Joint author Agata Gadaleta from Università di Bari Aldo Moro, Italy, said: «Now that we've identified the cell wall characteristics that make
a common wheat variety resistant to FHB, work can begin on transferring these traits to vulnerable durum wheat varieties.
Not exact matches
Spelt is a species of
wheat much more
common in ancient and medieval times but newly popular as some people look to explore older
varieties of
common foodstuffs and others feel that health benefits may accrue from avoiding some
varieties of
wheat in favor of others.
If you start with cereal, pick a single - grain
variety (rice, barley, or oat — hold off on
wheat, a
common allergen for many babies, for now).
The group decided to compare the ancient grains spelt, emmer, and einkorn with the more
common bread and durum
wheat varieties.
Wheat yields could be significantly increased thanks to
varieties with a superior form of a
common enzyme, according to new research.
The researchers hope that the identification of these unique cell wall traits in FHB - resistant
common wheat could help in breeding durum
wheat varieties that are able to defend themselves against infection, and reduce fungal toxin contamination in food.
The researchers compared a disease - resistant
variety of
common wheat and a susceptible
variety of durum
wheat.
Though they're relatively
common in India, these ancient
wheat varieties probably won't replace mainstream bread
wheat in feeding the world's population anytime soon.
There are many
varieties and the most
common are
wheat, corn, oats, and rice.
Food high in FODMAPs include many popular and healthy foods that span a
variety of foods and groups including milk, ice cream, honey, apples, pears, onions, garlic,
wheat, barley, blackberries — and
common food additives like inulin / chicory root and high fructose corn syrup.
Additionally, the products do not contain
common allergens like
wheat, corn or soy, and the company offers grain - free, vegetarian and vegan selections in a
variety flavors.