When I use the term wholegrain flour I consider this to be flour milled from grains from cereal plants which contain three different parts called the bran, the germ and the endosperm. The bran and the germ parts are thought to contain up to 75% more nutrients than refined grains. IO encourage baker to use incorporate more whole grain containing foods into our diets, but why is this so important? Whole grains are an excellent source of dietary fibre which is fermented by our gut microbes, particularly the group of Firmicute bacteria, to produce a specific short-chain fatty acid called butyrate, which has many known beneficial effects on human health. These include reducing gastrointestinal inflammation, preventing colorectal cancer, beneficial effects on insulin resistance and helping to maintain homeostasis, through regulating motility of the gut. The butyrate acts as an energy source for the cells that line our intestinal tract and helps to support the functioning of immune cells that are found here.
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.