The rules of healthy eating tell us that we should vary the food we eat as much as possible… but did you know that by varying between bread, mixed bread, wholemeal bread, biscuits, toast, breakfast cereals or different cakes, you are always eat the same type of wheat?
Varying food means varying foods, not eating the same food presented in different ways. When we talk about cereals, we must alternate between cereals with gluten and gluten-free cereals, vary between the different types of cereals with gluten (wheat, barley, rye and oats) and alternate as much as possible between the different species of these cereals.
Come and discover the different types of wheat that you can currently find in different stores and with ingredients from different food products. All “wheats” contain gluten.
Common Wheat ( Triticum aestivum )
This is the most commonly used species these days and is known as soft wheat. It is with this wheat that we make almost all types of bread, biscuits, toast and cakes. Whenever a recipe says wheat flour, this type of wheat is referred to. Breakfast cereals are almost all made from this wheat – the different brands will then vary in the other ingredients, in the flavor and if we are talking about breakfast cereals for children, in the sugar content (which unfortunately varies between the high, too high or excessively high ), and in the content of food dyes (some of them with a harmful effect on the brain ).
Durum wheat ( Triticum durum )
This is the species normally used for making spaghetti. It is called durum, because due to its high protein content (namely gluten), it is really “harder” and gives it the necessary characteristics to be cooked al dente.
Spelled wheat ( Triticum spelta ) Spelled wheat
Kamut wheat ( Triticum turgidum var. Poloicum )
Like spelled wheat, it is also a more ancient form of wheat and nutritionally richer than common wheat. It also has a high resistance to pests, and is also considered a good option for organic cultivation. It can be used in the same way as common wheat, and spelled wheat, and can be found in bread, crackers, or toast.
Many people who are uncomfortable with soft wheat tolerate kamut wheat very well. Get to know a valid option to leave common wheat (common wheat) for a while.
Boulgour or Bulgur Boulgour
is a derivative of wheat, obtained from durum wheat. It is most often used in Middle Eastern cuisine, but also in Indian and Mediterranean cuisine.
To produce boulgour, wheat kernels are partially boiled, dried in the sun, and finally cracked. Its size after splitting varies, as does its color. It is normally used for main meals.
Couscous or couscous Couscous is
also a derivative of wheat, but much more popular and popular than boulgour. It is usually produced from durum wheat semolina. Commonly used in Arabic cuisine, it is increasingly widespread throughout the world. In general, it is used in main meals.
Despite its name, buckwheat does not belong to the wheat group. Learn more here.
Now that you know about spelled wheat and Kamut, and if you feel less well when you consume common wheat, try consuming them for a few weeks and see how you feel. Reintroduce common wheat after this time, and depending on your reaction you will have your answer whether or not you can consume common wheat with the same regularity as you used to.
EsmeraldAzul – for a healthy, conscious and sustainable life.