09
Sep
For Crabcakes Nutritional value of wheat Best answer on the web
Author: anonym | Category: xn--9ou.comI'd like to go ahead and finish this question tomorrow or Saturday. Is that acceptable with your friend>
The nitification process of Google Answers has been down for sometime. We, the researchers, are unaware why!The researchers don;t get clarification requests any longer either! It sure makes us aware of how we appreciate and depend on those notifications!
Sincerely, Crabcakes
Ciao, Crabcakes
It was perfect for me close the EPB question, even before sending your vast answer to my friend. As I told you, I am not entirely familiar with his goals, and that is the only reason this question on WNV has not been closed yet.
If, as I expect, we close it - WNV - next week, what would be our channel for some additional information? As I see it now, my only open question is this one here. It seems to me that this is my only channel to you. When we close it, how will I write to you for some detail? And how will we proceed, if we do, with my real personal interest, namely WH? Please remember that I don't know GA procedures in detail. For instance, it came to my mind that you might have to close a question before getting another from a different client; if so, I am presently blocking you agenda, and you should let me know about that. Remember also that it will be a pleasure for me to ask a second question on WH, but I understand we should do that only if you feel sure that you have found something important. Please advise. Sincerely, Wayworn
"Você entenderia se eu escrevese em português?"
Eu não falo Portugese. Eu não escrevo Portugese. Eu compreendo uma quantidade muito pequena.
Regarding Google alerts, try using quotation masrks for one alert, as such: "chimpanzee wound healing"
and set another alert as such: chimpanzee + wound + healing
No, it's not perfect, but this should filter out some of the bogus alerts.
I am ready and waiting for your next questions... take your time. I'm going nowhere! I am also still "pendiente" of your original question. I will post on the WH question. Google Answers should be sending you an alert whenever I post. Are you receiving them?
Ciao for now! Crabcakes
Now, if you don't mind, and if it is not against the rules, do you have any news about the wound healing question? I haven't visited all the sites you recommended yet. I didn't understand how you would send me additional information "post haste" (where it would be found by me).
Yes, I am aware of Scholar Google, and I have often found useful information there (also in PubMed and elsewhere).
I see that you know Spanish - I can read it fluently - but I didn't quite get your "mestrado/doutorado". It's been ages now, since I got my PhD. My youngest son is doing his PhD work (on the behavior of ants, not on Human Evolution).
Sincerely, Wayworn
Here is my complete answer:
This USDA site lists a very thorough nutritional content of 34 types of wheat. I attempted to post each, but the site is built such that each inquiry I make returns the same URL (Web address)
You, or your friend, will have to select each flour, click ?Submit?, then, on the next page, select the amount you are interested in, and click ?Submit? one more time. I think your friend will appreciate the comprehensiveness of the information, and not mind clicking for each flour type. http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/nut_search_new.pl
Following is a list of nutrients included in the above reports:
http://www.ars.usda.gov/Services/docs.htm?docid=9673
Tips for downloading the database to a PC or a PDA
http://www.ars.usda.gov/main/site_main.htm?modecode=12354500
Fuentes de Datos in Brasil
Universidad de São Paulo, Departamento de Alimentos e Nutrição Experimental Programa Integrado de Composição de Alimentos - Brasil, Faculdade de Ciências Farmacêuticas, Av. Prof. Lineu Prestes, 580 - Bloco 14 de Conjunto das Quimicas, CEP: 05508-900 São Paulo, SP
Tel: (55-11) 8183647
Fax: (55-11) 8154410
CE: wenzelde@usp.br
Tabela Brasileira de Composição de Alimentos - USP
CE: tabela@edu.usp.br
Internet: http://www.fcf.usp.br/tabela
Contacts: Franco Maria Lajolo, Elizabete Wenzel de Menezes
http://www.rlc.fao.org/bases/alimento/fuente.htm
http://www.rlc.fao.org/bases/alimento/comp.htm
?For thousands of years, flour was milled by grinding kernels of grain between stones. Although you can still find stone-ground flour, today most flour is milled by the roller process, in which seeds are alternately put through a series of high-speed steel rollers and mesh sifters. The rollers crack the grain, allowing the endosperm (the largest part of the seed) to be separated from the bran and germ. The endosperm is then ground to the desired consistency. For whole-grain flours, the bran and germ are returned to the flour at the end of the process.?
?REFINED FLOUR
More than 90% of the wheat flour we eat is white, or refined, flour, which consists of only the ground endosperm of the wheat kernel. White flour is popular because it produces lighter baked goods than whole wheat flour and has an unequaled ability to produce gluten. When the bran and germ are removed from the wheat kernel, 22 vitamins and minerals are decreased, along with dietary fiber. Therefore, 35 states require that white flour be enriched with iron and the B vitamins thiamin, riboflavin, and niacin. Some manufacturers add calcium and vitamin D as well. If a flour has been enriched, the label will say so.? All Purpose Flour, ½ cup
Calories
228
Total fat (g)
0.6
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.3
Dietary fiber (g)
1.7
Protein (g)
6
Carbohydrate (g)
48
Cholesterol (mg)
0
Sodium (mg)
1
Thiamin (mg)
0.5
Riboflavin (mg)
0.3
Niacin (mg)
3.7
Folate (mcg)
96
Iron (mg)
2.9
Selenium (mcg)
21
Whole wheat, ½ cup
Calories
203
Total fat (g)
1.1
Saturated fat (g)
0.2
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.5
Dietary fiber (g)
7.3
Protein (g)
8
Carbohydrate (g)
44
Cholesterol (mg)
0
Sodium (mg)
3
Thiamin (mg)
0.3
Niacin (mg)
3.8
Magnesium (mg)
83
Manganese (mg)
2.3
Phosphorus (mg)
208
Selenium (mcg)
42
Zinc (mg)
1.8
http://www.wholehealthmd.com/refshelf/foods_view/1,1523,81,00.html
Pasta, 1 cup, cooked
Calories
189
Total fat (g)
0.9
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.4
Dietary fiber (g)
1.7
Protein (g)
6
Carbohydrate (g)
38
Cholesterol (mg)
0
Sodium (mg)
1
Thiamin (mg)
0.3
Folate (mcg)
94
Manganese (mg)
0.4
Selenium (mcg)
29
Whole Wheat Pasta, 1 cup, cooked
Calories
173
Total fat (g)
0.8
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.3
Dietary fiber (g)
3.9
Protein (g)
7
Carbohydrate (g)
37
Cholesterol (mg)
0
Sodium (mg)
4
Manganese (mg)
1.9
Selenium (mcg)
36
http://www.wholehealthmd.com/refshelf/foods_view/1,1523,82,00.html
?The Roman goddess, Ceres, who was deemed protector of the grain, gave grains their common name today ? ?cereal.? Seven cereal grains largely sustain and nourish humankind. Six of these are part of primitive history. Oldest to youngest, they are millet, oats, barley and wheat, with rye and maize, or corn, following. Rice has a history all its own. Wheat is now the principal sustaining grain for people all over the world. Credit for its first discovery and cultivation cannot be given to any certain person or place. However, archaeologists can come close.
