Super Carbs!!! – Obesity Research Update #5

Able to reduce a Glycemic Index in a simgle bound...
foodsuperheros Super Carbs!!!   Obesity Research Update #5

Able to reduce a Glycemic Index in a single bound...

Researchers at the National Institute for Agricultural Botany in the U.K. have produced a genetically modified form of SUPER wheat.

This wheat has the SUPER ability to release fewer calories into the body compared to other varieties of wheat created by God or man.

Yay, scientists!!!

So, how does it work?

According to this article, “The new wheat has been engineered to produce a form of starch, known as resistance starch, that is harder for the body to break down in the stomach. When the wheat is milled, processed and cooked it retains this resistance to digestion, unlike flour containing normal starch”.

Let’s hope this resistance to digestion is easy on the digestive system and doesn’t result in any embarrassing Xenical/Orlistat/Alli episodes.

“The scientists, who are developing the wheat as part of a three year research project into new starch products, are now planning to test the fat fighting wheat to see if can produce good quality products like bread”.

“They also hope to find ways of creating the new crop without using genetic modification, as GM crops are currently banned from being grown for human consumption in the UK”.

But not in North America…

.

If you like what you see here, click here for updates or Share this Post with the rest of the world.

Thanks.

Doug Robb is a personal trainer, a fitness blogger and author, a competitive athlete, a social media nerd and a student of nutrition and exercise science. Since 2008, Doug has brought his real-world experience online via his health & fitness blog, Health Habits.

9 Comments

  1. Tish

    January 18, 2011 at 3:14 pm

    Try kamut flour instead of whole wheat….it is higher in protein and doesn’t cause a spike in sugar like conventional wheat. I would be very hesitant in (actually wouldn’t even consider) consuming a “man made” food of any kind.

  2. Jade

    August 3, 2008 at 5:44 pm

    I wonder why those scientists did such researches. Those who have learned and understood about nutrition may refuse to eat the new type of product. Yet, those lacking of knowledge and being frustrated in the effort of losing weight will trust and eat it. Then, who is to blame? Of course, those lacking of knowledge, I believe.

  3. Steve Parker, M.D.

    August 1, 2008 at 10:44 am

    For thousands of years we have worked tirelessly to increase crop yields. Now we’re reversing direction? At the start of an ostensible world-wide food crisis?

    The “National Institute for Agricultural Botany” sounds like a government agency. Oh… now it’s starting to make sense.

    -Steve

  4. lily

    August 1, 2008 at 12:34 am

    What ever happened to eating for the sake of nutrition and energy? If your body needs the calories that wheat provides, it will use them. If not, they get stored so that you don’t need to consume as much later.

    Why are we always trying to over complicate the things we already understand?

  5. slowfit

    July 31, 2008 at 11:26 pm

    Not sure if the problem is eating refined grains, or just eating too much of everything. But it is a scary trend…

  6. giannakali

    July 31, 2008 at 7:56 pm

    try eating whole unrefined grains and you don’t need this created crap.

    america’s problem is eating highly refined flours and sugar…

    a nice whole grained flourless bread made with organic wheat is much preferable to engineered food!

    ugh! I won’t eat it.

  7. totaltransformation

    July 31, 2008 at 4:13 pm

    Yeah, something tells me that meddling with food before it goes in will result in it coming out in a much less pleasant manner.

  8. DR

    July 31, 2008 at 3:55 pm

    Yeah, I know what you mean.

    It’s just a little too much Soylent Green for my tastes as well.

  9. FatFighter

    July 31, 2008 at 3:54 pm

    I love wheat and all, but there’s just something a little creepy about scientists “creating” food.

Leave a Reply