The Food - Wheat Helps Eat lots of Fetal Growth

The Food - Cereal crops this group contains many carbohydrates. Usually used for the production of wheat flour, animal feed for fermentation to alcohol. One of the staple food, it is also rich in amino acids that are good for the developing fetus.

At first, many wheat crops grown in the Red Sea and Mediterranean Sea. About Turkey, Syrians, Iraqis and Iranians. However, since 2700 BC began to be cultivated in China. Currently many of the wheat crop is processed into bread, biscuits and more.

There are two types of wheat that is red and white. But both have a soft texture and is very easy to digest. Spring plants are rich in fiber, amino acids and low in calories. Not only can assist digestion, wheat also can help reduce the amount of cholesterol.

High amino acid content is one of the nutrients to help the development of the fetus until birth. Energy sources can also be obtained from these amino acids, the synthesis of proteins to be oxidized and energy.

Wheat can be consumed every day with different variations. Such as whole wheat bread, oatmeal, whole wheat pasta or brown rice. For pregnant women can consume grain three times a day, because its amino acid content is a natural supplement.

The Food - Spaghetti of Raw Banana Flour, Solutions for People with Celiac Disease

The Food - People with celiac disease to avoid eating wheat pasta because it contains that can trigger the symptoms of the disease. However, now they can taste the delicious Italian food is because scientists have found an alternative form of a paste made of raw banana flour.

Celiac disease is a condition in which the immune system reacts to gluten, the protein found in wheat durum, semolina, barley, malt, and sometimes oats. This reaction causes damage to the lining of the small intestine, which can affect the absorption of nutrients. Hence, people with celiac disease avoid foods made from these materials, such as bread or pasta.

However, a group of scientists from the University of Brazil have found a solution. Based on a study published in the Journal of the Academy of Nutrition and Dietetics, starch from green bananas that still can be made to the gluten-free pasta. Moreover, the pasta taste better assessed than whole wheat pasta.

For the pasta taste test, the researchers tested 75 participants who were 25 people of whom suffer from celiac disease. They were asked to try whole wheat pasta made with eggs, and pasta made from raw banana flour, egg white, gum, and water. Apparently, both groups of participants said that, overall, better than a banana pasta whole wheat pasta.

"There was no significant difference in terms of appearance, aroma, taste, and quality of the pasta that we modify the standard samples," said one investigator, Renata Puppin Zandonadi, PhD, as quoted from the Huffington Post.

According to Renata, gluten-free product development using green banana flour can expand the supply of products for people with celiac disease. It can also contribute to a more diverse menu.

During this time, raw green bananas are often underestimated. Low commercial value, also their use in industry. With the results of such research, pasta banana growers and producers have the opportunity to diversify and expand the market.

Currently, the available gluten-free pasta made from quinoa, corn, peanut shop, or potatoes.