WHOLE GRAINS: here are all the great advantages.

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The food we eat every day determines our current and future state of well-being, having an essential impact on our physical and emotional health.

By now we eat badly in every period and everywhere: not only fats, but above all refined cereals, refined flours and sugar (bread, pasta, rice, sweets, biscuits).

It is a very harmful diet in the long run, because it has a high glycemic index and therefore capable of requiring immediately after the meal – especially in a sedentary lifestyle – large quantities of insulin, to favor the increase in blood pressure and other cardiovascular risks, and to cause overweight.

We must make it a habit to include wheat and other whole grains (whole or broken grains, flakes or flour) in our meals and oat-based recipes, but also legumes, vegetables, fruit, and fish if anything instead of meat as much as possible, avoiding salt, fatty cheeses, “red” meats, cured meats and sausages

Whole grains (“black bread”) prevent and cure constipation, regulating the entire digestive process, especially if accompanied by good portions of vegetables and legumes, are essential for diet and health: lower percentage of assimilable carbohydrates and therefore fewer calories, greater satiety, abundant production of short-chain saturated fatty acids SCFA which act as protective agents in the whole organism, reduction in the assimilation of nutrients, reduction in glycemia and insulin secretion, inhibition of the synthesis of endogenous cholesterol in the liver.

Thanks to the action of the fibers at the intestinal level, the transit is regularized and the microbiota regains its balance.

What characterizes whole grains compared to refined ones, therefore, is the presence of the germ and the bran.

This means that they contain much higher amounts of vitamins (vitamin E and B vitamins), minerals (especially magnesium), “good” fats and fibers (mostly insoluble).

A perfect harmony of nutrients that really makes them a health food!