Articles of Interest

HEALTH & NUTRITION

Whole Grains, Rather than Dietary Fibre, Found to be Fundamental to the Prevention of Chronic Disease, from Medical XPress, February 2013

“This study [Whole grains, type 2 diabetes, coronary heart disease, and hypertension: Links to the aleurone preferred over indigestible fiber], which included…using intense x-rays available at the UK’s synchrotron facility Diamond Light Source, finds that the most nutritionally significant part of the grain is called the aleurone. The aleurone contains a combination of magnesium, iron, zinc and ferullic acid nutrients, and it is these which contribute such a positive impact on long-term health. Up until now, health care providers have presented dietary fibre as the most significant element in counteracting the risk of chronic disease. However, this report contends that “it is the key nutrients associated with fibre, not indigestible fibre itself, which principally confer the positive effects”.”

Should You Worry About Wheat? Berkeley Wellness, August 2012

Berkeley Wellness takes on claims made by Dr. William Davis in his bestselling book Wheat Belly. The bottom line? “Unless you have celiac disease or another type of gluten intolerance or sensitivity, there’s no reason to avoid wheat.”

Effect of increased consumption of whole-grain foods on blood pressure and other cardiovascular risk markers in healthy middle-aged persons: a randomized controlled trial from the American Journal of Clinical Nutrition, July 2010

“Daily consumption of 3 portions of whole-grain foods can significantly reduce cardiovascular disease risk in middle-aged people mainly through blood pressure–lowering mechanisms.”

Micronutrient Information on Whole Grains from The Linus Pauling Institute at Oregon State University, May 2009

“Whole-grain intakes approaching three servings daily are associated with significant reductions in chronic disease risk in populations with relatively low whole-grain intakes…However, most Americans consume less than one serving daily.”

Food Synergy: Understanding the importance of whole foods, by David Jacobs for the American Journal of Clinical Nutrition, March 2009

“A person or animal eating a diet consisting solely of purified nutrients in their Dietary Reference Intake amounts, without benefit of the coordination inherent in food, may not thrive and probably would not have optimal health. This review argues for the primacy of food over supplements in meeting nutritional requirements of the population.”

GRAIN COMMUNITY

Learn more about our Northern California grain community in Surfing Amber Waves of Grain, a three part article by Robin Carpenter, published in Edible Marin & Wine County:

Part 1: The Farmers

“Grains are a valuable food crop that work easily into a farm crop rotation. When you take out a vineyard block for replanting, the current practice for sustainable growers is to leave the area fallow for a time to allow the land to heal. Wheat works especially well because it can fit into a grape grower’s annual rhythm of winter legume cover crop, followed by a cash crop in the spring and summer.”

Part 2: Rebirth of the Miller

“The trinity of farmer, miller and baker provides strength, sustenance and health to the heart of a food system. Absent from our local foodshed for over a century, the arts of growing, milling and creating food from local grains are being resurrected in our area through the work of passionate farmers, millers, bakers and community builders.”

Part 3: Bakers Rise to the Challenge

““Joe Vanderleit was my main influence with his whole grain milling. I came to work for him and I started with 70% white flour and 30% whole milled grain and one day Joe came in and asked me, ‘Why are you bringing this in here? Why aren’t you using my flours 100%?’ It was the last day I ever used white flour. For 18 years Joe had preached to me and it took something that seemed very bad at the time for me to understand how profoundly right Joe was,” says Craig.”

FLORIANI RED FLINT POLENTA

Floriani Red Flint Grain Corn: heirloom variety with out-of-this-world flavor and exceptional nutrition, by William Rubel for Mother Earth News, December 2010/January 2011

“‘Floriani Red Flint’ is a rare, open-pollinated red flint corn from Italy with unforgettable flavor — and the possibilities for cooking with it are endless. If you’re hoping to become self-sufficient in grain, or if you’re looking for a cornmeal with a rich, distinct taste and texture, then you’ll love Floriani.”

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