Flour power!

With the boom of gyms and fitness centers, it is clear that getting in shape is an integral part of our lifestyle. I normally sneak in an hour of weight training within my busy schedule; I feel guilty whenever I miss my workout.

But that’s just about it. No one will ever convince me to go on a diet, not even at gunpoint. What? With all the good food going around? Why, that would be a sin!

Which is why I cannot understand how many people turn to and swear by the different diet fads, whether it be Atkins, South Beach or the latest "Miracle Breakthrough." It’s tiring to hear the craziness over these pro-protein, anti-carb bashing. It’s about time someone set the record straight.

Let me to say that one should never underestimate the sheer radiance and beauty of carbohydrates because if you take away carbs, it means you’re taking away 90 percent of what a normal human being ordinarily eats.

We Pinoys just love bread. We can’t function in the morning without a quick fix of hot pandesal with a steaming mug of coffee or tsokolate. We are fond of different types of bread. It is evident in the proliferation and brisk business of doughnut shops, bakeries, coffee bars et. al.

It is no wonder then that among the top 10 countries that import US wheat, the Philippines ranks eighth, with Egypt at the top of the list, followed by Japan and Mexico. Peru rounds the top 10 importers of US wheat. This fact I learned from a recent talk sponsored by US Wheat Associates, a non-profit organization that has been in our shores for over four decades now, promoting US wheat to flour millers in our country. They are the marketing arm of the American wheat exporting industry with offices in 17 countries.

The experts of USW (US Wheat) offer technical information, education, consultation and guidance to wheat buyers, millers and bakers. In nearly half a century since they have set up their office, they have been witness to the growth of our milling and food industry, helping train thousands of bakers and have consistently reached out to bring wheat’s nutritional benefits to the poorest of the poor.

In the flour milling industry, the US wheat market is regarded as one of the most innovative and productive in the world, growing quality and price competitive wheat to meet every need. Its close ties with the different countries it serves make the US the largest wheat exporting nation in the world.

However, in the last couple of years, tight world supplies of wheat and a surge in the freight market have resulted in an increase in flour prices. Our local mills have attempted to reduce cost by diversifying their origins of wheat imports and bakers have turned to additives or dough improvers to enhance their products. Mike Spier, current head of the USW office in the Philippines, reassures us that they are working on solutions to reduce wheat costs without sacrificing the quality of the products produced.

For food lovers, the real grain of truth is that grains found in bread, rolls, cereals and pastries are good for us. They contain fiber, which help decrease cholesterol levels in the body, thus reducing the risk of heart disease. They are an excellent energy booster, which puts that extra zing in our steps. As a matter of fact, nutrition experts recommend that half of our food intake come from carbohydrates.

So, never look at carbohydrates as the enemy. Restricting your intake of carbo-rich foods will only set you up for a binge. The key to weight loss is overall calorie reduction plus exercise.

And lest you forget, no one can contest the big guy who once generously showered us with sweet manna from heaven. How I look forward to that day when He makes decadent cinnamon rolls from above. Now wouldn’t that be a glorious sight.