The whole wheat bread crowd is fierce. They staunchly believe that wheat beats white bread every time when it comes to choosing the healthiest grain. But when their competitors are the intact grains, both breads lose.
Whole wheat? Whole grain? Intact grain? Terminology time. An intact grain remains the way Mother Nature made it — think wild rice. A whole grain, on the other hand, doesn’t need to stay intact (it’s often pulverized into flour) but every part of the grain kernel must remain: bran, endosperm and germ. An example: whole wheat flour. White flour has had its bran and germ removed, so it’s neither whole nor intact.
Whole grains are definitely healthy choices, owing to their plant powers and fibre. People who eat diets higher in whole grains are less likely to develop infections, heart disease, lung disease and cancer. And, they live longer.
But eating intact grains may confer even greater benefits…
Read full article via Durham News here.
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