It has become a no brainer for me to eat whole grains. I feel healthier by eating them and feel that they give me an unmeasurable amount of health benefits, so yet again..another article about “the health benefits of eating whole grains”, and why I have chosen to incorporate them into my everyday diet.
Good old home baked bread.
Nothing else compares.
A few years ago I had traded a scoby for heritage sourdough starter and have been using it ever since.
I had researched the health benefits of whole grains and found a huge problem with today’s commercially grown wheat and how the affects of gmo wheat is no longer healthy to eat.
Eating wheat does not agree with me and I am not gluten intolerant so I choose other whole grains to eat, typically; whole rye, spelt, oat, buckwheat and quinoa.
I bake bread from scratch a couple of times a month…
I mill my own flour from whole grains and flake my grains with a hand crank flaker for all of my baking and cooking…
I mix whole grains such as rye berries with short grain brown rice, which makes a tasty and nutritious meal when combining with lentils, vegetable or a bit of deer meat which we harvest ourselves.
By processing my own whole grains enables me to benefit from all of the grains nutritional health benefits, while commercial flours have lost up to 80% of the grains nutritious benefits during its refining process.
Whole-grain kernels have three parts:
Bran-The is the hard, outer shell. It contains fiber, minerals, and antioxidants.
Endosperm-The middle layer of the grain is mostly made up of carbs.
Germ-The inner layer has vitamins, minerals, protein, and plant compounds.
Refined grains have had the germ and bran removed, leaving only the endosperm.
Whole grains are high in fiber, vitamins, minerals, protein and antioxidants.
There are numerous health benefits by eating whole grains.
To name a few:
Lower’s risk of heart disease, lowers risk of stroke, reduces risk of obesity, lowers risk of type 2 diabetes, supports healthy digestion, reduces chronic inflammation, reduces the onset of rheumatoid arthritis.
Research from studies conducted in the U.S.; the United Kingdom, and Scandinavian countries (over 786,000 individuals)found that people who ate 70 grams/day of whole grains compared with those who ate little or no whole grains had a 22% lower risk of total mortality; 23% lower risk of cardiovascular disease mortality and 20% lower risk of cancer mortality.
A large study of more than 72,000 postmenopausal women without diabetes at the start of the study found that the higher the intake of whole grains, the greater the risk reduction of type 2 diabetes. A 43% reduced risk was found in women eating the highest amount of whole grains (2 or more servings daily) as compared with those who ate no whole grains.
A five year study among 500,000 men and women suggests that eating whole grains, reduces risk of colorectal cancer by 21%.
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