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Human Nutrition & Health > Wheat Audio I-III > Flashcards

Wheat Audio I-III Flashcards

1
Q

How many pounds of wheat flour do Americans consume every year?

A

134.4 pounds

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2
Q

What has been consumed by humans for at least ______ years and cultivated for the last ______ years.

A

17,000 years

10,000 years

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3
Q

What is the more common wheat that is used to today to make pasta, and is a close cousin to ancient wheats?

A

Durum wheat

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4
Q

Why does durum wheat not tend to raise the glycemic index (GI) or spike the blood sugar?

A

Because of endospore contents and the proteins are so tightly packed together

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5
Q

The change in modern wheat came in two revolutions. When was the first revolution? What did it change?

A

In 1870 when industrial milling began. It created a softer, whiter flour that had a lot of gluten.

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6
Q

The change in modern wheat came in two revolutions. When was the second revolution? What did it change?

A

In 1960 when there was a tremendous amount of global starvation. Norman Borlaugh developed a wheat with increased yields and this was exported globally.

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7
Q

Eikorn is a _____ and Emmer is a _______.

A

Diploid; tetraploid

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8
Q

How many types of gluten proteins are in modern wheat?

A

100 types

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9
Q

Eikorn has never been hybridized. True or False.

A

True

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10
Q

Eikorn has had chemical or genetic technologies used to produce.

A

False. It has not.

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11
Q

Eikorn has A Geneome for gluten. What does this mean on the Elisa Test for gluten?

A

This is a different type of gluten that does not even register on the Elisa Test

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12
Q

What type of gluten genome does modern wheat have?

A

D genome of gluten (main contributor of gluten sensitivities)

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13
Q

How many sets of chromosomes does modern wheat have?

A

6 sets - making it tetraploid

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14
Q

What are the six current classes of modern wheat?

A

Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White, Durum

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15
Q

What is Einkorn?

A

A diploid ancestral wheat related to durum and to modern wheat

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16
Q

How was modern wheat developed?

A

Via cross-breeding and crude genetic manipulation, which changed the nutrient and protein composition of the plant.

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17
Q

What was one of the longest running scientific studies in history?

A

The Broadbalk Wheat Experiment. Since the year 1843, scientists have grown different strains of wheat and analyzed various factors.

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18
Q

From 1843 to ______, the nutrients in wheat didn’t change much.

A

1960

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19
Q

How is Einkorn nutritionally superior to hard red wheat?

A

It supplies higher levels of protein, fat, phosphorous, potassium, pyridoxine lutein, and beta-carotene.

It’s also much lower in problematic gluten and does not have the alpha gliadin protein which triggers celiac symptoms.

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20
Q

What is zonulin?

A

Zonulin is a protein that modulates the permeability of tight junctions between cells of the wall of the digestive tract

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21
Q

What does Zonulin do?

A

It maintains transcellular integrity.

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22
Q

How are probiotics related to zonulin?

A

Zonulin will only protect us to a point, but it’s the probiotics that set this in motion.

23
Q

What is gliadin?

A

Gliadin is a class of proteins present in wheat and several other cereals

24
Q

What happens when gliadin causes zonulin levels to increase?

A

If you have a huge amount of glidadin, zonulin continues to be increased to the point that it splits open the tight junctions. Zonulin’s job is to maintain tight junctions, but zonulin is going to open/close doors so we have nutritional absorption.

25
Q

As the zonulin level rises, the seal between the intestinal cells diminishes. This is called a…?

A

Leaky gut

26
Q

What are the two powerful triggers to open the zonulin door?

A

Gluten and gut bacteria

27
Q

True or False. Gliadin causes zonulin levels to increase both in those people who have celiac disease and those who do not.

A

True.

28
Q

In 2007, the FDA proposed a gluten-free labeling requirement of less than _____ mg per kg.

A

20 mg

29
Q

What are some great gluten-free alternatives?

A

Amaranth, buckwheat, brown rice, chia, legumes, quinoa, sorghum, teff

30
Q

True or False. Gluten-Free does not mean “healthier”

A

True.

31
Q

Gluten foods are typically higher in?

A

Fat, sugar (starch), and calories

32
Q

What is most likely to happen if a consumer substitutes foods with gluten with gluten-free foods?

A

They will most likely increase their caloric intake. In gluten-free meals there are added starches that replace gluten and spike blood sugar as high or higher than white flour.

33
Q

Grains are the only plant foods that generate….?

A

Acidic bi-products.

34
Q

What happens when your body is chronically acidic?

A

Your body begins to pull calcium carbonate and calcium phosphates out of your bones to maintain a healthy pH (bone density loss)

35
Q

Chemically, there are two types of wheat starch polymers that are distinguishable. What are they?

A

Amylose (indigestible) and amyloptecin

36
Q

Amylopectin is branched so much that on average, the unit chain in amylopectin is only _____ glucose molecules long.

A

20-25

37
Q

What happens when amylopectin is consumed?

A

It is quickly absorbed, digested, causes a blood sugar spike and crosses the blood brain barrier.

38
Q

How do cereal grains store energy?

A

The store energy in the form of starch.

39
Q

The amount of starch contained in a wheat grain may vary between _______ of the total dry weight of the grain.

A

60%-70%

40
Q

What does the glycemic index measure?

A

The glycemic index measures what the blood sugar is between90 and 120 minutes after consuming a particular food.

41
Q

What is the glycemic index of whole-grain bread?

A

72-74

42
Q

What happens when your blood glucose level remains elevated over time?

A

The higher your blood sugar remains elevated over time, the higher risk for proteins to be glycated.

43
Q

Glycated hemoglobin is a…..?

A

glycated protein

44
Q

Elevated blood sugar levels are toxic to brain cells. Higher blood sugar levels translate directly to more?

A

Aggressive brain shrinkage, specifically in areas that determine our cognitive and memory function.

45
Q

Alzheimer’s is being called?

A

Type III Diabetes because of it may be linked to high blood glucose levels.

46
Q

Gluten sensitivity can be primarily and at times exclusively thought of as a…?

A

neurological disease

47
Q

Wheat polypeptides cross the blood brain barrier and do what?

A

They bind with the brain’s morphine receptors.

48
Q

What have researchers named this dominant wheat polypeptide?

A

Gluteomorphin

49
Q

What blocks the effects of gluteomorphin?

A

Its effects are blocked by the administration of the drug naltrexone (same drug given to heroin addicts)

50
Q

What happens when we digest wheat?

A

It produces morphine-like compounds that bind to the brain’s opiate receptors inducing a mild euphoria.

51
Q

What may happen if someone eliminates wheat from their diet?

A

Some people may go through a short withdrawal.

52
Q

What is a super starch?

A

Branched amylopectin A spiking blood sugar

53
Q

What is a super gluten?

A

Strong inflammatory proteins

54
Q

What are super drugs?

A

Peptides, gluteomorphines

Human Nutrition & Health (21 decks)

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