New Wheat Variety Is Rich In Healthful Resistant Starch

Australian scientists have developed a high-amylose wheat variety that contains more than ten times the amount of resistant starch compared to regular wheat. Farmers in Minnesota and Washington have become the first to harvest the wheat, whose amylose content is 85 percent rather than the normal 20 to 30 percent, for processing into flour. U.S.-based Bay State Milling Company is bringing the new wheat into the U.S. market under the brand name HealthSense high fiber wheat flour. It will be incorporated into a range of food products, including bread. Resistant starch improves digestive health, protects against the genetic damage that precedes bowel cancer, and helps combat Type 2 diabetes. Unfortunately, it is missing from the diets of millions of people globally..  [Image Credit: © Bay State Milling ]