High-quality materials for the perfect finish and durability
A long lifespan is a number one priority for all hawos products, whether you choose wooden mills (solid wood or plywood) or colorful versions made of high-quality durable Makrolon poly-carbonate plastic. We place particular emphasis on ethical and ecological aspects when harvesting and processing wood. Our wood – birch and beech – is processed in a special-needs woodworking factory in Austria. Their dedication to detail and their enjoyment in being an active part in society can be seen in the exceptionally high quality they produce.
To a large extent it comes from PEFC certified forests in the surrounding region, which are used in accordance with the rules of sustainability and nature-orientated practices
We achieve a particularly high accuracy of fit with both our solid wood and plywood wood housings by using computer-controlled saws. Both versions have natural, vital surfaces, which are characteristic of wood and a delight for the senses. Our high-grade plywood housings are ideal for countries with unstable temperatures and humidity.
Many hawos mills are manufactured in a modular construction making them equally efficient and simple.
Before we proceed further, let’s have an idea what whole grain is? Any grain is mainly sub-categorized into two groups – whole grain and refined grain. Whole grain preserves all three parts called:
Bran: Outer shell of grain which is packed with fiber, antioxidants and numerous minerals.
Endosperm: After that comes this second or middle layer which generally contains carbs.
Germ: Innermost layer provides plenty of vitamins, protein and plant compounds.
Whereas, refined flours are mostly stripped off germ and bran, leaving only the endosperm to achieve finest texture, color and extra life of flour. Once you develop the habit of consuming whole grain in your dietary, you will find them full of nutrients, nice texture and most importantly the flavor which circulate energy in your body.
Americans health and human services department had issued a dietary guideline in 2005 to include at least three servings of whole grain a day. (Source: Everyday Health.com)
Adding more whole grain over refined flour in your life is a smart choice indeed. It not only fill you up with vitamins and fibers but also satisfy your taste buds without any guilt. Through this blog I intend to take you on a culinary journey with lot more health benefits, enjoying more delicacies to binge on.
Cast a look why one should switch to whole grain flour instead of refined flour while having pastas, breads, buns and tortillas etc.
More fibers and nutrients: Being a part of this journey from beginning you must be acquainted with the higher nutrition value of whole grain. They are particularly high in vitamin B, zinc, iron, magnesium, proteins and antioxidants and fibers while refined flours are deprived of them.
Weight loss: if you are desperate to shed some extra pounds, sticking to whole grain diet is a right decision. Whole grain indulgence is very much useful in losing weight owing to high fibers which make you feel full and consequently prevent overeating.
Reducing the risk of multiple disease: Incorporating WHOLE GRAIN into your diet keeps you healthy for a long. Whole grain may help to decrease the risk of following diseases:
Heart risk and stroke: observational studies have proven that eating whole grain regularly reduces the risk of heart disease and stroke, which is one of the leading cause of deaths worldwide. A review of 10 studies found that three, 1-ounce (28 gram) serving of whole grain daily may lower heart disease by 22%. Find the blog to help lowering the risk of heart ailments with whole grain flour on our website greenfuturemill.com .
Type2 diabetes: Intake of whole grain flour (at least 2 servings a day) than refined flour proves a great help in preventing type diabetes.
Rectify digestive disorders like constipation because a rich amount of fibers are present in whole grain which are otherwise removed from refined flour.
Pacifying chronic inflammation: Inflammation can be the root cause of many chronic diseases. Fibers in whole grains like brown rice, oatmeal etc.
I think, the above reasons are good enough to encourage you to make the switch, only thing required here is “willingness to change”. To evolve this habit in your daily dietary in an easier and happier way, Greenfuture private limited has taken up the front by introducing its magical table top household flour mills with the pedestal of 12”x12” in numerous beautiful models. These domestic atta chakkis have become an essential gadget in your kitchen to accompany you in serving health, freshness and hygiene without any extra effort or tiring you. These plug and play grinding machines are completely user friendly with unprecedented life and value for money. These atta chakkis use unique grinding process through CERAMIC CORUNDUM, especially designed to maintain the high nutrition value.
