What can whole grain do for you?
Dietary fibre was long considered the most important health protective component of cereal grains. Now more and more evidence evolves that cereals also contain other protective compounds, such as oligosaccharides and phytochemicals (also referred to as bioactive substances; they are commonly found in plant foods and may have beneficial effects on health.).
Whole grain foods are "packages" of nutrients, phyto-protective components and fibre. Together these substances probably work far better than one of them alone.
A number of scientific studies indicate significant health benefits of whole grains. The full benefits are not completely known and understood so far but research is on the way to learn more and more about the mechanisms.
Briefly, whole grain may be good for your
- Epidemiological studies indicate that the risk for type 2 diabetes mellitus can be decreased with a greater consumption of whole grains.
- Whole grain consumption is associated with a reduced risk of coronary heart disease.
- Whole grains reduce the risk of constipation.
- Whole grain foods are digested and absorbed more slowly.
- High fibre foods may promote satiation and satiety resulting in a decreased energy intake.
- Whole grain products help in maintaining a healthy body weight due to being low in fat and high in fibre.
- Whole grain foods tend to have a low GI (glycaemic index) because of the larger particle size and high content of viscous fibre.
- blood sugar levels
- insulin levels
- body weight
- overall digestive health
|<< Chapter 1 | Chapter 3 >>