Wholegrain flour: what are the health benefits

Author: Natalia Gorshkova - - head of the healthy food store Dom Khleba.
2017-06-03

“Separating bran from flour is an unacceptable luxury. For human nutrition, it is more harmful than beneficial.”
(German scientist Justus von Liebig, 19th century)

White flour and all other refined food products are one of the worst achievements of progress, which slowly but surely condemns the human body to diseases. Not long ago, the baking of white bread was seen as a victory in the food industry, but now it is clear to everyone that this “victory” kills people from within.

Flour and bread are staple products in the diets of most people. We can wait to buy a phone or postpone renovations, but bread — we buy every day. If you bake bread yourself but still using premium flour — that is also harmful and leads to diseases, destroying the body. White flour is starch, which contains nothing nutritious or valuable other than empty calories.

WHY NUTRITIONISTS ARE AGAINST WHITE FLOUR:

• increases bad cholesterol levels, which clogs arteries and raises blood pressure.
• high blood pressure can cause strokes.
• thrombosis can trigger heart attacks.
• high glycemic index, i.e., with prolonged and constant consumption of white flour, you risk developing type 2 diabetes.
• dysbiosis due to the lack of nutrition for beneficial bacteria in our microflora in white flour.

WHAT ELSE MANUFACTURERS CAN ADD TO WHITE FLOUR:

• chlorine dioxide — E 926, an explosive inorganic compound of chlorine and oxygen.
• potassium bromate — E 924, a potassium salt, an inorganic compound. Bread containing this additive is very “fluffy” and too white.
• benzoyl peroxide — E 928, a powerful carcinogen in its pure form.
• alloxan — suppresses enzymes and has caused numerous disorders in the bodies of test animals.

If you have already decided to replace products made from refined flour with whole grain products in your diet, it is still not easy to find such products in stores today. Mostly, it is either premium rye flour or simply dyed premium wheat flour.

Baked goods made from any whole grain flour cannot be as soft and porous as the usual store-bought bread; therefore, the ideal option is to bake homemade whole grain bread, because you will definitely know what you put into your bread. You can grind any grain into flour, but the most valuable for our body, as bread cultures, are rye, oats, and wheat. Let’s consider them in more detail.

WHOLE WHEAT FLOUR

Contains vitamins B, C, E, D, R, H, calcium, iodine, selenium, copper, potassium, and chromium. This flour contains all the benefits of wheat grain; the outer shell is the most valuable in terms of composition. Products made from this flour are beneficial for the heart, blood, and digestion. The fiber of whole grains cleanses the body. The composition of this flour will provide the body with proteins and proper carbohydrates that help remain healthy, slim, full of strength and energy, and satisfied!

RYE FLOUR (WHOLE GRAIN)

It contains ash, potassium, calcium, magnesium, sodium, phosphorus, iodine, iron, manganese, molybdenum, fluorine, copper, zinc, and vitamins A, E, B, PP. Contains linoleic acid, which is not present in wheat flour — thus, rye flour is more beneficial for the heart than wheat. Rye flour also positively affects the nervous system, helps avoid depressive states, and has a general strengthening effect.

OAT FLOUR

This is not the flour you eat with margarine in store-bought oatmeal cookies. For industrial baking, high-quality oat flour is also used. Of course, whole grain oat flour contains a lot of “goodies”: essential amino acids (tyrosine, choline), calcium, phosphorus, the rare silicon, enzymes, vitamins B, E, PP. It is worth noting the presence of mucilaginous substances — especially beneficial for digestion, as well as antioxidants. Whole grain oat flour is a dietary product that, thanks to easily digestible proteins and fiber, helps restore damaged tissues in our body. Products made from this flour are beneficial for diabetes, the heart, the nervous system, and the liver. Oat flour is an excellent choice for athletes because it contains a lot of fiber and easily digestible proteins, which help build muscle mass.

Now you know quite a bit about the benefits of whole grain. Your proper nutrition today is your healthy tomorrow! And no one will do this for you!

If you want to purchase fresh whole grain flour at low prices and also learn how to bake bread from it, visit the healthy food online store “House of Bread”.