Knowledge Base > Deb Kennedy, PhD - Culinary Medicine: A Focus on Grains
Deb Kennedy, PhD - Culinary Medicine: A Focus on Grains
This event was on
Thursday, October 03, 2024 at 11:00 am Pacific, 2:00 pm Eastern
Join Dr. Deb for this engaging session where she takes whole grains from the clinic to your plate. She delves into culinary medicine with a focus on the vital role whole grains play … Read More.
Question:
At our student learning farm, we learned how to parch the grain heads before grinding the grain. Does this method change the health benefits of wheat?
— Joyce Miguel
Answer:
It absolutely changes the health benefit of wheat. So what that parching is, is heating up the grain to a point where there's a, there's like not a char, but like right before a char. So it's, it's developing this brown shell. Now you're gonna lose some nutrients that way. You're gonna definitely lose some antioxidants. You are going to lose some other nutrients. But the most important thing to know is that the amount of acrylamide, which is a toxin, goes up like significantly. It goes from like maybe like 10 to 1400. So I don't recommend parching your grain. I know it's an ancient method. Um, but it with the science and what we're learning is that, you know, you're losing your antioxidants, you're losing your flavonoids and phenols and the acrylamide level is just way too high. So I would say, um, don't do that method anymore.