Wheat's earliest ancestors are wild einkorn, or ?one-seed? and emmer. Archeologists have found kernels of both wild and cultivated einkorn and emmer in excavated villages in Egypt and southwestern Asia's Fertile Crescent, the area between the upper reaches of the Tigris and Euphrates rivers.?
?Modern bread wheat varieties have 42 chromosomes. These wheats evolved from a natural outcross between emmer wheat and another diploid wheat, Triticum tauschii (trit'-i-cum tow'-she-eye). This wheat was the source of the unique glutenin genes that give bread dough the ability to form gluten. Gluten provides bread dough the elasticity it needs to trap gas produced by fermenting yeast and therefore to ?rise? or expand.?
?The flour stream passes through a device that measures out specified quantities of enrichment. The enrichment of flour with four B vitamins (thiamin, niacin and riboflavin) and iron, began in the 1930s. In 1998 folate, or folic acid, was added to the mix of B vitamin. If the flour is self-rising, a leavening agent, salt and calcium are also added in exact amounts.? http://www.namamillers.org/ci_Wheat-Flour.html
?There are two basic categories of wheat, hard wheat and soft wheat. Hard wheat is grown in cool, dry climates, either in the winter or the spring. Dry winters and springs make the protein, or gluten, content high, and the moisture content low. A high gluten content is necessary to make yeast breads. Hard wheat is named for the season it is grown (i.e. hard winter wheat or hard spring wheat). Soft wheat, known as pastry flour, can not be used for making yeast breads. It is grown in wetter regions or is irrigated. The moisture content is high, making the gluten content too low for the proper rising of yeast breads. It is excellent for making cakes, cookies, or, pastries. The wheat grown in southern states is soft wheat, which probably explains why the South was known for its biscuits and cornbread, while the cold northern states had yeast bread. There are also two varieties of wheat, red or white. These can be grown in the winter or the spring. Red wheat is typically much more flavorful, having that distinctive "nutty" whole wheat taste. White wheat, on the other hand, is very mild in flavor and a light golden color when baked, hence the name, Golden 86, for one white wheat variety.
I generally prefer the full flavor of the red wheat for most of my bread baking. I do, however, prefer the milder flavor of the white wheat for pizza crust or breads filled with onions, herbs, meat, or cheese. I have specified in the recipes which variety of wheat I use if I have a preference. Durum wheat is used for making pasta. Semolina is flour made from durum wheat with the bran and germ removed.? http://www.breadbeckers.com/wheat.htm
Scroll down to ?Nutritive Content of Foods (PDF) and click the link.
Starting on page 43 of this PDF document, you?ll find the nutritive content, including fatty acids, of various grain products, in chart form. (It may be a long download). You can also find charts for choline and other nutrient content of grains on this information rich site. http://www.nal.usda.gov/fnic/etext/000020.html
Processed wheat
?The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process.? http://www.whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=66&PHPSESSID=f2f66d681ad416aec4e971d6ab0c322f
?In milled products, like refined flour, pearled sorghum, and dhal, the big-availability of iron is better than the corresponding unmilled grains which is attributed to the removal of interfering substances such as phytate, tannin, and fibre. Germination or malting increases the vitamin C and folic acid content of food legumes and also degrades the anti-nutrients present in these food grains. Consequently, availability of iron in germinated grains improves significantly, especially in malted bajra and ragi. Oligos accharides, the components responsible for flatus production present in pulses, are practically completely degraded on germination and germinated pulses are likely to be less flatuspromoting than raw pulses. Cooking in boiling water or by steam pressure is yet another common household practice of food processing. Apart from making food palatable and safe, cooking inactivates practically all the anti-nutritional factors that are heat labile. Heat stable components like tannin in pulse legumes leach out in the cooking broth. Some B-vitamins like riboflavin and vitamin B-6 are also lost in the cooking of pulses. The growth-promoting properties of the foods, however, are far better than raw foods, and this is attributed not only to the destruction of anti-nutritional factors but also to better utilization of nutrients like proteins and carbohydrates.? Several charts illustrating nutritive value are on this site: http://www.unu.edu/unupress/unupbooks/80478e/80478E0j.htm
?The nutrients of the wheat kernel, however, are not evenly distributed throughout. The bran, a multi-layered outer coating, is only 15 % of the wheat kernel by weight but contains about 20% of the riboflavin, 50% of the pantothenic acid, 73% of the vitamin B6, and 86% of the niacin. All of these vitamins make up what is commonly referred to as the vitamin B complex. The germ of the wheat, hidden away inside the kernel contains the life of the seed and as well as nutrient oil. The germ is only 2.5% of the kernel by weight but contains 8% of the protein, 21% of the B6, 26% of the riboflavin, 64% of the thiamin, and all of the vitamin E. The germ also contains essential fatty acids (see following article in the newsletter). The bran and germ together are the main sources of dietary fiber. The bulk of the wheat kernel is the endosperm, which is 83% by weight and contains 72% of the protein and 43% of the pantothenic acid, but only 3% of the thiamin, 6% of the vitamin B6, 12% of the niacin. Most of the endosperm, better known as white flour, is starch.?
?As the use of white flour became more and more common, disease and illness relating to vitamin deficiencies rapidly increased. Beriberi and pellagra (two B vitamin deficiency diseases) and anemia became so prevalent, health officials urged the milling industry to return the bran and germ to the flour. The millers, however, had developed a rather lucrative market for these "by-products" of the milling process. The bran and germ were being made into highly animal feed to fatten chickens and cattle! The millers refused to return the bran and germ to the flour and chose instead to "enrich" the long lasting white flour. This term "enrich" is quite deceptive. In fact most of us are often led to believe that the nutritive value of the original food has been completely restored. Nothing of course could be further from the truth. Having already reviewed how the nutrients are distributed in the wheat berry, it is not surprising then to learn that the refined white flour is missing up to 80% of the nutrients found in the original wheat kernel.
