I took this picture of dewy black wheat at the Getty Villa after an unexpected thunderstorm. Thousands of years ago, the ancient Romans utilized black wheat for making bread, however, there is now a new strain of black wheat which has recently gone viral among agriculturalists and people in the media. Here’s what you need to know about the rediscovery of black wheat.
Black wheat is not like your normal wheat at the market; this is because of its varying levels of athocyanin. Anthocyanins are antioxidants in fruits and vegetables that remove harmful free radicals from the body. This helps suppress inflammation in the body, prevent against obesity, diabetes, and can significantly reduce the risk of cardiovascular disease. Normal wheat has a 5ppm concentration of anthocyanin, whereas black wheat is reported to have around 100-200ppm of anthocyanin. In addition to the varying levels of anthocyanin, black wheat contains higher levels of zinc and is said to have about 60% more iron than normal wheat. It is also low in gluten. This makes black wheat, scientifically, a healthier option.
It has been claimed that black wheat has the capacity to manage weight, and control blood pressure and cholesterol. We are excited to see more black wheat products on the market in the future. Dr. Dayan integrates nutritional counseling for a holistic approach to treating periodontal disease. To schedule a consultation with Dr. Dayan, call us at 310-205-0900.