The kernel of truth about grains

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the kernel of truth about grains

Grain of Truth: The Real Case For and Against Wheat and Gluten by Stephen Yafa

A Pollan-esque look at the truth about wheat: meal or menace?

No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we’ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber—all to point us toward a better, richer diet.

Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker’s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.

For readers of Salt Sugar Fat and The Omnivores Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
File Name: the kernel of truth about
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Published 04.12.2018

The "Whole" Truth - Daily EncourageMints

Beneath their rigid architecture, whole-kernel grains conceal an array of vitamins, minerals, phytonutrients and fiber. But when machines.
Stephen Yafa

A Kernel of Truth

Grains begin as small, dry seeds before the crops are harvested for human or animal consumption. All cereal crops have global demand, so much so that grain commodity markets exist for corn, soybeans, rice and wheat. Sectors within the industry include mills, stores and factories that harvest, clean, transport and sell grain products. And, the workers who are at risk are countless. The two biggest hazards associated with the grain industry both arise from the existence of grain dust: explosions and health complications from inhalation. Grain dust explosions are often catastrophic events.

In , the Human Genome Project showed that most of the time our genes are not the cause of the diseases we see in modern times. This had been the holy grail of human molecular biology for nearly a century. However, the results of the project showed that there are only 20,, genes, each of which contains information for assembling or producing the functional molecules we call proteins. This transcription and translation is known as gene expression. Even with this knowledge, modern misconceptions about the role of genes and how they express are difficult to break.

Since the facts are inexhaustible and I am continuously learning, I thought it best to present information in short segments instead of one long treatise. I know you may think I am biased, and perhaps I am, but for a reason. I assure you, I will tirelessly research the subject, as I have for more than 20 years, to get to the truth. Today, commercially milled flour, whether whole grain, whole wheat or white, is all milled the same way. Massive volumes of long lasting white flour are easily produced by removing the oils and sifting the bran and germ away from the endosperm. This is not necessarily the product you would get if you simply ground the grain and used the flour in its entirety with out any separating and recombining.

What Is the Difference Between Whole Grains and Refined Grains?

Are Sprouted Grains Really Healthy?

Flour is hard to sidestep come mealtime. Breakfast brims with toast, bagels, cereal, pancakes. Lunch is built around sandwiches, wraps, pasta, pizza. And dinner may come with its very own breadbasket. Flours are produced by crushing grains into fine powders.

Written by Registered Dietitian, Stephanie Dang. Gluten-free, low carbohydrate, and grain-free diets are among the many different diets that are advertised. But why are carbohydrates often treated as the enemy? Stephanie Dang, Registered Dietitian, is here to explain why whole grains should be be embraced, not feared! It is important to understand that none of these diets are the same. For example, cookies, cakes, muffins, many fried foods, processed and packaged foods, etc. Additionally, following a carbohydrate-free or low carbohydrate diet eliminates so many nutritious foods that contain important vitamins and minerals!

What are grain products? Grain products are any food made from wheat, rice, oats, cornmeal, barley or another cereal grain. This includes bread, pasta, oatmeal, breakfast cereals, tortillas and grits. What are the different kinds of grains? There are two different kinds of grains: whole grains and refined grains. Examples of whole grains are whole-wheat flour, brown rice, oatmeal and bulgur. Refined grains have been milled, a process that removes the bran and germ, to give grains a finer texture and improve their shelf life.

4 thoughts on “Grain of Truth: The Real Case For and Against Wheat and Gluten by Stephen Yafa

  1. Grain Industry Kernels Of Truth. Up until , when the first scholarly work regarding the diseases suffered by workers was published, few people had given .

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