MODERN WHEAT-WHAT HAS GONE WRONG WITH EVOLUTION?

Wheat is the staple food grain to millions of people around the world but unlike other grains wheat also offers some problems for some when it is consumed as part of a diet. Gluten allergy or sensitivity which affects about 10% of world population is a problem that cannot be easily wished away. The symptoms of gluten allergy can be almost same as that for celiac disease and wheat allergy, some of them being bloating, abdominal discomfort, head ache, migraines, muscular and bone joint pains, schizophrenia etc. Though wheat may not pose any risk to life as the symptoms can be easily treated, it does affect the quality of life for those diagnosed with wheat allergy. This is where the ancient Einkorn comes to their help as it has been found that the type of gluten in this grain is some what different from wheat gluten and therefore does not pose any threat. The science behind this is that to days wheat, Triticum aestivum is not a pure grain but evolved over thousands of years of history exposing it to natural hybridization process, changing the composition very significantly.

According to historical evidence Einkorn, Triticum boeoticum was consumed since BC 7000 and therefore had about 9000 years for changing some of its characteristics through cross pollination with wild grass species and other similar grains into modern day wheat. According to geneticists a major difference is in the number of chromosomes present in the grains with Einkorn possessing only 14 whereas that in wheat is either 28 or 42 and naturally this should have an influence in the protein make up of these grains. Wheat allergy is often attributed to the properties of the gliadin component in gluten present in modern wheat. Probably Einkorn gluten with different gliadin component is better tolerated by wheat sensitive population and this has given a new status to this ancient grain as a health food. New products based on Einkorn in place of wheat are continuously being developed targeting gluten sensitive consumers.

There are a number of reasons why health food industry is lately focusing attention on Einkorn and if availability is not a critical factor, products made from this unique grain would have captured a sizable market in the wheat based food products. The fact that it is a hulled grain like Paddy grain makes it immune to contamination by pesticides and other man made chemicals. It has one of the highest protein content viz about 18-20% compared to 10-12% in normal wheat. Besides it has 3-4 times more beta carotene (for boosting immunity, prevent cancers and CVD), 2 times more Vitamin A (for healthy eyes, reproductive system and preventing certain cancers), 3-4 times more Lutein ( for preventing macular degeneration and cataracts) and 4-5 times more Riboflavin (more efficient energy metabolism). One of the most interesting data is that in Einkorn gluten the ratio of gliadin fraction to glutelin fraction is about 2:1 while the corresponding ratio in wheat is 0.8:1 which probably may explain the relatively better tolerance of Einkorn by gluten sensitive consumers. One of the constraints in popularizing any food as a replacement for some thing already well established  in the minds of consumers is the quality of products made and it is here that Einkorn may be some what inferior to modern wheat, making it difficult to be seen as a competitor to normal wheat.

Information is scanty regarding the suitability of Einkorn flour for making many popular products like different varieties of bread, biscuits and crackers, pastries etc though with the range of baking technologies available to day it is not beyond the capabilities of baking technologists to develop products comparable in quality to that of similar products made from normal wheat. It appears the dough characteristics of Einkorn grain is some what inferior and water retention lower giving it a sticky characteristics. The dough is similar to that made from soft wheat and hence it should be possible to make biscuit type of products from it with acceptable quality. Some of the bread making studies indicated that white bread made from Einkorn flour was inferior to that from wheat in almost all parameters associated with good quality bread. Similarly pasta products made from Einkorn also are not comparable in quality to normal pasta though some consumers rated them as more pleasant to taste. Ultimately Einkprn will have to exploit its higher nutritive value and practically insignificant gluten sensitivity for establishing any sizable market.

