packaged, processed foods. On the other hand, people who suffer from a gluten intolerance might see a "weight loss" as a result of a reduction in bloating and the ability to better digest their food.

3. From the standpoint of a person who suffers from gluten intolerance or celiac disease, the removal of gluten will result in increased energy, better digestion, less stomach upset and decreased/total elimination of skin irritations. People who choose to remove wheat or other gluten ingredients from their diets as a result of a lifestyle change, they may also see increased energy and weight loss due to an increased consumption of whole food products.

4. The two major tests that will lead to a diagnosis of celiac disease or gluten intolerance are:

1. Blood tests for gluten autoantibodies (These are IgA based tests accurate only while on a gluten containing diet)

 EMA - anti-endomysialTTG - anti-tissue transglutaminase DGP - Deamidated Gliadin Peptide 

2.  A small bowel biopsy to assess gut damage. For those with suspected dermatitis herpetiformis (skin reactive celiac disease), skin biopsies will be taken of the health skin near the lesion.

5. The consumption of gluten (wheat, barley, rye and contaminated oats) will result in an adverse reaction for people who have celiac disease or gluten intolerance. This reaction will be no different than if the person had consumed a mainstream, less pure version of a wheat product. People who do not have a gluten intolerance will benefit from choosing the most natural form of wheat.

Whole wheat means that a product is made from the entire wheat kernel.Whole grain means that the bread can be made of any whole-grain kernel. That grain may be wheat or it could be another grain like spelt or barley.

6. The wheat we eat today isn't the wheat of our grandparents' generation. While the 60s and 70s may have seen wheat that was peacefully growing in a field, today's wheat contains a protein called "gliadin." This protein can not only affect those who are sensitive to wheat, but can stimulate the appetite, causing average people to consume an increased number of calories.

7. My diagnosis of celiac disease in September 2010 and adherence to a gluten-free diet has helped my intestines to heal, increased my white blood cell count, decreased/eliminates my gastrointestinal issues, reduced my migraine episodes by 80 percent and led to increased energy.

8. I experienced symptoms as young as infancy –– which, at the time, was unbeknownst to my parents –– with my peak occurring in my college years and several months before my diagnosis.

9. It took a lot of my own research before I was able to speak with my doctor about the possibility of celiac disease. I was misdiagnosed for about ten years and tested for everything from diabetes to lupus (as a result of my low white blood count).

10. While the transition took a lot of research, the act of switching to a gluten-free diet was a blessing. As a result of gaining so much of my health back, I can honestly say I've never looked back.

ABOUT CAROLINE: Caroline Shannon-Karasik is the founder of The G-Spot Revolution [http://thegspotrevolution.com], a gluten-free, healthy living blog built upon the premise that there is not a one-size-fits-all prescription for total wellness. Whether you call it your personal health "spot", or ooo-la-la recipe, that serendipitous life balance is yours to define –– and The G-Spot was created to help you do just that. Caroline is currently obtaining her certification as a health coach at the Institute for Integrative Nutrition and will release her gluten-free lifestyle book in January 2014. Standing behind her mission to share health information through her writing, Caroline is also a freelance writer for several publications, including VegNews, KIWI, REDBOOK and Breathe magazines. Follow her on Twitter @TheGSpotRev or read more at www.carolineshannon.com.


ABOUT DR. WILLIAM DAVIS: William Davis, MD, is a preventive cardiologist whose unique approach to diet allows him to advocate reversal, not just prevention, of heart disease. He is the founder of the TrackYourPlaque.com program. He lives in Wisconsin.

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The Healthy Boy: What's Really In Your Whole Wheat Bread

The Healthy Boy: What's Really In Your Whole Wheat Bread | How Wheat is Made Today Aspect 3 | Scoop.it
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Isaac Shannon's comment, March 18, 2013 10:43 PM
You have an abundance of bread to choose from the bread isle at the grocery store like honey wheat, multigrain, sprouted grains, rye and contain slogans like "100% whole grain", "100% Natural" and "Made from Whole Wheat" which lead us to believe we are eating something healthy. Most brands are far from "Natural" and still contain bleached white flour, sugar and salt, and nasty fats and chemicals that are bad for your health and can make you fat. These ingredients turn into a cheap and profitable product for them and a loaf of chemicals for you.
Isaac Shannon's comment, April 28, 2013 4:24 PM
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Modern Wheat Really Isn't Wheat At All

Modern Wheat Really Isn't Wheat At All | How Wheat is Made Today Aspect 3 | Scoop.it
Modern Wheat Really Isn't Wheat At All
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Isaac Shannon's comment, March 18, 2013 10:17 PM
The appetite-stimulating properties of wheat were most likely discovered accidentally from unregulated plant breeding methods. Inflammatory diseases have been occurring more often in the past 15 years because wheat is in more and more processed foods. Wheat ingredients can now be found in candy, Bloody Mary mixes, lunch meats, soy sauce, and even wine coolers.
Isaac Shannon's comment, April 28, 2013 8:54 PM
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A brief history of wheat and why it is making us sick | Sure Foods Living - gluten-free and allergen-free living