Greenfuture domestic flour mills provide you the opportunity to experiment with different grains like, wheat, black gram, corn, millet, barley, buckwheat, rice etc. and spices/pulses with the least quantity you wish to. Now defining the texture or fineness of milling ingredient is possible by moving the lever from 1 to 9. So no more worries to involve the word ‘healthy’ in your life. Go ahead…..for any assistance regarding this we are just a click (www.greenfuturemill.com) or a call (9810558695) away.
Don’t focus on how much you eat, focus on what you eat!!!!!
Glu-ten is derived from “Glue” like property of wet dough. Frequently found in wheat and other grains like Rye and Barley, gluten has two proteins called gluten-in and gliadin, which are exceedingly harmful to an Individual prone to Celiac disease. When wheat flour is mixed with water, the gluten proteins form a sticky network that is glue-like and makes the dough elastic and gives rise to bread.
In short, gluten is a family of proteins found in products like Wheat, Rye, and Barley.
Facts about
Gluten-free food:
Individuals
prone to Celiac disease (Common symptoms are digestive discomfort,
constipation, tiredness, headache, depression, and weight loss) should avoid
Gluten-free food as protein content in Wheat/Rye/Barley causes intestinal
problems. In research conducted by NCBI, it was found that 1% of people of the
northern part and 0.1% of people of the southern part of India had Celiac
disease and were recommended a gluten-free diet.
To the ones who didn’t qualify the Celiac disease test, but had symptoms of celiac disease, were put on a gluten-free diet to be monitored regularly for their health condition and were termed as “Non-celiac” or with “gluten sensitivity.”
Importance of domestic attachakki:
Domestic attachakki is a flour machine used to cereals for all flour purposes. The whole grain flour made domestic atta chakki is packed with proteins, fiber, antioxidants, minerals, and vitamins, which can help control cholesterol, lower blood pressure, and increase energy levels.
For an
extensive population, the presence or absence of gluten in your diet is not
directly related to your health benefits. What’s important is to have a
balanced diet – full of fruits, vegetables, and whole grains regularly. A
change in lifestyle is paramount than making a shift to gluten-free food
without consultation. One such lifestyle change can also be to consider a domestic attachakki to grind fresh
flour for all purposes. Choosing products, which are free of circumvent and are
conservative and bidding farewell to an enormous amount of bread, pasta,
desserts, and cookies can help you get-in-shape in minimal time with long-term
benefits.
The minerals, fiber, and nutritional components in whole grains with gluten proteins help maintain an excellent dietary life along with fruits and vegetables on a day-to-day basis. Wheat flour contains the maximum amount of gluten and wheat being a staple grain in India, the wheat flour should be made fresh with domestic atta chakkiat homeand be used at its peak.
Reduce fat
and sugar content from your everyday life and snap to a healthier dietary lifestyle
with the inclusion of whole grain flour recipes made with domestic attachakki to get rid of unwanted fat, which will help you
get in shape and shed extra kilos expeditiously. Avoiding whole grains without
being diagnosed for “celiac disease” or “gluten sensitivity” can lead to heart
diseases in the long run as you are dodging a bunch of minerals, fiber, and
nutrients required for the body.
The fresh flour made out of domesticatta chakkifor home helps improve the lives of senior people at home and delicious dishes made out of fresh flour can get one inclined towards wheat and whole-grain products.
A life-changing Idea for a Whole-grain enthusiast:
Amidst
growing popularity and cooking delicacies, choosing the flour for your roti’s,
pizza bread, cakes, and desserts are getting tricky with multiple options of refined
flour made readily available. Hence having a domestic attachakki to grind your flour for all purposes will keep
your “flour” free of any preservatives because the refined flour goes through a
refining process, and essential nutrients are shredded during the process.
Hence investing in domestic attachakki
that is trendy with tremendous benefits to suit your busy lifestyle and modern
kitchen is a life-changing idea to stay healthier for a family put-together.
If you have little kids at home you must definitely be loving to bake some delights for them. Baking is better with freshly stone grounded whole grain flour both in terms of taste, aroma and nutrition.
Previously, consumption of baked goodies was considered unhealthy owing to higher carbs and calories in them. However this has changed now a days with people opting out of refined flour and sugar and choosing healthier alternatives like, whole wheat flour and jaggery as nutritious and tastier options.
