“The herbicides we have available today are, in my opinion, the safest and most effective we’ve ever had,” said Ian Burke, professor of Weed Science at Washington State University.
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There are a variety of tasty whole grains that pack dollops of vitamins, minerals and fiber. Unlike most nutrients, fiber is not absorbed into the body. Instead, it passes through the digestive tract performing a variety of functions. Fiber is also renowned for helping people to maintain a healthy weight, lower the risk of heart disease, diabetes, and reduce certain types of cancer.
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When athletes are consuming refined grains, including other whole foods can help create enhanced energy levels.
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In the late 1990’s the B-vitamin folic acid was added to staple grain products like white flour, crackers, white bread, energy bars, and white rice - to name a few; good folic acid intake in early pregnancy is proven to reduce birth defects called neural tube defects. Ironically, processed gluten-free grains are not enriched with B-vitamins and iron that refined staple grains contain.
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Gluten has been part of the human food chain for thousands of years and is now being used in many vegetarian meat alternatives. It’s the “muscle of flour” and the cornerstone of baked goods and bread from the Far East to the west coast.
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Wheat contributes more total protein to humans than any other food source, and the World Resource Institute awarded wheat the highest scorecard rating for the lowest carbon footprint per gram of protein, outscoring rice, soy, corn, nuts, and all meat sources.
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The determination of starting a new diet can be alluring, but many small steps over time can add up to a significant and sustainable lifestyle shift - and there’s no need to throw the kitchen towel.
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Both high-gluten and low-gluten flours excel at specific tasks, and all-purpose flour -- while it's a useful compromise for most purposes -- sometimes isn't up to the job. Knowing the gluten content of your flours can help you make the right choice.
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