DescriptionHydrolyzed wheat protein may also be called Hyrolyzed
Wheat Starch
and may be seen as an amber liquid when it is in room temperature. It
is naturally derived from wheat and has properties that can hydrate and
improve moisture content. Hydrolyzed wheat protein is also classified as
wheat oligosaccharides which is a perfect source of a non animal source
of protein for many personal care products such as shampoos and
cosmetics.
Hydrolyzed wheat protein is also called phyto peptides which are often obtained from soybeans,
wheat and corn.
History and OriginHydrolyzed wheat protein is derived from
wheat. Proteins from wheat are processed through hydrolysis and the
product is a liquid that can attract and retain moisture. This property
is the reason why many personal care products contain hydrolyzed wheat
protein.
Ancient UsesThe use of hydrolyzed wheat protein
was unheard of during the ancient times. However, wheat, the main source
of this hydrolyzed protein was actually a staple food for most cultures
around the world. It was made into bread and pastries; some cultures
even consider wheat flour as a remedy for certain conditions of the skin
such as rashes, itching and inflammation.
Modern Uses
Modern
day wheat has been hybridised and genetically altered to provide
processed food manufacturers the greatest yield at the lowest price;
consequently this grain is nutritionally bankrupt causing blood sugar to
spike more rapidly than white sugar and addictive properties that cause
a roller coaster ride of hunger, overeating and fatigue.
Hydrolyzed wheat protein is used today throughout
many different cultures and industries. Skin care products contain this
type of protein in order to retain water or moisture on the skin.
Various skin care products such as moisturizers, lotions, skin care
serums and anti aging creams contain hydrolyzed wheat protein to
effectively preserve or improve skin moisture. Anti aging creams also
have this ingredient to minimize fine lines and wrinkles typical of skin
exposed to ultra violet light and as a result of natural aging.
Hair
care products on the other hand also improve their quality with
hydrolyzed wheat protein as an ingredient. This increases the overall
strength of the hair right up to the roots; it makes hair more
manageable and can even benefit people who have thinning hair, premature
baldness for women and male pattern baldness for men. It can also help
repair damaged hair follicles making hair fuller and softer to the
touch.
Hydrolyzed wheat protein is also an ingredient in cosmetic
preparations such as concealers, face powders and other types of makeup
that is used every day. There are lipsticks and lip glosses that also
contain this type of protein to improve moisture quality of lips
eliminating chaffing and cracking common to lips when they are exposed
to dry environments.
It always been puzzling as to why in our
mother and our mothers mothers generation made apple pies, cakes,
biscuits, cookies, pastries and the like and no child or adult had any
gluten or coeliac problems.
These days it seems every second
person needs gluten free food or has been diagnosed coeliac. In fact it
just wasn’t happening on my street and town it was like this everywhere,
the exponential growth coeliacs disease saw everyone trying to grapple
for an answer. Something happened between the 1970’s and now, many books
later and after much research I came across Dr William Davis’ book
Wheat Belly – this aspect of wheat and the increase incidence of gluten
intolerance, that puzzled me, all fell into place.
Wheat was
hybridised in the 1970’s by a scientist who was looking at how to feed a
hungry planet. The old fashion wheat was called Triticum monococcum
(Einkorn) it had a chromosome count of 14. The modern wheat grain is
called Triticum aestivum and has a chromosome count three times that of
Einkorn. The yield in the field of the new wheat strain is 10 fold, the
size of the stalk is shorter and in summary modern wheat no longer
resembles traditional wheat, in fact modern wheat cannot live in the
wild it is so domesticated that it depends on human fertilisation and
intervention for its survival. Not once in the modernisation and
manipulation of wheat was the question ever asked “is this safe for
human consumption”.
Fast forward 35 years since the full
introduction of this modern wheat and modern eating practices of wheat
at every meal has contributed to a plague of autoimmune diseases, gluten
intolerances, diabetes, obesity and coeliac disease.
There are
many internal changes in the wheat grain, such as the strength of the
gluten, gliadins, amylopectin, exorphins, which gives wheat an addictive
nature and causes the appetite to be stimulated.
People who do not eat wheat naturally will consume 400 calories less a day.
Side EffectsThere
are no noted side effects of hydrolyzed wheat protein and products with
this as a main ingredient. Although safe to use, a small percentage of
the population may suffer from minimal side effects like itching,
redness and irritation. If you have extra sensitive skin, it is
important to consult with your dermatologist to find out about the ideal
skin care regimen for your skin type. If you must wear makeup every
day, consider taking it off as early as possible. Use a makeup remover
or just wash your face thoroughly before retiring at night. Cosmetics
with hydrolyzed wheat protein may also cause a slight irritation when
used on children or infants’ sensitive skin. Always consult a
dermatologist for a milder product to use.
Sources: Changing Habits, Natural Wellbeing
1 cup of Oatmeal -(grind your rolled oats in the processor until fine)