Now you can choose to freshly stone grind the grains of your choice with Hawos Flour mills right on your own kitchen slab and have an unending supply of healthy and unadulterated flour at your fingertips. Turning baking into a tastier and more importantly, a healthier indulgence
Now since you are aware of
the enhanced taste, healthier option and prudence of freshly milled flour, let’s
talk about how baking with freshly milled flour performs better than packed or
stored flour.
Stored flour get compacted and dense over time, while freshly milled flour is light and fluffy. All what you need is an adjustment in measurements depending on what are you baking.
With Hawos Flour mill you have the flexibility of adjusting the coarseness of the flour.
One can grind exactly how much is required, for example if one needs 200gm of fresh flour, 200 gm of whole wheat berries can be milled. The weight remains constant while converting the grain to flour, but volume will change. In this way, one can be more informed about the measurements of ingredients accurately. Using fresh ingredient will consequently make baked goods fresh every time and conveniently at that.
Wholesome nutrients in the freshly milled flour help in the proliferation of yeast, which make the fermentation faster.
Freshly stone ground flour absorbs considerably more amount of water, which undoubtedly leads to addition its nutrition value.
When baking a
loaf the bread, it will have tighter crumb.
The stone ground method of milling can be used for all of baking needs with different grains. Choosing the particle size of the flour is one more convenience that comes with these mills.
In a nutshell: Give a treat to your taste buds with delicious home baked cakes, breads and more in a healthify way with stone grinding Hawos Flour mills”.
It’s official: FDA has defined how the term “gluten free” can be used on food labels. This ruling has been a long time coming; Congress asked FDA to set a standard in 2004 and FDA published a proposed rule in January 2007–and here we are, 9 years later, with a ruling!
According to the new rule, foods may be labeled with the words “gluten free” if the food is inherently gluten-free and/or if it contains less than 20 parts per million (ppm) of gluten.
This level came as no surprise, as it was the level talked about for some time, and is in line with levels already adopted by Canada and the european union. Because the 20 ppm level has been talked about for so long, most commercial products on the market are thought to be already observing the “new” FDA definition.
The rule becomes effective 30 days after publication in the Federal Register, but foods currently in the pipeline may still appear on grocers’ shelves for up to a year, as long as their labels are truthful and not misleading. The new standard is voluntary, which means that gluten-free foods are not required to be labeled as such – just that, if the term gluten-free is used, it must meet this definition.
FDA is not mandating any particular format or positioning of these words on the label; they’re not part of the Nutrition Facts Panel, for instance. There’s also no official government logo or symbol being proposed.
Just as we saw “cholesterol free” slapped on fruits, vegetables and other foods with no cholesterol a few decades ago, we can now expect “gluten free” to appear on foods that are inherently gluten free, as companies try to cash in on interest in gluten free foods. (FDA gives the example of bottled spring water.) In the case of gluten, however, labeling makes more sense. Cholesterol doesn’t cross-contaminate nearby foods, and we’ve never heard of anyone who gets sick if they accidentally eat a tiny amount of cholesterol.
It’s different with gluten. Although gluten (a protein found in wheat, rye, barley and triticale) is not a problem for most people, an estimated one percent of the population has celiac disease, a condition in which even small amounts of gluten can cause serious health problems. Another small percentage of people have what’s called non-celiac gluten sensitivity; while they do not react to gluten as seriously as do celiacs, they feel better when they avoid gluten. Even foods inherently gluten-free – including most whole grains – could be contaminated with gluten during processing or manufacturing or even during the growing process.
So this ruling is good news for everyone with gluten intolerance of any level. The Whole Grains Council is delighted that the FDA has at long last finalized this important standard.
Here at the Whole Grains Council, we have long been singing the praises of healthy whole grains, so we’re especially delighted to share new research showing that whole grains may help you live longer!
In
this exciting study, researchers from the Harvard School of Public Health
analyzed data from over 110,000 adults. The scientists found that every
one-ounce (28g) serving of whole grains was associated with a 5% lower total
risk of death, or a 9% lower risk of death from heart disease. Whole grain
intake was not significantly associated with cancer mortality. The researchers
of this study conclude “these results are in line with recommendations that
promote increased whole grain consumption to facilitate disease prevention.”
[Want
to more? Check out the blog we wrote a few days later on the Ordway’s
Table.]
