Whole Wheat Bread
Whole wheat bread has gotten a bad rap. I don’t know how it started, but somehow over the past one hundred years North American families have moved away from eating whole grains towards breads and rolls made from refined or white flour. However, as more of us become aware of what we are feeding ourselves and our children, there is a resurgence of interest in returning to whole wheat in our baking. Superior taste, naturally occurring nutrients, and recently validated health benefits are just three great reasons to switch to whole wheat bread.
White bread made from white flour has a much blander taste than whole grain breads, and often a mushy or soft texture. Whole wheat bread is made from flour ground using the entire wheat kernel, including the hard shell where a whole lot of flavor is stored. While wheat bread often requires fat and sodium laden spreads, mayonnaise, or cold cuts to boost the taste of sandwiches, whole wheat bread has a nutty, fresh flavor that is excellent on it’s own. One of the best ways to introduce whole wheat into a family’s diet is with a good homemade wheat bread recipe.
Many individuals today turn to vitamins to supplement the nutrients in the meals, but it is far better to obtain as many naturally occurring vitamins and minerals directly from the food source rather than encapsulated in a little pill. Try Whole wheat is one of the best sources of naturally produced fiber, iron, magnesium, protein, the B vitamins and vitamin E. Whole grains are often the staple of a full vegetarian diet; rather than receiving the nutrients through meat resulting from cows, pigs, or chickens who have been “grain fed” the nutrients are coming directly from the grain itself. There are many ways to incorporate whole grains into your diet other than constantly eating whole wheat bread sandwiches! Try some of these low calorie pumpkin recipes to get you started.
In addition to the nutrients provided by whole wheat, a recent 8 year study followed the diets of over 40,000 black women in North America. The study found that women who regularly ate whole grains as a part of their regular meals were significantly less likely to suffer from Type 2 diabetes, gallstones, heart and stroke related illness, inflammatory-type illness such as arthritis, and certain types of cancer. They were also less likely to experience constipation and more likely to maintain a healthy weight.
Superior taste, superior vitamins and minerals, and preventative health benefits against a variety of ailments – three great reasons to switch to whole wheat!