The content of 22 vitamins and minerals is diminished by 70-80%, and the fiber content is only 7% of the original amount. The essential fatty acid, linoleic acid, the benefits of which discussed more fully in this newsletter "The Fact About Fats", is cut in half. Although the protein content is only slightly affected the nutritional value of that protein is greatly reduced because the essential amino acid lysine is lost. What little vitamin E is left after refining is destroyed when the flour is bleached to make it "whiter than white".? Nutritional content charts also on this page:
http://www.breadbeckers.com/enrichment.htm
?No matter how you slice it, whole wheat bread is more nutritious than white because whole wheat bread contains the following: ? nearly one-third more protein
? three to four times the amount of fiber
? four times more zinc
? more folic acid
? more iron
? more chromium (an important mineral which regulates sugar and fat metabolism, especially important in hyperactive children) Although whole wheat bread is reported to have the same glycemic index as white bread, because of the extra nutrients the carbohydrates in whole wheat bread may have less of a roller-coaster effect on blood sugar. The nutritional content of bread is not affected by the bread's shape or presentation-whether its rolls, bagels, or sliced bread. What matters most is the kind of flour in the bread. The main nutritional difference is whether breads are made with whole wheat or white flour.
As with grains, ranking breads is very difficult. We have attempted to rate them according to the following nutrients: protein, fiber, calcium, iron, zinc, folic acid, niacin, riboflavin, and vitamins B-6 and E (assigning one point each), and factoring in nutrients per calorie. Using this point system, the breads rank: 1. multi whole-grain
2. whole wheat
3. pita, whole wheat
4. pumpernickel
5. rye, American
6. white
http://www.askdrsears.com/html/4/T042700.asp#T042703
?It may be difficult to determine what is whole grain and what is refined. Some food companies will try to make you think you are buying something that is whole grain when, in fact, it is refined. If a whole grain is listed first, the bread is mostly whole grain. Whole wheat, oats, amaranth, barley, buckwheat, millet and popcorn are whole grains. Wheat flour, unbleached wheat flour or enriched flour are refined. If the label says "made with whole wheat", the product is often refined. If you find labels that say cracked wheat, multi-grain, oat bran, seven or nine-grain, stoned wheat, wheat, rye bread, wheatberry or whole bran, you are looking at mostly refined grains.? http://www.healthychild.com/database/whole_foods_for_healthy_kids.htm
?Wheat - Next to rice, wheat is the grain most extensively cultivated and consumed. Wheat contains more protein than other food grains but is deficient in lysine. Wheat is consumed mostly as chapathies in India and in the form of yeast bread in western countries. Wheat is classified as hard or soft according to the gluten content. The gluten content of wheat varies from about 9 to 13%. The harder varieties contain more gluten than softer varieties and are more suitable for bread and chapathies where as the latter are more suitable for cakes, biscuits and pastry. Whole wheat flour which includes the bran and the germ is a useful source of dietary fiber and B complex vitamins.? http://www.bawarchi.com/health/cereals.html
?Flour - A basic and indispensable food staple, can vary in quality and nutrition depending on the type of grain and the milling process used. Baking and cooking with a variety of whole grains adds nutrition and excitement to your meals.
Refining
After milling, some flours are refined. The refining process strips away the fiber-rich bran and the germ which contains valuable vitamins and minerals. White flour is refined whole wheat flour. Flours labeled as wheat instead of whole wheat are often refined. Some refined flours have been enriched. This sounds a lot better than it is. Of the 22 nutrients that are lost in the refining process, only five are added back in the enrichment process. Whole grain flours are not refined and contain all of their valuable nutrients. ? http://www.mwnaturalfoods.coop/foodtopics/flour.html
?All the present varieties of wheat seem to be derived from a hybrid wild wheat that grew in the Middle East 10,000 years ago. Over 30,000 varieties are said to be in cultivation. Wheat can be grown in a very wide range of climatic conditions but is most successful in temperate zones including the UK, North America, Southern Russia and South West Australia.
Nutritionally, 100g whole wheat provide 14g protein, 2.2g fat, 69.1g carbohydrate, 2.3g fibre, 3.1mg iron, 36mg calcium. Wheat grains, also called wheat berries, can be eaten whole, cooked in 1:3 parts of water for 40-60 minutes, they have a satisfying, chewy texture. Cracked or kibbled wheat is the dried whole grains cut by steel blades. Bulgur wheat, made from the whole grains steamed before cracking, only needs rehydrating by soaking in boiling water or stock. Couscous is the steamed, dried and cracked grains of durum wheat and is more refined than bulgur. Soak in 2 parts of water/stock to rehydrate, traditionally it is steamed after soaking. Strong wheat flour (high gluten content) is required for yeasted breadmaking and puff pastry. Plain flour is used for general cooking including cakes and shortcrust pastry. Wheat flakes are used for porridge, muesli and flapjacks. Wheat germ is an excellent source of nutrients, especially vitamin E.? http://www.vegsoc.org/info/cereals.html#wheat
A nutritional chart of some flours:
http://www.doctorndtv.com/health/nutritivevalue.asp#cereal
?Generally, the final nutrient content of a cereal will depend on the extent to which the outer layers are removed during processing, as this is where the fibre, vitamins and minerals tend to be concentrated.?
?Protein: The amount of protein in each cereal differs (from 6-15% protein) and this affects the final product. Bread, with its characteristic open texture and appearance, relies on high protein flour, e.g. strong wheat flour. In products such as cakes, biscuits and pastry, lower wheat flours are used to produce crumbly and light textures.? http://www.nutrition.org.uk/home.asp?siteId=43§ionId=419&parentSection=322&which=undefined
Benefits of whole, unprocessed wheat: ?Eating foods high in insoluble fiber, such as cereals and breads made from whole wheat, can help women avoid gallstones, shows a study published in the July 2004 issue of the American Journal of Gastroenterology.?
?Wheat bran is a popular bulk laxative. A third of a cup per day is all that is needed. Research studies support this popular practice. A fiber-rich diet, primarily composed of whole wheat breads, cereals high in bran and supplemental ?millers bran? was shown to alleviate the symptoms of diverticular disease (pain, nausea, flatulence, distension, constipation, etc.) in 89 percent of patients enrolled in a study which examined the effects of fiber on bowel regularity. Diverticular disease, a condition often marked by inflammation and lower abdominal pains in which chronic constipation and excessive straining results in a sac or pouch in the wall of the colon, is typically treated with dietary roughage such as cereal fiber (i.e., wheat bran), fruit and vegetable fiber, and plenty of fluids.?