Since the
founding of the Whole Grains Council in 2003, we have been promoting whole
grain foods for their numerous health benefits and their delicious, full-bodied
flavor. Check out the other health benefits of whole grain consumption here,
or browse our whole grain health studies database.
Wondering how
you can get more whole grains in your diet? Look for our Whole Grains
Stamp on products at the grocery store, subscribe to our monthly
email newsletter, or try one of our many recipes! (Kelly)
If you’re trying to eat more protein, you’re not alone. But if the only things that come to mind when you think “protein” are grilled meats and Greek yogurt, a simple swap for boosting your protein intake could be hiding right under your nose: just switch to whole grains! Most grains have about 25% more protein when eaten their whole form; whole wheat flour, for example, has 28% more protein than refined wheat flour.
Here’s some food for thought: Of the six foods below, which have the most protein?
3 GRAINS3 NON – GRAINS
You might be surprised to learn that all six foods contain about 6 grams of protein each. Since a sedentary man needs about 56 grams of protein a day, and a sedentary woman about 46 grams a day, whole grains can make a significant contribution to your daily protein needs.
hat’s good news, given that so many of us are looking for more protein. According to a 2014 Mintel report titled “Protein Fever,” one-quarter of Americans said they were eating more protein than a year ago. In a 2015 analysis, NPD GROUP said, “It’s protein’s time to shine” and went on to say that heightened interest in protein extends to all age groups.
In a late 2015 Forbes.com article, Phil Lempert predicted that, “In 2016 we will see new kinds of proteins that are more sustainable and affordable than animal sources. Algae, nuts, vegetables, yeast and even insects will be used as ingredients to up the protein punch.” And sure enough, a few manufacturers are responding by adding cricket flour to boost protein content. Or adding peanut flour to brands that never contained it before, to the consternation of some with peanut allergies.
Given that companies are looking for a protein punch in every place imaginable, it is only a matter of time before manufacturers embrace the added value of whole grains, rather than trying to disassemble nature and put it back together again. Especially since whole grains also boast a host of other taste, environmental, and nutrition benefits.
The Oktagon features a new appearance from every angle. As the light hits the different angles of the housing, the solid beech surface texture shows off its natural beauty. Luminescent at times and at others in dark velvet. The interplay of the angular and curved elements creates an exciting yet equally harmonious design. In spite of its utter beauty, performance isn’t sacrificed in the least. Whether a compact Oktagon 1 or a large Oktagon 2, it is versatile and convenient to use thanks to its powerful motor and exceptionally low noise emission.
Eight sides – eight good reasons
1. Solid housing made of solid beech wood
2. A design that will bring joy for decades
3. Single-handed operation
4. Robust and powerful industrial motor
5. Corundum ceramic grinding stones with 70 mm diameter
6. Low noise development at great output speeds
7. High quality craftsmanship goes into every part
8. 5 years warranty and excellent service
If you are looking for a timeless design, combined with easy single-hand operation, you’ll love the hawos Oktini.
Flour mill (Atta Chakki) – Today’s India is growing by leaps and bounds every day across all fields. India is creating and adapting new technology, aptly demonstrating that our vision & mission to becoming a developed country from being a developing country, to the world.
Be it in the field of defense, pharmaceutical, IT sector, agriculture sector, space, exploration or any other sector the above resonates with the idea that India is shining and this pace will only get faster in coming years.
Every sector and field is trying to grow and expand its reach as far as products and services are concerned. Product line of the flour mills (Domestic Atta Chakki) available in India has also recently undergone a sea change after the advent of the world best Flour Mills “Hawos”. The “Hawos Flour Mills” has been brought in India by “Green Future Private Limited “their Head Office is based out of New Delhi. The machine is not any less than a wonder which is a convergence of traditional Indian lifestyle at the tip of your finger. Having daily freshly grounded flour( Atta) has been deeply vested in traditional Indian way of living, however this has been lost due to the urbanization of daily life where the mass of pending urgencies has submerged the cherished moments of eating a peaceful meal, let alone basking in the flavors that freshly ground flour has to offer.
Now “Hawos” brings you the joy of revisiting such simple yet divine pleasures that too with extreme convenience and joyful experience of fresh feel and flavor at your command.
