Why We Are So In Love With Whole Grains

(Image source: Washington Grown)

Whole grains! Gotta love them, right?! All of our doctors tell us we must eat more whole grains, but they never quite go into the details of why we should. First, let’s define what whole grains are because some of us may NOT have paid attention to a lot of the things our doctors say. (No shame, some of us still try to avoid visiting them at all costs. Lol)

Whole grains contain all of the bran, endosperm, and germ of the kernel, which is where all of the grains’ nutrients are stored. The nutrients from the ground whole grains do not diminish when cooked. Whole grains consist of amaranth, barley, einkorn, corn, oats, quinoa, rice, rye, wheat and so on and so forth. So you don’t have to eat just whole wheat in order to get in your daily intake of whole grains.

 (Image source: Whole Grains Council)

Now we know that we’ve all heard the myth about whole wheat not tasting very pleasant…well, it is true…partially. You see whole wheat comes in many varieties! The most common are hard red winter wheat, hard red spring wheat, hard white wheat, soft white winter wheat, whole white wheat, and whole wheat pastry flour. What gives wheat its color is known as the bran which is like the exoskeleton of the grain’s kernel. Red wheat gives off such an off-putting flavor because it contains strongly-flavored phenolic compounds, the one we detest the most - tannins. Yep…those tannins. The same bad boys that can make your coffee and tea taste bitter as well as your red wine! White wheat are basically albino and do not contain tannins. Because white wheat has a much milder flavor we do not have to use as much sweetener to achieve the same level of sweetness that we have grown accustomed (been programmed) to love. (Let’s save that discussion for another post). Another advantage white wheat has over red wheat is that it provides a lighter, more tender texture to baked goods. Red wheat baked goods are usually very dense and can be a bit dry. So of course we love using white wheat to give all of you tender, moist and delectable desserts!

So now you are wondering what essential nutrients do whole grains contain because the only thing we really know about is the fiber and, well, we know fiber can make us become closer friends with the bathroom. ;-) Whole grains provide us with protein, iron, magnesium, phosphorus, zinc, manganese, thiamin, niacin, and a few other minerals. Well this isn’t health class so we won’t bore you with the details but just know that each of these nutrients are needed by your body in order to properly function and keep the pipes flowing. Refined flour contains such a negligible amount of these nutrients after it has been processed.

As we explained in our About Us page, your body needs these essential vitamins and minerals in order to properly process the foods we eat. Combining the organic evaporated cane juice (sugar) with the organic whole white wheat flour our bodies can digest foods the way it’s supposed to. Processed ingredients remove vitamins and minerals that help with the digestive process. Whole wheat flour has a low glycemic index which means that your body will slowly absorb it to prevent blood sugar spikes and crashes. The whole wheat flour also has a much higher fiber content than refined flour, so that means that it will help to push out the excess sugars, chemicals, and toxins in your body.

Now you all can see why we are so in love with whole grains! We know we are a little different from everyone else but we have good reason to be. We want to give you the best desserts that we can provide for your body. Desserts are very acceptable in moderation. Whole grain and organic desserts make it that much more acceptable. ;-)

For more information visit some of our favorite sites: Whole Grains Council and The Fresh Loaf