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New evidence suggests that regularly
eating whole-grained foods such as whole-meal bread (complex
carbohydrates) and brown rice, which contain all three parts of the
grain (the fiber-rich outer layer, the starchy middle endosperm and
the nutrient-packed germ) can offer a number of important health
benefits.
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Risk of heart disease can be reduced by
up to 30% by eating up to three servings of whole-grains a day,
as well as significantly cutting down the risk of a stroke.
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Type 2 diabetes ie. the most common type
is 10% less likely to develop in people who regularly eat
whole-grains.
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Risk of several types of cancer
including cancer of the colon, mouth, gall bladder and stomach can be
reduced by consume whole-grains regularly.
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