What is whole grain?
grain wheat is the same as wheat seed. If it is a genuine unbroken wheat seed you can soak it and sprout it. The
end of the seed that produces the sprout is the germ. The thin, colored seed skin is the bran,
which is tasty, edible and a necessary part of food; it is fiber and it carries other foods all the way through the digestive
system without being itself digested. The middle endosperm of the wheat seed or grain is filled with starch
and protein which is the store of food for the new wheat sprout. The growing plant can only use this food store if the vitamins,
minerals and other plant nutrients are provided by the bran and germ. Similarly, people can only use the starch and protein
from wheat properly if they also eat the germ and bran at the same time, since these supply the needed nutrient helpers for
proper digestion and use for growth and energy.
Whole grain Sonora wheat photo
New in January 2015
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Grain Cleaning & Handling. We are moving ever closer towards localized grain cleaning and handling.
Lately there has been increased progress all over California. Questions arise often regarding grain cleaning equipment. The
USDA Bulletin number 354 is a useful reference for farmers and whole grain millers interested in understanding the variety
of cleaning equipment available and deciding which will be the most important to include in their planning. The pdf of USDA
Bulletin 354 can be downloaded from the "Catalog and References" page on this website.
Whole Grain, versus refined or sifted wheat flours. Lately I've met a variety of people who
think that sifted whole grain flour is still whole grain flour. I'm sorry to tell you that when whole grain flour is sifted,
it is the bran and germ that are mostly removed, and this makes sifted flour nutritionally deficient, just as refined flour
is nutritionally deficient.
Here's a late breaking study on the benefits of truly whole grain foods.
Whole Grain Connection has been marketing organic whole grain products for farmers, using a "tm"
designation for our "certification mark". We have added a "Grown & made in California" logo to this
certification mark. Products are now being sold with this new mark, which you'll recognize by the California poppy art and
the font. The beautiful California poppy artwork is by Margo Bors, an artist from San Francisco.
We can approve products for the use of this logo and prepare label designs for other farmers
selling their organic whole grains. Please contact us for further information.
Phytic acid is an important factor
in whole grain foods, because it binds with nutritionally valuable minerals in the grain, and reduces their usefulness. Fortunately
the enzyme phytase is also present in wheat and this will break down the phytic acid quite rapidly if the conditions are optimized.
Phytic acid and whole wheat flour - a discussion
Spelt and Emmer
We have continued to work with landrace spelt and emmer varieties suited to the Coastal and Sierra Foothill regions
Letter to spelt and emmer growers May 2013
From our archives
We've been in the news.
Mountain View Voice. January 27, 2012
San Francisco Chronicle. January 3, 2012