Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed.
The benefits of whole grains most documented by repeated studies include:
- stroke risk reduced 30-36%
- type 2 diabetes risk reduced 21-30%
- heart disease risk reduced 25-28%
- better weight maintenance
Whole grains include: Barley, buckwheat, corn, millet, oats, quinoa, rice, rye, wheat
Whole grains are low GI which means they give you slow releasing, longer lasting energy and are high in fibre.
