Health Benefits: Wheat

[mysteriouza]

When most people say bread, they mean bread made from wheat flour, the finest, the most delicious, and nutritionally the richest.
But there is bread and bread.
It's a long way from the loaf baked from the freshly milled wholegrain of organically grown wheat, with no additions other than salt and yeast, to the flabby white stuff made with any number of additives, from wheat produced by agro-farming, in which pesticide residues may linger, and which has had much of its goodness refined out of it.


A quarter of the lost nutrients is replaced in white flour, but there are important losses zinc, of magnesium, of vitamin B6, or pyrioxide, and of the vital antioxidant, vitamin E, to say nothing of the fiber, down from 5.7g per 100g in wholewheat bread to a merge 2 g in white.


People suffering from colic disease cannot eat wheat because of its high gluten content.
Numbers of other people however, are wheat intolerant.
Some of these, it has been found, the problem lies not in the wheat itself but in pesticide residues found in it.
They should experiment with bread from organically grown wheat.


Sprouted wheat, nutritionally even richer, is a real super-food highly recommended for cancer patients.