North American Fruit Explorers mailing list at ibiblio

["Thomas Olenio" <tolenio@sentex.net>]

Hi,

 

Wheat gluten is what is left after starch is washed away from the wheat.  Isn't starch what sugar breaks down into?

 

For example...  the sugars in sweet corn break down into starch, making the corn significantly less palatable.  Same thing happens to apples.

 

So I would ask what happens to the starch and yeast (see below) that is washed away.  If the feed grade wheat was contaminated would the contaminates end up in the wheat gluten, along with other wheat gluten byproducts, and where do those other byproducts end up?

 

http://en.wikipedia.org/wiki/Wheat_gluten_(food)

Wheat gluten - also called seitan (pronounced SAY-tahn), wheat meat, wheat-meat, wheatmeat, gluten meat, or simply gluten - is a foodstuff made from the gluten of wheat. It is made by washing dough made from wheat flour in water until the starch is rinsed away, leaving only the gluten, which can then be cooked and processed in various ways.

From my limited knowledge of commercial honeybees they are fed pollen, sugar supplements, protein, carbohydrates, and yeast among other things.  A lot of those things would appear to be by-products of wheat gluten processing.

 

I am not saying this is the answer, but it sure is plausible based on timing and related events.  Somebody with the tools should investigate.  I would love to be proved wrong, as we all learn from mistaken theories.

 

Not that I imagine commercial honey producers would ever want the general public to even consider this hypothesis.

 

Later,

Tom

 

-----Original Message-----
From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of athagan@atlantic.net
Sent: Wednesday, April 18, 2007 9:29 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] gluten

 

Glucose and gluten are two very different things.  Glucose is a simple

sugar, gluten a combination of proteins.

 

......Alan.

 

 

Quoting Thomas Olenio <tolenio@sentex.net>:

 

> Hi,

>

> 

>

> According to the USDA.

>

> 

>

> http://www.beesource.com/pov/usda/abjfeb1977.htm

>

> 

>

> ."Sugars which poison bees when fed at low levels in sucrose syrup

> include

> galactose, arabinose, xylose, melibiose, mannose, raffinose,

> stachyose, and

> lactose (Barker and Lehner, 1974b; Barker 1976a). Pectin, agar, and

> many

> gums are toxic or can hydrolyze to toxic sugars. On the other hand,

> glucose,

> fructose, maltose, sucrose, melezitose, and trehalose are safe and

> nutritious. The reasons some sugars are poisonous at low dosages

> are

> unknown; conflicting theories have been published. Even important

> biochemical processes which produce honey from nectar remain

> cloaked in

> ignorance."".

>

> 

>

> >From the above this honey bee novice infers that glucose (gluten)

> is fed to

> commercial honey bees.

>

> 

>

> It would make sense that if contaminated feed grade, gluten got

> into the

> supply chain it may affect honey bees.

>

> 

>

> I know next to nothing about bees, and leave it to experts to

> figure out.

>

> 

>

> Later,

>

> Tom

>

>

 

 

 

 

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