The Hawos flour mills, made since 1950’s is a delight to look at and awe striking wonder to operate. The machines not only aesthetically brilliant but also sturdy. No wonder the machine never fails to bring a smile to anyone who sees it working quietly yet efficiently.
These flour mills come in
11 different models and 10 models are built out of wood that not only add
aesthetics value to your home but also are amazingly compact and incredibly reliable.
The Hawos flour mills come in three different output
variants- 6kgs / hr, 7.5 Kgs/ Hr and 15
Kgs/Hr. You have a choice of grinding the grain of your choice but also the
quantity of your wish. The flour mills easily grinds Wheat, Rice, Maize, Barley,
Corn and any other non-oily grain of your choice.
The range of the Mills starts from Rs. 30250 and goes all the
way to Rs. 49830. It sure is a small price to pay for the convenience and
change in lifestyle options it provides. It is difficult to put a price tag on
the potential nutritional value that awaits every day at your dining table.
Experience it today to find the true joy of eating freshly grounded flour today
and every-day.
Opinions about the ‘best’ way to fuel your body for optimal health and longevity will always exist. Conflicting advice about what you should, and what you shouldn’t, eat is hard to avoid. With a new dietary villain around every corner and new panacea behind every door – it’s easy to get exhausted and feel lost in the chaos!
For many, the term ‘diet’ conjures up the type of eating pattern encouraged by this narrative – one of exclusion, extremes, and restrictive, rigid plans. However, the top 10 overall diets of 2019, as ranked by The US News and World report, highlight a different attitude toward the idea of a diet. Though distinct in purpose and direction, they each offer approachable guidelines towards a healthy lifestyle, focusing on the advice you have probably heard before. Though these diets vary, they share commonalities and themes which shine a light on trends in our current health and nutrition landscape at large, emphasizing: whole foods, the energy quality of our food, and chronic disease prevention. We are proud to report – though we can’t say we’re surprised – that whole grains play an active role in the top 10 diets on this list by supporting these larger themes.
More Whole, Plant-Based Foods
These diets echo each other, despite the fact that their end goals range from weight loss to brain health. They emphasize increased consumption of whole, minimally-processed foods. We have all heard it before (probably from Mom), but these diets encourage us to put more vegetables, whole grains, and fruits on our plates. Limited consumption of poultry and low-fat meat is part of the majority of these diets, with the Mediterranean Diet promoting seafood consumption and the Nordic Diet encouraging high-quality meat in the limited instances meat is consumed. The popularity of the Flexitarian Diet exemplifies the success of this light-on-meat attitude – while mostly vegetarian, it makes room for animal protein when the mood strikes.
Energy Quality
Energy quality is a slightly different way to categorize the food we consume. Highly-refined and fatty foods contain a concentrated punch of energy in a small package – meeting a large portion of your daily energy requirements with just a few bites. This can restrict the diversity and volume of higher-quality foods consumed over the course of the day, and can easily lead to an overconsumption of energy.
The Volumetric and the Mayo Clinic diets use energy density as the scaffolding for their recommendations. The energy density of a food is its energy content per unit of weight. Plant-based foods tend to exhibit low energy density, with high fiber and water content. Fatty and refined foods, on the other hand, are energy-dense, containing high-calorie counts per unit of weight. As US News and World Report points out, “for about the same amount of calories you could have a quarter of a Snickers bar or about 2 cups of broccoli.” By recommending foods with a lower energy density (like broccoli), these diets limit your energy consumption without reducing the total amount of food you eat.
Whole grains not only have low energy density, but intact whole grains have a low Glycemic Index as well – a measurement which rates how quickly carbohydrates are converted into glucose/energy. Your body breaks down whole grains more slowly than it does refined grains, making whole grains a more sustained energy source for your body. You can learn more about whole grain energy quality here.
Chronic disease
The rising rates of chronic diseases worldwide has reached epidemic proportions, so it is no surprise that these diets focus on the prevention of one or more chronic diseases. The Mediterranean and Ornish Diets focus on heart health, and the MIND Diet, true to its name, aims to promote a healthy brain. Managing hypertension and cholesterol is a common goal for almost all of these diets. It’s no surprise, then, to see whole grain recommendations showing up again and again, given the strong role they play in preventing many of the most common chronic diseases including heart disease, type 2 diabetes, and stroke.
