Why Whole Grains
Are A Healthier Option

People try to eat healthier in different ways, including counting calories and fat and carbohydrate grams. But one way you can eat healthier without any counting is to go brown with your food. Below are the reasons you should choose whole-grain pastas, breads and brown rice over their white counterparts.

Whole wheat pasta

Whole grains are more nutritious

Unlike processed white breads, pastas, cereals and rice, whole-grain products are healthier because the grains haven’t had their bran and germ removed. Whole grains boast plenty of fibre and healthy nutrients such as potassium and selenium. Why eat processed white breads and pastas that have had their nutrition removed as a way to preserve their shelf life? While some white breads and refined foods list white flour as “enriched,” this just means that some of the lost nutrients were added back in, but that doesn’t include the fibre. Choosing whole grains over refined foods is always a more nutritious option.

Whole grains improve your digestion

The fibre in whole grains keeps you regular, and that means a healthier colon. A healthy colon decreases your chances of developing tumours in your digestive system, making whole grains a smart choice.

Whole grains help you maintain your weight

When you eat refined foods such as those containing white flour, your body treats the white flour as if it is sugar. The fibre in whole grains not only helps control your blood sugar and insulin levels, but leaves you feeling fuller longer than refined foods do. Having a balanced blood sugar level is an important way to maintain your weight, and feeling fuller means less mindless snacking.

Whole grains are tastier

Eating healthy doesn’t have to mean boring and tasteless. Whole grains have a more interesting texture than their refined counterparts, giving them an almost nutty flavour. There are plenty of ways to enjoy whole grains in cereals, breads, pastas, brown and wild rice and even salads made with grains like bulgur, kamut and quinoa.

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