Wheat is probably the most common cereal available all over the world and is in even higher demand in recent years due to its abundant health benefits. Over the years, wheat has shown itself to be one of the most successful and sustainable cereals crops in the world. It originated in southwestern Asia, but today it is grown in countless countries. Commonly, wheat cultivation is done at higher latitudes and is primarily used for baking bread products.
Research has already proven that wheat is extremely beneficial for healthy living. Wheat considerably lowers the hazards of heart diseases, owing to its comparatively low fat content. Whole wheat is also a major source of dietary fibre, which the bowels need to work properly, as is important in the life of someone with Sickle Cell.
Wheat is able to provide you with an immense energy source due in all parts of the grain kernel, including the bran, germ, and endosperm. The nutrient value of wheat is retained even after processing it into flour. However, if you wish to get the maximum benefit out of wheat products, it’s advisable to choose wheat products that are made from whole-wheat flour rather than the refined varieties.
The health benefits of wheat greatly depends on the form in which you consume it. While whole wheat is extremely nutritious, the benefits of wheat are reduced if you eat bleached white flour which is obtained by processing after only 60% extraction from the grain. In the United States, most wheat products undergo 60% extraction; you see this in noodles, breads, and pasta, as well as in baked goods like rolls, biscuits, and cookies. In these foods 40% of the original wheat grain was removed, and you get only the remaining 60%. Usually the 40% that is removed – the outer brown layer – contains the highly nutritious bran and the germ of the wheat grain. In the process of making 60% abstraction flour, more than half of the vitamin B1, B2, B3, E, calcium, phosphorus, folic acid, copper, zinc, iron, and fiber are lost. If you buy 100% whole wheat products, you are assured of all the nutrients of the bran and the germ, as well as the endosperm.
Just like in whole wheat, wheat germ is a rich source of nutrients. Wheat germ has an abundance of vitamins and minerals, but it is particularly rich in vitamin E. Wheat germ is known to be a main source of the vitamin B complex in dietary structures throughout the world, and includes vitamins like thiamin, folic acid, vitamin B6 and minerals like manganese, magnesium, and zinc. The wheat germ oil improves strength and increases life span. These vitamins are essential in the life of someone with sickle cell. Wheatgerm bread is available in major supermarkets now.
Nutritional Value of Wheat
Wheat is rich in catalytic elements, mineral salts, calcium, magnesium, potassium, sulphur, chlorine, arsenic, silicon, manganese, zinc, iodide, copper, vitamin B, and vitamin E. This wealth of nutrients is why wheat is often used as a cultural base or foundation of nourishment. Issues like anaemia, mineral deficiencies, gallstones, breast cancer, chronic inflammation, obesity, tuberculosis, pregnancy problems and breastfeeding problems are quickly improved by consuming whole wheat. Wheat is also recommended to treat sterility. Since germinated wheat comprises 2 or 3 times more vitamin B than common wheat; the seeds are used for treating gastrointestinal conditions, skin diseases, respiratory illnesses, and cardiovascular ailments. Wheat is also known to help balance cholesterol levels and protect the heart.