WHEAT
Wheat is one of the most commonly consumed cereals in the world providing about 70 percent of the caloric intake in the form of staple food. Although its origin is the subject of some debate, it is likely that wheat was first cultivated from wild species in south west Asia in about 8000 B. C. Of the two varieties, hard wheat is rich in protein and is used principally in breads and pastas. Soft wheat has a lower protein content and it os used mainly to produce cakes, biscuits and pastry flours. Durum wheat is an excellent sources of niacin, magnesium, potassium, phosphorous and

Description: The kernel of wheat is usually 1/8-1/4th inch long. In some kind of wheat the top of each kernel is covered by stiff hairs called the brush. Wheat grains are avoid in shape, rounded in both ends. Along one side of the grain there in  a crease, a folding of the aleurone and all covering layers. Generally wheat is divided into a Endosperm B.Aleurone layer C.Pericrap D Scutellum. E.Embryo of Germ

1. Endosperm:  It is the inner spongy structure lof the wheat that is filled with starch and micro particles of protein in the form of gliadin and gluetnin that are singularly known as “Gluten” which is about 12% in the grain causing the elastic structure of the wheat flour. Except rye, Wheat is the only cereal that contains gluten. Being poor in lysine, it needs addition of milk or soya flour etc some time for nutritive value of wheat preparations.
   
   
2. Aleurone layer: Aleurone layer envelops the endosperm but it is under the brany layer. It is rich in protein but usually lost along with brain during milling the grain as it is firmly attached to the outer layer.
   
   
3. Pericarp or the bran: Above the Aleurone layer there is another covering which is again divided in two cellular layers (outer and inner layer) the outer layer chiefly consists of cellulose impregnated with iron, calcium, phosphorous, magnesium, silica, etc. the inner layer contains a pigment of high brown that gives colour to the wheat.

Brain is very useful part of the wheat which prevents constipation due to its cellulose content that forms a bulk mass in the intestines. It is also rich in phosphorus in the form of phytate which interferes with the absorption or iron and calcium.

D. Scutellum: It is a thin layer at the base that divides the grain from endosperm and the
     base of the germ. It consists of high concentration of vitamin B.

5. Embryo or Germ: It is situated at the base of the grain. It is rich in vitamin B, vitamin E, protein and fat. It is removed generally during milling as it spoils the wheat flour due to its fat contents. However, the bran and germ proteins have a higher content of essential aminoacids than inner endosperm proteins.

Wheat is consumed mostly in the form of flour obtained by milling the grain while a small quantity is converted into breakfast foods such as what flakes and puffed wheat. Whole what products have a distinctive flavors and coarser than those made with white flour and some time needs good storage conditions to avoid rancidity.

Best ways of consuming wheat: The best way of taking wheat is in the sprouted form chewing it well or adding to salads, which supplies easily digestible proteins, enzymes vitamin B, and E and simple starches. For many as it is not practicable the second best way is in the form of mash (Dalia) or rough porridge where the grain is just broken into tiny particles. The third best way is the whole wheat flour produced by slow moving mill or grinding between tow stones (chakki) comparatively with very low speed, which helps to retain all valuable nutrients in its flour in which no brain or any other portion is removed. It is laxative and the cellulose is more easily broken down by the bacteria in the intestines.  The Iron content of wheat bran is more effective in the production of hemoglobin and useful to anemic patients.

Avoid all refined wheat floor preparations which are constipative, low in nutrition and cause obesity diabetes, celiac diseases, etc.

Healing Properties

1. Stress : Wheat germ Carries a factor which helps to bear the stress.
   
   
2. Wheat Germ Oil : It helps in the irregular mensopausal symptoms and improves stamina and strength. Add wheat grain oil to salads, soups and wheat germ to porridge and soups.
   
   
3. Wheat Grass: Juice contains rich chlorophyll, betacarotene and many minerals, vitamins, 18 amino acids and rich in magnesium. It is nature’s concentrated nutrient. Helpful in the treatment of cancers, anemia and low vitality and under growths, etc, and increases general stamina and vitality.
   
   
4. Blocked Arteries: Inclusion of wheat germ in the diet may improve the long term in take of vitamin E and help to stop the oxidation of low density lipo proteins (LDL) cholesterol once oxidized LDL can block arteries causing heart diseases. Wheat germ helps the intake of vitamin E to prevent and reverse the blockages in arteries.
   
5. Breast Cancer: Whole wheat products may help to reduce the risk of breast cancer partly that they contain phytosterois (plant based steroids), plant  oestrogen that can mimic the hormone oestrogen phytosterois latch on to estrogen receptor in breast tissue blocking human oestrogen which may trigger breast cancer. Thus lowering the risk of cancerous changes in the breast cells. They increase the movement of stools through the intestines which gives circulating oestrogen less time to be reabsorbed into the blood across the colon wall.
   
   
6. Cancer of the Colon: Studies suggest that complete whole wheat products in the diet protect against cancer of the colon. Wheat bran s a rich insoluble fibre which remains intact and undigested until it reaches the colon . It bulks the stools and increases the speed of passage through colon. This gives carcinogens less time to latch on the colon wall and set up cancerous changes. Wheat bran is digested by te bacteria in the colon producing short chain fatty acids.
   
   
7. Diabetes: Whole wheat flour chapatti or breads, or dalia provide slow release of glucose and avoids peak of blood and glucose levels and therefore helpful to control and prevention of diabetes.

How much to eat-
100 gram of whole wheat flour preparation supplies half of recommendable dietary fibre and gives 310 calories of energy. Wheat also supplies required amount of selenium iron, calcium, vitamin B&E.

Choosing and storing-
Buy small quantities of wheat and make flour or premilled flour and use quickly. Store flour in clean, airtight containers in a ciil dry place.

Disadvantages-
Avoid wheat products in Chronic Colitis, Ulcerative Colitis and Colic diseases where gluten interferes with also sorption of nutrients in food.

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