Wholemeal flour

Wholemeal flour

Wholemeal flour, healthy fibre

Wholemeal flour is naturally high in fibre and the numerous other nutrients that grains typically contain. An increase in wholemeal consumption in the diet is therefore advised, along with fruit and vegetables, in order to reach the daily recommended amount of 25 grams of fibre a day, which, according to the European Food Safety Authority (EFSA), is the ideal level for good health.

The nutritional properties of wholemeal flour are known to be beneficial for the correct functioning of the intestine, giving a feeling of fullness that can help with weight control, and even helping to prevent problems such as coronary heart disease, intestinal inflammation and cancers, and type 2 diabetes, as shown in a recent study published in Jama Internal Medicine (2015; 175(3):373-384).

“Stoneground” wholemeal flour is particularly notable. With this technique the grain is ground much more slowly. This prevents the flour from heating up during the process and so preserves the vitamins and unsaturated fats in the wheatgerm that would otherwise be destroyed by the heat.

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