Tuesday, March 27, 2018

Whole Grains Definitely Boost Your Chances to Live Without Heart Disease

The refining process of grains removes the most healthful parts of grain foods. White flour and white rice have a lot less vitamins, minerals, healthy fats, fiber and other plant-based chemicals called polyphenols that are found in whole-wheat flour and brown rice. Experts think the combination of all the beneficial nutrients contained in whole wheat foods accounts for the lower risk of developing and dying from heart disease in people who eat mostly whole grain foods.
Vegan no-knead whole wheat bread loaf, September 2010
Advantages of eating whole grains instead of refined grains include:
  • fiber helps you feel full which helps with weight gain
  • eating more fiber may help lower cholesterol
  • additional magnesium in whole grains may help reduce blood pressure
  • whole grains contain many nutrients that lessen oxidation and inflammation (oxidation and inflammation are two harmful processes underlying many chronic diseases)
  • people who eat about four servings of whole grains per day are approximately 23% less likely to die from heart disease than people who eat little or no whole-grain foods, however, it is possible other dietary factors contribute to the heart-related benefits
  • people who eat more whole grains usually eat more fruits and vegetables as well as fewer unhealthy foods such as white flour, sugar, red meat and processed meat
What is the current dietary guidelines for eating whole grains?
Current daily intake of whole grains is: Three or more servings daily.
Some people just don't like whole grains! Experts think learning how to cook whole grains may help this problem. You might even try eating more ready-to-eat whole grain cereals and breads.
Learn to read labels correctly. For example:
  • organic, multigrain, enriched and stone ground (words or labels) on the package do not mean the contents are whole grains
  • look for the word "whole" before the name of the grain
  • cracked wheat and crushed wheat are considered "whole grains"
  • brown rice, oatmeal and barley are considered "whole grains"
  • you can also look for the Whole Grains Council's 100% Whole Grain stamp that ensure all the grain ingredients in the package are "whole"
  • try adding one extra serving of whole grains to your diet each day (ideally replacing a refined grain product), gradually build up to at least 3 servings per day
What is a serving of whole grain?
  • one slice of whole-grain bread
  • half a cup of cooked whole grains or cooked whole-grain pasta
  • half of an eight-inch whole-grain tortilla or pita
  • two medium brown-rice cakes
  • a cup of dry whole-grain cereal
  • about one ounce of whole-grain crackers
Other problems that occur with eating whole grains may include:
  • people with celiac disease may experience problems due to the gluten in a protein found in wheat, rye, barley and other grains
  • some people may have wheat allergies (can be diagnosed by skin testing)
Experts say the main reason people don't eat more whole grains is simply because they do not like them. Learning how to cook whole grains to become tastier may solve this problem. Cooking whole grains takes a little more time, however, if you are one who can tolerate more whole grains, the heart health benefits will be worth it. source: Harvard Heart Newsletters
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DISCLAIMER: THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD AND DRUG ADMINISTRATION. THE INFORMATION IN THIS ARTICLE IS NOT INTENDED TO DIAGNOSE, TREAT, CURE OR PREVENT ANY DISEASE. ALL HEALTH CONCERNS SHOULD BE ADDRESSED BY A QUALIFIED HEALTH CARE PROFESSIONAL.  THE ARTICLE CONTENT IS OFFERED AS A RESOURCE FOR HEALTHIER LIFESTYLES.

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