High quality soilsWASRe: Holy Organic

[Guest guest]

---WOW, You folks cover so much in a posting. And you find so much

info.I have to make at least one point below which I know from

experience. Dennis Kemnitz

In , Heidi Schuppenhauer

<heidis@t...> wrote:

>

> >>Which answers the question about lectins ...

> >

> >Maybe, but maybe not. The question is whether higher protein

necessarily

> >translates to higher lectins, specifically.

>

>

> The thing is, the protein in grains IS lectin. Lectins are just a

type

> of protein that tends to bind to a saccharide, and the type

> of protein that grains produce is lectin. The proteins in wheat

> are glutenin and gliadin, both of which are lectins.

>

> Not that all lectins are bad ... there are lectins in every food we

eat, I think.

> Some of them just aren't very digestible and seem to cause

> problems, and specifically may be involved in arthritis. But the

higher

> protein in wheat is mainly the result of purposeful breeding ...

> high protein wheat sells for more money.

XXXXXXXXXXXXXXXXXXXXXXTo make a loaf of " desirable " bread the wheat

flour needs a certain protein content, maybe 14%(without adding extra

gluten). So when a processor gets hold of 15 or maybe 16% protein

wheat some lower(quality) protein flour can be blended in. Here is

the unfavorable part. The farmer in KS does not get a premium price

for high protein content. Moisture and test weight are the 2 factors

I know of which determine the bushel price of the grain. Some year's

protein is higher than others. So the processor is getting the

protein at no extra cost. How's that for incentive to mill and bake?

Sometimes free protein.

And the wheat is bought at approx. 14-15% moisture while bread is

sold with around 38% moisture. So added water makes money. And Coors

sells basically 96.8% water in their 3.2% beer. Money is the

factor affecting quality, in my opinion. Didn't mean to open up

another debatable topic, again it's just my opinion. So until the

toxic chemical users have to pay for cleanup, chemical farming and

processing will continue at it's current pace. Dennis Kemnitz

From what Chi said, it may

> be that the protein in corn is LESS now, than the native American

corn,

> because it's being bred for sugar content.

>

> -- Heidi Jean

>

> http://www.dadamo.com/knowbase/lectin/lect5.htm

>

>