We all know to parrot the rule that “wholegrain flour is healthy”.
But do we truly know what wholegrain flour contains?
Flour is a basic commodity and one of the staples of our diet. It’s time to become more knowledgeable about our daily food intake, as it is meant to provide our biological systems with all the nutrition needed for a full day’s work and activity. The specialists at Mehudar reveal the secrets of wholegrain flour – Why is it healthy? And how can we tell when we are being taken for a ride…?
First, let’s find out what the benefits of wholegrain flour are, what we gain from using it, and what we save ourselves by choosing to consume wholegrain flour.
Why is wholegrain flour good?
The daily consumption of wholegrain flour has been studied over many years in medical centers around the western world, in places such as France, Canada, Germany, USA, UK and others. Results have shown that it reduces the risk of death from diseases like arteriosclerosis, heart disease, various cancers, diabetes, hypertension, and obesity.
Moreover, when it comes to —
Cardiovascular diseases: the prevalence of antioxidants in wholegrain flour, such as phenolic acids and flavonoids, protect our body’s blood vessels. Studies prove that people who eat wholegrain flours on a daily basis, lower their risk of cardiovascular disease by 38%.
Cancers: Studies show a 21% – 43% lower risk of colon and uterine cancer.
Type-2 Diabetes: Every kind of food has its own glycemic index, which represents the amount of sugar it contains. The recommended number to look for is between 0 – 50. Anything over 50 means that one’s blood-sugar levels is sure to spike, setting an insulin reaction in motion designed to defend the body against the onslaught of too much sugar. This increases the likelihood of developing diabetes or worsening an existent condition.
Check out the glycemic index of the following grains:
As you can see in this table, Mehudar’s wholegrain flours lie perfectly within the recommended range. Even the 70% spelt flour — with an index of 54 — is almost within the healthy range. By contrast, the glycemic indexes of white spelt flour and 70% wheat flour are higher, at 65.
Nevertheless, all these numbers are reasonable, especially when you consider white flour which lies at the very lower end of the health scale, with a maximal glycemic index of 95. Such a number would immediately spike the blood’s sugar levels which would, in turn, trigger hypertension and a rapid “defensive” insulin reaction. This converts the remaining sugars in the blood into fat-stored energy (cholesterol). Moreover, since the body did not benefit from any long-term glucose, the feelings of hunger return very quickly.
All Mehudar’s spelt flours enjoy a particularly low glycemic index (including even the 70% and fully white spelt flours!) compared with other spelt flours on the market, some of which reach a glycemic index of 75! This is due to our unique manufacturing process.