Not exact matches
May contain an ingredient that is derived from a gluten - containing grain that has been
processed to remove gluten (i.e.
wheat starch) as long as the food product contains less than 20
parts per million (ppm) of gluten
Yet sadly,
wheat germ is the
part that is left out of white flour thanks to all the
processing.
«Gluten - free» means that the food either is inherently gluten free; or does not contain an ingredient that is: 1) a gluten - containing grain (e.g. spelt
wheat); 2) derived from a gluten - containing grain that has not been
processed to remove gluten (e.g.
wheat flour); or 3) derived from a gluten - containing grain that has been
processed to remove gluten (e.g.
wheat starch), if the use of that ingredient results in the presence of 20
parts per million (ppm) or more gluten in the food.
A Kansas State University
wheat geneticist is
part of a breakthrough study that identifies one of the
wheat genes that controls response to low temperature exposure, a
process called vernalization.
In fact, it appears that for the most
part of our evolution we subsided on very little relative carbohydrate content in general, apart from those found naturally in vegetables and other plant sources besides
wheat, and therefore it makes sense for us to try and eliminate the «poor quality»,
processed wheat - based ones from our diet.