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Whole grain products. The mere word made me shudder. I associated it with boring utility, with dry, tough bread and pasta with the taste of chipboard.
But I was wrong. At least partially.
What exactly are whole grains? In contrast to ordinary flour, in which coarser components such as bran and germ are cleaned and sieved, wholemeal flour consists of the whole grain. It contains more nutrients, minerals and fiber than the light, finely ground varieties. Another example of whole grain is brown rice, which, unlike the more common white rice, has not been peeled and polished.
Our traditional cereals: Wheat, oats, barley and rye all occur as whole grains.
These can either be prepared whole by roasting or boiling, or ground into flour which can then be baked into bread or used for pancake batter and the like. They provide a deeper flavor and a richer character and are also healthier.
In recent years, whole grains have made a comeback
Whole grain products have been a given all over the world for around ten thousand years. It was made into porridge, porridge and coarse bread as well as pasta, dumplings and polenta. Towards the end of the 19th century, thanks to more technically advanced mills and more precise sieving, finer flour could be produced, which has dominated our diet ever since. But in recent years, whole grain products have been making a comeback.
The range of whole grain products and coarser flour has been expanded, not least from small producers. And with many people wanting to eat foods with richer and higher flavors these days, and rustic no longer being left on the sidelines, a continued strong trend is very likely.
Most people According to nutrition experts, we don’t get enough whole grains in our country, but that doesn’t mean we have to eat only whole grains. Even small, recurring amounts of whole grain products in the diet have a positive effect on health.
Cooking with a focus on flavor and texture is the secret that removes the woodiness of whole grains, so we don’t have to eat things that remind us of dry sawdust and wool pants. Whole grain products require sensitivity and clear spices to develop their effect. So don’t skimp on fat or spices and be careful when cooking – then the food will be juicy and hearty at the same time.
Read more: Four good ways to eat whole grains
