HEALTH: Whole Grains vs. Refined Grains

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Whole Grains Vs. Refined Grains

More Healthy Food Solutions

 

The nutritional comparison of refined white flour and whole wheat flour

is striking and is a convincing reason to switch to whole grains from

refined. Many of the nutrients eliminated in the grinding process in

refined grains, such as vitamin E, are crucial to good health.

 

Refined wheat flour is so nutritionally insufficient farmers report that

even bugs die when trying to sustain themselves on it in silos.

 

Simple Solution:

 

Most flours are derived from a whole cereal grain that has been milled

into a fine meal and is then used for making baked goods of all kinds.

 

Modern milling of whole cereal grains puts the kernel through a

high-heat milling process that removes the germ and bran (which contain

90 percent of the nutritional content of the kernel), leaving only the

endosperm (starch).

 

The starch is then ground into different sizes for different purposes.

The result is " refined " flour.

 

Replacing refined grains with whole grains does not mean having to eat

food that is too heavy. Softer whole grains such as barley, oat, millet,

teff, and brown rice grind into flours that are light in texture and

color and have mellow, mild flavors. They can easily be substituted at

any time for white flour.

 

Even pastas can be made successfully with whole grain flours; one is not

limited to chewy, dense whole wheat spaghetti if one wants to provide a

while grain pasta dish.

 

Brown rice noodles are light-flavored and slightly nutty tasting, for

example; they are fine textured and look virtually identical to " normal "

spaghetti.

 

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from Care2.com