Whole grains, whatta buzz word! Why is it better to eat whole grain flour rather than white flour?
The answer is fairly simple.
There are 3 parts of a Whole Grain:
The Bran, Gern and Endosperm.
The Bran and Gern are packed with fiber, vitamins, antioxidants, and healthy fats. The Endosperm is packed with Carbohydrates and Protein.
When white flour is made
The Bran and Gern are removed from the grain leading only the Endosperm which happens to have a long shelf life. Because of it’s long shelf life, it is easy to mass produce.
Whole grain flour keeps the Bran, Gern, and Endosperm all together keeping your bread nutrient dense. The only real downside, it doesn’t have AS long of a shelf life.
Whole grains are associated with...
Lowering your risk of heart disease, diabetes, cancer, stroke, other chronic diseases and more so eat up!
They are also packed with fiber which is something we as a society desperately need more of.
Don’t be fooled by
'Fortified' white breads like Wonderbread. Breads like this remove the "good stuff" and replace it with artificial versions.
And know that “Whole Wheat” doesn’t necessarily mean “Whole Grain”.
3 meal ideas to help you more whole grains
Spaghetti & Veggies
Rice & Veggies
Quinoa Taco Meat
For more examples, check out my blog post: "How to eat more whole grains"