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MEERA11 Posts: 59
5/17/19 5:15 P

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Thanks for the info.



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GRAMCRACKER46's Photo GRAMCRACKER46 Posts: 2,174
5/17/19 5:05 P

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ENGINEERMOM the surface area of food is a new concept to me. I won’t grind oatmeal as fine and will rethink smoothies. Thanks.

Edited by: GRAMCRACKER46 at: 5/17/2019 (17:06)
People! read the INGREDIENTS

“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”
- Ann Wigmore

Sharon from Florida




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ENGINEERMOM's Photo ENGINEERMOM Posts: 1,184
5/17/19 4:55 P

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The short version is yes, some of the benefits are lost.

The more surface area a food has when it enters your stomach, the faster your body can digest it, and the faster any calories that are available can be moved into your bloodstream to use as energy or store as fat.

Unground whole grains take time to chew, and even after chewing they're not reduced to the tiny particles that ground flour is. So a cereal made from rolled whole oats will take more time for your body to digest than if you were to make the same cereal from oat flour (which is just ground up oatmeal).

In the same vein, it's better to eat whole fruits and vegetables than drink a smoothie, if you can. Blended, there's a lot of surface area, and your body can break that down chemically very fast.

Take life one day at a time - enjoy today before you worry about tomorrow.


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POPSECRET's Photo POPSECRET SparkPoints: (94,372)
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5/17/19 1:46 P

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If I had to guess, though, I'd think at least most of the nutrients would be retained during the flour-making process. :)



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POPSECRET's Photo POPSECRET SparkPoints: (94,372)
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5/17/19 1:44 P

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Maybe somewhat (I'm not sure if it's still 100% the same nutritionally or not), but whole grain flour is still much better than non-whole grain.

When they refine the grain, the bran and the germ are stripped, which takes away a lot of the protein, fiber, good fats and b vitamins.



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MEERA11 Posts: 59
5/17/19 1:36 P

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When grains transformed into flour does the health benits changes? emoticon



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