Nutrition
Health benefits of wheat
Wheat flour is a powder made from the grinding of wheat used for human consumption.
1. For healthy skin and hair
The main benefit of wheat flour is that it has a positive effect on our body. It contains selenium, an antioxidant that is an essential element to fight against harmful infections. It also helps the scalp from g etting dry and prevents dandruff. The whole wheat grain has a zinc and vitamin E element that helps in getting lustrous hair, nourishes the hair and protects them from damage. It also helps in skintightening and anti-ageing.
2. Aids digestion
The richness of fibre present in the whole wheat grain has multi -dimensional effects on our body. It is not only good for aiding good digestion but also helps in clearing harmful toxins from the body. The antibacterial properties of whole wheat grain help in the reduction of the adverse effects of digestive tracts and help to improve the interstitial health tract. With a good digestive system, the overall health of the body also improves. It has a positive effect on the skin and hair.
3. Prevents weight gain
Researches suggest that eating rich fibre food can help in the re duction of weight and lowers the risk of obesity. Studies also suggest that whole wheat grain helps to cut down the bad fat from the body and helps in the distribution in the body. In fact, it was also suggested that if a person is having three meals of whole wheat grain daily then the body mass index (BMI) will be lowered.
4. High in nutrients and fibre
Whole wheat flour is rich in vitamins, fibres, magnesium, zinc an d proteins. The whole wheat has a high content of zinc. It is also a rich source of Vitamin B. It contains a good amount of minerals such as zinc, iron, magnesium, and manganese. Antioxidants are also found in whole wheat.
5. Cleanses the system
Wheat stimulates clean blood and eliminates harmful bacteria which is considered the best detox diet. Diseases such as headache, joint pain and bloating can be relaxed with the consumption of whole wheat grain. Consumption of wheat helps in reviving constipation because of the presence of fibre that detoxifies the system and maintains a healthy colon and intestine.
6. Reduction in chronic inflammation
Inflammation is the cause of many chronic diseases. One of the main benefits of using wheat flour is that it reduces inflammation. Adding whole wheat to your diet can not only help in the reduction of infl ammation but also reduces the risk of chronic diseases.
7. Improves mental health
The fact is that vitamin B and E, which are present in whole wheat help in energy generation and also maintains the healthy DNA in the body.
Vitamin B is said to comprise eight classes of vitamins. Of these, the Vitamin B complex is the most known but it is water-soluble by nature, our body cannot retain this vitamin. Therefore including Vitamin B complex in our diet is good for inflammatory regulations in the brain and s ubclinical mental illness. Vitamin E is a good source of preventing memory-related diseases.
8. Lowers the risk of heart diseases
The biggest health benefit of using whole grains is that it lowe rs therisk of heart disease. Studies show that three (28-gram) meals of whole grains daily are good for the health of the heart. Researchers found that whole grain diets are good for maintaining a healthy heart over refine d grains.
9. Reduces the risk of cancer
Studies show that including whole wheat in your diet may help in reducing the risk of skin cancer. The presence of selenium in whole wheat helps in that process. It also helps in nourishing the skin and maintaining radiance. Wheat has the benefit of eliminating colorectal cance r which is a common type of cancer.
Source: indiagateflours
Ingredients
-One full cabbage
– Five large tomatoes
-Two large onion
-Five large pepper
-Garlic
-3 large fresh salmon
-1 tin of mackerel
-Salt to taste
-Coconut oil
Seasoning
Preparation
- Wash and chop cabbage under running water and put in a large pot with water
- Wash it for the second time and pour vinegar on it to remove unwanted particles.
- Blend onion, garlic, ginger, pepper and tomatoes
- Heat coconut oil in a saucepan over medium heat
- Add blended mixture and stir. (Allow it to cook for 10 minutes)
- Wash fresh salmon and add to stew
- Add mackerel, seasoning and salt to taste
- Add cabbage, stir and cover to cook for five to seven- minutes
- Allow to simmer when it is soft and serve with rice
- By Linda Abrefi Wadie
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Malnutrition remains one of the most significant barriers to Ghana’s long-term development. While its effects are most visible in childhood illness and mortality, its consequences extend far beyond the health sector, affecting education outcomes, labor productivity, and economic growth.
Severe Acute Malnutrition (SAM), in particular, demands urgent policy attention due to its direct link to preventable child deaths. At the center of the solution lies Ready-to-Use Therapeutic Food (RUTF) and the need for its inclusion in the National Health Insurance Scheme (NHIS).
NHIS has played a critical role in expanding access to healthcare by reducing out-of-pocket expenditures and improving utilization of services. However, the exclusion of RUTF exposes a structural weakness in the system.
When families cannot access treatment for SAM through NHIS, the burden of care shifts back to households already struggling with poverty and food insecurity.
RUTF is not a luxury commodity; it is an essential medicine for malnutrition. Its formulation allows children to be treated at home, reducing hospitalization costs and improving adherence. Evidence from Ghana and other countries shows that community-based management of acute malnutrition is both effective and scalable when adequately financed.
Failure to integrate RUTF into NHIS creates inefficiencies across the health system. Facilities cannot plan effectively, health workers face ethical dilemmas, and monitoring of outcomes becomes fragmented. By contrast, NHIS coverage would allow for standardized protocols, better data collection, and improved quality of care.
Importantly, integrating RUTF into NHIS would reduce Ghana’s dependence on donor funding for a core child survival intervention.
While development partners play a valuable role, reliance on external funding for essential services poses sustainability risks. National ownership through NHIS financing would ensure continuity of care and long-term impact.
The economic case is equally compelling. Studies consistently show that investments in nutrition yield some of the highest returns in development, often exceeding returns from infrastructure projects. Children who receive timely treatment for malnutrition are more likely to complete school, earn higher incomes, and contribute to national growth.
As Ghana advances its Universal Health Coverage agenda, it is imperative that nutrition interventions are fully integrated into health financing decisions.
Leaving RUTF outside NHIS sends the message that malnutrition is a peripheral issue rather than a core determinant of health and development.
Policymakers have the opportunity to correct this imbalance. Integrating RUTF into NHIS would strengthen the health system, protect vulnerable children, and safeguard Ghana’s future workforce. It is a policy decision grounded in evidence, equity, and national interest.
Key Policy Recommendations: The Ministry of Health and NHIA should immediately commission a costing study to integrate RUTF into the NHIS benefits package by 2027. Parliament’s Health Committee should prioritize oversight of this integration, with quarterly progress reports.
The National Health Insurance Authority must allocate 2-3% of its annual budget to nutrition interventions, including RUTF coverage for all diagnosed SAM cases. District health directorates should establish standardized RUTF distribution protocols, with digital tracking systems to monitor utilization and outcomes.
Finally, the Ghana Health Service should launch a nationwide training programme for health workers on community-based management of acute malnutrition, ensuring quality service delivery from hospital to household level.
Feature article by Women, Media and Change under its Nourish Ghana: Advocating for Increased Leadership to Combat Malnutrition project
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