Debunking whole grain myths: stop being misled by false claims

1. Ancient grains(ancient grains) Grains that have not undergone continuous breeding improvement for several hundred years. (1) Ancient grains (gluten-free): buckwheat, millet, sorghum, red quinoa, amaranth, wild rice… (2) Ancient grains (with gluten): barley, spelt, einkorn, farro(farro)(Kamut)…buckwheat, millet, sorghum, red quinoa, amaranth, wild rice…

(2) Ancient grains (with gluten): barley, spelt, einkorn, farro, Kamut…

2. Gluten

(1) Gluten:

Also called gluten protein, wheat gluten, gliadin, glutenin, or gluten, it is a glutelin found in barley and wheat. It is mainly composed of two proteins: prolamins and glutelins. Prolamins are also called "gliadin." "" is pronounced ㄖㄨㄢˇ and is an old term for protein.

(2) Benefits:

Gluten protein is a mixture of several individual proteins; it makes dough more elastic and able to rise, giving foods a chewier texture.

(3) Drawbacks:

After gluten protein is ingested, it cannot be completely broken down into amino acids in the intestine, and some small fragments containing several amino acids, called "polypeptides," remain. Polypeptides can trigger allergic reactions in the human immune system. In patients with celiac disease, the immune system contains excessive gliadin antibodies; the gliadin antibodies react with prolamins, the villi of the small intestine are damaged, and nutrients in food cannot be absorbed, thereby causing intestinal symptoms such as diarrhea and preventing patients from absorbing nutrients from wheat flour.

buckwheat, millet, sorghum, red quinoa, amaranth, wild rice… (2) Ancient grains (with gluten): barley, spelt, einkorn, farro, Kamut…

3. Whole grains

A complete grain kernel containing the bran layer (outer husk bran layer + bran), endosperm, and germ.

The healthful whole grains organically grown by the Field Turtle Project are: buckwheat, adlay, red quinoa, purple rice, amaranth, and millet, all of which are gluten-free.

4. Bran and gluten

Bran and gluten are different concepts. Bran is the surface layer or outer skin of a grain; gluten is a protein, an organic compound made up of amino acid molecules.