Whole Grains
Whole grain cereals and breads are staple foods that have sustained mankind since ancient times.
For thousands of years most grains and breads that were consumed by man were in their whole grain format.
Whole grains provide a balance of protein and starch, and they contain many vital minerals and nutrients. Bread is grain too, with added nutritional advantages from the fermentation of the yeast. [Obviously if you have a yeast problem you should consume only yeast free breads].
Bread has been called the staff of life since time immortal, and for good reason. If you have ever eaten a slice of freshly baked whole grain bread you know what this means. You will immediately feel the energy surging through your body. The wheat kernel contains the germ which is chock full of vitamins such as Protein, riboflavin, niacin, thiamin, iron and potassium. The bran contains fiber, which is so vital for digestive health. Yes my friend’s, whole grains in their natural state are the staff of life.
On the other hand, when you eat products made with refined white flour, which I like to call Styrofoam, you are eating a totally lifeless product.
In modern processing mills the wheat is milled and milled some more. It is bleached in order to make the flour more shelf stable. The only problem is, it does not add any stability to your body! All that remains is a powdery white substance, which has absolutely no nutritional value whatsoever!
Refined white flour (used in the production of the majority of bread products) is stripped of the most nutritious parts of the grain kernel. The fiber is lost, along with essential fatty acids, and most of the vitamins and minerals. All told, more than thirty nutrients are removed during milling. This refined flour is then required by law to be enriched, meaning, that five synthetic nutrients (iron, niacin, thiamin, riboflavin, folic acid) are added back to compensate for the loss of the more than twenty- six vital nutrients that were lost in the refining process. This does not change the fact that you are flooding your body with an absolutely worthless substance.
In addition, most commercially produced white bread products are saturated with toxic chemicals and additives.
Current government regulations allow for more than a HUNDRED chemical additives to be added to the finished bread product without them being listed on the label. For example, to make bread a brighter white at the expense of consumer health, flour is treated with chemical bleach agents such as chlorine dioxide, which is similar to Clorox.
The bleaching process leaves residues of toxic chlorinated hydrocarbons and dioxins. Methionine- an essential amino acid reacts with bleaching chemicals to form methionine sulfoxine. That toxic residue has been proven to cause nervousness and seizures in animals.
Additional chemicals routinely added to bread products are:
- Dough conditioners such as potassium bromate, and sodium stearoyl lactylate.
- Chemical yeast nutrients such as calcium and ammonium sulfate.
- Mold and fungus inhibitors such as sodium/calcium propionate.
- Bleaching agents like chlorine dioxide.
- Emulsifying and defoaming agents such as mono-and diglycerides.
- "Hydrogenated" or "partially hydrogenated" fats. Manufacturers add hydrogenated fats to improve texture and extend their products’ shelf life and flavor stability.
- BHT and various other harmful preservatives added to the packaging.
Again, stay away from commercially made white flour products. Eat only organic whole grain products, or on occasion products made with organic white flour. Remember, whole grains were and still are the staff of life. Consuming whole grains can make a tremendous difference on your entire general well being.
At least seven major studies have shown that women and men who eat more whole grains (including dark bread, whole-grain breakfast cereals, popcorn, cooked oatmeal, brown rice, bran, and other grains like bulgur or kasha) have 20 to 30 percent less heart disease. In contrast, those who opt for refined grains have more heart attacks, insulin resistance, and high blood pressure.
When purchasing bread products, be aware, that bread labels are often deceiving, calling bread made with refined flour and caramel color a "Wheat Bread." Technically, it is a wheat bread because refined flour is made from wheat, but it is still not whole wheat. Read labels carefully to make sure that the ingredients say "WHOLE WHEAT FLOUR" OR "WHOLE GRAIN FLOUR" and NO white flour. Breads such as pumpernickel, rye, bran, multigrain, wheat berry, oat, 12 grain, and sunflower are usually not made from whole grain flour.
All whole grains are very beneficial. Grains such as oats [whole oats, cracked oats, rolled oats], buckwheat, rye, millet, spelt, amaranth corn etc…There are to be found many delicious whole grain pasta products, which can be enjoyed without any health reservations, such as whole grain wheat, spelt, buckwheat, and recently even gluten- free rice and corn pastas.
