Compared with the refined grains, whole grains provide more proteins, fibres and other traditional nutrients, including calcium, magnesium and potassium, as well as many phytochemicals.
Nowadays, food made of whole grains is considered as important source of nourishing substances such as fibres, minerals and some vitamins. Researches show that a healthy diet rich in whole food reduces the risk of heart disease, some types of cancer and type 2 diabetes. It can also help to keep fit.
Whole grains can be eaten whole, in flakes or ground. Most of the time, they become flour and they are used to make bread, cereals, pasta, cracker or other kinds of staple food.
Whole wheat, oat/oat flour, organic corn flour, rice, rye, barley, wild rice, buckwheat, bulgur, millet, quinoa and sorghum are all kinds of whole grains. Anyway, there are also other types of whole grains which are less common such as amaranth, hulled wheat, pearl wheat and wheat.
Other researches have shown that the positive effects of the whole grains are attributed to the introduction into our body of more fibres. Studies prove that whole grains are more than just a means of transport for the distribution of fibres into the organism.
The health benefits related to whole grains are mostly linked to fact that they contain vitamins, minerals, essential fatty acids, phytochemicals and other 11 bioactive elements. Most of the substances which support our health are situated in the germ and in the brand. They are starch, oligosaccharides, lignans, phytosterols, phytic acid, tannins, lipids and antioxidants such as phenolic acids and flavonoids.
Even though researches mostly focus on the single components of whole grains, as fibres and antioxidants, the epidemiological evidence suggests that the whole structure of the organic grains offer a protection against a wide range of diseases which is bigger than what we can notice on a single component. Organic grains contain several healthy elements, such as fibres, starch, essential fatty acids, antioxidants, vitamins, minerals, lignans and phenolic compounds. Other functional components f some organic grains are : insoluble fibre, beta-glucan, magnesium, potassium, selenium, inulin, thiamine (B1), pyridoxine (B6).