The Surging Demand for Wheat
In the past few decades, there has been a significant surge in the consumption of wheat. This can be attributed to the growing need for solutions to counteract the detrimental effects of the Western diet, as well as the prevalence of various illnesses among adults. One notable benefit of wheat bran fiber is its ability to lower serum cholesterol levels without compromising the levels of “good” cholesterol, also known as HDL. This is particularly beneficial considering the high incidence of cardiovascular diseases, especially in the United States. Moreover, wheat bran is rich in feruloyl oligosaccharides, a type of phenolic compound that offers protection against harmful free radicals. Additionally, consuming wheat bran has been associated with a reduced risk of colon cancer, further highlighting its potential health benefits.
Allergic Reactions to Wheat
Wheat allergies can result in various allergic reactions in individuals. One specific condition known as Bakers’ asthma primarily affects professionals working as bakers or grain millers. Inhaling the grains, flour, additives, and enzymes commonly used in baking can trigger this form of asthma. For individuals with certain conditions like celiac disease, which is an intolerance to gluten, wheat can pose life-threatening risks. Approximately 1 out of every 100 people experience this gluten intolerance. Since all three layers of wheat bran contain gluten, it is essential for individuals with celiac disease to avoid consuming grains that contain gluten.