Durum wheat is a variety of wheat that is commonly used in the production of pasta. It has a high protein content and a distinct yellow color. Durum wheat is known for its hard texture, which allows it to hold its shape during the pasta-making process. However, when it comes to the nutritional value of durum wheat, there are some concerns.
One of the main reasons why durum wheat is considered “bad” is because it is often processed to remove the germ and bran of the grain. The germ and bran are the parts of the grain that contain essential nutrients, such as vitamins, minerals, and dietary fiber. When these parts are removed, the resulting product is known as refined durum wheat.
Refined durum wheat lacks the nutritional benefits of whole grains. It is lower in fiber, which is important for digestion and can help reduce the risk of certain diseases, such as heart disease and diabetes. Additionally, the removal of the germ and bran also results in a loss of vitamins and minerals, such as B vitamins, iron, and magnesium.
Furthermore, the refining process of durum wheat can also lead to a higher glycemic index. The glycemic index is a measure of how quickly a food raises blood sugar levels. Refined durum wheat has a higher glycemic index compared to whole grains, which means it can cause a more rapid increase in blood sugar levels. This can be problematic for people with diabetes or those trying to manage their blood sugar levels.
In my personal experience as a sommelier and brewer, I have come across various situations where the use of durum wheat in brewing or winemaking has been questioned. Some brewers and winemakers use durum wheat as an adjunct ingredient to enhance the body and mouthfeel of their products. However, it is important to note that the nutritional concerns associated with refined durum wheat still apply in these cases.
To summarize the drawbacks of durum wheat, it is important to understand that refined durum wheat lacks the nutritional benefits of whole grains. The removal of the germ and bran during processing results in a loss of essential nutrients, including fiber, vitamins, and minerals. Additionally, refined durum wheat has a higher glycemic index, which can lead to rapid increases in blood sugar levels. Therefore, when it comes to choosing wheat-based products, opting for whole grains or products that explicitly state “whole durum wheat” can provide more nutritional value.