Whole grain uncovered

• Main Author: Hazali, Norazlanshah
• Format: Article
• Language: English
• Published: Tigas Pharma (M) Sdn. Bhd. 2012
• Subjects: TX341 Nutrition. Foods and food supply
• Online Access: http://irep.iium.edu.my/34172/1/Binder1.pdf; http://irep.iium.edu.my/34172/; http://www.ohhealthmart.com/WHOLE-GRAIN-UNCOVERED/q?pid=541&doit=order
• Institution: Universiti Islam Antarabangsa Malaysia

CEREAL GRAINY has long been a major part of our daily lives and we now consume rice on average three or two times a day. Other popular cereal grains-defined as as sourced from any plant within the grass family that yields an edible grain or seed - are wheat, barley, corn and oats. Because cereal grains are inexpensive, are a readily available source of protein and have more carbohydrates than any other food, they have become staple foods throughout the world. Unfortunately, many of the cereal grain nutrients are lost before consumption due to over-processing. It is far healthier to consume cereal grains that remain as whole as possible, with only dirt and inedible husks removed. Whole grain means the complete grain – including the bran, the germ and the endosperm. The health benefits of whole grain come from those three components working together in their natural proportions. .......