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cashill

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  1. Whole grains are nutritionally superior to refined grains, richer in dietary fiber, antioxidants, protein (although notably low in the amino acid lysine), dietary minerals (including magnesium, manganese, phosphorus, and selenium), and vitamins (including niacin, vitamin B6, and vitamin E). Manufacturers are sometimes required by law to fortify refined grain products to make up for the loss of vitamins and minerals.

    The greater amount of dietary fiber, as much as four times that found in refined grains, is likely the most important benefit, as it has been shown to reduce the incidence of some forms of cancer, digestive system diseases, gum disease, coronary heart disease, diabetes, and obesity. The higher fiber content also results in a modest caloric reduction in whole grain foods. Some of these protective effects occur because carbohydrates from whole grains are digested and enter the bloodstream more slowly (as measured by the glycemic index). Many health studies[2] have shown that whole grains have numerous cardiovascular benefits.

    Richard "Stoney" Smith of Macclesfield, Cheshire, UK, was the first to understand the benefits of the whole grain, when he radically changed the way flour was milled.[citation needed] By lightly cooking the germ from the flour then returning it, the flour lost none of the nutritional value of the wheatgerm. This developed the first Wholemeal flour in 1886, under the brand Hovis.

    Whole grains are particularly rich in complex carbohydrates which help keep the body energized through the whole day. Complex carbohydrates may have a positive effect on weight control. [7]

    Is it realy much healtheyer?

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