The man has always been using whole grains. It was not until modern technology and the discovery of steel rolls for the processing of wheat (1830.) replaced the traditional stone mills and led to mass production of white flour. Rejecting the whole grain and oriented exclusively on white bread and pastries modern mankind gradually suppressed and dismissed from their diet other extremely valuable grains: rye, buckwheat, millet, barley, oats (oats), and even corn.
Wheat is now the world's most important of all crops, because most used to produce bread, pastries and other products made of flour. Originally from southwestern Asia.What puts the wheat in the foreground are its biological and baking properties. Although some of the grain for their nutritive value of wheat above, it is prevalent because there are advantages when kneading bread and pastry.
Whole grain wheat contains 70.7% carbon hydrates, 10.2% protein, about 2% fat, 1.7% minerals, vitamins B, E, D, C and provitamin A (who is all grain is only in wheat) . Since most minerals containing phosphorus (50%) and potassium (20-30%), and scrapings, magnesium and calcium. Special value are wheat starch and wheat germ.
Medicinal properties of wheat: strengthens immune system, stimulates the growth and development of the organism against fatigue and mood, regulates digestion, treating the rash, eruption and inflammation of the skin against inflammation of the throat and cough, and pain, poisoning, heart disease and against premature aging.
Rye is a grain that is centuries competed for dominance in the production of bread with wheat, although not nearly as widespread and used for wheat. However, rye for its botanical and baking characteristics most similar to wheat (grain, ear, stalk, proteins that contain gluten - glue). Rye is in addition to wheat and corn, the only cereal that has no skin around grains and can be used in food in its natural form, without additional technological processing. Rye comes from Western Asia, the Caucasus accurately.
Carbohydrate in the Rye is 74%, protein 9.3%, fat 1.8%, 1.8% minerals (including most contain potassium, phosphorus, magnesium, iron, calcium, sodium, sulfur and manganese), vitamins, particular group of vitamin B. Rye has more calories of wheat - 100 g rye contains 349 calories.
Medicinal properties of rye: against diabetes, anemia, symptoms of menopause, migraine, prisons, to improve the blood and nervous system.
Barley is wrongly considered squalid food. By biological value wheat is healthier because it has exceptional healing properties. Is one of the oldest grains known. Traces of the culture of barley were found in the area of the Tigris and Euphrates, the Nile Valley and the Swiss lakes. It is particularly valued in ancient Greece, where it is considered a gift of the goddess Demeter - "Mother grain". Modern science has found that the barley has as many as 35% of unsaturated fat acids, which reduce cholesterol levels, as barley is slowly lost positions back from the ancient past. The natural barley malt is an excellent sweetener and an excellent substitute for sugar. Barley is also very used to produce beer.
Carbohydrate content of barley is higher than for wheat 73.4%, protein 11%, fat 1.8%, a very rich and minerals (potassium, phosphorus, magnesium, calcium, sodium, sulfur, iron, copper, zinc, iodine) and vitamins, especially vitamin B 12 and vitamin E, which is higher than in other cereals, as well as vitamin A and D.
Healing properties of barley: Reduces cholesterol, strengthens the body against aging, deficiency disease, obesity, neurasthenia, a disease of blood vessels, leg cramps, rheumatism, sciatica, diseases of the stomach and throat.
Oats is native to Asia and, although one of the best cereal, more used to cattle than for human consumption, especially for feeding horses. In recent years, in the human diet are popular oat flakes, which are very nutritious because they saved them all natural ingredients yield.
Due to the high content of minerals, especially calcium, phosphorus, iodine, potassium, iron, zinc, copper manganese, magnesium, sodium, sulfur, fluorine, vitamins B, C, H, E and carotene (provitamin A) and amino acids, which are encourage growth and the creation of red blood cells, oats more medicine than food. He is known for its high content of easily digestible protein, over 20 essential amino acids, which is a far more favorable than other cereals. It also contains 7% fat with no cholesterol.
Medicinal properties of oats: purifies the blood, treating diabetes, gall, liver, leukemia, gangrene, kidney, urinary bladder and channels, various inflammations, spleen, ovaries, uterus.
Corn comes from Mexico, where he bred 4,500 years BC. It is the only plant which has not found a natural, wild shape. Sometimes it was one of the main crops in human nutrition, in order to degrade it in animal feed. In recent decades, are increasingly used in human nutrition, especially as instant flour, cereals, seeds, grains, canned. Corn grain is rich in carbohydrates, starch, sugar and proteins. Corn silk contains chlorophyll, phosphoric acid, vitamin K, tannin, essential oils, sugar, enzymes, potassium salt and calcium with and is valued in traditional medicine.
Medicinal properties of corn: lowers blood pressure, helps with blood vessel diseases, for treating diabetes, heart disease, stones removed from kidney, urinary diseases, cough, rickets, spine pain, arteriosclerosis, cataract lung, various inflammations.