?Whole Wheat - A True Anti-Cancer Food
The benefits of wheat's bran portion don?t stop here; it has also been shown to function as an anti-cancer agent. Wheat bran is thought to accelerate the metabolism of
Como no! (I'm unable to make accents or diacritical marks on my laptop without considerable effort and time!) Answering questions is my source of income - I welcome interesting questions!
Your friend may proceed with the imported pasta question! I am always happy to assist excellent (and captivating) customers! Per your request, I'll wait to start until his question and criteria appear!
Ciao, Crabcakes
Because you asked that I post a clarification, before delving too far into the world of wheat, here is what I have done so far. Let me know, please if I am on the right track! I believe I am, and again, this is an interesting topic to research!
This USDA site lists a very thorough nutritional content of 34 types of wheat. I attempted to post each one individually, but the web site is built such that each inquiry I make returns the same URL (Web address)
You, or your friend, will have to select each flour, click ?Submit?, then, on the next page, select the amount you are interested in, and click ?Submit? one more time. I think your friend will appreciate the comprehensiveness of the information, and not mind clicking for each flour type. http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/nut_search_new.pl
Following is a list of nutrients included in the above reports:
http://www.ars.usda.gov/Services/docs.htm?docid=9673
Tips for downloading the database to a PC or a PDA
http://www.ars.usda.gov/main/site_main.htm?modecode=12354500
Fuentes de Datos in Brasil
Universidad de São Paulo, Departamento de Alimentos e Nutrição Experimental Programa Integrado de Composição de Alimentos - Brasil, Faculdade de Ciências Farmacêuticas, Av. Prof. Lineu Prestes, 580 - Bloco 14 de Conjunto das Quimicas, CEP: 05508-900 São Paulo, SP
Tel: (55-11) 8183647
Fax: (55-11) 8154410
CE: wenzelde@usp.br
Tabela Brasileira de Composição de Alimentos - USP
CE: tabela@edu.usp.br
Internet: http://www.fcf.usp.br/tabela
Contacts: Franco Maria Lajolo, Elizabete Wenzel de Menezes
http://www.rlc.fao.org/bases/alimento/fuente.htm
http://www.rlc.fao.org/bases/alimento/comp.htm
?For thousands of years, flour was milled by grinding kernels of grain between stones. Although you can still find stone-ground flour, today most flour is milled by the roller process, in which seeds are alternately put through a series of high-speed steel rollers and mesh sifters. The rollers crack the grain, allowing the endosperm (the largest part of the seed) to be separated from the bran and germ. The endosperm is then ground to the desired consistency. For whole-grain flours, the bran and germ are returned to the flour at the end of the process.?
?REFINED FLOUR
More than 90% of the wheat flour we eat is white, or refined, flour, which consists of only the ground endosperm of the wheat kernel. White flour is popular because it produces lighter baked goods than whole wheat flour and has an unequaled ability to produce gluten.
When the bran and germ are removed from the wheat kernel, 22 vitamins and minerals are decreased, along with dietary fiber. Therefore, 35 states require that white flour be enriched with iron and the B vitamins thiamin, riboflavin, and niacin. Some manufacturers add calcium and vitamin D as well. If a flour has been enriched, the label will say so.?
All Purpose Flour, ½ cup
========================
Calories
228
Total fat (g)
0.6
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.3
Dietary fiber (g)
1.7
Protein (g)
6
Carbohydrate (g)
48
Cholesterol (mg)
0
Sodium (mg)
1
Thiamin (mg)
0.5
Riboflavin (mg)
0.3
Niacin (mg)
3.7
Folate (mcg)
96
Iron (mg)
2.9
Selenium (mcg)
21
Whole wheat, ½ cup
==================
Calories
203
Total fat (g)
1.1
Saturated fat (g)
0.2
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.5
Dietary fiber (g)
7.3
Protein (g)
8
Carbohydrate (g)
44
Cholesterol (mg)
0
Sodium (mg)
3
Thiamin (mg)
0.3
Niacin (mg)
3.8
Magnesium (mg)
83
Manganese (mg)
2.3
Phosphorus (mg)
208
Selenium (mcg)
42
Zinc (mg)
1.8
http://www.wholehealthmd.com/refshelf/foods_view/1,1523,81,00.html
Pasta, 1 cup, cooked
====================
Calories
189
Total fat (g)
0.9
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.4
Dietary fiber (g)
1.7
Protein (g)
6
Carbohydrate (g)
38
Cholesterol (mg)
0
Sodium (mg)
1
Thiamin (mg)
0.3
Folate (mcg)
94
Manganese (mg)
0.4
Selenium (mcg)
29
Whole Wheat Pasta, 1 cup, cooked
================================
Calories
173
Total fat (g)
0.8
Saturated fat (g)
0.1
Monounsaturated fat (g)
0.1
Polyunsaturated fat (g)
0.3
Dietary fiber (g)
3.9
Protein (g)
7
Carbohydrate (g)
37
Cholesterol (mg)
0
Sodium (mg)
4
Manganese (mg)
1.9
Selenium (mcg)
36
http://www.wholehealthmd.com/refshelf/foods_view/1,1523,82,00.html
?The Roman goddess, Ceres, who was deemed protector of the grain, gave grains their common name today ? ?cereal.? Seven cereal grains largely sustain and nourish humankind. Six of these are part of primitive history. Oldest to youngest, they are millet, oats, barley and wheat, with rye and maize, or corn, following. Rice has a history all its own. Wheat is now the principal sustaining grain for people all over the world. Credit for its first discovery and cultivation cannot be given to any certain person or place. However, archaeologists can come close.
Wheat's earliest ancestors are wild einkorn, or ?one-seed? and emmer. Archeologists have found kernels of both wild and cultivated einkorn and emmer in excavated villages in Egypt and southwestern Asia's Fertile Crescent, the area between the upper reaches of the Tigris and Euphrates rivers.?
?Modern bread wheat varieties have 42 chromosomes. These wheats evolved from a natural outcross between emmer wheat and another diploid wheat, Triticum tauschii (trit'-i-cum tow'-she-eye). This wheat was the source of the unique glutenin genes that give bread dough the ability to form gluten. Gluten provides bread dough the elasticity it needs to trap gas produced by fermenting yeast and therefore to ?rise? or expand.?
