A research team at the University Medical Center Mainz has discovered that a diet containing wheat can increase the severity of multiple sclerosis (MS). This is due to the amylase trypsin inhibitors (ATI), natural proteins ...
Jan 18, 2024
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As I prepared for my women's group Christmas cookie exchange, I realized how tough this season might be for someone with celiac disease. This condition can cause immense damage to the intestines when susceptible individuals ...
Dec 9, 2023
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In what is believed to be a world first discovery, University of Otago researchers have found that wheat gluten causes brain inflammation in mice.
Aug 8, 2023
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Researchers at Nagoya University in Japan have identified two enzymes that are involved in macrophage polarization, one of the key factors affecting fibrosis. The group's findings, reported in Cell Death & Disease, suggest ...
Mar 23, 2023
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Iodized salt helps prevent iodine-deficiency disorders, including goiters and certain birth defects. Yet it's unclear how this seasoning interacts with chloramine-treated drinking water if some of the disinfectant is left ...
Mar 1, 2023
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Eating whole grain rye products instead of refined wheat alternatives can offer worthwhile health benefits. Researchers at Chalmers University of Technology, Sweden, recently published a study showing that people who ate ...
Oct 12, 2021
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Antibiotics treat infections caused by bacteria. But they can also destroy the good bacteria in your gut. For some people, this results in an upset stomach and diarrhea.
Jul 19, 2021
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Drinking straws are single use plastic products which will be subjected to a Europe-wide sales ban from 2021 onwards. This is stated in EU Directive 2019/904 from 5 June 2019. Consequently, alternative materials have to be ...
Jun 1, 2021
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The trend toward vegetarian and vegan diets means more people are looking for meat-free protein alternatives.
Mar 17, 2021
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Researchers from the Quadram Institute and King's College London have shown that replacing wheat flour with a new ingredient derived from chickpeas improved the glycaemic response of people eating white bread.
Jan 11, 2021
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T. aestivum T. aethiopicum T. araraticum T. boeoticum T. carthlicum T. compactum T. dicoccoides T. dicoccon T. durum T. ispahanicum T. karamyschevii T. macha T. militinae T. monococcum T. polonicum T. spelta T. sphaerococcum T. timopheevii T. turanicum T. turgidum T. urartu T. vavilovii T. zhukovskyi References: ITIS 42236 2002-09-22
Wheat (Triticum spp.) is a worldwide cultivated grass from the Fertile Crescent region of the Near East. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize (784 million tons) and rice (651 million tons). Wheat grain is a staple food used to make flour for leavened, flat and steamed breads; biscuits, cookies, cakes, breakfast cereal, pasta, juice, noodles, and couscous; and for fermentation to make beer, alcohol, vodka, or biofuel. Wheat is planted to a limited extent as a forage crop for livestock, and the straw can be used as fodder for livestock or as a construction material for roofing thatch.
Although wheat supplies much of the world's dietary protein and food supply, as many as one in every 100 to 200 people has Celiac disease, a condition which results from an immune system response to a protein found in wheat: gluten (based on figures for the United States).
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