High fibre toast

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Quentin Grady - 11 Mar 2006 09:23 GMT

G'day G'day Folks,

This is an interesting article. Although it talking about the wheat
strain providing high fibre what actually seems to happen is the wheat
is high amylose. Further more the amylose is described as resistant
starch. It is all very thought provoking.

http://www.sciencenews.org/articles/20060311/food.asp

Best wishes,

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Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

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Uncle Enrico - 11 Mar 2006 16:13 GMT

Great article, Quentin. Interesting that they've tried similar experiments
on corn and rice.

> G'day G'day Folks,
>
[quoted text clipped - 6 lines]
>
> Best wishes,

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Alan S - 11 Mar 2006 22:20 GMT

>G'day G'day Folks,
>
[quoted text clipped - 6 lines]
>
>Best wishes,

I also found it interesting that they aren't proposing to
develop the GM wheat commercially: "Instead, the researchers
plan on using their new knowledge to find other wheat plants
with natural mutations that affect the SBEIIa gene and then
propagate such a strain"

That, to me is the best possible application of GM
technology if they succeed. Use it in the lab to find out
what to search for in the field.

Hopefully, if they find that a type of overlooked or
forgotten high-amylose wheat already exists, there will be a
population somewhere with a history of eating it who can be
studied.

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg

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Everything in Moderation - Except Laughter.

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Ricavito - 12 Mar 2006 00:53 GMT

> I also found it interesting that they aren't proposing to
> develop the GM wheat commercially: "Instead, the researchers
> plan on using their new knowledge to find other wheat plants
> with natural mutations that affect the SBEIIa gene and then
> propagate such a strain"

Yes, I thought that was interesting too. Since they are already
growing it experimentally in Australia and England (anyway, what I
guessed from the article), perhaps there will be some gene flow and
we'll all be eating higher fiber wheat eventually. I'm not sure if
wheat cross pollinates with the wind as easily as corn, etc. however.

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Quentin Grady - 12 Mar 2006 05:26 GMT

This post not CC'd by email
On 11 Mar 2006 16:53:53 -0800, "Ricavito"
<newsgroupreader@frontiernet.net> wrote:

>> I also found it interesting that they aren't proposing to
>> develop the GM wheat commercially: "Instead, the researchers
[quoted text clipped - 7 lines]
>we'll all be eating higher fiber wheat eventually. I'm not sure if
>wheat cross pollinates with the wind as easily as corn, etc. however.

G'day G'day Ricavito,

Wheat is a chance hexaploid. It is as though it had six parents from
three types of wild grain. There is a plan afoot to recreate wheat
starting from scratch with three strains of wild grains to include
desirable traits. The problem at the moment is that all existing wheat
strains are too closely related and so vulnerable to some fungus or
virus. Put simply the breeding of the high amylose strain is likely to
be part of a more wide reaching plan.

One significant point to notice with the research on high amylose
wheat was that it didn't lead to weightloss in rodents. Now, I got to
thinking about those rodents. They weren't induced to be diabetic.
There could be some surprises when the wheat becomes available to
humans. As I see it, non-diabetics can tolerate high GI wheat pretty
well. Those with insulin resistance problems and screwed up liver
lipid production need high amylose strains just to break even.

Best wishes,

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Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

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Quentin Grady - 12 Mar 2006 05:29 GMT

This post not CC'd by email
On Sun, 12 Mar 2006 09:20:05 +1100, Alan S
<loralweightandcarbs@optusnet.com.au> wrote:

>>http://www.sciencenews.org/articles/20060311/food.asp

>I also found it interesting that they aren't proposing to
>develop the GM wheat commercially: "Instead, the researchers
[quoted text clipped - 10 lines]
>population somewhere with a history of eating it who can be
>studied.

G'day G'day Alan,

They are searching hundreds of wild grasses, looking for the right
combination to create wheat that is amongst other things drought and
salt resistant to deal with probable global warming.

Best wishes,

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Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

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