Sunday, April 28, 2013

Health Benefits of Breakfast And Whole Grain

The health benefits of breakfast has not been taken seriously recently in our society, although we focus quite a bit on steps to remain healthy, we don't take our breakfast into serious consideration. 
We pay attention to personal hygiene, load up on multivitamins, and also enroll in gym memberships in the hope that we will be motivated to regularly get exercise. But then it turns out that one of the easiest preventative steps we can take can be done at home right at the start of each and every day.
In this article, we find out why breakfast is better in our daily life and the health benefits we derive from such important meal of the day.
As a rule of thumb, eating breakfast every day in the morning is essential to our health. Regularly eating breakfast can assist decrease the risk of insulin resistance syndrome, diabetes or coronary heart disease by 35% to 50% compared to your odds if you skip the morning breakfast meal. 
In doing this every morning it boils down to the large number of disease prevention just by paying close attention to one important meal of the day. Breakfast is a vital meal... as our mothers always say. It appears mom was right after all.
Now what's the best choice for breakfast that the American Heart Association (AHA) recommends to gain prevention against the above listed diseases? Building a healthier life free from cardiovascular diseases and stroke? A bowl of whole-grain cereal with milk added as part of a balanced breakfast.
Let's find out why whole grains are better than refined grains and how to add more whole grains to your diet. The fiber in whole-grain cereals and dairy products help protect against obesity and heart problem by improving blood sugar levels and levels of cholesterol.
The following, are examples of broadly speaking accepted whole grain foods and flours.
  • Oats, including oatmeal
  • Barley
  • Quinoa
  • Buckwheat
  • Corn, including whole cornmeal and popcorn
  • Rice, both brown rice and colored rice
  • Rye
  • Teff
  • Wild rice
  • Triticale
  • Millet
  • Sorghum (also called milo)
  • Wheat, including varieties such as spelt, emmer, farro, einkorn, Kamut®, durum and forms such as bulgur, cracked wheat and wheatberries
  • Amaranth
Well then, why shouldn't you wait to have whole grain bread at lunch instead? The answer lies in the concentration of fiber content in whole-grain cereals. Grains, especially whole grains, are an essential part of a healthy diet. All types of grains are good sources of complex carbohydrates and some key vitamins and minerals. Grains are also naturally low in fat. All of this makes grains a healthy option.
Better yet, they've been linked to a lower risk of heart disease, diabetes, certain cancers and other health problems. It is extremely hard to match the quality and amount of fiber present in whole-grain cereals with whole-grain bread. The soluble fiber in the cereals is directly associated with reduced risk of cardio disease.