Why do we love wholefoods so much?

February 21, 2018 6:40 am Published by Leave your thoughts

At Naturally Good Food, we’re always banging the drum for wholefoods – well, someone’s got to! Wholefoods have a tendency to get overlooked in our media-filled, image-conscious age. We call good food by all manner of names: clean, raw, paleo, plant-based, probiotic, antioxidant-rich, and so on. But not many people bandy the ‘wholefoods’ term about on Instagram and twitter.

But here’s the thing. Fashionable or not, wholefoods are the best. They might be the nerds of the food world, but they’re the basis of all good diets, whatever buzzwords you want to attach to them.

What exactly are wholefoods?

Wholefoods are the whole of the food, quite simply.

What exactly are wholefoods?

Wholefoods are the ‘whole’ of the food. They’re food that’s been processed as lightly as possible and that has as much of the original product remaining as possible. Wholefood rice, for instance, retains the bran and germ, while wholemeal flour contains the bran, germ and endosperm. Wholefood oils are derived from the first cold-pressing of the fruit, grain or nut; wholefood pulses, fruits, nuts and seeds are as close as possible to their original state.

What’s so great about wholefoods?

With as little as possible taken out – or added in – wholefoods are much richer in minerals, vitamins and fibre than refined, processed foods. They’re natural, simple and highly nutritious. With wholefoods, you’re not swallowing strange additives and chemicals (and if you eat organic wholefoods, you’re not in danger of ingesting pesticide residues either).

We often use brown rice as an example of the benefits of wholefoods. Brown rice is rich in protein, fibre, calcium, thiamine, potassium, B vitamins, iron, magnesium, selenium, manganese, natural oils and antioxidants. White rice, on the other hand, which has been milled and polished to remove the bran and germ (where much of the nutrients and fibre are found), is significantly lower in these nutrients. Brown rice is said to have twice the level of manganese and phosphorus as white rice, over twice as much iron, and up to ten times as much of some of the B vitamins.

We take a look at what makes brown rice so great.

What’s the difference between brown and white rice?

White rice is much ‘lighter’ than brown rice to eat – and, equally, is digested much more quickly. This means that its sugar content reaches the bloodstream faster, leading to spikes in blood-sugar levels. It fills you up quickly, but is then used up quickly, leaving you craving a replacement for the sugar. Brown rice, meanwhile, is digested slowly. Its energy is released steadily and fuels you for a longer period. When it wears off, you become hungry gradually, without a sudden craving for something sugary.

Where can you get the best wholefoods?

You can get the best wholefoods from Naturally Good Food, of course! We’re the online wholefoods experts – we started from a business conducted at a kitchen table, growing into a wholefoods buying group of friends, then into a small shop, and finally into an international mail-order business. We’ve got decades of experience of supplying wholefoods to individual customers and businesses. We know our products well and we price them as competitively as possible.

Click here to see our full wholefoods range – and here to see our fantastic organic range.

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This post was written by Yzanne

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