Low risk of heart disease by eating whole grain foods

Diet that is high in whole grain foods is associated with a significantly lower risk of developing cardiovascular disease such as heart disease and stroke such as heart attack and all. This has been revealed in an analysis conducted by researchers at Wake Forest University School of Medicine.

It is to be noted that a grain is "whole" when the entire grain seed is retained: the bran, germ and the endosperm.

The bran and germ components are rich in fiber, vitamins, minerals, antioxidants, and healthy fats.

These are the parts removed in the refining process, leaving behind the energy-dense but nutrient-poor endosperm portion of the grain.