Interesting Wheat Facts:
• Wheat is one of the earliest grasses to be domesticated and the most widely consumed crop throughout the world.
• In the time of Zarathustra, the fields of wheat were seen as the earthly embodiment of the sun.
• Emma Graf “Wheat supports the processes in the nerve-sense system and the metabolic system and so relaxes the rhythmical middle”
Different Forms of Wheat:
• Wheat comes in either hard or soft varieties. Hard wheat such as Durum wheat are grown in hot, dry conditions and are most suited for making pasta and strong crusty bread. Soft wheats are grown in moderate climates and are used in pastries and biscuits and often blended with harder wheats for a more versatile flavour.
• Couscous is a traditional Middle-Eastern delicacy made from milled and steamed Durum wheat. Couscous provides a super quick meal – just cover with boiling water and let stand for 10mins. Serve as a salad in summer or with a vegetable stew in winter.
• Wheatgerm is made from the oil containing embryo at the heart of the wheat grain and contains many of the nutrients including Vitamin E.
• Whole wheat berries have a chewy texture when cooked & are ideal in salads or used like rice.
• Cracked or kibbled wheat is simply whole wheat grains cracked between rollers. Cooks much faster than whole wheat berries, but can be used in the same way.
• Bulghur wheat is cracked wheat that has been hulled and parboiled and is most commonly used in tabouli salad. It does not need cooking – simply pour 2 cups of boiling water over 1 cup of grain, cover and leave for 10 mins.
• Semolina is the first millings of the floury yellow endosperm and is used widely in desserts.
• Wheat Bran is the outside husk of the grain and high in dietary fibre.
• Kamut and Spelt wheat have less gluten and higher nutrients than ‘modern’ wheat with a different protein composition. Both may be tolerated by those with wheat sensitivities.
• Zentrolfan flour is extra fine wholemeal flour ground with a special cold stone-milling process developed in Germany. 100% wholegrain with all nutrients intact, yet is suitable to bake light sponges, croissants and pastries.
Wheat is the last grain of the seven we are looking at, with each grain relating to a different day of the week. When you add the seven grains to the diet, on their corresponding day, you provide the body with a balanced nutritional and energetic influence. This can help support health and harmony in daily life.
Annette Batchelor ND RM BT
Naturopathic Consultations in the Spirit of Anthroposophy, Victoria, Australia