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Health Benefits of Wheat

Wheat is by far the most common grain used in breads, pastas and other grain foods eaten around the world. Most studies of “whole grains” in the aggregate can be considered to attest to the benefits of whole wheat in its common form. These benefits are well established, and include, among others:

  • Stroke risk reduced 30-36%

  • Type 2 diabetes risk reduced 21-30%

  • Heart disease risk reduced 25-28%

  • Better weight maintenance

  • Reduced risk of asthma

  • Healthier blood pressure levels

  • Reduction of inflammatory disease risk

Fun Facts about Wheat
  • A bushel of wheat contains approximately one million individual kernels.

  • Wheat is grown commercially in 42 states in the U.S.

  • Wheat stubble – the bits of grain stems left in the field after harvesting – is used to make “strawboard” which is made into ready-to-assemble furniture and other products.

  • Wheat starch makes paper stronger; U.S. paper manufacturers use about five billion pounds of it each year. Wheat starch is also used as a more eco-friendly substitute for plastic – you can now buy forks, spoons, knives and chopsticks made largely from wheat!

  • 50% of U.S. wheat is exported; 36% is used for food; 10% for feeding livestock; and 4% for seed.

  • Wheat Montana Farms and Bakery in the US made its way into the Guinness Book of World Records for cutting, milling, making and baking a loaf of bread in just 8 minutes and 13 seconds.

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