A study conducted at the Department of Endocrinology and Internal Medicine at Aarhus University Hospital in Denmark investigated the physiological effects of ancient wheat whole grain flour diets on the development and progression of type 2 diabetes, specifically to look at the glycemic responses. An intervention study was conducted, involving the consumption of five different diets, including emmer, einkorn, spelt, rye flour and refined wheat, for a period nine weeks.
Testing revealed a downregulation of hepatic genes, the process by which a cell decreases the quantity of a cellular component in response to an external variable. The spelt and rye induced a low acute glycemic response. The wheat group had higher HDL cholesterol and total cholesterol levels. The study concluded that ancient wheat diets decreased cell production relating to glucose and fat metabolism, equivalent to prevention or delay of diabetes development. (8) Thus, it’s a good idea to include ancient grains and flours like einkorn flour in any diabetes diet plan.
The relationship between diet and health has become well documented. Some of the ancient wheats have a unique composition of secondary components or minor compounds such as carotenoids which may have potential as functional food ingredients. For instance, einkorn was found to contain significantly high level of lutein compared to other wheat species. Lutein is the major yellow pigment in wheat grains, and the elevated level of lutein in einkorn wheat may pave the way for the development of function wheat market. Lutein is found to reduce the risk of age-related macular degeneration (AMD) and cataracts and provides protection against heart disease and cancer. In North America, the daily intake of lutein (1.5-2.0 mg) is below the suggested level (6 mg) and is declining due to a decrease in the consumption of the dark green vegetables, the main source of lutein. This indicates a need for the development of other dietary lutein diets.
Einkorn differs from modern wheat in 3 important ways, all of which may contribute to gluten intolerance:
Most modern wheat is a hybrid of many different grains and grasses.
Einkorn has a 14 chromosomes , whereas modern wheat has a 42 chromosomes which changes the gluten structure
Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, potassium, pyridoxine, and beta-carotene.
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I haven't seen any of these varieties of wheat so far..... from those websites i collect that Einkorn wheat is smaller.....also there is no groove which we find on normal wheat.
Where as long wheat is long....with intact wheat germ attached to grain.
I am using long wheat.....but just as addition to LCH* diet.(to get benefits of both diets)
Point is that these ancient grains are better (as all modern grains are genetically modified) if we want to consume some grains....we should go for these grains as these are better options....
As per my own experience.....long wheat spikes less than normal wheat. I haven't checked but some ppl say it may be spiking late....but still it is better if we want to maintain BS level within limit.
now what is wheat germ ? Send me a pic of wheat germ.
"As per my own experience.....long wheat spikes less than normal wheat. I haven't checked but some ppl say it may be spiking late....". Cure. You are using long wheat. So why don't you post the results for the benefit of the whole community. Thanks
yar kya result post karu....kabhi kabhi gharwale..instead of Longwheat ke normal wheat ki chaptti bana dete hai...Now when I check pps after consuming long wheat it goes 147/145 like that.
And with long wheat it goes 128/130.
Abhi sun ek bahut maze ki bat...some days back I met one my old friend from my home town....and we were discussing...and matter of Khapali wheat came up....
he spent his childhood in villages in Satpuda...and this wheat was popular then to make 'Sevaiya' and Puranpoli....so whenever ppl use to go to purchse this wehat they use to carry cotton Rumal..usko long wheat pe bicha dete the...and usko uthane ke bad kutch long wheat ke dane wo rumal ko chipke hai toh wo good long wheat....
Abhi ye suna maine.... and next day long wheat ke dukan pe pahucha...
Rumal dala....wo dukandar has raha tha....kutch nahi huwa....
Lot of study required,...as per my experience... LW is a solution, Yes, genetic engineering may have changed the medical properties of grains...yes, not to control, but to reverse...
Bhalia Wheat, also known as Daudkhani Wheat is a type of long grain Wheat cultivated in Bhal region in the north of Gulf of Khambhat, Gujarat, India. It received registration as Geographic Indication in 2011.[1]
Bhal region is situated between Ahmedabad and Bhavnagar districts[2] where this wheat are cultivated starting much before independence of India.[3] They are widely cultivated in Dhandhuka, Dholka and Bavla talukas of Ahmedabad district; Limbdi of Surendranagar district; Vallabhipur of Bhavnagar district; Tarapur of Anand district; Matar and Khambhat of Kheda district; Jambusar and Vagra of Bharuch district.[4]
lo ka'lo baat. Bagal mein chhora aur nagar dhindhora. 😝😝😝😝😝😝😝😝😝😝
We are eating daudkhani only but not very costly. This year i bought at 48/ kg. Last year at 35/. Is there any variant also because it quoted 85/ kg in your post.
Yes sir, you must be thankful for that farmers, as this verities yield is very less...anyway it is very cheaper if you compare with so called diabetic control medicines as well as diet...It is a cure!
Seven dicoccum or khapli wheat varieties have been developed out of which six have been notified by the CVRC. The salient features of these varieties are as under.
1. NP-200 Developed at IARI, Wellington and released in 1965 for SHZ under medium fertility, timely sown, irrigated and rainfed conditions and adapted to Nilgiri hills. Selection from local wheat of Rishi valley. A hand threshing cultivar with brittle rachis. A tall variety maturing in 105-110 days having resistance to all three rusts and powdery mildew. Dual purpose – ideal for Chapathi and Macroni. It lodges heavily on irrigation and higher dose of fertilizer application. Hard red grains with high protein content (12-13%). The kernels are good sources of dietary fibre and hence they have therapeutic value in the management of diabetes millets.
