grain anatomy

Whole Grains offer many health benefits

You can remain assured that all Fieldstone grain products have all of the parts intact and are truly 100% whole grain.

Grains are seed-bearing fruits of cultivated grasses. The grain seed (or kernel) of various grains are similar in structure but differ in size and shape. A grain is considered “whole” when it has the bran, germ and endosperm in place. Bran and germ layers contain most of the disease preventing nutrients but are often removed (in refined flour and foods) because of taste and color preferences. Refined grains are made of mostly the starchy part (85% of the whole grain) which is light and very shelf stable but lack the whole nutrition and fiber benefits of whole grains.

In Canada, when grains are milled to make flour, the parts of the grain are usually separated and then are recombined to make specific types of flour, such as whole wheat, whole grain, white cake and pastry flour, and all purpose white flour. If all parts of the kernel are used in the same relative proportions as they exist in the original kernel, then the flour is considered whole grain.

Whole wheat flour however has most of the germ removed and so 100% whole wheat flour is generally not whole grain flour. Grains such as barley may also be pearled, a process to remove some of the bran in order to make it cook faster.

   whole grain spelt

Whenever a whole grain is altered and broken open it immediately begins oxidizing and losing its nutrition and ability to self preserve. This is why at Fieldstone we believe that all grains should be preferably consumed whole. If this is not possible then it should be prepared fresh and consumed as soon as possible to optimize nutrition.

You can remain assured that all Fieldstone grain products have all of the parts intact and are truly 100% whole grain.

Note: There are pseudo or false grains that are still called grains but technically are not because they come from broad leaf plants, not grasses. Pseudo grains include amaranth, quinoa, flaxseed and, buckwheat.

Whole grains are considered functional foods because of the many health benefits they offer, including protection from cardiovascular disease, diabetes, and certain cancers. Whole grains are unique in that they are naturally low in fat, cholesterol-free, 10% to 15% protein, and a good source of dietary fiber, resistant starch, oligosaccharides, trace minerals, vitamins, antioxidants, numerous phytochemicals, and phytoestrogens.