Similar to fruits and vegetables, when it comes to grains, eating the entire package certainly offers significant health benefits. Research
has identified significant health benefits in terms of whole grains and:
Heart disease — Research demonstrates that increasing consumption of whole grains in the diet significantly decreases the
development of cardiovascular disease. This is partially due to whole grains lowering the “bad cholesterol” known as LDL and the promotion of
proper blood flow.
Diabetes — Studies have shown eating whole grains that are lower on the glycemic index are an integral part of balancing
blood sugar and insulin secretion. In addition, whole grains contain nutrients such as magnesium and vitamin E that can also help with proper
blood sugar control.
Cancer — In addition to fibre, whole grains contain an abundant amount of phytonutrients — plant chemicals that offer
protection against a variety of diseases such as heart disease and cancer. Whole grains have been shown to have an anti-oxidant effect that
can prevent against certain cancers such as colorectal, breast and prostate.
Constipation and diverticulosis — Whole grains foods offer a natural laxative effect that can help prevent constipation and
prevent the development of diverticulosis - a condition marked by small sacs or pouches (diverticula) in the walls of an organ such as the
stomach or colon. Diverticulosis sets the stage for inflammation and infection of the out pouching. This condition is called diverticulitis.
Weight maintenance — For long term and sustainable weight loss results, it is important that a diet be rich in all three
macronutrients: 1) low glycemic index carbohydrates, 2) lean proteins and 3) essential fats. Low glycemic index carbohydrates such as
vegetables, fruits, legumes and whole grains are nutrient dense, calorie light options that will make people feel fuller longer. Fad diets
that promote extremely high protein intake or drastic caloric restriction offer short term results and often result in additional weight gain
in the future.
Stonemill’s Sprouted Grains
At Stonemill Bakehouse, the whole wheat kernel is sprouted for 48 hours. Each grain kernel grows into a new little shoot. The live sprouted
whole grain kernels are then gently mashed into dough. Everything stays — bran, germ and endosperm — nothing is taken away.
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