Hydrolyzed wheat protein may also be called Hydrolyzed 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 are 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 Origin
Hydrolyzed 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.
The 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-day wheat has been hybridised and genetically altered to provide processed food manufacturers with 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. Skincare products contain this type of protein in order to retain water or moisture on the skin. Various skin care products such as moisturizers, lotions, skincare serums and anti-ageing creams contain hydrolyzed wheat protein to effectively preserve or improve skin moisture. Anti-ageing creams also have this ingredient to minimize fine lines and wrinkles typical of skin exposed to ultraviolet light and as a result of natural ageing.
Haircare 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 has always been puzzling as to why in our mother and our mother’s 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 1970s and now, many books later and after much research, I came across Dr William Davis’ book Wheat Belly – this aspect of wheat and the increasing incidence of gluten intolerance, that puzzled me, all fell into place.
Wheat was hybridised in the 1970s 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.
There are no noted side effects of hydrolyzed wheat protein and products with this as the 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 skincare 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