Written by Charlotte Cunningham
A study comparing historic and modern wheat varieties grown side by side has shown an increase in dietary fibre and other features beneficial to human health. Charlotte Cunningham reports. The 39 wheats varieties, spanning a period of 230 years, were grown three years running at Rothamsted Research in Hertfordshire – which is also the site of the famous Broadbalk wheat trial, which was established in 1843 and is the world’s longest running experiment. The results are of the study are contrary to concerns that the push for higher yields has made today’s wheat less “healthy” than older types, according to lead author, Dr Alison Lovegrove. “Despite concerns over the declining genetic variation found across modern wheat types, there is no evidence that the health benefits of white flour from wheat grown in the UK have declined significantly over the past 200 years. “In fact, we found increasing trends in several components, notably the major form of dietary fibre. This is despite great increases in the yields of wheat grown over this period.” Other health benefits The team also found the concentration of betaine, which is beneficial for cardiovascular health, has increased, while levels of asparagine – which can be converted…
The post Scientists demonstrate that white flour is the healthiest it’s been in 200 years appeared first on cpm magazine.
Continue reading on CPM website...
If you are enjoying what you read then why not considering subscribing:
