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
are a regular vistor to this site please consider becoming a member of the Whole Grain Connection. We now have a MEMBER application
page, and invite you to join us. When you are a member you will automatically be on our e-mail mailing list.
Birnbaum has created a delightful photo description of the millstone dressing workshop given by Roger Jansen, with Larry Jansen
and Doug Mosel, in September 2015. Please find the link in the MULTIMEDIA section.
Also added to
the website are our two logos. Please find the links at the top of the HOME page and click to view them.
last the USDA Bulletin #24 written by M.A. Carlton in 1900 has become available. You can search for it on-line, but we have
now included it in the CATALOG page of this website. This bulletin gives a very useful overview of the different climate regions
in the USA and the types of wheat that are appropriate. It is also interesting to see how confident breeders were even then
that they could create a wheat to fit any circumstance.
New recipe: Focaccia is an Italian
style bread similar in some ways to ciabatta, but also used to make a deep dish pizza. A recipe is included in the RECIPE
In MULTIMEDIA section, please find the transcript for a talk given by Monica Spiller to
SPOOM (Society for the Preservation of Old Mills) members visiting the Harden Foundation Wind Machine, Salinas, California,
November 7, 2015.
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