A traditional recipe for wheat. Similar to Cream of Wheat, Herbel is traditionally eaten by Moroccans on the mornings of Id al-Fitr, the Feast of the Sacrifice, and the Prophet's birthday. MORE...
Jen Allbritton
Wheat-America's grain of choice. Its hardy, glutenous consistency makes it practical for a variety of foodstuffs-cakes, breads, pastas, cookies, bagels, pretzels and cereals that have been puffed, shredded and shaped. This ancient grain can actually be very nutritious when it is grown and prepared in the appropriate manner. Unfortunately, the indiscretions inflicted by our modern farming techniques and milling practices have dramatically reduced the quality of the commercial wheat berry and the flour it makes. You might think, "Wheat is wheat-what can they do that makes commercial varieties so bad?" Listen up, because you are in for a surprise! MORE...
Resource: Henry A. Schroeder, "Losses of Vitamins and Trace Minerals Resulting from Processing and Preservation of Foods," American Journal of Clinical Nutrition, 1971 Thiamine (B1) 77% Riboflavin (B2) 80% Niacin 81% Pyridoxine (B6) 72% Pantothenic acid 50% Vitamin E 86% Calcium 60% Phosphorous 71% Magnesium 84% Potassium 77% Sodium 78% Chromium 40% Manganese 86% Iron 76% Cobalt 89% Zinc 78% Copper 68% Selenium 16% Molybdenum 48%
Spelt is a distant cousin to modern wheat and one of the oldest cultivated grains. Current research indicates few differences between hard red wheat and Canadian spelt. Researchers have also found evidence supporting the claim that spelt may be easier for humans to digest than wheat. MORE...
Wheat and wheat flour were some of the first foods the Food and Drug Administration (FDA) approved for irradiation.15 A 1963 ruling applied to imported grains. In 1968, the FDA approved irradiation for US wheat berries and flour to control insects.16 Irradiation is the practice of using either high-speed electron beams or high-energy radiation to break chemical bonds and ionize molecules that lie in their path.17 According to proponents of this technology, irradiation can provide more food security for the world by eradicating storage pests in grain, killing fruit flies in fruit, preventing mold growth, delaying ripening, preventing the sprouting of potatoes, onions and garlic, and extending the shelf life of meat, fish and shellfish €“ all without health consequences. However, research tells us something quite different. MORE...
