Intricacies Of Wheat

Wheat was among the first grains to be cultivated by agricultural society.  Wheat has been used throughout the world replacing many of traditional grains. In America wheat composes around 30% of the daily diet. Many associate wheat mainly with gluten and gluten sensitivity. However, even though wheat in nature is more acidic with the carbohydrates, proteins, minerals and vitamins in the kernel can be relatively nutritious.  Whole wheat is high for example in B-vitamins, vitamin E, zinc, iron and magnesium.  As such wheat was for many centuries used as a valuable feed for masses.

Nowadays, the wheat processing and wheat kernel modifications changed the properties of the grain. Wheat now tends to built fat and cause weight gain, skin breakouts, lethargy and excess phlegm. The changes in carbohydrate/ protein ratio in the kernel are triggering sensitivities even in the individuals that by nature were adapted to feed on wheat. Nowadays a rapid increase in  gluten/wheat sensitive individuals and health problems such as celiac disease are on a rapid rise involving all age groups .   

In the past the celiac disease for example has been considered a problem mainly experienced with children. These days many adults and seniors are being diagnosed. The danger of the problem is that people might feel otherwise healthy while the gluten is damaging the intestinal walls in susceptible individuals who might experience variety of symptoms and associated problems and many times are diagnosed with the celiac disease while undergoing other unrelated tests. The disease is mainly diagnosed in people of caucasian descend. The individuals with diagnosed celiac disease are set on a gluten free diet for the rest of their life. However, these individuals must be aware also about gluten that can be found in variety of products such as post stamps, lipsticks, creams, pills …. At this time the only known prevention for the disease is breastfeeding and proper diet that includes grains that naturally do not contain gluten such as millet, quinoa and teff.