Wheat

Wheat

Wheat contains a host of vitamins and minerals as well as significant amounts of soluble fiber. However, in order to reap their benefits, the wheat must be consumed in its whole state. To understand the definition of ‘whole’ wheat, one must first get a better understanding of wheat’s anatomy. A ‘whole’ grain of wheat is comprised of three parts; the endosperm, the bran, and the germ. In its whole state, wheat offers us numerous health benefits ranging from cancer prevention, to protection against diabetes, cardiovascular disease, and free radical damage to the structure of our cells. The germ (or seed), accounts for the smallest part of the grain, however regardless of its stature, it is an excellent source of Vitamins B1, B2, B3, E, Magnesium, Iron, Zinc, and Phosphorous. The groups of vitamins are especially important as they aid in the body’s metabolism of carbohydrates, proteins, and fats. B vitamins contribute to proper nerve function, maintain skin and mucous membranes, assist in the production of red blood cells, and are the backbone to healthy cell function.

When wheat is refined or milled, it is stripped of both the bran and germ, leaving just the endosperm. Unfortunately, refining the grain robs us of the majority of wheat’s nutritional value since the bulk of the vitamins and minerals are contained in the germ and bran layers.