Tag: Wheat products

Experts suggest that consuming suji daily in moderation is generally healthy for most people, but context matters greatly. The preparation method and portion size are key factors when evaluating the impact of suji on your diet.

According to the World Health Organization, the global number of people with diabetes has nearly quadrupled over the last few decades. A frequent dietary concern for those with diabetes revolves around carbohydrate sources, including the question: can diabetics eat wheat products?

As the world's most widely consumed grain, with production exceeding 700 million tonnes annually, wheat is a dietary cornerstone globally. Its incredible versatility is the delicious answer to the question: what food can you get from wheat? The range of items is vast, encompassing staple foods from every corner of the world.

Wheat is one of the most significant and widely cultivated cereal crops in the world, serving as a dietary staple for many populations. Its presence extends far beyond the familiar loaf of bread, appearing in countless products, both obvious and hidden, that line grocery store shelves. For those with a wheat allergy, gluten intolerance, or celiac disease, a thorough understanding of what foods include wheat is crucial for managing their health and diet safely.

An estimated 1-2% of the global population suffers from celiac disease, a serious autoimmune disorder triggered by consuming gluten. For these individuals, as well as the larger group with non-celiac gluten sensitivity, understanding the gluten content in bread is crucial for maintaining their health.

Triticum vulgare, commonly known as common wheat, is one of the most widely cultivated cereal grains worldwide and is found in a vast array of products beyond just bread. This versatile plant yields derivatives like wheat germ oil, hydrolyzed proteins, and starches that are used extensively in the cosmetic, pharmaceutical, and food industries.

According to the Celiac Disease Foundation, a strict gluten-free diet is the only recognized treatment for celiac disease, making foods containing any amount of gluten off-limits. This raises a critical question for many navigating dietary restrictions: is sprouted wheat okay for gluten-free consumption? The short answer is no, but the reasoning is more nuanced and important for understanding why it is unsafe for celiac disease and severe gluten sensitivities.

Bulgur has been a staple in Middle Eastern cuisine for thousands of years, with references to its production in biblical times. The most common other name for bulgur is **cracked wheat**, a term widely recognized in English-speaking regions.

According to Statista, the U.S. per capita consumption of wheat flour amounted to over 130.5 pounds in 2023. This statistic helps us begin to answer the question: how much flour does the average person eat in a year? However, this figure is an average for the United States alone and the global landscape shows significant variation.

In the United States, refined grain consumption is roughly five times higher than whole grain intake. This reflects a long history of processing that defines what is considered refined wheat and its widespread availability in modern diets.