Why should we prefer whole grain products?

Why should we prefer whole grain products?

For the prevention of chronic diseases, such as cardiovascular, type 2 diabetes, colorectal cancer or even obesity, all experts undoubtedly agree on the need to integrate whole grain products into our diet. But how exactly does our organization shield, and with what criteria should we choose the relevant products of commerce?

Let's first explain what foods we are talking about. In the category of cereals, among others, wheat, oat, barley, maize and rice are among the most important. Cereal products are flour, bread, pastries (toasted bread, nuts, but also pies and pastries), pasta, cereal products (groats, trachanas) and breakfast cereals.

It is also worth to know that cereals consist of three parts:

  • An outer layer rich in fiber (the bark)

An inner layer containing nutrients (the bran)

  • The central part containing starch (the endosperm)

Whole-grain products are made from whole-grain flour. That is, flour for the preparation of which the entire cereal seed is used, as opposed to white (processed) flour, derived from only a part of the seed, endosperm.

Therefore, the nutritional value of the whole meal products is that the grain and cereal germ, which have valuable vitamins, minerals, trace elements and fiber, are also utilized during grinding.

At the same time, the cereals and whole grains are less processed. This has the effect of keeping the vitamins and other nutrients found on the outer cortex and their germ.

However, it is worth taking a good look to the products we buy, as many breakfast cereals, for example, as well as cereal bars, may contain undesirably high amounts of sugar and / or salt. That's why you check the food packaging labels to get informed about their ingredients.

Also, several pastries, for example, toast bread, toasted bread, etc., are often hidden sources of salt, sugar, saturated and hydrogenated fats.

We will also benefit if we know how it works concerns the blood sugar level of the body immediately after eating a carbohydrate-containing food. This is the so-called glycemic index, a system of ranking foods containing carbohydrates, according to their effect on blood glucose levels. Cereals with a low glycemic index, such as wholemeal bread, brown rice or oyster, for example, should be preferred as they contribute to a smoother increase in blood sugar levels.

In contrast, foods with high glycemic index, such as white bread, white macaroni, potatoes, etc., suddenly increase blood sugar levels. When we consume them, we get hungrier faster because of this sudden change.


Aggeliki Koskeridoυ

Holistic Doctor – Counseling Psychotherapist

Doctor of Naturopathic Medicine

MSc c. Health Psychology


insta: dr_aggelikikoskeridou_official 

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