The health benefits of triticale are such that it helps to control diabetes, reduces digestion problems, helps in proper circulation of blood, optimizes body’s metabolic activity, reduces oxidative stress, promotes Bone Health, has antioxidant Nature, rich in minerals, reduces neural problems, increases cell production, have high folate content, helps in weight control.
Triticale is a hybrid of wheat (Triticum) and rye (Secale) and was first bred in laboratories during the late 19th century in Scotland and Germany. Commercially available triticale is almost always a second-generation hybrid, i.e., a cross between two kinds of primary triticales. Triticale combines the yield potential and grain quality of wheat with the disease and environmental tolerance (including soil conditions) of rye. Only recently has it been developed into a commercially viable crop. Depending on the cultivar, triticale can more or less resemble either of its parents. It is grown mostly for forage or fodder, although some triticale-based foods can be purchased at health food stores and can be found in some breakfast cereals.
Every 100 g of Triticale contains 336 calories of energy, 2.09 grams of total fat ( out of which saturated fatty acids is 0.366 g, monounsaturated fatty acids is 0.211 g and polyunsaturated fatty acids is 0.913 g), carbohydrate is 72 mg, protein is 13 mg, folate is 73.00 mcg, niacin is 1.430 mg, Pantothenic acid is 1.323 mg, Riboflavin is 0.134 mg, Thiamine is 0.416 mg, Vitamin B6 is 0.138 mg, Vitamin E is 0.90 mg, Alpha Tocopherol is 0.90 mg, Calcium is 37.00 mg, Copper is 0.457 mg, Iron is 2.57 mg, Magnesium is 130.00 mg, Manganese is 3.210 mg, Phosphorus is 358.00 mg, Potassium is 332.00 mg, Sodium is 5.00 mg and Zinc is 3.45 mg.
High fibre content in Triticale can help to keep the sugar levels in the blood in check. Triticale is also rich in the mineral manganese. Manganese is a mineral that assists a lot in converting the sugar level in the blood into energy and this is something which is highly required by a diabetic person. Therefore inclusion of Triticale as a part of diet by the patients of diabetes can be very much helpful.
In present day, proper digestion of food has become a dream for many of the people and this is because of the improper quality of food they intake. However if food isn’t digested well, it can lead to several other issues as well. Triticale is a crop which has high amount of fibre content in it that is highly essential for the proper digestion of food on the whole.
The circulatory system of the body plays an important role in the proper body building process and the organ maintenance as well and therefore it is highly essential for a person to maintain proper health conditions of the circulatory system and triticale has all the essential nutrients that can keep the health condition of the circulatory system in sound.
Triticale is one such crop that is highly responsible for energy production through fibre and this can be helpful in optimizing the metabolism process in an individual and also has the potential to improve the cell development as well.
Triticale is rich in manganese content and this mineral is vital to the body as it assists a lot in maintaining the stress levels under control and therefore triticale can be considered as a perfect diet remedy for the ones who are actually suffering from asthma.
Triticale crop is said to possess with some high amounts of antioxidant properties and these antioxidants are responsible for eliminating the free radicals on the whole within the body.
Triticale is one such crop that is highly rich in minerals and it must not be forgotten that this particular crop can be helpful in maintaining the functioning of the entire body in a healthy state.
There are high amounts of B complex vitamins or folates that are present in the triticale crop and all these ones can be regarded as the perfect remedies for handling neural tube defects quite effectively.
Along with fibre, triticale has a high content of protein than either wheat or rye. This means that cell production throughout the body can be increased, metabolic and enzymatic processes can be optimized, and general body functions can be more efficient. Proteins are the building blocks of cells, as they can be broken down into their component amino acids and then re-structure into whatever materials our body needs in order to stay healthy. Along with protein, triticale also contains manganese, folic acid, and a number of other nutritional elements that are essential for cell production.
