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Whole Grains Vs. Refined Grains

Whole Grains Vs. Refined Grains

The nutritional comparison of refined white flour and whole wheat flour is striking and is a convincing reason to switch to whole grains from refined. Many of the nutrients eliminated in the grinding process in refined grains, such as vitamin E, are crucial to good health. Refined wheat flour is so nutritionally insufficient farmers report that even bugs die when trying to sustain themselves on it in silos.

Most flours are derived from a whole cereal grain that has been milled into a fine meal and is then used for making baked goods of all kinds. Modern milling of whole cereal grains puts the kernel through a high-heat milling process that removes the germ and bran (which contain 90 percent of the nutritional content of the kernel), leaving only the endosperm (starch). The starch is then ground into different sizes for different purposes. The result is “refined” flour.

Replacing refined grains with whole grains does not mean having to eat food that is too heavy. Softer whole grains such as barley, oat, millet, teff, and brown rice grind into flours that are light in texture and color and have mellow, mild flavors. They can easily be substituted at any time for white flour. Even pastas can be made successfully with whole grain flours; one is not limited to chewy, dense whole wheat spaghetti if one wants to provide a while grain pasta dish. Brown rice noodles are light-flavored and slightly nutty tasting, for example; they are fine textured and look virtually identical to “normal” spaghetti.

Read more: Food, Basics, Green Kitchen Tips

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

17 comments

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3:58AM PST on Jan 24, 2013

thanks for sharing

8:22AM PDT on Jul 31, 2012

Have always loved whole grains/wheat but am now reading some sources stating that wheat is actually bad for people, which can be confusing since giving up white bread for whole wheat long ago.

Some have gluten intolerance because of problems such as Celiac Disease. Some doctors say that we should not be eating wheat at all which is disturbing as I love my whole grain/ whole wheat breads.

Some such as Dr. Mercola who is considered controversial by many in the health field states that it is best to stick with buckwheat/corn/millet/rice (not white) and avoid wheat entirely.

Am constantly frustrated when reading how one thing is good for me, how other sources say it is not! Still am eating whole grains and wheat at the moment preferring organic and non-GMO sources.

10:45PM PDT on Jul 2, 2012

Thanks

10:22AM PDT on Jun 29, 2012

thanks

5:32AM PDT on Jun 28, 2012

thanks

10:54PM PDT on Jun 27, 2012

each persons body is unique... as you learn to listen to your body you'll know what it needs! and its wise to do anything in moderation.... trust your own inner voice and keep staying informed...

5:14PM PDT on Jun 27, 2012

Great article. Thanks.

2:47AM PST on Dec 2, 2011

Thanks for sharing.

2:12AM PDT on Aug 6, 2011

Thanks

5:46AM PDT on Sep 5, 2010

Google Read Dark side of wheat & grains

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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