A brief history of wheat and why it is making us sick | Sure Foods Living - gluten-free and allergen-free living | How Wheat is Made Today Aspect 3 | Scoop.it
My grandmother just turned 98 years old. 98! She is amazing, still remembering intricate details about her life. She can still converse on any topic from the
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Isaac Shannon's comment, March 18, 2013 8:39 PM
Wheat is the most cultivated crop as of today. Almost everyone in the US eat wheat with every meal every day and for snacks and deserts too. Bakers are now adding in higher gluten flour to make fluffier loaves of bread. Vegetarian and vegan meat substitutes are being made from extracted gluten. Wheat is everywhere and cannot be stopped.
Isaac Shannon's comment, April 28, 2013 8:50 PM
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Why Wheat Is Bad For You

Cultivated wheat today bears no resemblance to wheat that grows naturally, such as the emmer, spelt, and einkorn wheat varieties. The modern dwarf wheat species
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Isaac Shannon's comment, March 18, 2013 8:09 PM
Our ancestors use to make wheat by stone grinding it and fermenting it in yeast. They would then bake it. By fermenting it, researchers believe that it predigested the gluten protein. Today we use mass produced flour and and yeast which causes it to rise very quickly.
Isaac Shannon's comment, April 28, 2013 8:50 PM
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Is Wheat Healthy?

Is Wheat Healthy? | How Wheat is Made Today Aspect 3 | Scoop.it
Is wheat healthy? Wheat gets picked on a lot these days, as a common allergen and as the demonized white flour. But are these concerns justified? What about whole wheat, seitan (made with wheat gluten), and sprouted wheat?
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Isaac Shannon's comment, March 18, 2013 10:50 PM
After being overexposed to one ingredient or food, our bodies become sensitive to them. Wheat contains phytic acid which is a protective coating that covers the seed while passing through our digestive systems. This means that we do not get all the nutrients that can come from the seeds and sometimes interfere with other ingredients.
Isaac Shannon's comment, April 28, 2013 4:23 PM
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Teacher Comments

comments

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Tami Yaklich's comment, March 21, 2013 11:06 PM
Did you actually conduct this interview or find it online/??
Tami Yaklich's comment, March 21, 2013 11:06 PM
Oh wait - a relative of yours? I forget what you told me. Remind me in class.
Tami Yaklich's comment, March 21, 2013 11:08 PM
Again, a lot of info taken word for word from sources - PARAPHRASE!
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Modern Wheat Really Isn't Wheat At All

Modern Wheat Really Isn't Wheat At All | How Wheat is Made Today Aspect 3 | Scoop.it
Modern Wheat Really Isn't Wheat At All
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Isaac Shannon's comment, March 18, 2013 10:23 PM
Early evidence suggests that wheat's biochemical code can cause hormone disruption that can be linked to diabetes and obesity. "It is not my contention that it is in everyone's best interest to cut back on wheat; it is my belief that complete elimination is in everyone's best health interests," says Dr. Davis, "In my view, that's how bad this thing called 'wheat' has become.
Isaac Shannon's comment, April 28, 2013 4:23 PM
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Modern Wheat Really Isn't Wheat At All

Modern Wheat Really Isn't Wheat At All | How Wheat is Made Today Aspect 3 | Scoop.it
Modern Wheat Really Isn't Wheat At All
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Isaac Shannon's comment, March 18, 2013 10:10 PM
Breeders have changed wheat in many ways throughout the years. Once being four feet tall, the modern wheat is a measly two feet tall with an unusually big seed head. They use techniques like irradiation of wheat seeds and embryos with chemicals, gamma rays, and high-dose X-rays to induce mutations and create new genes.
Isaac Shannon's comment, April 28, 2013 8:54 PM
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A brief history of wheat and why it is making us sick | Sure Foods Living - gluten-free and allergen-free living

A brief history of wheat and why it is making us sick | Sure Foods Living - gluten-free and allergen-free living | How Wheat is Made Today Aspect 3 | Scoop.it
My grandmother just turned 98 years old. 98! She is amazing, still remembering intricate details about her life. She can still converse on any topic from the
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Isaac Shannon's comment, March 18, 2013 8:26 PM
Wheat is different today then 100 years ago. Until the 1870's wheat was made of "soft wheat" varieties. "Hard spring variety," wheat was introduced to the US in the middle of the 1800's. The flour with higher gluten wheat resulted in fluffier and flakier goods.
Isaac Shannon's comment, April 28, 2013 8:49 PM
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On the evils of wheat

On the evils of wheat | How Wheat is Made Today Aspect 3 | Scoop.it
Dr. William Davis on why it is so addictive, and how shunning it will make you skinny
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Isaac Shannon's comment, March 18, 2013 8:06 PM
Strains of wheat are being manufactured today by using a method called, "traditional breeding techniques," but goes through processes like gamma radiation and and contain toxins like sodium azide. Poison control says that if this toxin is consumed then do not try and resuscitate cause you can die as well and prefer that you use CPR. This chemical is very toxic.
Isaac Shannon's comment, April 28, 2013 4:24 PM
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