Q&A: What are the health benefits of whole grains and whole grain foods?

4 Comments

KA
November 29th, 2009 at 4:33 am

their fiber content

caffsans
November 29th, 2009 at 4:42 am

smoother running metabolism

Jay
November 29th, 2009 at 5:04 am

Whole grains have been shown to reduce the risk of heart disease by decreasing cholesterol levels, blood pressure and blood coagulation. Whole grains have also been found to reduce the risks of many types of cancer. They may also help regulate blood glucose in people living with diabetes. Other studies also showed that people who consumed more whole grains consistently weighed less than those who consumed less whole grain products.

j_thomas_2007
November 29th, 2009 at 5:18 am

Different grains have different nutritious value. For example, barley is very good source of fiber and selenium, as well as phosphorus, copper and manganese. Another grain, buckwheat, is a very good source of manganese, magnesium and dietary fiber. Buckwheat also contains two flavonoids: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine. Millet also has important nutrients, including manganese, phosphorus, and magnesium. Oats are an excellent source of manganese and a very good source of selenium. In addition, oats are good source of vitamin B1, dietary fiber, magnesium and protein. During milling process some parts of the seed removed or changed. As the result the different forms of grains are produced. For any processed grain the less damaged kernel the closer it gets to “whole grain”. Less processed grains have higher nutritious value. In the same time they usually take longer time to cook and not as delicious as more refined grains.