Wheat Research
access to websites, scientific papers, lectures, and interviews to provide more information about whole grains
Whole Grain Connection by Monica Spiller
"Welcome to the Whole Grain Connection. We are a non-profit organization based in California, aiming to enhance the desirability and availability of whole grain breads and other whole grain products from organically and sustainably grown grains and thereby connecting farmers and bakers."
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Bob Quinn: Food as Medicine
"Bob Quinn is an organic farmer and researcher with a Ph.D. in plant biochemistry. Bob introduced and trademarked Kamut, an ancient wheat variety with anti-inflammatory properties. His research highlights its higher nutrient density and benefits for those with wheat sensitivities.
Bob grew up on a wheat farm in Montana, and transitioned to organic farming in the 1980s. After selling his businesses, he founded the Quinn Institute, a nonprofit dedicated to regenerative organic research and food as medicine. His work focuses on soil health, nutrient density, and the connection between food and human health."
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What is Whole Wheat? Is what you purchase in stores actually whole wheat?
"Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed "wheat nerds"—talk to Mark about a pioneering study conducted by David that examines whether food labeled as "whole grain" is, actually, whole grain (and which company is actually doing it right); why you're probably not eating actual whole wheat when you think you are; the meaning of "dead wheat"; and why it all matters."
"When consumed as whole grain, wheat has a high nutrient density that contributes to a healthy diet. Yet, products labeled as whole wheat can still contain a substantial amount of refined grain leading to the confusion for consumers, so a method was designed to determine the whole grain status within wheat-based foods."
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Eck Farms in California
"Farmers are like anyone. Old and tired and probably have a lot of debt. But they got into it for some reason because - soil, and plants, and the sunrise, and flavors and smells, that you can’t describe because they are too beautiful - thrills our hearts. And sometimes, farmers need to remember why they started. And if someone can go to them and say ‘we can create something beautiful and good’ most farmers would be willing to take a pay cut to do it." — Jon Eck
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Whole Wheat Flour Stability: An Insight
"In the current scenario, millers as well as food Industries face many challenges in relation to the whole-wheat flour due to its limited stability in comparisons to refined flour. The purpose of this review paper is to address these key issues in the milling, shelflife, key biomarkers of whole wheat flour and finally discuss the strategies to overcome existing challenges."