It has been found that sourdough bread empties late from the stomach because it increases the acidity of the meal, and reduces the glycemic index (the degree of raising blood sugar) by slowing the passage of food to the intestines.
I will give examples from the writings of some scientists and their answers to the questions asked;
Question: What do you think, it is said that the chromosome number is increased from 14 to 48 by making hybrid wheat.
Answer: Today's commercial bread wheats have 42 chromosomes, not 48. Researching wheat species in Anatolia for years, Assoc. Dr. Alptekin Karagöz says that the increase in the number of chromosomes is not man-made, on the contrary, this change occurs spontaneously in nature. There are wheats with 14,28,42 chromosomes in nature. Among the self-grown wild wheats and old peasant varieties are wheats with a large number of 42 chromosomes. A mutant (altered, altered, mutated) of Kavlica wheat (hardy and wild like einkorn wheat) durum wheat has 28 chromosomes. Bread wheat, the last link of wheat evolution, has 42 chromosomes. The 14 chromosomes he received later gave wheat some characteristics, especially cold resistance. Therefore, the change in the chromosome number of wheat has nothing to do with breeding. Since the wheat with 42 chromosomes is suitable for agriculture, its production increased.
Question: It is said that the wheat that emerged in 1943 with the interventions of Norman Borlaog of the University of Minnesota to increase the yield of the ear and thicken the stem, spread around the world, and the genetically modified wheat we eat today. it is called wheat.
Answer: Hacettepe University Faculty of Food Engineering lecturer Prof. Dr. Hamit Köksel summarizes the situation as follows:
Barloug's research is a hybridization project and has nothing to do with genetic technology. Wheat produced and sold in Turkey is not GMO. There are GMO wheats developed in different countries. But he says these have not been commercialized yet.
Question: There are 23000 kinds of gluten in today's wheat with 48 chromosomes. This lies at the root of diseases.
Answer: Prof. Dr. Hamit Köksel summarizes the situation as follows. Einkorn wheat with 14 chromosomes and Kavlıca wheat with 28 chromosomes varieties are preserved and still cultivated. Wheat proteins are composed of gluten and gliadin proteins. Very similar forms of these proteins are found in closely related species of wheat such as rye and barley, and less similar forms are found in cereals such as oats, sorghum (a forage plant up to 3 meters in length), corn and rice.
Gluten. Protein composition and nutritional value of wheat are affected by genetic structure, environment and growing conditions. In a study we conducted, we observed that some local wheats were superior to others, namely commercial varieties, in terms of phytochemical components and total antioxidant capacity. Therefore, it is not correct to generalize.
Question: It is said that celiac disease was first described in 1953. It is said that celiac disease (congenital deficiency of the enzyme that digests gluten protein), diabetes (diabetes) and obesity (obesity) explosion has been experienced since the 1980s with the intense recommendation of whole wheat products.
Answer: Celiac is a new disease. is not. Typical damage caused by celiac disease has been found during archaeological excavations. Assoc. Dr. Alptekin Karagöz says that celiac disease was first described in the 2nd century, and what caused the disease was determined in the 20th century. It is the factor, not the disease itself, which was identified in 1953. Therefore, it is wrong to establish a relationship between celiac disease and high-yielding wheat varieties.
The claims that wheat increases diabetes are controversial. prof. Köksel draws attention to studies that prove the opposite.
These studies show that whole wheat (ground with its husk and kernel) controls blood glucose (sugar) levels, positively affects blood cholesterol levels and lowers blood pressure. In addition, in the healthgrain project, where 26 academic institutions work, it was determined that a certain carbohydrate load (the amount of carbohydrates in the meals) decreased insulin production. This shows that some components that are absent or very few in white bread, but present in whole wheat and its products, have important effects on insulin reduction. i like. If the problem is wheat protein gluten and gluten's active ingredient gliadin, a very important discovery has been made in this regard. As I mentioned in my previous articles, we know that yeast made with various lactobacillus bacteria called sourdough increases the quality of bread. A mixture of different types of lactobacillus was added to the flour mixture, and it was observed that gliadin from wheat was completely hydrolyzed (destroyed) when kept in a warm environment for one day. It was understood that this destruction was due to the proteolytic (protein breaking down) activity of sourdough containing lactobacillus. It has been found that it is successful in obtaining bread that is superior in terms of nutritional value.
It has been determined that the activity of the enzyme called phytase, which hydrolyzes (destroys) the substance called phytic acid, which prevents the absorption of some minerals and which is found in wheat, increased 6 times more than sour yeast. Thus, superior bread was obtained in terms of nutritional value. It has been determined that all this activation occurs depending on the pH (acidity) of the dough.
The acidity of the meal reduces the glycemic response. It has been found that sourdough bread empties late from the stomach as it increases the acidity of the meal and reduces the glycemic index (the degree of raising blood sugar) by slowing the passage of food to the intestines. Please don't.
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