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Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. It is a grass that grows between two and four feet (½ to 1 ¼ meters) tall. The physical appearance of the grain is familiar to most consumers, with a long stalk that terminates in a tightly formed cluster of plump kernels enclosed by a beard of bristly spikes. Wheat is an annual, which means that at the end of each year, fields must be plowed and prepared again to grow the grass. When wheat is ready for harvest, the heads of the grain start to bend the stalks with the weight of the kernels. This, in combination with the golden color, indicates that it is time to harvest the wheat. After harvest, the grain is separated from the stalks and chaff. Once the kernels have been separated, they can be ground into flour. Hard wheats are suitable for making pasta and bread, and soft wheats are used for other wheat products that do not require a high gluten content. After harvest, the field is cleared and prepared for planting again. Farmers using good rotation practices do not plant wheat in sequential years, although they may return to the field later.
Wheat contains carbohydrates, protein, mineral salts, catalytic elements, calcium, magnesium, sodium, potassium, chlorine, sulfur, silicon, zinc, manganese, cobalt, copper, iodide, arsenic, vitamins A, B, E, K, D, PP, and ferments. Thus, wheat is the base for nourishment.
Wheat reduces the risk of heart disease by decreasing cholesterol level, blood pressure, and blood coagulation.
A diet that is rich in wheat consumption reduces the risk of cancer amongst people.
The dietary fiber present in it plays an important role in the prevention of cancer.
Wheat products prove to be an extremely rich source of the mineral, selenium.
Daily intake of wheat products ensures an overall increase in health and decrease in obesity.
Rich in nutrients, whole wheat provides consumers a feeling of fullness, thereby reducing the risk of overeating.
For figure-conscious folks, whole wheat comes as a boon. Gaining weight is inversely proportional to consuming whole wheat. As per a study conducted, women who consumed whole wheat products are less likely to gain weight than those who consumed refined grains.
Consumption of wheat reduces the risk of metabolic syndrome, thereby preventing visceral obesity or the “apple shaped” body, low levels of protective HDL cholesterol, high triglycerides and high blood pressure.
In contrast to the refined grains, whole wheat consumption does not have harmful effects on your body, i.e. no weight gain and no risk of insulin resistance.
Wheat contains antioxidant and anti-aging properties that are good for skin, nails and hair.
It helps in fighting against muscular disorders such as muscular dystrophy and neuron-muscular problems.
It lowers bad cholesterol levels and blood pressure, and promotes a healthy heart.
With 28% protein content, wheat germ repairs tissue damage and helps minerals and nutrients to reach our cells.
It helps in improving muscular energy, reflexes and utilization of oxygen during exercising.
Wheat helps in providing vitality, longevity and endurance during exercise.
It enables the body to adjust during stress.
Rich in omega-3 fatty acids, wheat germ helps in elevating mood and regulates the functioning of the nervous system.
It helps in preventing certain types of birth defects.
Since wheat germ is a good source of fiber, it improves bowel function, reduces the risk of developing heart disease and diabetes and prevents weight gain.
It is extremely beneficial for women, since it alleviates premenstrual symptoms and menopausal symptoms.
Wheat germ is one of the richest foods in vitamin B-complex that are good for metabolism and handling stress.
It fights colon cancer, prevents constipation and improves digestion.
