Whole Grain vs. Flours

Posted on May 31, 2010 by


Samantha Ray

One change that results in health benefits, and fat loss! –faster than many other changes (I’d say cut sugar first, and then flours…read below!), is to removes flours from your diet.  There is a large difference between the whole grain and the flour, both in content and how it affects your body.

A whole grain is the seed of a plant or a grass, such as a kernel of corn, quinoa or wheat. The whole grain consists of the germ, endosperm and the bran which contain the nutrients, vitamins, minerals, and fibers of the grain.  Whole grains are naturally low in fat and provide complex carbohydrates.  This means that consuming them will not result in a quick and sharp spike in blood sugar but in a slow release of energy that will sustain you throughout the day and prevent your blood sugar from crashing.

Samantha Ray

Whole grains lose their whole grain benefits when the endosperm and bran covering are removed during the heating process when made into flour.  Whole grain flours are refined and enter the bloodstream quicker than a whole grain.  This results in an increase of insulin and spikes your blood sugar more rapidly then when eating the whole grain, which results in fat gain.

White flour is almost pure starch and quickly breaks down into sugars.  This results in fluctuating blood sugar levels that can put the body under stress, cause severe highs and lows, and can cause people to be insulin resistant which can lead to diabetes.   These spikes in insulin levels also lead to stored fat!  Refined sugar is even worse because it requires no further digestion but enters the bloodstream in a dangerous surge.  The bottom line is that it’s best to eat whole grains not their highly processed flours.  Eating whole grains benefits our health, energy levels, and assists our bodies ability to drop fat and not store it!

Posted in: Food For Thought