Whole Grains

The Whole Story with Whole Grain:

Still not sure whole grain is for you? Let us back up and start by answering the question: What is “Whole Grain” anyway?

Whole grains contain all the essential and naturally occurring nutrients that aren’t found in refined grains. Whole grain contains three layers:

1. The outer layer (bran) holds up to 80 percent of the grain’s total mineral value, including B vitamins and most of the fiber;
2. Middle layer (endosperm) contains protein, carbohydrates, vitamins, and minerals; and
3. Small inner core (germ) houses concentrated amounts of B vitamins, vitamin E, protein, trace minerals, “good” unsaturated fats, antioxidants, and phytonutrients—which cause damage from free radicals in the body.

Whole Grains Taste Good and are Good for You!

The Whole Grains Council says, “consuming whole grains instead of refined grains may lower the risk of many chronic diseases.” At least three servings of Whole Grains per day are recommended as “diets rich in whole grain foods, other plant foods and low in total fat, saturated fat, and cholesterol may reduce the risk of heart disease and some cancers” (Source: Food and Drug Administration Authorized Health Claim).

Arrowhead Mills Uses Ancient Whole Grains

Arrowhead Mills provides wholesome and nutritious products made from ancient whole grains. These nutrient-rich grains add texture and nutrition—and they are tasty, too. Eat well to live well, that is the Arrowhead Mills way.

Amaranth

For centuries, the Aztecs and American Indians have known about the wonderful nutritional benefits and diverse uses for tiny seed-like grains. In comparison with other grains, amaranth is high in the amino acids lysine, cysteine, and methionine, which are all required for normal cell function.

Barley

Barley is the world’s oldest grain. As incredibly nutritious as it is, it was first brought to the New World to make beer! The rich supply of fiber not only helps your digestive tract to function at its best, but it also may help to lower cholesterol.

Blue Corn

Evolving from Central American ancestry, blue corn was the most prized grain of the Pueblo tribes. With a coarser consistency and a sweeter, nuttier taste than yellow or white corn, blue corn boasts a high protein content, and is wheat and gluten free.

Bran

Oat bran and wheat bran are high in both soluble and insoluble fiber. The soluble fiber helps maintain cholesterol within normal limits, while the insoluble fiber helps aid digestion and may reduce constipation.

Buckwheat

Indigenous to Central Asia, this plant is a nutrition powerhouse! Despite its name, buckwheat is not wheat—it is a cousin of rhubarb and contains 1,000 mg antioxidant rutin per 100 grams . Rutin is known to protect against free radical damage.

Kamut

Derived from the ancient Egyptian word for “wheat,” this grain was discovered thousands of years ago. Kamut delivers rich flavor and great nutrition, making it a valuable addition to any diet.

Millet

The smallest of all grains, millet has been cultivated since 4000 BC. With its complete protein and low-fat composition, this is truly a wheat-free gem! Millet contains many nutrients including dietary fiber and thiamin (vitamin B1) and magnesium, which are beneficial and important nutrients. In addition, millet is a wheat-free grain and consistent with gluten-free diets.

Oat

First grown in Western Europe, this grain spread to other parts of the world because of its ability to survive in poor soil conditions. Pure oats—and the vital bran they contain—are some of the best available natural sources of soluble fiber, a powerful nutrient known to help maintain healthy blood cholesterol levels. Oats contain a specific type of fiber known as beta-glucan, which research has shown can reduce the risk of heart disease. Soluble fiber from foods such as oats, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. One serving of Arrowhead mills Organic Oat Bran supplies 4g of the 3g soluble fiber from oats necessary to have this effect (Source: Food and Drug Administration Authorized Health Claim).

Rice

Rice is the second-largest world crop, rice is a staple food in Asia. Unlike most grains, this grain is traditionally grown on small paddies and harvested by hand—just as it has been for centuries. Brown rice is the whole rice kernel, higher in fiber, vitamins, and minerals than white rice. Brown rice is higher in fiber than white rice. In addition, brown rice is high in selenium, a trace element nutrient that functions as a cofactor for reducing antioxidant enzymes.

Rye

Popular in its native lands of Russia and Ukraine, this hearty grain is a bread-making favorite. Rye is particularly high in insoluble fiber, which is known to keep your bowels moving and may have a detoxifying effect.

Soy

Soy is a reliable source of good-quality protein, thiamin, potassium, and iron. The iron in soy is known for being particularly well absorbed compared with iron from other plant sources. Soy protein and isoflavones have many benefits. Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease (Source: Food and Drug Administration Authorized Health Claim).

Spelt

An ancient cousin to modern wheat, delicious and nutritious spelt was one of the first grains to be grown by early farmers as long ago as 5000 BC. The fiber found in spelt may help maintain healthy cholesterol levels.

Wheat

The true American grain staple, wheat has always been the grain of choice for most people. Wheat has a complex nutrient profile including protein, carbohydrates, vitamins, and minerals. Wheat is a reliable source of dietary fiber, which helps reduce constipation but also helps to make you feel full. Wheat is rich in manganese and copper, two minerals that are essential for your body.