Whole wheat
A whole grain is just what it sounds like– all of the grain. It can be a grain of wheat, oats, barley, or any cereal plant, but to call it whole grain means you do not remove part of the grain before you crack, roll, grind or eat it.
A grain of whole wheat is similar to an egg. It has a husk for a carton, bran for an eggshell, endosperm for egg whites, and germ for the yolk. The husk must be removed, but the rest of the grain is important! The bran (eggshell) has lots of fiber and makes you feel full! Germ (yolk )has fiber and minerals, but is also full of complex carbs, protein, and essential fatty acids, and is an excellent source of vitamins B and E. Endosperm (whites) is mostly carbs. White flour is made of only endosperm. This helps it last longer in your cabinet, but takes away the most healthy parts of the grain ! The great thing about keeping all of the grain is that when mixed with the endosperm, the germ and bran work with it to make a slow burning complex carb– very healthy!
The best way to enjoy it is to grind the whole wheat flour yourself! Even flour labled “whole wheat” at the store can be missing some of the bran and most of the germ. The bran and germ cause the flour to go bad sitting on the store shelf, so it sells better without them. On our farm we use a mill and simply turn the knob any time we want fresh, whole wheat flour. Watch and see!
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