2. DDK-1001 Developed from UAS, Dharwad through hybridization (Local Dicoccum 4*//Local Dicoccum /RAJ1555) and released and notified by CVRC in 1997 vide SO 360 (E) dt. 1.5.1997 for timely sown irrigated conditions of Peninsular zone. Mean yield of 45.6q/ha with potential of 57.9q/ha. 1st semi-dwarf variety with 105-110 days maturity, resistance to black and brown rust, hard oblong and red coloured grains with 42.0g 1000-grains weight, 12.2% protein content.
3. DDK-1009 Developed from UAS, Dharwad through hybridization (NP200*4// NP200/ ALTAR-84) and released and notified by CVRC in 1998 vide SO 401(E) dt. 15.5.1998. Mean yield of 47.6q/ha with potential of 67.8q/ha. Semi-dwarf variety with 105-110 days maturity, resistance to black and brown rust, hard, elongated and red coloured grains with 43.0g 1000-grains weight, 13.8% protein content.
4. DDK-1025 Developed from UAS, Dharwad through hybridization (DDK 1013/DDK 1001//278-13) and released and notified by CVRC in 2006 vide SO 599(E) dt. 25.4.2006 for timely sown irrigated conditions of Peninsular zone. Mean yield of 42.3q/ha with potential of 49.7q/ha. Semi-dwarf variety with 105-110 days maturity, resistance to black and brown rust, semi-hard, elongated and red coloured grains with 41.8g 1000-grains weight, 13.0% protein content and 17.84% dietary fibre.
5. DDK-1029 Developed from UAS, Dharwad through hybridization (DDK 1012/HW 1093//276-15) and released and notified by CVRC in 2007 vide SO 1703(E) dt. 5.10.2007 for timely sown irrigated conditions of Peninsular and central zone. Mean yield of 45.6q/ha with potential of 59.9q/ha in Peninsular zone and 28.2q/ha with potential of 32.6q/ha in Central zone. Semi-dwarf variety with 105-110 days maturity, resistance to black and brown rust, semi-hard elongated and pale red coloured grains with 40.7g 1000-grains weight, 13.0% protein content.
6. MACS 2971 Developed from Agharkar Research Institute, Pune through hybridization (KRT 5*2/NP200) and released and notified by CVRC in 2009 vide SO 2187(E) dt. 27.8.2009 for timely sown irrigated conditions of Peninsular zone. Mean yield of 46.5q/ha with potential of 62.2q/ha. Semi-dwarf variety with 110-115 days maturity, resistance to black and brown rust, semi-hard, red coloured, elliptical grains with 40.4g 1000-grains weight, 13.3% protein content.
7. HW 1098 Developed at IARI-RS, Wellington as a mutant of NP 200 through irradiation (NP200-20kr) and identified by Varietal identification committee of the 52ndWheat workshop in 2013 for timely sown irrigated conditions of Peninsular and central zone. Mean yield of 45.5q/ha with potential of 62.2q/ha. Semi-dwarf variety with 105-110 days maturity, resistance to black and brown rust, hard, red coloured, elongated grains with 40.3g 1000-grains weight, 13.5% protein content.
(नान्दीमुखी) is a Sanskrit word referring to variety of “wheat” (godhūma). It is a type of “awned grain” (śūkadhānya), according to Caraka in his Carakasaṃhitā sūtrasthāna (chapter 27), a classical Āyurvedic work. The plant Nāndīmukhī is part of the Śūkadhānyavarga group of medicinal plants, referring to the “group of awned grains”. Caraka defined such groups (vargas) based on the dietic value of the plant. Nāndīmukhī is sweat, unctuous and cold in character.
And as per the story told by my friend.....these grains use to get stuck to cotton cloth....
The awns of wild emmer wheat spikelets effectively self-cultivate by propelling themselves mechanically into soils. During a period of increased humidity during the night, the awns of the spikelet become erect and draw together, and in the process push the grain into the soil. During the daytime the humidity drops and the awns slacken back again; however, fine silica hairs on the awns act as ratchet hooks in the soil and prevent the spikelets from reversing back out again. During the course of alternating stages of daytime and nighttime humidity, the awns' pumping movements, which resemble a swimming frog kick, drill the spikelet as much as an inch into the soil
Thanks for all these details...wonder if this also get deleted one day, as we are talking about a cure...some people may get disturbed...as it may get their shops closed!
You have done a great & wonderful job! Hearty congratulstions.
I am very glad to know that some peoole are taking untiring & prolonged efforts to bring out the truth embeded in my words - be it good or bad. Your post and some of the subsequent comments contsin very vsluable information. Congratulstions and thank you once agsin. have done a
“The good concentration of several antioxidant compounds (carotenoids, tocols, conjugated polyphenols, alkylresorcinols and phytosterols) and low β-amylase and lipoxygenase activities (which limit antioxidant degradation during food processing) contribute to the excellent nutritional properties of [einkorn] flour, superior to those of other wheats. …It appears that the improved digestibility of einkorn is because of its starchstructure. Quality, texture and nutritional characteristics of flour and derived foods are influenced by starchstructure, content and composition. Because of the tightly packed starchstructure of einkorn, the amylose is more slowly digested than amylopectin, thus lowering glucose and insulin levels in the blood after meals and maintaining satiety longer.J Sci Food Agric 2014; 94: 601–612In a 2003 study, researchers at the Royal Veterinary and Agricultural University, in Frederiksberg, Denmark, compared three different loaves: einkorn bread made with honey-salt leavening; naturally-leavened einkorn bread made with crushed whole grains; and commercial yeast bread made with modern wheat. The naturally-leavened einkorn loaves significantly reduced the gastrointestinal response of GIP (glucose-dependent insulinotrophic polypeptide), a hormone important in controlling insulin secretion. European Journal of Clinical Nutrition, October 2003; 57(1):1254-61″ Mary W. Extension Nutrition Specialist
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