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Whole Grains are the Whole Package

These Natural Grains Pack a Nutritional Punch

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  • KZOLADY
    I appreciate this article. However they left out flaxseed which is very good for you.

    It is a complete protein, It contains both soluable and insoluable fiber. Flaxseeds are one of the best plant sources for lignans, a type of phytoestrogen that may protect against certain types of cancer, including breast cancer and prostate cancer. Even the National Cancer Institute has identified its cancer-fighting potential. It also contains omega- 3 fatty acids.

    It tastes pretty good. I add it to soups, salads, cereal, casseroles, and baked goods. I buy it whole, keep it in my freezer and until I grind about a half cup for use, then keep the ground flaxseed refrigerated in a nontransparent container. I try for about a tablespoon a day. - 11/11/2010 12:35:51 PM
  • ALEXIAS168
    Question for Etrampoline: Regarding soaking or fermenting whole grains, how long is necessary? I eat cooked steel cut oats, with some whole wheat and flax thrown in, most mornings for breakfast. I cook it in my rice cooker with cinnamon, chopped apple and some raisins or other dried fruit. It is delicious. Is the boiling process of a rice cooker (about 15-20 minutes) enough, or do the grains need to be soaked for longer before cooking them?

    Thanks for your help! - 11/11/2010 11:26:57 AM
  • I don't know why, but my taste buds have not accomplished liking whole grain anything yet, but I still make myself eat it, be it pasta, rice or bread. - 9/30/2010 2:52:52 PM
  • WOOLMER
    Salba whole seed is nature's richest whole food source of Omega 3s and fiber. This raw functional food has a neutral pleasant taste. These dynamic seeds are ideal for mixing into virtually any food, and are convenient and easy to use. Now includes a flip-top lid with shake/pour closures.
    http://www.herbs-wholesale.com/wholegrai
    n-40583.html - 9/6/2010 12:57:48 AM
  • ETRAMPOLINES
    I am disappointed the author failed to mention how to properly prepare whole grains. Our ancestors and virtually all pre-industrialized people soaked or fermented grains before consuming them.

    These practices are in accord with what modern science has discovered about grains. All grains contain phytic acid which combines with calcium, magnesium, iron, and zinc in the intestinal tract and blocks their absorption. A diet high in untreated whole grains will cause serous mineral deficiencies and bone loss. Soaking allows enzymes and other helpful organisms to break down phytic acid making the gain more digestible and vastly improving its nutritional content.

    Proteins in whole grains, especially gluten are very difficult to digest. A diet high in unfermented whole grains, especially wheat, oats, barley, and rye put an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the result is allergies, celiac disease, mental illness, chronic indigestion, and candida overgrowth. Soaking and fermenting breaks down these proteins into simpler components that are more readily available for absorption. - 5/17/2010 10:16:38 AM
  • An easy way to have brown rice ready: buy a large bag (2 lbs or so) and cook the entire quantity at one time using the water to rice ratio listed on the bag. Let it cool and package servings in freezer ziplocs, flatten them out, and keep them in the freezer until you need them. Microwave in the bag (vent it) to heat it up. It's a lot cheaper than the prepackaged frozen brown rice or vacuum sealed shelf-stable kinds. I have a family of four, so I portion out about 2 to 3 cups of cooked rice in each bag. - 5/15/2010 4:50:04 PM
  • Remember, though, that whole grains still contain a lot of carbohydrate, so go easy on them! - 5/15/2010 10:28:52 AM
  • I keep 2 wild rice blends on hand, one is Wild,brown,red and white,the other is wild and brown,with soft wheat and rye berries. I either use it alone or add it to every soup but the easiest and my favorite way is to put either one uncooked in a 9x13 pan w/ chopped onion,celery and garlic, top it w/ chicken strips,add water and/or chicken broth till well covered, a sheet of foil on top and in the oven it goes! 45 minutes later I uncover it, make 2 small tossed salads and have dinner on the table in an hour w/ no work and 3 extra meals in the fridge or freezer! Just one of the ways to get whole grains in the diet of my meat n potatoe loving DH. - 4/24/2010 5:13:10 AM
  • I knew that whole grain products are better for you, but I was never really clear on why. This article explains a lot. Thank you! - 4/24/2010 2:09:53 AM
  • CYCLEMICHAEL
    My favorite high fiber breakfast - 1/2 cup one-minute oatmeal (just as much fiber as whole oatmeal), walnuts, almonds, raisins, dried cranberries, blueberries, two tablespoons of milled flax meal, cinnamon, non-fat yogurt, and just enough skim milk to thin the yogurt. I don't cook the oatmeal - it makes a great cold cereal. Probably a little high on calories, but I burn a few on my 14-mile bicycle commute to work. - 4/23/2010 1:27:30 PM
  • It is assuring to see the reports of research regarding whole grains and a decrease in of occurence of both diabetes and heart disease. I heard that rolled oats lose some nutritional value, but I like oatmeal. Unless I learn that it is SAD for you, then I guess that I will keep eating it! - 3/19/2010 10:03:46 PM
  • LITTLEMOUSLING
    Another great way to get whole grains in your diet is to bake your own bread. I hate cooking, but bake a loaf every week--it's easy (six ingredients, 20 minutes of active work), it's delicious (OMG, seriously, to die for), and it means I don't feel like I have to choke down whole wheat pasta (I've just given up pasta entirely, it can't compare!).

    Then, when I make sandwiches, I know exactly what's in the bread---including five cups of whole wheat flour. - 1/30/2010 6:16:07 PM
  • do not feel so guilty about my popcorn now will try brown rice next good article - 12/20/2009 12:28:46 PM
  • Enjoyed this article. A dietician recently adviced that if getting used to whole wheat pasta or rice was proving difficult to do it more gradually by mixing it in with regular pasta and slowly increasing the amount of one and decreasing the amount of the other. It's worth a try. - 12/19/2009 4:58:13 PM
  • SUSAN_14
    Why isn't corn a whole grain, if it's on the cob, canned, etc.? I read one place that it was, and another place that is wasn't. It - 9/26/2009 4:23:33 PM

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