Commercially no relative of the modern wheat Triticum aestivum can compete against it because of the tremendous advances made in the field of wheat science by thousands of scientists across the Globe and there is not much that is not known as far this modern day staple grain is concerned. Closely related grains like diploidal Einkorn (T. boeticum wild or T.monococcum cultivated)  or tetrapoidal Emmer grains or Hexaploidal Spelt grains do not have same properties like the present day wheat which are essential for making high quality processed food products.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

EVOLUTION OF FOOD HABITS-UNCERTAINTIES AND UNPREDICTABILITY

The root cause of over eating and consumption of unbalanced foods has been attributed to factors like lack of parental influence during childhood, exposure to toxic food environment, insufficient education at schools regarding the virtues of eating good foods and unlimited opportunities and access to low cost junk foods outside the home. It is believed that modern society has much to answer for this lopsided development vis-à-vis child health during the early growth face. In the past, several decades ago, when average family size used to be much larger than what it is to day, influence of wise old people like grandmothers, grandfathers, uncles etc was there to guide the minds and attitudes of children to develop sound eating practices. After the transformation of the society from undivided large families to nuclear families because of rapid industrialization, the parents do not seem to have sufficient time to spend on children, leaving them to be influenced more by external factors and environment.

There is a progressive decline in family values with each passing generation and the dilution of parental influence on child development is evident in all spheres of children's progress to adulthood. With inflation causing great hardship to families trying to lead a reasonably good quality of life, there is compulsion for the house wife to go for work to augment family income. Added to this the gender equality movement has pitchforked many intelligent and professionally motivated women, "good" mothers otherwise, into high profile jobs requiring deep commitment with very little time left for devoting to their children. It is justifiably said that in a family environment "love" is transferred through foods prepared and served by the mother and if she has no time for cooking or serving food at the dining table, what type of influence she can have on the child?. Eating is not just a physically routine task but involves an emotional bonding between mother and the child and if such opportunities are not available the child is likely to develop all wrong habits as far as food is concerned. Each mother has to ask herself as to how many times her family had sat together on a dining table for partaking a common meal cooked by her that is healthy as well as delicious (except of course sitting at a restaurant table)..

Look at a country like the US where the modern living style does not permit the family to enjoy home made foods and more often than not, food is eaten outside the home in public places like restaurants and other eateries where foods served are considered most unhealthy measured by any yardstick. No wonder that country has become the obesity "capital" of the world with children as well as adults assuming monstrous body size and grotesque shapes. Added to this the processed food industry consistently floods the market with foods with high calories, fat, sugar and salt, almost devoid of desirable nutrients like proteins, fibers and others. Under such circumstances who are to be blamed for this health havoc? It does not require any survey to prove the point that to day's parents have practically no influence on the evolving food habits of their children, though an elaborate study in the US about the degree of association between children and their parents dietary intake based on world wide data from 1980 to 2009 has also confirmed the above surmise.

According to some observers such a situation must have developed because of many complex interplaying factors like family structure and practices, the environment in schools, school lunch programs, local food environment to which child is exposed to, peer influence, government policies and massive industry promotional programs. The million dollar question is how to inculcate scientifically correct eating habits amongst the kids and who should be doing it? Of course parents cannot shirk their responsibility as a major stake holder in evolving their children into good citizens with sound health and mind. For this to happen, there has to be a parental reformation that will ensure that parents themselves are convinced about foods which are good or bad and then transfer this experience to their children in a systematic and regular manner. One of the common tendencies that is becoming widespread amongst nuclear families, with single child or two children, is to cater to the whims and fancies of the child with regard to packed foods that are available in vending machines and super market shelves and enjoy the temporary emotional satisfaction of seeing the child happy! How many parents would resist such a temptation and instead counsel the child regarding the harm such junk foods can cause to its health? Very few, of course.

Government policies must be tuned to help the working mothers to spend more time with their children, especially during early stages through appropriate policy measures. Of course the maternity leave, commonly available to the extent of 3 months has served the purpose of helping the mothers to nurse their new born and give undivided attention during this period. No matter how good and widespread can the creches and child care centers be, they will never be a substitute to the care of the mother. While government employees in India are being provided with 3 years of leave for bringing up the children as a welfare measure, same facility must be extended to private sector female employees also. If full pay cannot be protected, at least leave with half pay should be offered to prospective mothers or facilities for working from home, if feasible should be considered. Unless such progressive measures are implemented, the future children will continue to be affected by the "wrong food intake" syndrome, with snow balling effect not only their health but also that of the planet itself.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com