More on Whole Grains

Posted on May 12th, 2011 by Bread making machines in Bread Making Resources

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Did you know that whole grains really include the entire kernel?  If your kernel is flaked, crushed or cracked it would still require similar proportions of the bran, the germ and the endosperm as the original grain in order to remain a whole grain.

WheatResearch suggests that for most Americans, the consumption of three or more 1 ounce servings of whole grains a day would help tremendously with weight management and the prevention of disease.  Unfortunately, many of us fall way too short of this goal.
Creative Commons License photo credit: Sabrina C. Photography

That is why it is so important that we incorporate whole grains in to our diets.  Including a dietary fiber in your foods consumption is not only smart but it is also healthy.  Think of dietary fiber as any plant matter that humans cannot digest.  This fiber can be either soluble or insoluble.

Soluble fiber when wet, will absorb water.  Insoluble does not absorb water and is more likely to sink in water.

One more thing worth mentioning: Fiber rich foods don’t always have the fibrous (cardboard) texture/taste.  One of the best sources of fiber, soluble and insoluble, whole grain cereals.  You can even use your whole grain cereals to make great tasting bread with bread making machines.

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Related posts:

  1. Barley, One of the Oldest Cultivated Grains
  2. Whole Wheat Bread
  3. The Health Benefits of Brown Bread
  4. Great Bread Taste, Whole Grain Nutrition
  5. Bread Machine – Flour

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