Wheat is a type of grass grown all over the world for its highly nutritious and useful grain. It is one of the top three most produced crops in the world, along with corn and rice. Wheat has been cultivated for over 10,000 years and probably originates in the Fertile Crescent, along with other staple crops. A wide range of wheat products are made by humans, including most famously flour, which is made from the grain itself.
The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction—the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies—means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.
Whole wheat is a perfect food. In the form of white flour, however, it is an imperfect, unbalanced food, on account of its deprivation of the valuable phosphates which exist in the bran. Rickets and malnutrition generally are the outcome of the habitual use of white flour, unless the loss of mineral matter is counter balanced by other foods.
Only the very finest wholemeal, such as "Artox," for example, should be used for making bread, etc. The ordinary coarse wholemeals are apt to produce intestinal irritation.
The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction—the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies—means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain—its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.
Whole wheat is a perfect food. In the form of white flour, however, it is an imperfect, unbalanced food, on account of its deprivation of the valuable phosphates which exist in the bran. Rickets and malnutrition generally are the outcome of the habitual use of white flour, unless the loss of mineral matter is counter balanced by other foods.
Only the very finest wholemeal, such as "Artox," for example, should be used for making bread, etc. The ordinary coarse wholemeals are apt to produce intestinal irritation.
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