Consumption of triticale provides an individual with plenty of folate. In fact it contains around double the amount of folate found in wheat and around three times the amount compared with rye. Folate plays a number of essential roles in the body. It is vital for red blood cell production as well as the production of new cells throughout the body. Folate is especially essential for women who are pregnant or trying to have a child and a deficiency is linked with birth abnormalities. It is also very important for growing children and teenagers who are going through a growth spurt.
Being so high in dietary fibre and low in fats, Triticale is a good option for people looking to shed a few pounds. Dietary fibre can help to feel fuller for longer and reduces the desire to snack throughout the day. In the long term, this can result in weight loss especially if a person incorporates the grain into his or her daily balanced diet and exercise regime.
Being a good source of many vital nutrients, triticale is used as breakfast cereal. Flour from triticale is used in making breads and other bakery items. It is also used as forage and silage crops, as an animal feed, as a winter grazing crop.
Triticale, like wheat and rye, contain high levels of gluten, so those who suffer from gluten intolerance or allergies, such as Celiac disease, should avoid triticale and try other non-gluten health cereals that won’t cause severe allergic reactions and gastrointestinal trouble.
In 1875, for the first time triticale is mentioned in a report of the Scottish botanist A. Stephen Wilson who succeeded in pollinating wheat with rye pollen. He was lucky to raise just two plants which as a matter of fact were sterile so that further multiplication was not possible. In 1883, the American Elbert S. Carmann successfully grew a real hybrid from a cross between wheat and rye. In 1888, the famous German plant breeder Wilhelm Rimpau managed to create a cross between wheat and rye. One of the four grains which he was able to harvest was fertile. The plant grown from it yielded 12 germinating kernels, and Rimpau was successful in multiplying them, but without economic success. In 1921, in Russia, G. K. Meister in his breeding fields observed spontaneous pollinations of wheat plants with rye pollens from neighbouring plots. In 1973, in France, the technique to double the set of chromosomes by the use of colchicines was developed which came into use with many crops and which opened new possibilities in triticale breeding. In 1968, in Hungary, the first promising triticale variety (BOKOLO) was released officially, but which finally did not yield as high as expected. In the same year Tadeusz Wolski started his own triticale breeding programme, and laid the foundation stone for the success of triticale in Europe and many other countries in the whole world.
Allowed foods in celiac disease are:
Many healthy and delicious foods are naturally gluten-free:
It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet, such as:
Always avoid these foods with celiac:
Avoid all food and drinks containing:
Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves — bromated, enriched, phosphated, plain and self-rising.
Here are other wheat products to avoid:
In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain:
Certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free.
You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include:
Food additives, such as malt flavoring, modified food starch and others
Medications and vitamins that use gluten as a binding agent.
Allowed foods - Many healthy and delicious foods are naturally gluten-free like beans, seeds and nuts in their natural, unprocessed form fresh eggs, fresh meats, fish and poultry (not breaded, batter-coated or marinated), Fruits and vegetables, most dairy products. It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet such as: amaranth arrowroot buckwheat corn and cornmeal flax, gluten-free flours (rice, soy, corn, potato, bean), hominy (corn). Millet quinoa rice, sorghum Soy, tapioca Ttff needs to be avoided. Avoid all food and drinks containing: barley (malt, malt flavoring and malt vinegar are usually made from barley), rye Triticale (a cross between wheat and rye), wheat. Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid: durum flour, farina graham flour, kamut semolina spelt avoid unless labeled'gluten-free'. In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain. Beer, breads, cakes and pies, candies and cereals, communion wafers, cookies and crackers, croutons French fries, gravies imitation meat or seafood Matzo, pastas, processed luncheon meats, salad dressing sauces, including soy sauce, seasoned rice mixes, seasoned snack foods, such as potato and tortilla chips, self-basting poultry Soups and soup bases Vegetables in sauce, certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free. You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include: food additives, such as malt flavoring, modified food starch and others medications and vitamins that use gluten as a binding agent.