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Wholegrain foods

Wholegrain foods are made from grain which is milled so all the components of the grain are retained. This includes the bran (fibre rich outer layer), the germ (nutrient rich inner core) and the endosperm (middle starchy layer). Pangkarra pasta is made from 100% durum wheat.

The traditional stone milling methods used to make Pangkarra products produces a finely milled product, which retains the complete wholegrain quality of the Durum wheat. Processed flours remove the outer covering of the grain, which gives a lighter texture and taste to baked goods, but removes a lot of the nutrition and fibre.

The bran and germ preserved in our wholegrain contains many beneficial nutrients, including fibres (both soluble, insoluble and resistant starch), vitamins (especially the B-group vitamins and Vitamin E) minerals (iron, zinc, magnesium and phosphorus) and protective antioxidants and phytonutrients.

No supplementary ingredients are added during the milling process. This means the nutrition of the grain is preserved  throughout the manufacturing process.

Wholegrain

source: wikipedia http://en.wikipedia.org/wiki/Whole_grain

Wholegrain: do we eat enough?

All Australians are being encouraged to eat more wholegrain products daily. Although there are no official dietary targets for daily intake, an amount of 48g per day for adults and teenagers, and about 2/3 of this for younger children, has been suggested. A serving of Pangkarra wholegrain pasta contains 85g of wholegrain, so you achieve more than your daily
goal in one serve!

The health benefits of wholegrain foods

Research shows that individuals who consume the target amounts of wholegrain foods can reduce their risk of developing  certain diseases including coronary heart disease and stroke, colon cancer, diabetes and diverticular disease. Eating wholegrain foods can also help weight control and bowel health.

Heart disease

Wholegrain foods contain many phytochemicals that can help protect the body against diseases such as heart disease and stroke. These phytochemicals include fibre, resistant starch, antioxidants, phytoestrogens and unsaturated fatty acids. Wholegrain foods also contain vitamins and minerals (vitamin E, vitamin B6, folate, selenium, copper, iron, zinc, manganese, and magnesium) and other components which may act as antioxidants to neutralise damaging free radicals. Wholegrain cereals and pasta have actually been found to be equal, or higher, in antioxidants than fruits or vegetables.

Diabetes type 2

People with, or at risk of diabetes are advised to moderate the levels of glucose in their blood stream at any one time. Foods which are high in fibre, particularly soluble fibre, have been found to release glucose more evenly into the bloodstream. Foods high in resistant starch also stabilise blood sugar levels. The starches act like protein in that they prevent sugar spikes that cause hunger cravings and weight gain. Hence, the resistant starch helps diabetics manage their sugar, even if they are
insulin resistant. Gaining control over blood sugar spikes makes it easier to manage metabolic syndrome and boost weight loss. Researchers say that eating one serve of wholegrain food every day, can reduce the risk of developing type 2 diabetes by as much as 34 per cent. Pangkarra wholegrain foods are good high fibre foods with slow glucose release.

Wholegrains and weight management

People who are overweight need to find ways to reduce their total food energy intake. Any food which helps one feel full (satiated) could help to reduce hunger and appetite and thus, assist in reducing total food intake
(or energy intake). Research shows that wholegrain foods take longer to digest and create a feeling of fullness, which discourages overeating. High fibre foods, such as Pangkarra wholegrain pasta, therefore can be an effective part of any weight loss program, particularly as it tastes so good.

Furthermore, according to The World Health Organisation, dietary fibre is the only ingredient which shows a protective effect against weight gain and obesity.

Bowel health

High fibre foods have several effects on digestion. The indigestible fibres called insoluble fibre and resistant starch, add volume to the gut content and ultimately increase stool bulk. If adequate water has been consumed, the result is increased stool bulk, softer and larger stools and more frequent bowel movements. Other fibres, such as soluble fibre, act as ‘food’ for the friendly gut bacteria. The bacteria thrive on this food and produce protective ‘by products’ into the bowel, which appear to protect the bowel cells and reduce chances of some cancers developing. Wheat fibre can also bind certain toxins and carcinogens, and remove them from the large bowel. Foods such as Pangkarra pasta increase the movement of food through the digestive tract and provide a good environment for beneficial bacteria, while decreasing levels of destructive bacteria and the build-up of carcinogenic compounds.

 

For more information visit:
www.gograins.com.au

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