Grain of Truth: The Real Case For and Against Wheat and Gluten by Stephen YafaA 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.
Truth About Grains, Clinical Nutrition: Whole Grain Bread, Gluten Free & Celiac - Truth Talks
Grain’s Anatomy: What Makes a Kernel of Wheat
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. The protein portion of white flour is known as gluten.
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.
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The "Whole" Truth - Daily EncourageMints
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. Contrary to what you may believe, celiac is not one of them. Disease is not written in our genetic code.