?The flour stream passes through a device that measures out specified quantities of enrichment. The enrichment of flour with four B vitamins (thiamin, niacin and riboflavin) and iron, began in the 1930s. In 1998 folate, or folic acid, was added to the mix of B vitamin. If the flour is self-rising, a leavening agent, salt and calcium are also added in exact amounts.? http://www.namamillers.org/ci_Wheat-Flour.html
?There are two basic categories of wheat, hard wheat and soft wheat. Hard wheat is grown in cool, dry climates, either in the winter or the spring. Dry winters and springs make the protein, or gluten, content high, and the moisture content low. A high gluten content is necessary to make yeast breads. Hard wheat is named for the season it is grown (i.e. hard winter wheat or hard spring wheat).
Soft wheat, known as pastry flour, can not be used for making yeast breads. It is grown in wetter regions or is irrigated. The moisture content is high, making the gluten content too low for the proper rising of yeast breads. It is excellent for making cakes, cookies, or, pastries. The wheat grown in southern states is soft wheat, which probably explains why the South was known for its biscuits and cornbread, while the cold northern states had yeast bread. There are also two varieties of wheat, red or white. These can be grown in the winter or the spring. Red wheat is typically much more flavorful, having that distinctive "nutty" whole wheat taste. White wheat, on the other hand, is very mild in flavor and a light golden color when baked, hence the name, Golden 86, for one white wheat variety.
I generally prefer the full flavor of the red wheat for most of my bread baking. I do, however, prefer the milder flavor of the white wheat for pizza crust or breads filled with onions, herbs, meat, or cheese. I have specified in the recipes which variety of wheat I use if I have a preference.
Durum wheat is used for making pasta. Semolina is flour made from durum wheat with the bran and germ removed.? http://www.breadbeckers.com/wheat.htm
Scroll down to ?Nutritive Content of Foods (PDF) and click the link.
Starting on page 43 of this PDF document, you?ll find the nutritive content, including fatty acids, of various grain products, in chart form. (It may be a long download). You can also find charts for choline and other nutrient content of grains on this information rich site. http://www.nal.usda.gov/fnic/etext/000020.html
Processed wheat
===============
?The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed into 60% extraction, bleached white flour. 60% extraction - the standard for most wheat products in the United States, including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies - means that 40% of the original wheat grain was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat grain - its most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. Since 1941, laws in the United States have required "enrichment" of processed wheat flour with vitamins B1, B2, B3 and iron in response to the problems created by 60% extraction. Although not nearly as much of these B vitamins and iron are replaced as are removed from 60% extraction flour, "enriched" seems an odd word to describe this process.? http://www.whfoods.org/genpage.php?pfriendly=1&tname=foodspice&dbid=66&PHPSESSID=f2f66d681ad416aec4e971d6ab0c322f
?In milled products, like refined flour, pearled sorghum, and dhal, the big-availability of iron is better than the corresponding unmilled grains which is attributed to the removal of interfering substances such as phytate, tannin, and fibre. Germination or malting increases the vitamin C and folic acid content of food legumes and also degrades the anti-nutrients present in these food grains. Consequently, availability of iron in germinated grains improves significantly, especially in malted bajra and ragi. Oligos accharides, the components responsible for flatus production present in pulses, are practically completely degraded on germination and germinated pulses are likely to be less flatuspromoting than raw pulses.
Cooking in boiling water or by steam pressure is yet another common household practice of food processing. Apart from making food palatable and safe, cooking inactivates practically all the anti-nutritional factors that are heat labile. Heat stable components like tannin in pulse legumes leach out in the cooking broth. Some B-vitamins like riboflavin and vitamin B-6 are also lost in the cooking of pulses. The growth-promoting properties of the foods, however, are far better than raw foods, and this is attributed not only to the destruction of anti-nutritional factors but also to better utilization of nutrients like proteins and carbohydrates.? Several charts illustrating nutritive value are on this site: http://www.unu.edu/unupress/unupbooks/80478e/80478E0j.htm
?The nutrients of the wheat kernel, however, are not evenly distributed throughout. The bran, a multi-layered outer coating, is only 15 % of the wheat kernel by weight but contains about 20% of the riboflavin, 50% of the pantothenic acid, 73% of the vitamin B6, and 86% of the niacin. All of these vitamins make up what is commonly referred to as the vitamin B complex. The germ of the wheat, hidden away inside the kernel contains the life of the seed and as well as nutrient oil. The germ is only 2.5% of the kernel by weight but contains 8% of the protein, 21% of the B6, 26% of the riboflavin, 64% of the thiamin, and all of the vitamin E. The germ also contains essential fatty acids (see following article in the newsletter). The bran and germ together are the main sources of dietary fiber. The bulk of the wheat kernel is the endosperm, which is 83% by weight and contains 72% of the protein and 43% of the pantothenic acid, but only 3% of the thiamin, 6% of the vitamin B6, 12% of the niacin. Most of the endosperm, better known as white flour, is starch.?
?As the use of white flour became more and more common, disease and illness relating to vitamin deficiencies rapidly increased. Beriberi and pellagra (two B vitamin deficiency diseases) and anemia became so prevalent, health officials urged the milling industry to return the bran and germ to the flour. The millers, however, had developed a rather lucrative market for these "by-products" of the milling process. The bran and germ were being made into highly animal feed to fatten chickens and cattle! The millers refused to return the bran and germ to the flour and chose instead to "enrich" the long lasting white flour.
This term "enrich" is quite deceptive. In fact most of us are often led to believe that the nutritive value of the original food has been completely restored. Nothing of course could be further from the truth. Having already reviewed how the nutrients are distributed in the wheat berry, it is not surprising then to learn that the refined white flour is missing up to 80% of the nutrients found in the original wheat kernel. The content of 22 vitamins and minerals is diminished by 70-80%, and the fiber content is only 7% of the original amount. The essential fatty acid, linoleic acid, the benefits of which discussed more fully in this newsletter "The Fact About Fats", is cut in half. Although the protein content is only slightly affected the nutritional value of that protein is greatly reduced because the essential amino acid lysine is lost. What little vitamin E is left after refining is destroyed when the flour is bleached to make it "whiter than white".? Nutritional content charts also on this page:
http://www.breadbeckers.com/enrichment.htm
?No matter how you slice it, whole wheat bread is more nutritious than white because whole wheat bread contains the following: ? nearly one-third more protein
? three to four times the amount of fiber
? four times more zinc
? more folic acid
? more iron
? more chromium (an important mineral which regulates sugar and fat metabolism, especially important in hyperactive children) Although whole wheat bread is reported to have the same glycemic index as white bread, because of the extra nutrients the carbohydrates in whole wheat bread may have less of a roller-coaster effect on blood sugar. The nutritional content of bread is not affected by the bread's shape or presentation-whether its rolls, bagels, or sliced bread. What matters most is the kind of flour in the bread. The main nutritional difference is whether breads are made with whole wheat or white flour.
