Wheat (Triticum spp., most commonly T. aestivum) is a cereal grain (botanically, a type of fruit called a caryopsis). When eaten as the whole grain, wheat is a source of multiple nutrients and dietary fiber and is associated with lower risk of several diseases, including coronary heart disease, stroke, cancer and type 2 diabetes.


The health benefits of wheat greatly depends on the form in which you consume it. Wheat is rich in catalytic elements, mineral salts, calcium, magnesium, potassium, sulfur, chlorine, arsenic, silicon, manganese, zinc, iodide, copper, vitamin B, and vitamin E. This wealth of nutrients is why it is often used as a cultural base or foundation of nourishment.

Issues like anemia, mineral deficiencies, gallstones, breast cancer, chronic inflammation, obesity, asthenia, tuberculosis, pregnancy problems and breastfeeding problems are quickly improved by consuming whole wheat.