Spotter Logic

When our risk of chronic disease is reduced, our risk of dying prematurely also goes down. In fact, We suggested that whole grain intake specifically lowered the risk of dying from heart disease, as well as any other cause. The study used data from two large cohort studies, adjusting for other factors likely to influence death rates, such as smoking, body weight, and overall eating patterns.

Eating whole in place of refined grains may lower our risk of type 2 diabetes. A review of 16 studies concluded that replacing refined grains with whole varieties and eating at least 2 servings of whole grains daily could lower our risk of diabetes. Fiber and magnesium are two nutrients in whole grains that help lower our risk of type 2 diabetes.

As part of a heart-healthy diet, whole grains may help lower our risk of stroke. Lower our risk of stroke Whole grains may also help lower our risk of stroke. Furthermore, certain compounds in whole grains, such as fiber, vitamin K, and antioxidants, can reduce our risk of stroke.

Whole grains deliver a variety of important nutrients, including vitamins, minerals, protein, fiber, and other healthy plant compounds. The exact amounts of these nutrients depend on the type of grain. Nevertheless, to give we are a sense of their nutritional profile, here are the key nutrients in 1 ounce.
Fiber: 3 grams
Manganese: 69% of the Reference
Daily Intake (RDI)
Phosphorous: 15% of the RDI
Thiamine: 14% of the RDI
Magnesium: 12% of the RDI
Copper: 9% of the RDI
Zinc
and iron: 7% of the RDI.

Grains are the seeds of grass-like plants called cereals. Some of the most common varieties are corn, rice, and wheat. Some seeds of non-grass plants, or pseudo cereals, are also considered whole grains, including buckwheat, quinoa, and amaranth.

Whole-grain kernels have three parts
Bran. This is the hard, outer
shell. It contains fiber, minerals, and antioxidants.
Endosperm. The middle layer of the
grain is mostly made up of carbs.
Germ. This inner layer has vitamins, minerals, protein, and plant compounds.