For most people this isn't a problem. So what is true about the statements about wheat as a cause of illness?

Wheat is the most important grain in Germany. This is not only evident in the significantly larger harvest quantities compared to other types of grain. The Germans' favorite bread is also a mixed bread made from wheat and rye . Wheat flour type 405 is often the standard in the kitchen for home baking.

“This is because wheat flour has particularly good baking properties.”

Annabel Dierks, nutrition expert at the Bremen Consumer Center

Compared to rye or barley, it rises significantly better. If there is a lot of rye flour in the dough, sourdough fermentation is an advantage. Otherwise the bread will be very hard. Pure barley flour is also only suitable for rather firm, flat breads.

Does wheat make us sick?

Anyone who does not suffer from illnesses such as celiac disease, wheat sensitivity or wheat allergy can eat this type of grain without any problems. These diseases are rather rare. Lurid statements that “modern wheat” is worse than “good old wheat” cannot be scientifically proven. Gluten-free products therefore offer no benefit to people who do not have such a disease.

“If you really want to avoid gluten, you should remember that gluten is also found in many other products. These include, for example, various sausage products, beer, snacks and ketchup.”

Annabel Dierks, nutrition expert at the Bremen Consumer Center

What can wheat do?

In addition to B vitamins, it also provides us with a good portion of minerals.

“If possible, always use whole grain bread,” advises Annabel Dierks.

In addition to higher mineral and vitamin contents, whole grains support intestinal bacteria. The whole grain variant provides valuable fiber - which keeps you full for longer, supports digestion and has positive effects on blood sugar levels. Not every dark bread with grains is whole grain bread.

“Only if it says “whole grain bread” is there any in it. Multigrain bread or three-grain bread have significantly lower proportions of whole grain flour.”

Annabel Dierks, nutrition expert at the Bremen Consumer Center

If you don't want any grains in your bread, you can also choose more finely ground types of bread or whole grain toast. 

Source:

Consumer advice center

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