As with grains, ranking breads is very difficult. We have attempted to rate them according to the following nutrients: protein, fiber, calcium, iron, zinc, folic acid, niacin, riboflavin, and vitamins B-6 and E (assigning one point each), and factoring in nutrients per calorie. Using this point system, the breads rank: 1. multi whole-grain
2. whole wheat
3. pita, whole wheat
4. pumpernickel
5. rye, American
6. white
http://www.askdrsears.com/html/4/T042700.asp#T042703
?It may be difficult to determine what is whole grain and what is refined. Some food companies will try to make you think you are buying something that is whole grain when, in fact, it is refined. If a whole grain is listed first, the bread is mostly whole grain. Whole wheat, oats, amaranth, barley, buckwheat, millet and popcorn are whole grains. Wheat flour, unbleached wheat flour or enriched flour are refined. If the label says "made with whole wheat", the product is often refined. If you find labels that say cracked wheat, multi-grain, oat bran, seven or nine-grain, stoned wheat, wheat, rye bread, wheatberry or whole bran, you are looking at mostly refined grains.? http://www.healthychild.com/database/whole_foods_for_healthy_kids.htm
?Wheat - Next to rice, wheat is the grain most extensively cultivated and consumed. Wheat contains more protein than other food grains but is deficient in lysine. Wheat is consumed mostly as chapathies in India and in the form of yeast bread in western countries. Wheat is classified as hard or soft according to the gluten content. The gluten content of wheat varies from about 9 to 13%. The harder varieties contain more gluten than softer varieties and are more suitable for bread and chapathies where as the latter are more suitable for cakes, biscuits and pastry. Whole wheat flour which includes the bran and the germ is a useful source of dietary fiber and B complex vitamins.? http://www.bawarchi.com/health/cereals.html
?Flour - A basic and indispensable food staple, can vary in quality and nutrition depending on the type of grain and the milling process used. Baking and cooking with a variety of whole grains adds nutrition and excitement to your meals.
Refining
After milling, some flours are refined. The refining process strips away the fiber-rich bran and the germ which contains valuable vitamins and minerals. White flour is refined whole wheat flour.
Flours labeled as wheat instead of whole wheat are often refined. Some refined flours have been enriched. This sounds a lot better than it is. Of the 22 nutrients that are lost in the refining process, only five are added back in the enrichment process. Whole grain flours are not refined and contain all of their valuable nutrients. ? http://www.mwnaturalfoods.coop/foodtopics/flour.html
?All the present varieties of wheat seem to be derived from a hybrid wild wheat that grew in the Middle East 10,000 years ago. Over 30,000 varieties are said to be in cultivation. Wheat can be grown in a very wide range of climatic conditions but is most successful in temperate zones including the UK, North America, Southern Russia and South West Australia.
Nutritionally, 100g whole wheat provide 14g protein, 2.2g fat, 69.1g carbohydrate, 2.3g fibre, 3.1mg iron, 36mg calcium. Wheat grains, also called wheat berries, can be eaten whole, cooked in 1:3 parts of water for 40-60 minutes, they have a satisfying, chewy texture.
Cracked or kibbled wheat is the dried whole grains cut by steel blades. Bulgur wheat, made from the whole grains steamed before cracking, only needs rehydrating by soaking in boiling water or stock. Couscous is the steamed, dried and cracked grains of durum wheat and is more refined than bulgur. Soak in 2 parts of water/stock to rehydrate, traditionally it is steamed after soaking. Strong wheat flour (high gluten content) is required for yeasted breadmaking and puff pastry. Plain flour is used for general cooking including cakes and shortcrust pastry. Wheat flakes are used for porridge, muesli and flapjacks. Wheat germ is an excellent source of nutrients, especially vitamin E.? http://www.vegsoc.org/info/cereals.html#wheat
A nutritional chart of some flours:
http://www.doctorndtv.com/health/nutritivevalue.asp#cereal
Benefits of whole, unprocessed wheat
====================================
?Eating foods high in insoluble fiber, such as cereals and breads made from whole wheat, can help women avoid gallstones, shows a study published in the July 2004 issue of the American Journal of Gastroenterology.?
?Wheat bran is a popular bulk laxative. A third of a cup per day is all that is needed. Research studies support this popular practice. A fiber-rich diet, primarily composed of whole wheat breads, cereals high in bran and supplemental ?millers bran? was shown to alleviate the symptoms of diverticular disease (pain, nausea, flatulence, distension, constipation, etc.) in 89 percent of patients enrolled in a study which examined the effects of fiber on bowel regularity. Diverticular disease, a condition often marked by inflammation and lower abdominal pains in which chronic constipation and excessive straining results in a sac or pouch in the wall of the colon, is typically treated with dietary roughage such as cereal fiber (i.e., wheat bran), fruit and vegetable fiber, and plenty of fluids.?
?Whole Wheat - A True Anti-Cancer Food
The benefits of wheat's bran portion don?t stop here; it has also been shown to function as an anti-cancer agent. Wheat bran is thought to accelerate the metabolism of estrogen that is a known promoter of breast cancer. In one study, pre-menopausal women, ages twenty to fifty, who ate three to four high fiber muffins per day made with wheat bran, decreased their blood estrogen levels by 17 percent after two months. The women eating corn bran or oat bran did not show the same benefits.?
