Benefits of Whole Grain Breads

Why whole grain? What makes whole grains healthier, and what does the concept of whole grains even mean?

Cereals like rye, spelt, wheat, and more have seeds (sometimes called “berries”) build up from different parts: the germ, the endosperm, and the bran. Unfortunately, most conventional “non-whole” grain flours are produced from the endosperm only, which is the starchy part. The germ and bran are nearly entirely removed in the process — which also removes most of the nutrients (carbohydrates aside), fiber, and health benefit.

This is not the case with Naturelands whole grain breads. These are produced in such a way that keeps the germ and bran in the dough and final product (and all the health benefits, too). Our whole grain breads are there for much healthier than conventional breads baked from refined flours. The germ and bran are higher in fiber, vitamins, minerals, antioxidants, and phytonutrients: including B vitamins, magnesium, iron, calcium, and so many more.

On the other hand, flours milled only from the endosperm lose a TON (if not all) of their health value. They are also often treated, refined, and processed to have a longer shelf life, but this also makes them even more unhealthy…and even inflammation-causing!

Conventional flours are nearly pure short-chain-carbohydrates, which are quickly absorbed in the body and metabolized into sugar – causing spikes in blood sugar levels. Sourdough whole grain breads consist more complex carbohydrates and digestive fiber, which releases energy over longer time, keeping you saturated for longer and being gentler on your blood sugar levels.

Check out our nutritious whole grain (and certified organic!) breads arriving to our catalogue soon: Protein, Rye, Sunflower, Spelt, and Pumpernickel. Made only using locally sourced ingredients near the production facilities, and certified organic.