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Grains of Prophet Muhammed (PBUH)

Whole Grain Wheat

According to nutritionists Jean Anderson and Barbara Deskin, whole-wheat flour, high in protein and fiber, is far superior in nutrition. Whole grain wheat contains a large amount of Vitamin E, mostly concentrated in its germ layer.

Research on the Vitamin E found in wheat discovered that of 31,000 people studied; those who ate whole wheat bread had a much lower risk of heart disease than those who ate white bread.

Michael H. Davidson, MD, president of the Chicago Center for Clinical Research, says that this is because the Vitamin E in wheat causes the liver to produce less cholesterol.

He found that subjects in his study who consumed ½-cup of wheat germ daily for 14 weeks saw their cholesterol levels drop by 7%.

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Although wheat has undeniable health benefits, we need to be aware of the dangers of its overuse. Eaten daily, whole wheat can be detrimental to the health as it causes bloating. Also, it often encourages the growth of unfriendly candida albicanus bacteria in the colon. It can also encourage weight gain and cause allergic reactions in many people when overeaten.

It’s revealing that Prophet Muhammad (SAW) didn’t indulge in regular wheat consumption. Instead, he ate mostly barley and bread made from barley flour.

Abu Hazim narrated (in Sahih Bukhari) that he asked Sahl bin Saad: “How could you eat barely unsifted? He answered, “But we used grind it and then blow off its husk (of the barley).”

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Barley is so easily digested that the Prophet even recommended that barley soup (talbinah) be used for all stomach ailments (Sahih Bukhari).

Possessing even more health benefits than wheat, barley is extremely high in calcium and protein, and is far less allergenic. It doesn’t encourage bloating or unhealthy bacterial growth; therefore, while wheat is healthful, barley is better for daily consumption.

Nutritional Blessings


It’s one of the richest sources of tocotrienols. These are powerful antioxidants that reduce damage to the body from dangerous oxygen molecules called free radicals. Additionally, barley reduces the body’s production of cholesterol in the liver.

David Jenkins, MD, professor of nutritional sciences at the University of Toronto says, “Tocotrienols are potentially more powerful antioxidants than other chemical versions of vitamin E.” Barley is also a lot more affordable than most vitamin E supplements on the market.


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