?One type of phytochemical especially abundant in whole grains including whole wheat are plant lignans, which are converted by friendly flora in our intestines into mammalian lignans, including one called enterolactone that is thought to protect against breast and other hormone-dependent cancers as well as heart disease. In addition to whole grains, nuts, seeds and berries are rich sources of plant lignans, and vegetables, fruits, and beverages such as coffee, tea and wine also contain some.? http://www.whfoods.com/genpage.php?tname=foodspice&dbid=66
?"Research demonstrates that the health-promoting benefits of whole grains are attributed to more than just fiber. Slavin explains that these health advantages are largely associated with the 'package' of nutrients in whole grains. In addition to providing fiber, whole-grain foods provide vitamins, minerals, literally hundreds of phytonutrients, including phytoestrogens, antioxidants, polyphenols, and beneficial enzyme inhibitors...The individual components of whole grains have an additive and synergistic effect. It's the combination and interactions between components that we believe provide the protection against disease. Whole grains are an example of how the whole (grain) is often greater than the sum of its parts,' says Slavin." http://www.glycohealthservice.com/s-nutrients_carbohydrates5.htm
More on whole grains
http://lpi.oregonstate.edu/infocenter/foods/grains/index.html
This information comes from a diet that is based on your blood group and type.
http://www.dadamo.com/typebase4/depictor5.pl?522
I also found this interesting ? Spelt, a cousin of wheat!
?A wonderfully nutritious and ancient grain with a deep nutlike flavor, spelt is a cousin to wheat that is recently receiving renewed recognition. Spelt products can be found in your local health food store year-round. Spelt is an ancient grain that traces its heritage back long before many wheat hybrids. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family. It can be used in many of the same ways as wheat - bread and pasta making but does not seem to cause sensitivities in most people who are intolerant of wheat.? Nutritional content is on the page: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=143
?Spelt flour is from a non-hybridized wheat with a long cultivation history. It works well as a bread flour and has an exceptional protein and fiber profile. Spelt gluten is highly water soluble so that it is easy to digest. Spelt flour may be a good wheat substitute for some people who are allergic to wheat.? http://www.mwnaturalfoods.coop/foodtopics/flour.html
Pasta
=====
?Pasta is undoubtedly the product that has made Italy famous all over the world and there is no doubt that it is the most typical and most important of all our national dishes.
The vast pasta industry has a responsibility that is absolutely irreplaceable; it has the job of providing healthy nutrition at a low cost.
Pasta can be classified into two categories: plain durum wheat pasta and durum wheat egg pasta. So the basic ingredient in pasta is wheat. Wheat or grain is the most important cereal crop in the world. Ground into flour, it is the basic element in all bread making and pasta preparation. So what exactly is wheat? Wheat is a spontaneous cereal grass. It was first cultivated probably in Asia and Africa.
White flour certainly has a high energy value, given the large quantity of starch that it contains, but its nutritional value is poor. In fact, it keeps most of the endosperm, but only a small part of the other elements that make up the grain. In 0 and 00 types of flour, in particular, the outer layer (bran) and the wheat germ are usually eliminated completely.? http://www.cipriani.com/cipriani/Pasta/storiaebig.htm
?Is one pasta more nutritious than another?
The nutritional quality of a pasta, and often its taste and texture, depend upon the flour. Those made with whole grain flours, such as whole wheat pasta, are naturally the most nutrient-rich because the bran and germ of the grain have been left in. Most pasta is made with durum wheat, a hard wheat high in protein and gluten, which makes a dough that sticks together well and holds its shape, a feature so important to pasta makers. Most of the familiar dried pastas are made with semolina or farina, or a combination of the two. In these flours, the germ and bran have been removed, and the fiber and nutritional values are lower. Semolina is made from durum wheat and may have more protein than farina, which is made from a softer wheat.? http://www.askdrsears.com/html/4/T044000.asp
?The pasta you find in most grocery stores is usually not whole grain, although this is beginning to change. Ask your grocery manager to stock whole-wheat pasta. There are several companies that sell whole grain pastas, but usually these are found in natural foods stores. There are pastas made from spelt, amaranth, buckwheat, quinoa and other grains that can be delicious. If your children dislike the texture of whole wheat pasta, Eden (800-248-0301) has half whole wheat and half refined pastas.? http://www.healthychild.com/database/whole_foods_for_healthy_kids.htm
Pasta versus other foods, nutritional content
?The nutritional value of pasta varies according to the ingredients used in making the dough. Whether the pasta is dry, fresh or homemade, adding ingredients, such as oil, eggs, and flavoring agents, or using different types of flours will have an affect on its nutritional value. The length of time that pasta is cooked can also have an affect on its nutritional value. If the pasta is cooked too long it will start to lose more of its B vitamins into the boiling water. It is best to only cook the pasta to the "al dente" stage to prevent this from occurring.? http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=3&id=167
?Pasta, especially during cooking, loses some of its main nutrients (starch, protein, phosphorous, vitamin B1), while its calcium content increases, passed on by the water during cooking.
Given the imbalance in amino acid content, in particular lysine (an essential, restrictive amino acid), it is crucial that pasta be consumed together with other foods with different nutritional properties. For example, a good combination would be legumes that are rich in lysine and significantly increase the nutritional value of a complete, balanced dish.
The normal habit of consuming a portion of pasta together with a wide range of ingredients (for example, those required in filled pasta) and/or sauces, enormously enhances the overall nutritional value. Although the amino acid nutritional value of pasta alone is not high, the situation changes through the synergy created from pairing with amino acids found in meat, fish and dairy products, ingredients that also contribute essential fatty acids and additional vitamins and mineral salts.?
?A final note. Do you know why a plate of pasta, despite its high-level, effortless digestibility, is suitable for those suffering from problems connected with the production of uric acid, is recommended for children because of its easy digestibility and nutritional value, is rich in phosphorous and iron, is just plain good... and leaves one feeling satisfied well after a meal? The answer lies in its glycemic index, very favourable compared with other starch products such as rice, bread and potatoes because it causes reduced glycemic fluctuation.
For this reason, pasta is recommended in the diets of diabetes sufferers as the main source of carbohydrates. We hope these simple observations about the nutritional value of pasta have been useful to dispel some of those alimentary fears that sometimes seem to hover in the air, so that the richness of the Italian cuisine can be enjoyed to its full.?
Click the link called Table 1 to get a chart of pasta nutritional content.
http://www.professionalpasta.it/dir_1/pasta_dish_01.htm#pastadish01
?Pasta Points to Ponder -
Pasta is indeed a favorite food, albeit somewhat confusing. So, what is it we know now but didn't know before? Well, for starters...
1. Most pasta we eat comes from refined, devitalized wheat flour.
2. Pasta is a manufactured product, not live food, raw or organic.
3. As a manufactured product with a long shelf life, pasta has no digestive enzymes. 4. A single serving of pasta, according to My Pyramid is just 1/2 cup cooked pasta.
