Whole Grain FoodsMany modern nutritionists and health care specialists are talking about the benefits of consuming whole grain foods, or the foods with the bran, germ, and endosperm. The most popular whole grains include whole grain barley, whole grain oats, whole grain corn and pop corn, wold and brown rice, buckwheat, cracked wheat (bulgur), buckwheat flour, millet, sorghum, quinoa, and others. It is supposed that by consuming this kind of foods instead of processed grains or starch-based products can be a great solution for improving our body’s glucose management abilities and reducing the risks of diabetes, assisting weight management and lowering all the risks for developing serious diseases related to being overweight. Besides, whole grains are very rich in many of vitamins, minerals, fiber, phytochemicals, and other nutrients essential for our excellent health and longevity.

Moreover, some recent studies have shown that whole grain foods are rich in natural antioxidants and can offer us plenty of antioxidant benefits, including effective cancer protection, reduced risks for cardiovascular diseases, and decreased effects of oxidative stresses. That is why it is recommended to consume at least 1 portion of cereal, bulgur, brown rice, or other whole grain foods a day. These days, the findings of one more extensive study by an expert team at the Illawarra Health and Medical Research Institute were published. Professor Stephen Lillioja, and his colleagues, analyzed the findings of 11 previous scientific studies and researches, and came to the conclusion that by consuming a bowl of whole grain cereal a day it is possible to prevent a great number of the most common chronic diseases of our times, including type 2 diabetes, and even heart disease.

The studies involved collecting and analyzing the information on thousands of people, and most of the researches tracked health condition of the participants for over 10 years. The review has shown that consuming as much as 40-50 grams of whole grain foods on a daily basis can be a great way to maximize our protection against many chronic diseases. According to the report and the estimations of the specialists, published earlier this week in the journal Biofactors, an average portion of cereal or other common whole grain meal has 45-60 grams of this amazing product. Whole GrainsThus, by using 1 portion a day we can maximize the protective effects of whole grains. At the same time, the specialists underlined that further studies are being scheduled in order to find more evidence and learn more about the mechanisms of whole grain food preventing the diseases like type 2 diabetes and others.

Whole grains are those in which the bran, germ and starch are present in the proportions in the naturally harvested grain,” the study leader said. According to Lillioja, who specializes on type 2 diabetes and has years of experience in studying this health condition, reveals the fact that about 80 per cent of modern people ignore whole grain foods and do not consume those at all. The specialist takes this fact as a very bad and worrying tendency, so he calls for making everything possible to raise public interest to these healthy foods. The expert is convinced that daily consumption of whole grain products can go way beyond the mentioned properties, and it is possible to improve our overall health by adding whole grains to our daily diet.

The researcher said that our digestive system is the first to benefits from a high content of dietary fiber in whole grains. Lillioja also pointed to the fact that it is important to consume the whole grains with the germ and bran not removed, and some known whole grain foods have those parts removed. Bran is especially rich in nutrients, and by removing it we get deprived of almost 50 per cent of nutrient content of whole grains. “Everyone thinks bran is just wood, but it’s actually as good an antioxidant food as fruit and vegetables,” Lillioja underlined. Another very common problem for whole grain food consumption, according to the expert, is misleading information we can get from the labels on such foods. Lillioja is convinced that labeling should be more controlled and made with greater precision. Read more about the findings of this interesting study in this report.

Author Info: Hi! My name is Carla and I am a 5th year medical student at HYMS. I am interested in alternative medicine and I have done months researching the topic of herbal medicine. Besides, I like interviewing people and learning more about their experiences with one or another type of herbal treatments. I am willing to contribute to this site with my knowledge, and I would be happy to help you out to the best of my ability with any specific questions or problems related to alternative medicine.

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