U.S. Harvests New Wheat Containing High Resistant Starch


For the first time, the U.S. has witnessed the harvest of a new variety of wheat which could boost the intake of fiber in scores of people without the need to make changes in their diet. In comparison with a regular type of wheat, the high-amylose variety comprises over ten times the quantity of resistant starch. Often deprived of in most Western diets, resistant starch helps battle type 2 diabetes, provides protection against genetic damages preceding bowel cancer, and enhances digestive health. The wheat has been recorded to be first harvested by Washington and Minnesota farmers and expected to be included in different food products such as bread and processed into flour.

Contracted Farmers to Grow Close to 1,000 Acres of New Wheat

Collaborating with Limagrain Céréales Ingrédients, a French company, the Commonwealth Scientific and Industrial Research Organization (CSIRO) scientists had led the development of high-amylose wheat in Australia. CSIRO principal research scientist, Dr. Ahmed Regina has said that wheat is consumed by a 30.0% of the global population in the form of tortillas, pastas, pizzas, and breads. The new wheat type had been bred by CSIRO while operating alongside the Grains Research and Development Corporation and Limagrain Céréales Ingrédients. This had been done by raising amylose content to an 85.0% from an around 20.0% or 30.0%.

Bay State Milling Company based in the U.S. has made a contract with the farmers of the new wheat which will be marketed with the name HealthSense™ and as high fiber wheat flour.


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