WHEAT: THE WHOLE STORY
Refined wheat lacks vital nutrients. Here’s why whole wheat is best
MOST OF us use refined wheat in our cooking. That is wheat without its outer covering. This outer covering, known as wheat bran, is packed with vitamins B1, B2 and B3, vitamin E, iron, folic acid, calcium, phosphorous, zinc, copper and functional fibre. Without it, our atta is not as healthy as it could be. If you are serious about your health, you should consider whole wheat. Some of its benefits are:
Since the wheat bran has not been removed and all the nutrients are intact, whole wheat is highly recommended for sportspersons, growing children, mothers-to-be and everyone seeking a healthy diet.
RECOMMENDED FOR DIABETICS
The glycemic index of whole wheat flour controls blood sugar better than that of white flour. This is because the wheat bran converts food into blood sugar slowly, making it easier to manage the body’s natural insulin hormone mechanism.
USEFUL FOR WEIGHT LOSS
Wheat flour has a high glycemic index, which is known to aid weight loss. White flour has a low glycemic index.
Whole wheat is an excellent source of fibre, which regulates bowel movements. The fibre content of the food you eat should be high, so it can absorb water and provide bulk.
ENSURES INTESTINAL HEALTH
Probiotic bacteria need fibre to regulate the gut’s alkaline balance. Once fibre enters the gut, the friendly bacteria break it down to release its healthy components. In the absence of fibre, these bacteria slowly decrease in number because the gut environment becomes too acidic for their survival. Fibre also ensures lower incidences of cancer.
SUPPORTS LIVER FUNCTION
The liver is responsible for the digestive and absorptive processes of the body. A healthy liver needs a gut that moves well and is free of toxic build-ups. The bran portion of whole wheat ensures that toxins are cleared efficiently.
ENABLES GOOD SKIN
A healthy intestine and liver results in clearer skin. According to ayurveda, blemished or acne-prone complexions are a result of ‘ama’ (toxins) in the liver.