Maize and wheat are frequently at the focus of arguments about carbohydrate overuse. In developing countries, maize is mostly consumed in its natural form. Maize and wheat flour are also common staples in developing countries. Globally, these two bowls of cereal are processed and used in making a wide range of foods that you will find on supermarket shelves.
Whole grains have high nutritional value. However, the processing of these grains removes most of the essential nutrients. Unfortunately, most of these grains are now available as processed foods, which means that they lack the body’s essentials. This is unfortunate because some people consume these foods and assume that they will reap the nutritional benefits of wheat and maize.
Because of such factors, grains are sometimes overlooked as nutrient-rich foods. However, they actually help to reduce micronutrient deficiency. But it’s quite obvious why the belief that cereals only make a small contribution to a healthy diet remains. This viewpoint has not yet been adequately challenged by the knowledge of cereal’s nutritional significance.
Carotenoids, polyphenols, and flavonoids are all examples of bioactive compounds. The bioactive components of phytochemicals are now attributed to the majority of the favorable effects of whole-grain cereal consumption on non-communicable diseases.
Cereal bioactives are crucial for health and well-being. According to a growing body of evidence from food science, cereals are truly nutritious. Researchers illustrate that plant breeding strategies can improve these aspects of grain composition. This can be accomplished by modifying the cell wall using natural genomic selection approaches.
The masses must comprehend the nutritional value of cereals to incorporate them more into their diets. While ultra-processing of cereals is definitely a challenge that needs to be addressed, we cannot continue believing cereals to be bad for our health. A lot should be done so that consumers get the actual nutritional benefit of cereals.
A comprehensive approach to food and nutrition systems, spanning research disciplines and food systems stakeholders throughout the food industry, is needed to improve the bioactive content in cereals. There is a need to embrace consumer education, behavior change, policymakers, and nutrition advocacy for this to be a success.