The whole grain is a real one casket of high biological value molecules and the positive health effects are largely due to synergy between these compounds.
Discover 8 good reasons for put whole grains on the table every day.
1. They prevent diabetes
Numerous surveys conducted in Europe and the US have found that whole grains reduce the risk of developing type 2 diabetes and insulin resistance, especially when eaten whole rather than as flour. The effects are noticeable after only six weeks.
2. They help the heart
Folate, magnesium and potassium are nutrients associated with the reduction of cardiovascular risk. Barley and oats, in particular, help control cholesterol. And it also emerged that regular consumers of whole grains see the risk of stroke decrease by 30%.
3. They are allies of the line
A study reported by the American Journal of Clinical Nutrition showed that adding a portion of whole grains every day burns an average of 100 more calories. There would therefore be not only the satiety effect produced by the fiber, but also a stimulation of the metabolism.
4. Strengthen the immune system
Zinc, sulfur amino acids and the prebiotics contained in certain cereals (such as oats and wheat) help keep the body's defenses efficient. And the beta-glucans present in barley have an immunostimulating action.
5. They reduce the risk of cancer
Many studies have shown a lower incidence of bowel cancer in people who consume a higher amount of whole grains, with a 17% reduction in risk.
6. They fight constipation
The fiber accelerates the transit through the colon: among the benefits there is above all the reduction of the risk of developing diverticulosis, that is the formation in the organ of small pockets that can become inflamed.
7. They are anti-anemic
They are rich in B vitamins, in particular B9 (folic acid), as well as a fair amount of iron.
8. They have anti-aging properties
Selenium, vitamin E and other powerful antioxidants are a winning mix to slow down the cellular aging processes. The elixir of eternal youth? The wheat germ.
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