Nutrition

Health benefits of wheat

Published

3 years ago

August 3, 2023

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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

Nutrition

Can Ghana feed its people well? Building a nutrition-sensitive food system

Published

6 days ago

August 29, 2026

WeeklySpectator

When we talk about nutrition in Ghana, the conversation often focuses on individual choices: eat more vegetables, reduce sugar and salt, drink more water and exercise regularly.

These messages are important, but they tell only part of the story. Good nutrition is not just a personal responsibility; it is also a food-system issue.

What Ghanaians eat is influenced by what farmers produce, what food costs, how it is processed and marketed, what is served in schools, and what information consumers receive.

Ghana has the agricultural capacity to produce a wide variety of nutritious foods, including vegetables, fruits, legumes, fish, eggs, roots and tubers. Yet production alone is not enough. Poor storage, transportation challenges and weak market access mean that an estimated 30 per cent of food in Ghana can spoil before reaching consumers or retailers, according to a 2025 study by the International Growth Centre. The losses are particularly significant for fruits and vegetables, reducing both farmers’ incomes and the availability of nutritious foods. This is where policy becomes important.

Agricultural policies should consider not only how much food Ghana produces, but also whether that food contributes to healthy diets. Greater support for diverse crops, local vegetables, fruits and legumes could strengthen both agriculture and nutrition.

The food-processing industry has a role as well. Processing can reduce food waste, improve convenience and create new markets for local produce. But greater attention should be paid to the nutritional quality of processed foods, particularly those high in salt, added sugar and unhealthy fats.

Public education must also become more practical. Telling people to “eat healthy” is not enough when nutritious foods may be unaffordable or unavailable. Consumers need information, but they also need a food environment that makes healthier choices realistic.

Good nutrition begins on the farm, continues through the market and food industry, reaches the school and household, and ultimately ends on the plate.

What is needed is greater coordination.

A successful nutrition strategy should connect agricultural production with health objectives, school feeding with local agriculture, food processing with nutritional quality, and public education with the realities of household income and food prices.

The ultimate goal is not simply to produce more food.

It is to ensure that Ghanaians have reliable access to safe, affordable and nutritious food throughout their lives.

Feature Article by Women, Media and Change

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