We love food and we love bread most of all. With all the gluten free hype hitting the news these days, is wheat really bad for you?
Well, if you have Celiacs disease, yes. If not, you may want to consider getting whole wheat into your diet.
When in its “whole” form, whole wheat is a surprising source of antioxidants (helping in cancer prevention). The B vitamin content and high fiber of whole wheat plays a major role in the grains ability to reduce the causes of cardiovascular disease. The fiber has also been shown to reduce the risk of colon cancer. Whole grains digest more slowly than refined grains so they don’t raise your blood sugar as dramatically or quickly. This keeps insulin levels low—beneficial to diabetes, cardiovascular disease prevention and cancer prevention.
What you want to do is have wheat in its “whole” form. That includes the bran or outer husk of the plant. The husk is strong enough to protect the other two major parts of the plant, the endosperm and the germ. Many of the nutrients and much of the fiber in wheat are contained in the bran and germ. These parts are removed when whole wheat is refined into white flour. Make sure the word “whole” is part of the first ingredients listed on any grain product you purchase.
Whole wheat health tips and ideas for your health and nutrition routine:
Have at least three servings a day. A serving is a slice of bread or an ounce of breakfast cereal.
Since whole-wheat flour doesn’t move as quickly as white flour, be sure to purchase it from a store that has a good turnover.
Because whole wheat flour contains some fat from the brain, store it in a sealed container in the refrigerator for up to six months.
Let’s “toast” to your good health and nutrition routine.
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