Post by Dark Qiviut on Nov 5, 2012 9:30:07 GMT -5
Bread, pasta, cereal, rice, buns, cake, and bagels are several examples of products consisted of either grains or flour. Flour or grain is one of our most essential ingredients because without them, our bodies won't be able to produce the energy needed to exercise. But in order to get the nutrients and energy to exercise, you need to find the right kind of grain or flour.
There are two common types of flour/grain: all-purpose/enriched/bleached wheat (a.k.a., white) and whole grain.
Whole grain/wheat flour is where our grains come from, as wheat is ground up to make the flour. Whole-wheat flour and their grains are extremely dense, rise much more slowly, and settle into our stomachs longer. It absorbs water much better than white flour. Because it has much more volume, if you want to make some kind of cupcake, this flour isn't for you.
White flour is refined whole-wheat flour. Compared to whole-grain, white flour is processed. It has a much lighter texture and much longer shelf life.
While white flour may make the more desirable cupcake, whole grain flour is the most recommended for the following:
1. Whole-wheat flour is much denser and settles into your stomach better. There's much more volume in whole grains than all-purpose products. Basically, you don't have to consume as much to feel full. In fact, you may feel fuller longer. You will need to drink a lot of water, though.
2. Whole grains and whole-wheat flour each have the essential fibers and good carbohydrates necessary to keep you moving. White products are refined and processed to the point where they sometimes have the nutrition of the bun of a Big Mac (the hamburger, not the pony!)
3. You also will get a lower average glycemic index (GI) with whole-wheat rather than white wheat. The average GI for whole-wheat is 51, where white flour's GI is 71. The lower your blood sugar response, the better your body and better your pancreas reacts.
4. Whole-grain flour has the essential vitamins needed to keep you up and active, whereas white flour has little to none of it. Examples include B1, riboflavin, B3, and B5.
Here's a link showing some of the benefits of whole wheat/grain: healthyeating.sfgate.com/healthy-wholewheat-flour-vs-white-3305.html
Whole grain products are generally more expensive than white grain alternatives because they require a lot more manpower and don't strip away its essential content. But they're out there. Three common examples are bread loafs, granola, and cereal. Some companies that make truly organic, whole-grain products are Kashi, Cascadian Farm, Nature's Path, Health Valley Organic, Annie's organic, and Food for Life. Some cereal companies like Kellogg's and General Mills have also been selling cereals with whole grain, but they contain other bad ingredients like food dye and BHT (a.k.a., trading one bad ingredient for another), so avoid that trap.
There are two common types of flour/grain: all-purpose/enriched/bleached wheat (a.k.a., white) and whole grain.
Whole grain/wheat flour is where our grains come from, as wheat is ground up to make the flour. Whole-wheat flour and their grains are extremely dense, rise much more slowly, and settle into our stomachs longer. It absorbs water much better than white flour. Because it has much more volume, if you want to make some kind of cupcake, this flour isn't for you.
White flour is refined whole-wheat flour. Compared to whole-grain, white flour is processed. It has a much lighter texture and much longer shelf life.
While white flour may make the more desirable cupcake, whole grain flour is the most recommended for the following:
1. Whole-wheat flour is much denser and settles into your stomach better. There's much more volume in whole grains than all-purpose products. Basically, you don't have to consume as much to feel full. In fact, you may feel fuller longer. You will need to drink a lot of water, though.
2. Whole grains and whole-wheat flour each have the essential fibers and good carbohydrates necessary to keep you moving. White products are refined and processed to the point where they sometimes have the nutrition of the bun of a Big Mac (the hamburger, not the pony!
)3. You also will get a lower average glycemic index (GI) with whole-wheat rather than white wheat. The average GI for whole-wheat is 51, where white flour's GI is 71. The lower your blood sugar response, the better your body and better your pancreas reacts.
4. Whole-grain flour has the essential vitamins needed to keep you up and active, whereas white flour has little to none of it. Examples include B1, riboflavin, B3, and B5.
Here's a link showing some of the benefits of whole wheat/grain: healthyeating.sfgate.com/healthy-wholewheat-flour-vs-white-3305.html
Whole grain products are generally more expensive than white grain alternatives because they require a lot more manpower and don't strip away its essential content. But they're out there. Three common examples are bread loafs, granola, and cereal. Some companies that make truly organic, whole-grain products are Kashi, Cascadian Farm, Nature's Path, Health Valley Organic, Annie's organic, and Food for Life. Some cereal companies like Kellogg's and General Mills have also been selling cereals with whole grain, but they contain other bad ingredients like food dye and BHT (a.k.a., trading one bad ingredient for another), so avoid that trap.
