Thursday, February 21, 2013

Study Supports Eating Wheat, Despite Gluten-Free Trend


As more Americans shun wheat in favor of gluten-free diets, a study published in the European Journal of Clinical Nutrition, January 2013, gives insight into why giving up grains may not be the answer to our growing health problems.

The research studied the effects of replacing standard whole grain products in subjects’ diets with ancient khorasan wheat, and found that doing so reduced their metabolic risk factors, raised their antioxidant capacities, and decreased inflammatory activity.

 Khorasan wheat, known under the brand name of KAMUT, is a grain unlike most of today’s versions of wheat because it has not been genetically modified, hybridized or grown with chemicals or pesticides, so many people allergic to other brands of wheat can eat it without ill effects.

 “This grain has not been altered by man since ancient times and therefore remains virtually the same as it was when first gathered from the wild when man first transitioned from a hunter/gatherer to a farmer,” said Bob Quinn, founder of KAMUT International.  Read the entire article.

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