The "Whole" Grain
Basically, whole grains are nutritionally worthless unless they have their three key components. Most of the major nutrients are found in the bran and germ, which are commonly removed during grain processing.

The bran is the outer casing of the kernel containing
multiple layers. The bran is extremely high in fiber,
minerals, and vitamins.

In fact, a one cup serving of bran includes a little less
than 25 g of fiber. This is close to 100 percent of
your daily fiber intake.
The bran is an excellent source of the B vitamins
thiamin, riboflavin, niacin, B6 and folate. B
vitamins perform a variety of duties including
maintaining healthy skin, hair, and muscles
and aid in the function of the immune
system, nervous system, and metabolism.
The bran contains upwards of 40 percent of
the advised intake of these vitamins in a one
cup serving.
Also, the bran provides large amounts of the
vital minerals manganese, iron, potassium,
phosphorus, zinc, copper, and selenium.
The bran contains significant levels of quality proteins.
In order to be a complete protein there has to be 9 essential
amino acids. However, combining the bran with another
food source, such as dairy, will make a complete protein.

The germ is the innermost portion of the grain. It is
technically an embryo because it has the ability to
sprout into a new plant. The germ contains B vitamins,
protein, minerals, and the germ oil which has
extremely high vitamin E content.

The grain germ is an excellent supply of multiple
B vitamins. It is particularly high in thiamin (B1),
which helps the cells convert carbohydrates
into energy. It also aids in muscle contraction
and nerve conduction.
Germ is also a good source of quality
protein but must be combined with
other food sources to be complete.
The germ contains significant quantities
of the minerals manganese and selenium
providing more than the daily
recommended amount in a one cup serving.
In the germ is the germ oil which contains
the largest amount of vitamin E than any other
unfortified food. In fact, one ounce of germ oil
contains over 40g of vitamin E.
Common Bread Additives
In order to create appealing products, companies inject their breads with chemicals to add flavor, enhance texture, or to preserve. However, the sources and nature of these additives should be under tight scrutiny.
L. Cysteine
Commonly used as a dough conditioner to create a soft texture. This additive is an amino acid derived primarily from human hair. However, when the supply runs low it is also sourced from hog hair or duck feathers.
Mono-and Diglycerides
These additives are used as bread emulsifiers because they keep oils from separating out of the bread and therefore increase shelf life and prevent it from going stale. Mono and diglycerides come from a fat molecule. Fat molecules come in a triglyceride format where three fatty-acids are attached to a glycerol molecule. Undergoing a process, mono and diglycerides are either one or two fatty-acids connected to a glycerol molecule.
Potassium Bromate
Potassium bromate is a maturing agent added to breads for strength, rising, and reduced mixing times. This additive is shown to be carcinogenic and is banned in Europe, Australia, China, Brazil, Canada, and even the state of California.
Ammonium Sulfate
Most commonly used in fertilizers, this chemical is added into breads as a rising agent. Other everyday uses include an ingredient in flame-retardants and fire-extinguisher powder. In fact, in 2009 ammonium sulfate was banned in Pakistan because this chemical was an ingredient in explosives used by militants.
Sodium Stearoyl Lactate
This is a common texture enhancer and emulsifier for bread products. It may aggravate digestive problems in those with lactose intolerance.
Calcium Propionate
This additive acts as a preservative in bread products. However, it is known to create allergic reactions and sleep problems. One research study observed when children consumed this additive over a long period of time may have caused restlessness, sleep disturbances, and irritability. These behaviors were reversed when the additives were removed from the foods.
Processed bread products are not only nutrient deficient, but contain harmful additives. Making homemade flour and bread products at home is a for-sure way to completely eliminate these chemicals from your diet.

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