More whole wheat food is healthier,

Eat whole wheat food more healthy oh

eat whole wheat food more healthy oh

whole wheat food retains a lot of vitamins, cellulose in bran, high nutritional value. It’s fat free, low in calories and is the best food to keep slim. Whole wheat food can reduce the content of cholesterol and triglyceride in the body, prevent LDL from being damaged by oxidation, so as to avoid heart disease and stroke caused by plaque deposition in the artery.

it is known that healthy eating habits can make people have a healthy life, and a study shows that women who eat a lot of whole wheat food have a significantly lower risk of stroke. Study

showed that women who ate two to three slices of whole wheat bread a day had a 30 to 40 percent lower risk of stroke than women who ate only half a slice of whole wheat bread a day. Between 1984 and 1996, 352 subjects suffered from stroke. Most of them suffered from ischemic stroke, which was caused by cerebral artery occlusion. About 600000 people in the United States suffer from this type of stroke every year. Stroke is the third leading cause of death in the United States. Women and men are equally likely to suffer from stroke, but women are more likely to die.

found that women who ate more whole grains had a lower risk of stroke.

researchers suggest that people should take more whole grains instead of refined cereals. Even if they just take one more whole grain per day instead of refined cereals, it will have obvious benefits in reducing the risk of ischemic stroke.

in the experiment, the whole wheat foods that the subjects ate included whole wheat bread, whole wheat instant wheat, whole wheat sparkle, etc., while the refined wheat foods included white bread, cream, etc.

researchers said that it is not clear why whole wheat food has the effect of preventing stroke, but it may be related to its low bad cholesterol, low-fat density cholesterol, which can block arteries.

this study has assumed that vitamin E and cellulose contained in whole wheat food are the reasons for reducing the risk of stroke, but the study found that these factors are independent of each other and there is no causal relationship. Therefore, the conclusion is that whole wheat food can reduce the risk of stroke because of other mechanisms.

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