No matter which way you spin it, whole grains are an important part of a healthful diet. The common themes of this year’s best overall diets show exclusion and extremes are not promoting, and individuals are looking elsewhere. Whether it be for brain health or heart health, there is to be found centering around eating a diverse array of wholesome foods. (Abby)
According to a NCHS briefreleased this month, whole grain intake as part of total grain consumption is slowly but steadily increasing among adults aged 20 and older in the United States. Though we still have work to do to get closer to making half of our grains whole and meeting the Dietary Guidelines recommendations, this is heartening news. Keep up the whole grain choices! As scientific understanding of the health benefits of whole grains has increased, more people have begun seeking whole grain products. In fact, 86% of respondents to our 2018 survey indicated health as a main driver in choosing whole grains. Companies are responding to mounting scientific evidence and consumer demand as well. To date, nearly 13,000 products have been registered to carry the Whole Grain Stamp, which requires products contain a minimum of half a serving of whole grains (8g) per labeled serving in order to qualify!
The eating patterns of past generations were equally influenced by advancements in knowledge. America was rapidly changing in the mid-19th and 20th centuries, and a trip down memory lane reveals some surprising influences, who not only impacted what people ate then, but continue to influence what people eat today.
19th Century Nutrition Nutrition science was still very young in 19th century America. Though the idea that food choice had an impact on health was largely accepted, the specifics of how and why this was true were a matter of speculation. Meat, thought to be more easily digested than vegetables, was often prescribed for ailments along with healthy doses of wine. One man saw a different, plant-based path to health. Sylvester Graham’s thoughts on nutrition were largely influenced by his observations on the impact the increasingly industrialized and urban world had on health. He believed, and promoted, avoidance of all “stimulating” foods and habits and encouraged eating food as close to its natural state as possible. He was an early proponent of a vegetarian diet, and his teachings highlighted the importance of whole grain consumption. Though considered one of the founders of vegetarianism in America, he is perhaps even better known for his whole grain advocacy.
Graham proselytized grinding grain at home, creating a minimally-processed flour for baking. When Graham’s popularity skyrocketed in the mid-1800s, many shop owners started selling products using coarsely-ground whole grain flour marketed with his name—graham flour, graham bread, and a bit later, the graham cracker. Advancements in the milling process in the late 20th century drastically changed flour production, and what was once ground either at home or by huge stones at the local grist mill was now being crushed in factories by huge porcelain and cast-iron rollers. This roller technology, invented in Hungary in the early 19th century, enabled more of the grain’s endosperm to be extracted from its bran and germ, making the milling process more efficient and the refining process more effective. Refined flour had historically been more expensive, and therefore desirable, due to the extra labor involved in sifting, but now roller mills made this sought-after refined flour cheap and accessible. Despite the boom of refined grain products that followed, Graham’s ideas about the importance of whole grains remained in circulation and continued to influence the next generation of Americans.
Modern Impact John Kellogg, influenced by Graham’s teachings, created his own health and wellness sanatorium in the late 19th and early 20th century. His method was based around the promotion of health through diet, for which whole grains played an important role. He is perhaps best-known for inventing the corn flake, originally served as a health food at his sanatorium. The resulting rave reviews helped launch the popularization of the breakfast cereal. Charles Post, a patient in Kellogg’s sanatorium and a believer in his methods, soon became his competitor and created his own cereals made with the whole grain flour Graham so strongly believed in.
The health sciences have come far since the 19th and 20th centuries, but the ideas and technology from that era still live on in our current food culture. Roller milling is still used, now efficiently processing both whole and refined grains. Kellogg Company and Post Consumer Brands continue to produce breakfast cereals, including many that carry the Whole Grain Stamp. Graham flour, to this day, is defined by the USDA as a coarsely-ground whole grain wheat flour. While graham flour is defined as a whole grain, graham crackers are not, so make sure you check for the Whole Grain Stamp on your favorite fireside snack, or in an homage to Graham himself, make your own! Have a favorite historic food influencer? Share with us below! (Abby)
Humans have been eating gluten for eons. Gluten forming proteins are found naturally in wheat (including ancient wheat’s like einkorn, faro, Kamut®, or spelt), barley, and rye. They’re what help dough stretch and bread rise
VERY FEW PEOPLE NEED A GLUTEN-FREE OR WHEAT-FREE DIET FOR MEDICAL REASONS
Celiac disease, which affects an estimated 1-2% of the US population, is a medically diagnose autoimmune disease that requires strict lifetime adherence to a gluten-free diet. Another 0.2-0.4% of Americans are allergic to wheat (but not barley or rye).
