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Loss of nutrients from whole grain to refined flour..

Saturday, October 12, 2013

When grains are processed and refined, the bran and germ are removed, leaving behind the white endosperm. During this process, grains become less nutritious, losing 25% of their original protein content and 17 other essential nutrients. While manufacturers then "enrich" the flour with some vitamins and minerals, a naturally whole grain is still a healthier choice. Compared to refined grains (white bread, white rice, white flour), whole grains pack more protein, fiber, vitamins (B vitamins and vitamin E), and minerals (magnesium and iron), as well as some antioxidants not found in other foods.
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Member Comments About This Blog Post
  • TBABY912
    good stuff, thx!
    1611 days ago
    Thank goodness today we can buy whole grain breads that actually taste good and have great texture... I've gotten so that I can't stand the texture of white bread!
    1617 days ago
  • FRIDA11
    I have a special reason to choose this information for my blog.
    My ex always ate white bread rather than whole grain bread
    and did not eat neither fruit nor vegetables.
    He had to get his goal blatter operated out. Because of kidney stones that gave infection.
    I found out eating fiber rich food prevents kidney stones. I think he eats more healthily to day.
    1621 days ago
  • LOSER05
    1621 days ago
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