What Are Whole Grains?




What Are Whole Grains? Whole grains are the seed of the plant. They are complete with all their nutrients and fibers intact, whether ground or unground. Whole grains are also in possession of all their micronutrients. The food industry knows that the shelf life is better on their counterfeit food products. Whole grain flours shelf life is shorter than white flours.

The food industry almost did away with whole grains around a hundred years ago when it introduced bleached, refined white flour to the baking industry. This product had the beneficial fibers, wheat bran, wheat germ and their associated minerals removed during milling.

This flour was declared to be in violation of the Pure Foods Act of 1906. The USDA ended up settling the suit with the flour manufacturers out of court. From then on, we have seen the consumption of white bread products contributing to the spread of diabetes.

Without it’s dietary fibers the white flour does nothing to help the friendly bacteria called acidophilus. These bacteria are supposed to exist in our digestive tracts. These friendly bacteria help control yeast from growing and causing us problems. These yeasts thrive on the starchy foods and sugars so prevalent in the (SAD) Standard American Diet.

Recently the food industry has began producing more whole grain foods due to demand from consumers. Unfortunately, many in the food industry are also perpetuating fraud on consumers with deceptive labeling. Some have gone so far as to put the words whole grain on their labels in a deceptive manner. Then they’re using caramel coloring to make the bread look like it was made with whole grains.

If you want to be sure you are buying whole grain products you can look for the label from the Whole Grain Council.

The Whole Grain Council allows manufacturers to use this label on foods with whole grains in them. The packaging should also list the grams of fiber in the product. Without fiber there is no whole grain inside.

Fortunately, a few fast food restaurants like Chic-fil-A now give the option of buying a sandwich with a whole wheat bun instead of a white bun filled with preservatives and bleached flour.

I have children myself who are so conditioned to use white bread that they will only eat white bread. Over time I will change their minds. This current generation may end up with the highest rate of diabetes ever, if their eating habits remain as they are. Lack of whole grains and whole foods must bear much of the blame for the epidemic of type 2 diabetes among children.

Along with diabetes come the associated diseases of high blood pressure, heart disease and strokes. These complications alone should be reason enough to start eating whole grain foods.

Since the nutrition has been from removed from white flours manufacturers must replace them to make the products meet minimum nutritional values. This is usually done by replacing the natural vitamins and minerals with synthetic ones. These synthetic vitamins may not be recognized by our bodies and may simply be flushed away with our wastes.

Eating white bread is similar to eating a sugar cube as the bread turns to sugars very quickly. Did you ever notice the words enriched on the label of your white bread? That is code to say we had to put these fake vitamins in to make this white paste salable. The word enriched leads the consumer to believe it is a better product when in reality it’s trash.

Rice provides about 1/2 the calories consumed throughout the world. The is a major difference between brown rice and white rice. White rice is not a whole grain. It has had much of the beneficial fibers and it’s bran removed. Brown rice is a healthy whole grain and should always be the preferred form of rice to eat. Brown rice is good for diabetics and can help maintain stable blood glucose readings. White rice should not be eaten by diabetics.

Following is a list of common whole grains:

• Amaranth
• Barley
• Buckwheat
• Corn, including whole cornmeal and popcorn
• Millet
• Oats, including oatmeal
• Quinoa
• Rice, both brown rice and colored rice
• Rye

• Sorghum (also called milo)
• Teff
• Triticale
• Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
• Wild rice

Source: wholegrainscouncil.org

What is the best way to make certain that you’re getting whole grain? Buy the raw grain yourself at a whole foods store. Grind it yourself. Bake your own Wheat or Rye loaves at home. There are many models of electric or hand cranked grain milling machines for home use.



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