Wheat - A gift from God

What is common between cakes, bread, crackers, pasta and egg noodles? All of them almost always contain flour! The wheat is processed in various methods in order to create different kinds of preparations of several nutritious foods. The wheat kernels or berries, which are ground to obtain wheat flour, consist of three distinct parts: bran, embryo and the endosperm. During the milling process, they are separated and recombined to produce varieties of wheat flour. But, since we are talking about whole wheat flour, a textured and brownish appearance is seen due to the presence of bran, the outer covering of the kernels. Whole wheat flour provides significant nutrients and health benefits. Listed here are some of the advantages of consuming whole wheat flour.

History

Believed to be among civilized man’s first foods, the origin of ground wheat can be traced back to the Far East, Egypt and Rome as early as 6,700 BC. The grains were powdered using rocks as water mills appeared only in 85 BC in Asia Minor. Later, between 1180 and 1190 AD, windmills appeared in Syria, France and England. A native to southwestern Asia, whole wheat was introduced to the Western Hemisphere only in the late 15^th century when Christopher Columbus reached America on his second voyage to the New World. Though wheat was grown in the United States, it was only in the late 19^th century that it gained popularity and flourished extensively. The Russian Federation, the United States, China, Pakistan, France and Canada are amongst the largest producers of whole wheat flour today.

Health Benefits of Atta (Whole Wheat Flour)

• Whole foods, including whole wheat flour, contain some of the healthiest fats, carbohydrates and proteins, which are essential in lowering the risk of developing metabolic syndromes.
  
• Whole wheat flour has been associated with reversing the weight gain process. The consumption of these high-fiber foods helps in boosting the metabolic rate and thus, contributes to keeping the body weight under control.
  
• Consuming whole wheat flour in foods has been proven to protect the body against the risk of insulin resistance, which can otherwise lead to visceral obesity, low levels of protective HDL cholesterol, high triglycerides and high blood pressure. There is sufficient protection against cardiovascular problems.
• Whole wheat flour is an excellent source of insoluble fiber which is vital for preventing the formation of gallstones, especially in women, by speeding up the intestinal transit time and reducing the secretion of bile acids. Excessive amounts of bile acids can lead to gallstone formation.
  
• Cereals high in bran, such as whole wheat, have excellent laxative properties that are necessary for alleviating symptoms of diverticular disease like pain, nausea, flatulence, constipation, distension and so on. These conditions are characterized by inflammation and lower abdominal pains, sometimes leading to the formation of a pouch in the wall of the colon due to chronic constipation and excessive straining.
  
• Being an anti-cancerous agent, whole wheat flour boosts the metabolism of estrogen, which is regarded as a promoter of breast cancer. The bran in whole wheat is highly beneficial in preventing cancerous agents in the colon, which can otherwise increase the concentration of bile acids and bacterial enzymes in the stool.
• Eating a serving of whole wheat can reduce levels of cholesterol, high blood pressure and other signs of cardiovascular disease.
  
• A rich intake of whole wheat is significantly linked to lowering the risk of wheezing and asthma in children
  
• Whole wheat contains the powerful antioxidant, vitamin E, which protects fat-containing substances, like cell membranes, brain cells and fatty molecules, from free radical damage. In turn, the vitamins are essential for immune system function, cancer prevention and blood glucose control for both healthy and diabetic people.