Salt of the Earth is Our Best Ingredient: Organic wheat, health benefits and uses for the ingredient

If we want to be healthy, we have to start cooking and eating healthier. In this article, we are going to talk about organic wheat. Organic wheat is probably one of the healthiest grains available. Many people have never heard about it. This article is focused on wheat production, the difference between conventional wheat and organic wheat, and the health benefits and uses of this ingredient.

Ever since the advent of agriculture, wheat has been among the most important crops. Thousands of years after its domestication, however, humans are still here enjoying all the good that this humble grass can do us.

The difference between conventional wheat and organic wheat

When it comes to nutrition, wheat bread from the organic section of the supermarket may be the same as loaves from the conventional section. Although some organic crops have proven to be more nutritious than their conventional counterparts, wheat—one of the world's most important cereal crops—shows no difference.

Organic approaches used rotted or composted manure with other supplements as fertilizer. The use of farmyard manure to supplement chemical fertilizer differed between the two conventional farming methods. A control plot, which received some manure but was otherwise left alone, was also used by the researchers. Furthermore, all of the fields had the same tillage and crop rotations.

The wheat specimens were ground into fine meals to see if the different growing methods had any effect on the nutritional quality of the grain. They isolated and identified 52 of the component chemicals in the samples using gas chromatography and mass spectrometry.

Overall, studies have yielded mixed results on whether organic crops are as nutritious as conventional crops, but consumers are not always concerned with the nutritional value of the food when they purchase organic.  "The value of the organic system is the process," says Kathleen Delate, an agronomist at Iowa State University, who was not associated with this study. "People buy it because of the way it is produced,". She goes on to say that some people are concerned about pesticide residue and other chemical effects. In terms of nutrition, wheat, it appears, is wheat—regardless of how it is grown.

The health benefits and the ingredients of eating wheat.


Fiber is an essential nutrient for the human body. While it contains no minerals, vitamins, or calories, it is beneficial to your digestive system. A high fiber diet can lower the risk of heart disease, type 2 diabetes, and inflammation, which is linked to certain types of cancer. Wheat products may also aid in the prevention of colon cancer.

Folic Acid

Another health benefit found in wheat foods is folic acid. Folic acid has numerous health benefits, including preventing neural tube birth defects in newborns. Folic acid has also been linked to a reduction in the risk of Alzheimer's disease by protecting the neurons responsible for learning and memory.

Vitamins and Minerals

Whole wheat foods contain a variety of vitamins and minerals. These include selenium, manganese, phosphorus, copper, and folate, a B-vitamin.

Whole Grain vs. Enriched Grain Nutrition

Whole-grain products contain the entire kernel of grain, including the bran, endosperm, and germ, whereas enriched grain products contain only the endosperm.

The bran (outer layer) has the most fiber, the endosperm (middle layer) has mostly protein and carbohydrates with some B vitamins, and the germ (inner layer) has a lot of trace minerals, unsaturated fats, B vitamins, antioxidants, and phytonutrients.

To identify whole-grain foods, look for the first item on the ingredient list that is labeled as "whole," such as whole-wheat flour.

Whole Grain Nutrition


Whole-grain foods are higher in trace minerals and dietary fiber than enriched grain products and are higher in B-vitamins, vitamin E, and protein.

Whole grains are high in antioxidants and other plant-based nutrients. Whole grains contain antioxidants in amounts comparable to or greater than those found in fruits and vegetables. They also contain plant-based antioxidants that are not found in other foods.

Eating more whole grains may help reduce the risk of heart disease, cancer, and diabetes, according to research. Whole grains may help lower triglycerides, improve insulin control, aid in weight management, and slow the formation of arterial plaque, according to research.

Enriched Grain Nutrition

Enriched grain products have iron and B-vitamins (thiamin, niacin, riboflavin, and folic acid) levels that are comparable to or higher than whole-wheat flour. Enriched grain products have more than twice the folic acid content of whole wheat.

Since 1941, white flour has been fortified with iron and the B vitamins riboflavin, niacin, and thiamin. Pellagra and beriberi have been eradicated from the United States as a result of this enrichment. Folic acid, a fourth B vitamin, was added to the enrichment formula in 1998. According to a 2002 study, folic acid fortification in the United States grain food supply reduced neural tube defects by 23%.


Whole wheat may be a good source of selenium, manganese, phosphorus, copper, and folate, among other vitamins and minerals.


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