From William Davis author of "Wheat Belly" http://www.wheatbellyblog.com/2012/02/wheat-is-not-genetically-modified/
“Genetic modification,” in the slippery terminology of genetics, means that a gene or partial gene sequence was inserted or deleted using gene-splicing technology. While current research efforts continue to work on genetically-modified wheat, e.g., herbicide-resistance and reduction of celiac disease-provoking sequences, such GM-wheat is not currently on the market. Modern wheat has been hybridized (crossing different strains to generate new characteristics; 5% of proteins generated in the offspring, for instance, are not present in either parent), backcrossed (repeated crossing to winnow out a specific trait, e.g., short stature), and hybridized with non-wheat plants (to introduce entirely unique genes). There are also chemical-, gamma-, and x-ray mutagenesis, i.e., the use of obnoxious stimuli to induce mutations that can then be propagated in offpspring. This is how BASF’s Clearfield wheat was created, for example, by exposing the seeds and embryos to the industrial chemical, sodium azide, that is highly toxic to humans. By definition, hybridization, backcrossing, and mutation-inducing techniques are difficult to control, unpredictable, and generate plenty of unexpected results. In short, they are worse than genetic-modification. Imagine we were to apply similar techniques of hybridization and mutagenesis to mammals–we’d have all manner of bizarre creatures and genetic freaks on our hands. I am no defender of genetic-modification, but it is pure craziness that Agribusiness apologists defend modern wheat because it is not yet the recipient of “genetic modification.” Just as Agribusiness is lobbying to prevent truth in labeling that proposes to require food manufacturers to include a “genetically-modified” declaration on foods since they feel it is none of your business, they are likewise muddying the water by defending modern high-yield, semi-dwarf strains of wheat, created through extensive genetics manipulations, as not the product of “genetic modification.”
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Gluten (from Latin gluten, "glue") Gluten is actually composed of two different proteins: gliadin (a prolamin protein which binds with the opiate receptors in the brain) and glutenin (a glutelin protein).
Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected (see Sources of Gluten). http://celiac.org/live-gluten-free/gluten-free-diet/what-is-gluten/ The Big 3: Wheat, Barley, Rye Wheat is commonly found in:
A seed is defined as an embryonic plant covered in a seed coat, often containing some food. It is formed from the ripened ovule of plants after fertilization. Seed formation completes the reproduction cycle in seed plants, which begins with the growth of flowers and pollination. The embryo grows from the zygote while the seed coat grows from the ovule rind. A grain is a small edible fruit, usually hard on the outside, harvested from grassy crops. Grains basically grow in a cluster on atop the mature plant and they include wheat, oats, rice and barley. Because grains are generally grown on a large scale, they are considered staple crops and they are the number one energy providers worldwide. Technically speaking, we can refer to a seed as an ovule containing an embryo within, while a grain is a fusion of the seed coat and the fruit. In some grains like peanut, the shell can be separated from the fruit to reveal the seed. However, in other grains like corn, the seed coat and fruit tissue cannot be separated. A seed typically has three basic parts which are the embryo, seed coat and the endosperm. Obviously, the embryo is the most important part because it is its cells that eventually differentiate and grow into the various tissues that constitute the plant eventually. The seed coat and endosperm simply provide support, although they are critical to the embryo’s development. Grains provide food mainly from the fruit part, for instance, food from wheat grain is derived from the ground fruit, which is a part of the grain. In crops like millet, it is actually the seed that has properties very similar to those of the fruit part of the grains, and that is why it is handled as a grain in culinary terms. In seeds like peas (and pea-like seeds), sections of their embryo have very mealy properties when they are dried comparable to those of grains. These could be ground to get flour which can be very similar to the one taken from typical grains in culinary terms. Summary 1. A seed is an ovule containing an embryo while a grain is a fusion of the seed coat and the fruit. 2. Typically, seeds are planted to grow plants while grains are harvested for food. 3. Grains provide food from the fruit part while seeds mainly provide food from embryo parts. Share this: Read more: Difference Between Seeds and Grains | Difference Between http://www.differencebetween.net/science/difference-between-seeds-and-grains/#ixzz4MuYWAKa7 |
Debra Lapatina
Creator of Queen Bee Flour. Archives
January 2018
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