As we have already mentioned, it is interesting to note that, together with a growing interest in foods obtained with whole grains, in recent years the custom has spread to the preparation of products - bread and pasta in particular - that are passed off as wholemeal products. This is in fact a true aberation, dictated by disinformation when not by speculative intent: it is made to pass through the flour (and therefore bread and pasta) that in reality is simply "reintegrated". This is a mixture of refined white flour and bran, which tries to reconstruct in retrospect and badly what has been previously destroyed. It obviously has nothing to do with whole wheat flour and the careful eye of the consumer will know how to distinguish the characteristic dotted bottom of the bran added to replenish the flour with more or less dark brown parts), from the complete semolina which is instead of amber color rather uniform.
Moreover, not only refining, but also cultivation techniques contribute to the decline in quality of wheat and cereals in general. The frantic use of fertilizers, herbicides, fungicides, chemical pesticides, has profoundly changed the organoleptic characteristics and nutritional value. As previously mentioned, only a diet that refers to products grown organically, which excludes the use of chemical synthesis substances, can restore the original vigor to this food and, in general, to all foods. In conclusion it is worth remembering that the grain of wheat, in particular the sprouted grain, can bring benefits in asthenia, colitis, anemia, physical and mental fatigue. It is also recommended during pregnancy and lactation.

Consumption of wholewheat provides the body with proteins, fats (few and mostly unsaturated), vitamins, minerals (including calcium, iron, phosphorus, iodine, magnesium, potassium), enzymes. It is a remineralizing, refreshing, anti-inflammatory and anti-anemic food, to be inserted absolutely in the daily diet in case of organic decay, excessive tiredness (physical or mental) and nervous exhaustion, as well as in all those phases of life in which our body is required one particular effort (pregnancy, lactation, growth and puberty, menopause). The usual presence of wheat on its table contributes to the prevention of cardiovascular diseases and stimulates liver activity. Before introducing it into the children's diet it is important to check for a possible gluten intolerance. If this is light, Senatore Cappelli, an ancient cereal with a high nutritional value, can not be folded over the grain, which has not undergone the selection of modern cereals and which does not produce the allergic reactions of wheat. The bran (outer covering of the grain), rich in fiber, stimulates the intestinal peristalsis and, introducing it into the diet constantly and for a long time, allows to solve problems of poor digestion. Consumption will be included, however, in the case of chronic colitis. The bran is also used in some applications of home cosmetics, as a mask of beauty or addition (in a bag of gauze) to the water of the bath shows a softening, purifying and anti-inflammatory properties.
The germ, inside the whole grain, contains the most precious nutrients (proteins, vitamins, enzymes, mineral salts) and the consumption of wheat sprouts, allowing them to be fully exploited.
From the cold pressing of the grains we obtain wheat germ oil, which has a marked antioxidant, protective, nourishing and emollient action against the skin. This oil (which has a very penetrating odor) is used externally in small quantities, alone or mixed with almond oil, to massage dry and chapped skin and to prevent wrinkles. As a supplement, take 2-3 tablespoons a day.
A curiosity: the folk tradition recommends bread for some "first aid" remedies. The fresh crumb can be applied on cuts and small wounds to stop the flow of blood. Boiled briefly in a little water seems to give relief in case of inflamed boils (hot cataplasm) and conjunctivitis (cold cataplasm).

Because cereals, as well as other cultivated products, are better than their quality, it is essential that they be free from toxic residues (modern agriculture has in fact introduced in the cultivations a massive use of chemical synthesis fertilizers and pesticides). They should therefore come from land cultivated using natural, organic or biodynamic methods. It is important to underline that whole foods that are not also of biological origin represent a real contradiction. In fact, cereals coming from cultivations in which biological methods are not practiced, especially when they are proposed in their integral form, end up being a real concentrate of dangerous substances, which in large part are found right on the outer parts of the grain and, therefore , on our table. For its purchases it is therefore particularly appropriate to contact the producers directly or the now widespread network of products spread throughout the Peninsula, which is able to document both the provenance of the proposed goods and the type of cultivation. Certain types of pasta found in supermarket shelves, for example, or even in pharmacies, do not seem, until now, to offer sufficient security from this point of view. On the contrary, they often play on the sacrosanct demand for products cultivated with natural methods to carry out operations of real piracy, which generate confusion in the consumer.
Fonte: CEREALI proprietà, usi e virtù – Walter Pedrotti – Ed. Demetra

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