How can we ever know the reason why we should use whole wheat flour than white flour, or vice versa? Well, there's no better way of difference from one another, where they come from, how they are treated and, above all, the nutritional values that everyone should know to offer. We know both products, you can decide what is the right choice.
What is a whole wheat and white flour, then?
Principle for cereals (wheat,Rice, oats, barley, corn, wild rice, and rye). Whole wheat flour contains bran (containing dietary fiber), germ and endosperm of corn (the starchy middle layer) contains (contain nutrients and fats), while the white flour retains only the endosperm, depending on how they are processed. They are practically the nutrients and fiber they walk into a product nutritionally useless removed after the grinding. From beginning to end, ie immediately after the harvest until the end of the millingProcess, the damage has already been added to cereals. You are in a container coated with insecticide by mistake, to keep stored. White flour is generally on the market so there is a need for mass production, hence the need for mills to high-speed, high-temperature rolling. This process refuses to end the wheat germ and bran retained only the level of starch. The heat destroys the nutrients in the process. Not content with the whole process, another process is done,bleaching with chlorine gas, a white flour that is aged to respond. Only artificial aging and oxidizing and reducing both gluten. The time now is destroying natural vitamins with synthetic vitamins and minerals, mushrooms, oil, minerals, ferrous iron (from high-sulfur crude oil) and bacteria have been replaced. You fat, calories and cholesterol, but without low nutritional value. The facts mentioned are actually harmful to health.Use it only as a binder to hold together some ingredients such as salt, sugar, preservatives, additives, artificial colors and an act of chemicals. Ironically, the most commonly used flour, white flour and can be held liable for the claims and advertisements for many producers of food that is enriched with vitamins and minerals.
Whole wheat flour retains the bran, germ and endosperm, even after the process known as "everything". The plot, brownishProduct appearance is an indication that they will get all of them so that they eat. They are a good source of fiber, which protects the elimination of waste in the colon are some problems such as colon cancer, constipation, and parasites that are harmful to the body and what is overweight, fatigue, hemorrhoids, acne and headaches helps. Can study suggests that consumption of products made from whole wheat flour because the risk of chronic diseases such as cardiovascular disease and diabetes to decrease.There are many health benefits attributed to wheat flour and its products. The only drawback is that it can be attributed to the fact that it is not easily go rancid so has a shorter duration. This is because the germ of whole grains. You should buy in quantities just enough to be used for consumption.
What is your wise choice?
Sad to say that many food manufacturers have deceived the claims that white flour is rich in vitamins and minerals and haveNutritional value. This is because the money for advertising these loans have. You can not necessarily be aware of the real nutritional value and are to believe the truth, but makes it a habit to look at the ingredients can be saved to be misled to make the wrong choice. Make sure you have full flower on the first ingredient in any whole grain product that is "integral" or "full", and always make it a point to 2 grams of fiber per serving. Many claim to be health conscious, but playingignorant. Why not start the sensible choice and save from slow and just feed your body with vitamins and minerals, artificial white powder lifeless built. Go whole wheat flour!
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