Health Benefits of Atta (Whole Wheat Flour)

Whole foods, including whole wheat flour, contain some of the healthiest fats, carbohydrates and proteins, which are essential in lowering the risk of developing metabolic syndromes.
Whole wheat flour has been associated with reversing the weight gain process. The consumption of these high-fiber foods helps in boosting the metabolic rate and thus, contributes to keeping the body weight under control.

Consuming whole wheat flour in foods has been proven to protect the body against the risk of insulin resistance, which can otherwise lead to visceral obesity, low levels of protective HDL cholesterol, high triglycerides and high blood pressure. There is sufficient protection against cardiovascular problems.

Enriched with the magnesium, whole wheat flour is linked to lowering the risk of Type 2 diabetes. Daily consumption of these foods has shown a decline in the increasing blood sugar, by about 19%.

People who consume a diet with high amounts of betaine and choline are likely to have lesser chances of acquiring chronic inflammation by almost 20%. This in turn lowers medical conditions such as heart disease, osteoporosis, cognitive decline and Alzheimer’s disease.

Whole wheat flour is an excellent source of insoluble fiber which is vital for preventing the formation of gallstones, especially in women, by speeding up the intestinal transit time and reducing the secretion of bile acids. Excessive amounts of bile acids can lead to gallstone formation.

Cereals high in bran, such as whole wheat, have excellent laxative properties that are necessary for alleviating symptoms of diverticular disease like pain, nausea, flatulence, constipation, distension and so on. These conditions are characterized by inflammation and lower abdominal pains, sometimes leading to the formation of a pouch in the wall of the colon due to chronic constipation and excessive straining.

Being an anti-cancerous agent, whole wheat flour boosts the metabolism of estrogen, which is regarded as a promoter of breast cancer. The bran in whole wheat is highly beneficial in preventing cancerous agents in the colon, which can otherwise increase the concentration of bile acids and bacterial enzymes in the stool.

Postmenopausal women consuming a fiber-rich diet, with whole wheat flour, have shown to reduce the risk of breast cancer by 34% compared to those who consume fiber in the lesser amounts.

Eating a serving of whole wheat can reduce levels of cholesterol, high blood pressure and other signs of cardiovascular disease.

A rich intake of whole wheat is significantly linked to lowering the risk of wheezing and asthma in children and bronchial hyper-responsiveness (BHR), a condition where narrowing of the airways increase.

Whole wheat contains the powerful antioxidant, vitamin E, which protects fat-containing substances, like cell membranes, brain cells and fatty molecules, from free radical damage. In turn, the vitamins are essential for immune system function, cancer prevention and blood glucose control for both healthy and diabetic people.

source:::: input from a friend of mine…

Natarajan