Whole wheat (Triticum)
Triticum Sativum, the scientific name for wheat, is an herb that grows worldwide and forms the basis of many food crops. It is no coincidence that wheat is the second most cultivated cereal on the planet, the main producers being China, India, and Ukraine.
The grain of wheat is thus used as raw material for the food of the Human Being, for example, through the flour to make bread, dough, cakes, flour, bran, germ, or even beer, to make beauty products and also to feed animals (hay). Wheat is therefore present daily on our tables, but it is important to emphasize that the option of whole wheat is healthier for the human organism, because its refining makes its properties disappear.
Non-genetically modified wheat and whole wheat have as components water, proteins, carbohydrates, fatty acids (saturated and polyunsaturated), and vitamins (B6, B12, thiamine, riboflavin…) and minerals (sodium, potassium, calcium, phosphorus, magnesium, iron or zinc). Wheat is anticancer, anti-inflammatory, detoxifying, anti-hyperglycemic, antioxidant…
- digestive system,
- Type 2 diabetes,
- prevents degenerative diseases,
- reduces obesity,
- immune system,
- nervous system,
How to consume:
Bread, pasta, cakes are some examples of the wheat consumption, but it can also be consumed through sprouted seeds, needing hydration between 8 to 12 hours. However, wheat can and should also be consumed in micro-sprouts, for example, to make juices, smoothies, or salads. To get a wheat germ, you need to plant the seed in a pot, water it, and wait 7 to 12 days, an essential period of time for the germ to be harvested and consumed (learn more about micro-shoots here).
Wheat contains gluten in its composition, be aware that each body is different, this can cause possible incompatibilities, total or momentary, generated by its ingestion.