lot of talk is herd about long wheat.
can i ask a question?
is it a chemical in the wheat that causes as the anti diabetic agent
or the texture of the wheat , ie, the cellulose starch skeleton-
[-amylose , amylopectin and the branching ] ,.
if it is the chemical
after boiling in water ,
remove the solids and take the water alone by anyone -
he should have reduced bs-
preferably in the morning so that a stabilised and basal set up is available inside the body.
[if the material we search is water soluble,, if it is fat soluble we have to redesign the experiment]