5. If our diets contain too much pasta and/or other foods made from devitalized wheat flour, it sets us up for disease. Does it mean we should give up pasta? No. But, it appears we need to evaluate how much pasta we eat, as well as other products from refined grains, and adjust our diets accordingly.
In their article " From Wheat to Flour," the North American Millers' Association describes for us what happens to wheat from the time it reaches the mill right through to the enrichment and bleaching processes. However, no matter how carefully these processes are handled, the simple truth is if pasta is made from this refined flour, it isn't a whole food and doesn't contain all the nutrients found in the wheat berry.? http://www.glycohealthservice.com/s-nutrients_carbohydrates5.htm
Comparing breads:
http://facilities.princeton.edu/Dining/_Nutrition/the_athlete's_kitchen_10_05.htm
Please let me know in which area you woud like more information, and what type!
Atentamente, Crabcakes
I have seen your question, and am preparing your answer!
SIncerely, Crabcakes
Estoy todavia esperando por una respuesta! I'll post when I hear! I
don't want to pester those busy primatologists!
Please don't. Puedo esperar.
In the meantime, I found, in a dubious site, a little piece of information:
BHF11 The Unusual Nature of Skin Wound Healing in Humans
http://www.science-frontiers.com/cat-biol.htm
They list something "scientific anomalies" ("scientific oddities awaiting explanation") and you will find BHF11. I couldn't find my way to the text. Maybe you can see help me.
As you see, Crabcakes, this problem I brought to you is really hard. You will remember the two visiting primatologists I mentioned. After that quick talk, they suggested that I should post my question in a Primate Information Center, which I did (it was signed by their Brazilian host, since I am not a professional primatologist). So far, three weeks, nobody has answered. And I could see that the system is active, they do exchange information through it. The problem is it is difficult to be sure of the difference, if you think of it. You could have done a couple of surgeries on chimps and still feel only entitled to say that it (WH) is fast, impressively fast. Only comparative measurement(in days and weeks) taking account of wound features (extension, type, depth, part of body) would provide truly scientific evidence. Such experimental approach may never have been taken! However, I can be happy with less than that, as long I can evaluate the quality of the information (source, kind of evidence etc), since my interest is only to add one more item to a view on human evolution, which I may describe to you some day in the future. I'm not going to publish anything on WH itself, but only use the available evidence on a broader context.
If you will keep searching for a while, I'll be happy - of course!! - to have you findings be the answer to another question.
I'm working on your friend's question now. I'm delighted you were
pleased enough to refer a friend!
I am going to contact him and let's see what he says.
Sincerely, Wayworn
WNV - You don't have to send it now. As I said it is going to take some time to digest it all. It is a natural delay. He has already visited all the sites you found and is happy to see several new things there. I am aware of the time left. I think next week we will have this job finished. You would answers any additional information he may (or may not) for, send those new findings you mention and the question would be ended. Wayworn
Yes, there's something wrong in the system. I got an error message from Google Answers right now as I tried to check my account, apologizing and saying that they didn't know what it was etc.
WNV (this question). Yes we can close it. I remember that you said you had some additional findings:
"Would your friend like me to continue on, on this question! I've
gathered more information!"
So you could add it and send everything together as an Answer. My friend has seen it all in detail with his assistant and it is ok.
I may have a little difficulty with the EPB question. You sent the answer instead of a preliminary report and I said it was perfect of you to do that, even though my friend had not read it. Talking to him today, I noticed that he had not gone deep into the answer, but his first impression was that he didn't find as many BRAND NAMES of ENRICHED PASTA (claiming that they have vitamins, fibers etc added to them) as he expected. It was, I repeat, his first impression, and I told him to read it all, visit the sites and call me again next week. Please advise.
Muito obrigado, Wayworn
Estoy todavia esperando por una respuesta! I'll post when I hear! I don't want to pester those busy primatologists! No hay que preocuparse!
I'm working on your friend's question now. I'm delighted you were pleased enough to refer a friend!
Hasta pronto!
Crabcakes
an alert whenever I post. Are you receiving them?
Yes, but I didn't realize at first that it was because of your message; for a moment I thought, because of the request I had posted, that Google Alerts had searched and searched throughout the Web only to find....your answer to me!
Wayworn
Very nice to know that you can get the enriched pasta brands (EPB) job!
Yes, both WNV and EPB should be put on hold now. It may take a few days before I write again with a feedback on them.
In the meantime, I understand that if you have any news on WH you would send it as Clarification of Answer to that question. Is that so? (still getting familiar with GA procedures). You could also send it here, couldn't you? (with the understanding - my initiative - that it would be turned into a new question if it is real progrss.)
I've got Google Alerts on Chimpanzee Wound Healing, but I'm afraid it is not possible to make the three terms stick together; they send me publications that have chimps on one part and WH on another. I imagine an automatic system will not be able to separate different parts of a publication and check if the three terms are on the same part. Anyway, should I have high expectations there?
I don't intend to write in my native language, but just out of curiosity, você entenderia se eu escrevese em português?
Até a próxima, Wayworn
We have two ongoing items, WH and WNV(wheat nutritional value). May I add a third one? Let's see the status of the first two of them.
a) WH. I could see your Clarification of Answer, thank you. I insist, please, that any real progress that you get on this item be turned into a new question from me. No hurry.
b)WNV. As I told you, it will take my friend some days to digest all that wheat you have served. Just wait, please.
c) As my wheat friend got my email with your report and was looking at it and talking to me on the phone - so, before reading it in full - he asked me if I could help him with a second question. It would be like a list of brands of enriched pasta from all over the world. He means commercial brands, products for sale to the consumer. I didn't have time to know if he wishes to import them or just know what is being done around and get ideas of what to do here. I'll get more on that later, but I decided to submit the issue to you, as a preview, so to speak. Please don't work on it right away. Just tell me if it would be a question you would deal with. If so, and if the issue goes ahead with him, it would of course, be a specific NEW QUESTION for you, separate from WNV. Now, just for you to know: I told him all about Google Answers, and invited him to Gmail, so that he can even register and follow it up. Naturally I informed him about prices, but told him I wouldn't ask his questions for less than 200.00, and he immediately agreed. (By the way, if the things I write here were not open to viewers I would give my opinion about the average amount people offer!) It is just a favor I am doing for him (he will refund me), but he is a useful business connection. So please tell me if it would be within your reach.
Muito obrigado, Wayworn
Would your friend like me to continue on, on this question! I've gathered more information!
Sincerely, Crabcakes
#If you have any other info about this subject , Please add it free.# |