WHY ARE WHOLE GRAINS BETTER?
Whole grains are an unrefined grain which means that their bran (outer layer) and germ (nutrient rich inner part) haven't been removed by milling. Refined grains have had both their bran and germ stripped during the process of milling to give them a finer texture and extend their shelf life. The refining process not only strips the grain of their bran and germ but also removes many nutrients, including fibre. Whole grains (unrefined grains) are better sources of fibre and other important nutrients, such as selenium, potassium and magnesium.
FULLER FOR LONGER
When you eat whole grains they are digested more slowly, due to their lower glycemic index (GI), which results in glucose being released into the bloodstream more slowly, ultimately leaving you fuller for longer. By making sure our breakfast products are stuffed full of fibre, they'll give you the good start and energy that you need until lunchtime. In contrast to this, refined flours (often used in supermarket breads, scotch pancakes, waffles, croissants) have a much higher GI and are comparatively low in fibre and nutrition, and provide only short-lived energy.