Consumption of Whole Grains and Flours Lowers Dangerous Fatty Tissues

Whole grains have risen dramatically in popularity in the last 15 years, as health-conscious Americans opt for less processed foods. As the market grew, so did the variety of whole grain flours and foods available to consumers.

No longer do "healthy" breads and foods taste like cardboard, thanks to innovative new means of baking and substituting unrefined, whole grain flours and dietary fibers for heavily refined options.

And now it appears that by opting to replace those refined foods with their whole grain counterparts, consumers could be protecting themselves from dangerous fat tissue buildup responsible for triggering diabetes and heart disease.

The study, published in the American Journal of Clinical Nutrition, finds that men and women who replaced refined grains in their diet with health foods like whole grain had 10% less "visceral adipose tissue" (VAT).

VAT is found around the organs, and is more dangerous for your health than fat found just under the skin.

And as more studies come in revealing the benefits of whole grain flours and fibers in the human diet, the market for such foods is poised to go up even farther.

Food manufacturers can add whole grains to their food line by adding products such as whole grain flour, buckwheat flour and rye flour.

While some recipes must be modified to allow for the denser texture of whole grain foods, consumers who enjoy them are likely to come back for more when they find a healthy product that offers good flavor, too.