Whole vs refined grains. Findings of recent study indicates a link between grain choice & heart health
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| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2022 November |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | |
| Tags | |
| Scope & content | By Andrew Wilkinson, Milling and Grain magazine, UK The invention of industrialised roller mills in the late 19th century changed the way we process grains. In the milling process, the bran and germ are stripped away, leaving only the soft, easy-to-digest endosperm. Without the fibrous bran, the grain is much easier to chew. The germ is also removed because of its fat content, with this measure limiting the shelf life of processed wheat products. This means that the resulting highly processed grains are much lower in nutritional quality. Although refining wheat does create fluffy flour that makes light, airy and great tasting breads and pastries, the process strips away more than half of wheat’s B vitamins, 90 percent of th vitamin E, with most of the fibre also removed (https://mymag. info/e/1698). Although some nutrients may be added back by fortification, other health-promoting components of whole grains such as phytochemicals cannot be replaced. With this information in mind, it comes as no surprise that in recent years, advice about eating whole grains has almost become as commonplace as prods in the direction of consuming more fruits and vegetables. Read more about: Making a big difference Important for a variety of physiological functions All three parts of the grain |
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