WHAT ABOUT GLUTEN-SENSITIVITY?
Many patients who respond well to a gluten-free diet, but don’t test positive for Celia disease, are thought to have “non-Celia gluten sensitivity.” But science is casting doubts on the usefulness of gluten-free diets for people like these. Researchers analyzed data from 10 studies, in which 1,312 adults with “non-Celia gluten sensitivity” were tested for their reaction to gluten.1 In these 10 double-blind, placebo-controlled gluten challenges (where neither the researchers nor the participants knew if they were getting a gluten-free diet or the gluten-containing control / placebo), only 16% of the patients showed gluten-specific symptoms when exposed to the gluten-containing diet, and 40% of them had similar or increased symptoms when on the gluten-free control diet. In other words, gluten is probably not the culprit in most people who think they are gluten-sensitive. Blaming gluten may keep other serious problems from being addressed.
THE DOWNSIDES OF UNPRESCRIBED GLUTEN-FREE DIETS
• In a study that followed more than 100,000 US adults without celiac disease2 for more than 25 years, researchers found that eating gluten was not related to heart disease risk. In fact, the researchers cautioned that avoiding gluten may result in eating fewer whole grain foods, which may in turn increase the risk for heart disease.
• Harvard scientists3 found that people eating less gluten had a higher risk for type 2 diabetes. In fact, those in the top 20% of gluten intake were 13% less likely to get type 2 diabetes over the 30-year study period, even after adjusting for family history, exercise habits, weight, and calorie intake. Why? This may be because glutenfree foods are often made with substitutes like potato starch and tapioca that can make blood sugar spike.
• Gluten-free versions of foods have been shown to have more calories, sodium, and sugar than their regular gluten-containing counterparts, and often carry a higher price tag too.4 Real, whole grain foods are a better choice.
• Self treatment with a gluten-free diet messes up the blood test for celiac disease. Always speak with your doctor before making dietary changes.
• Self treatment with a gluten-free diet messes up the blood test for celiac disease. Always speak with your doctor before making dietary changes.
PEOPLE WHO AVOID GRAINS TEND TO BE LESS HEALTHY
Using national health survey data from 9,341 adults in Australia, researchers found that people avoiding grains were significantly more likely to be overweight or obese than those who eat grains, despite consuming fewer calories than grain eaters. Grain avoids also ate fewer fruits, vegetables and less fiber, and were more likely to have a higher BMI and waist size. Our advice: pick meals and snacks full of whole grains, fruits, vegetables and other real foods.
THE EARTH CAN’T SUPPORT A SHIFT FROM GRAINS TO OTHER FOODS (LIKE MEAT)
For millennia, grains have been one of the most important sources of food worldwide. Today, grains provide nearly 50% of global calories,6 and are some of the most earth-friendly foods to produce. Fruits and vegetables, while very nutritious, aren’t as energy dense as grains and are harder to grow, transport, and store for year-round enjoyment. So to make up the necessary calories in fruits and vegetables, much more food would have to be grown. Similarly, raising animals for meat production requires a substantial amount of land and water. For example, beef production uses 10.19 liters of water to produce 1 calorie of food, compared to only 2.09 liters per calorie of fruits, 1.34 liters per calorie of vegetables, and 0.51 liters per calorie of grains.7 Shifting diets away from grains and towards more energy-intensive foods puts an impossible burden on our planet’s precious resources.
CONVENIENT OPTIONS TO BECOMING A WHOLE GRAIN ENTHUSIAST
There are various options available in the market today both online and through brick and mortar retail shops. These provide a convenient option to mill our own flour on each meal basis, which not only provides maximum nutrition but also fantastic taste. These mills come in various options like hand operated manual flour mill, electricity operated flour mill, and solar power operated flour mill. Bring home a domestic flour mill today to reap the healthy benefits of whole grain meal after meal, every day.