When purchasing whole grain flour, keep in mind, that freshness is an absolute necessity; the natural oil that is contained in the germ will go rancid after a while.
Within 24 hours after it is ground, it loses 45 % of all its nutrients, and within 72 hours, it loses 80-90 per cent of its nutrients. Therefore, if the flour has been sitting on the store shelf for a few months don’t buy it. Fresh whole wheat or spelt flour can be refrigerated or frozen for longer life.
Tip – 1: Purchase a home grain mill and grind your own whole grain flour.
By making your own flour as and when you need it, your body absorbs all the goodness that nature packed into her wonderful seed grains. You get to enjoy all the delicate oils and vitamins that are so important to your health, but so easily lost or damaged in the commercial milling process. Not only will you enjoy the health benefits, but also your own flour will cost you a fraction of the price of bought flour.
Tip – 2: Try to purchase high quality organic flour products whenever possible. The commercially sold whole-wheat flour that you buy in the store, has been so drenched in chemicals that it is hardly any better for you than white bread. It is a fact that most commercially produced grains are saturated with all kinds of herbicides and pesticides, which can cause all kind of imbalances in the body.
Spelt 
Many people who are sensitive to whole-wheat products, such as whole wheat bread and pastas [wheat sensitivity is one of the most common of food allergies], have discovered that products made from whole spelt are an excellent alternative to whole wheat.
- Spelt grain is one of the oldest known to man dating back to 6000 – 5000 BC.
- Spelt has lost none of its original nutritional benefits. Unlike modern wheat, it has not been hybridized and maintains its original genetic composition.
- Spelt is ideally suited for organic growing due to its natural resistance to insect pests and disease.
- Spelt bread has a fine grain texture with a subtle but tasty flavor. It is an ideal substitute for wheat bread with many, many more nutritional and health benefits.
- The gluten and protein in Spelt are much easier digested making spelt an excellent alternative for those with sensitive digestive systems.
Click on the following links to learn more about this amazing grain.
http://caima.net/Spelt Information and Benefits.htm
www.whfoods.com/genpage.php?tname=foodspice&dbid=143
In the USA the main producer of spelt products is Purity foods Inc. They produce a full line of spelt flours and spelt pastas.
Rice
Beans
Beans sometimes better known as, “poor-mans food,” are chock full of vital vitamins and minerals such as protein and fiber. This category includes such well-known beans as Lima, pinto, kidney, navy, garbanzo, adzuki, soy, and black beans.
Whole bean flours such as soy, corn, and garbanzo (chickpea) flours can also be excellent sources of nutrition; provided of course that the flour is fresh and not rancid.
Note: Many people may find that beans and lentils such as Lima, Pinto, and kidney beans cause them indigestion due to their rough exterior. Soaking the beans in water for a few hours will in most cases usually solve the problem. Peas, green beans, chickpeas, and dry roasted peanuts are generally not problematic.
Click on http://www.healthrecipes.com where you will find pages full of scrumptious, delectable, and easy to follow whole-grain recipes.
Whole-Grain Breakfast Cereals
When choosing breakfast cereals, stay away from the standard sugar and chemical laden products that their manufacturers insist on calling “cereals.” Don’t be misled by the captions that are written on the box informing you about all the so-called “benefits” of consuming their cereals.
This is even one brand of breakfast cereal that has the audacity to plaster the words “Naturally Sweetened” on the box, when the “natural sweeteners” happen to be refined sugar and corn syrup!
Most health food stores, and recently even many supermarkets, carry a variety of breakfast cereals made with wholesome whole grains with no sugar or chemicals added.
Only buy cereals from companies that are well known for their commitment to whole-grain and natural foods integrity. Among this category are:
Nature’s Path, Erewhon, Arrowhead Mills, U.S. Mills, Barbara’s and Kashi.
Become more informed on the topic of eating a healthy whole-grain breakfast by clicking on the following very informative article titled: Want A Power Breakfast? Pick Whole Grains For Peak Performance And Health Protection.
