Eating whole grains as part of our MIND Diet not only improves brain function, but also reduces risk of some chronic diseases. Grains are important sources of many nutrients, including fiber, B vitamins (thiamin, riboflavin, niacin and folate) and minerals (iron, magnesium and selenium). Eating whole grains as part of a healthy diet may:
Shrink Belly Fat: A study by Penn State showed that people who followed a weight loss program incorporate whole grains lost more body fat from the abdominal area than those who ate only refined grains like white bread and rice.
Lower Cholesterol: Eating whole grains has been shown to lower LDL (bad cholesterol) and increase HDL (good cholesterol)
Lowers Heart Disease: Whole grains not only lower cholesterol, but they may also lower triglycerides, both of which are major contributors to heart disease
Prevent Type 2 diabetes: Most whole grains have a low glycemic index which means they produce a slow and steady rise in blood glucose levels
Examples of whole grains:
Amaranth
Barley
Buckwheat
Corn
Millet
Oats
Quinoa
Rice
Rye
Sorghum
Wheat
Wild Rice
