Wholemeal flour - the guarantee of your health

Wholemeal flour is a variety that is obtained by grinding grain along with embryos and outer shells. When it is manufactured, a minimum preliminary cleaning of the grain is carried out, which is ground in one run. It is worth noting that after grinding the whole-grain flour is not sieved.

What is the difference between different varieties? The main difference lies in the degree of grinding and cleaning from bran. The higher the grade, the flour is whiter and shallower. In addition, it contains less useful substances.

So, the usual white flour is grinded several times and thoroughly sifted. It consists of endosperm grains and contains a lot of starch. Fiber and vitamins in it practically are not present, but with its help it is possible to prepare a gentle and air batch.

Whole-grain flour contains many nutrients. It includes a large amount of fiber. It is most useful for the body. Bread when applying such flour turns dark, fairly dense, but nourishing and easy to digest. Its main producer is "Belovodie", as well as "Diamart" and "Health of Altai".

I must say that such flour contains many substances with high biological value. It also consists of vital compounds, including minerals and essential amino acids.

Whole-wheat bread is considered an excellent dietary product. It positively affects the body of people with obesity, diabetes, atherosclerosis, osteoporosis, impaired motor activity of the digestive system and even with cancer. In addition, such bread effectively removes harmful substances from the body - heavy metal salts, toxins and radioactive compounds.

It should be mentioned that it is whole-grain flour, which can be bought at an affordable price, includes anti-carcinogenic selenium, as well as hematopoietic vanadium.

Like all products of biological origin, it increases life expectancy. Thus, American scientists say that mortality among people who regularly include in their diet baking from whole-grain flour, decreases by almost 20%. In addition, when consuming whole-grain foods, the body is provided with the necessary amount of fiber, dietary fiber, vitamins B and E, as well as important minerals - iron, calcium, phosphorus, magnesium, potassium, sodium and zinc.

I must say that wholemeal flour with regular use in the process of baking bread can improve the general well-being of people and strengthen their health. Its application is very simple - the dough perfectly rises even without yeast (only at home sourdough).

For today everyone can get such flour of different kinds - buckwheat, oats, barley, rye. True, it is worth noting that the most commonly used is still wheat.

I must say that flour whole-grain contains a considerable amount of oils and is not stored for long. Therefore it is very important that it be freshly ground, pay attention to it.