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#BanshiWheat - Bansi Wheat Flour is the most powerful for health, it has ability to control obesity, boost energy, inhibit type 2 diabetes, improve metabolism, and prevent asthma and gallstones. Bansi wheat flour contains complex carbohydrates, dietary fiber, and a moderate amount of proteins.

It also reduces the risk of breast cancer, protects against heart diseases, and boosts digestion.

Bansi is a hardy and pest resistant variety of wheat. It is an ancient and time-honored variety of wheat, free of gluten allergens.

Nutrition

Unrefined wheat contains complex carbohydrates, dietary fiber, and a moderate amount of proteins. It is rich in catalytic elements, mineral salts, calcium, magnesium, potassium, sulfur, chlorine, arsenic, silicon, manganese, zinc, iodine, copper, vitamin B, and vitamin E. It is abundant in antioxidants, especially in carotenoids such as beta-carotene.

Wheat germ, which is the heart of the kernel, is particularly rich in vitamin E. It is known to be the main source of the vitamin B complex in dietary structures throughout the world and includes vitamins like thiamin, folic acid, vitamin B6, and minerals like manganese, magnesium, and zinc. Wheat germ oil improves strength and increases lifespan.

Wheat bran, the outer layer of the kernel, is rich in phytochemicals and antioxidants called lignans, ferulic acid, phytic acid, alkylresorcinols, lutein, flavonoids, and saponins.

Health Benefits

Let us look at the most popular health benefits of wheat in detail:

·        Controls Obesity

·        Increases Energy

·        Prevents Metabolic Disorders

·        Prevents Type 2 Diabetes

·        Reduces Chronic Inflammation

·        Prevents Gallstones

·        Improves Metabolism

·        High in Fiber

·        Prevents Breast Cancer

·        Promotes Women’s Health

·        Prevents Colon Cancer

·        Prevents Childhood Asthma

·        Relieves Postmenopausal Symptoms

HEALTH BENEFITS:

1. Prevents Heart Attack

2. Prevents Childhood Asthma

3. Prevents Diabetes

4. Rich in fiber content

What is it in wheat?

The gluten, the sticky substance that gives the dough its elasticity, is the culprit. Wheat has been cultivated and consumed without problems for thousands of years across the world, including in India. It is the modern hybrid varieties bred by Normal Borlaug and his team in the 1950s as part of the Green Revolution that started this problem. The protein structure of modern hybrid wheat is supposed to be very difficult to digest. When the gut is leaky (i.e. our digestion is not at its optimum) the undigested protein leaks into the bloodstream, which then treats it as a toxin, unleashing a wide range of diseases depending on our body type.

More of us than we think / know, could be allergic to hybrid wheat!

Until recently, it was thought that only some people, who had this severe condition called 'Celiac disease' were to avoid wheat. But no! Wheat allergy is an impending epidemic in India and all over the world, also according to a leading gastro-entrologist from CMC published a research article in IJMR (Indian Journal of Medical Research).

The reaction to wheat shows up differently in different people. It ranges from bloating, migraine, arthritis, asthma, eczema, anemia all the way up to auto-immune disorders like rheumatoid arthritis and multiple sclerosis. Gluten-free diet has been found to be hugely helpful for autistic children