Refined Grains

All grains start out as whole-grains. After milling, the grains must keep all three original parts (bran, endosperm and germ) in their original proportions to qualify as whole-grains. 

Refined grains are those that had the bran and germ removed, which are the parts that include fibre and are the most nutrient dense. Most refined grains are enriched during processing, meaning that certain B vitamins and iron are added back into them, however, the fibre cannot be replaced. 

Although refined and whole grains are part of the same food group, their nutritional values are difference. 

Whole grains possess all three parts of the grain (bran, endosperm and germ). They have higher amounts of nutrients and natural fibre, proving that they are the healthier choice to make.

Why does the industry refine grains? 

It improves shelf life, gives them a finer texture and essentially makes them easier to eat. They have the tendency to sell better because the taste and texture of whole grains is not as palatable.

Eating too many of these processed foods can cause several problems in digestion and weight gain. Refined grains convert to sugar during digestion and thus contribute to weight gain. Certain chemicals are used in the making of these unhealthy foods—which can cause disease over time. Vitamins added back to them after processing are sometimes synthetic. This means that they are not the naturally occurring vitamins that the grain possessed before being processed.