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Whole Grains are the Whole Package

These Natural Grains Pack a Nutritional Punch


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    unfortunately , this story is incorrect. i suggest you read the book WHEAT BELLY. you'll be shocked to find out the truth behind this myth....
  • While whole grains are certainly better than refined carbs, it's even better to cut way back on your grains entirely and eat lots of vegetables and fruit instead. You'll get all the fiber and even more nutrition!
  • House guests left a loaf of white bread at our Lake House so DH and I tried a tomato sandwich on white. Yeow!!! We couldn't stand it. When I tried to dice it for the chickens it just went down into dough gobs. Think what it must do in your stomach!!!
    That is a great idea about mixing white or refined product with the whole wheat version. I've thought about doing this before but just haven't actually followed through. I'm writing it down on my grocery list right now! Of course I will have to start with just a small amount if I'm going to get my kids and husband to eat it.
    Well obviously Meg has deleted, but to anyone else with the same question, I'd say mix to start with, until you get use to it. It's the same way you get a cat use to new food, and the same way I got use to drinking 1% milk. So.. when you have a sandwich, use one slice of white, one of wheat. When you have pasta, do half a serving of your regular one, and add half a serving of wheat. Eventually you'll get more use to the taste. If it still bothers you, you can go slower... doing a 25%/75% ration, working up to a 50%/50% then going 75%/25% until you're all the way to wheat.
  • MEG0711
    But what do you do about the bad taste & texture of whole grains? Pasta tends to be tougher, rice blander, and bread is too dry. Multigrain has to be healthier than white cause I can't get my husband to agree to brown.
  • I kind of want to run home right now and check my bread. I had NO idea that a product can say "multigrain" and not be whole grain, but now that I'm actually looking at the words, it makes sense!

    Totally deceiving. I'm not surprised, though that I'm finding myself once again disappointed by the food industry!
  • I wanted to add this. . .we have started adding whole wheat pasta to our pasta dishes and the pasta give our food another level of flavor. Not to mention it feels us up better so we wind up eating less food.
    thanx so glad other people are aware of the article mistakes ,and took the time to let the rest of us knw.... because i would have relied on just the info int he article.
    (And the liver does this, of course, by stimulating the production of insulin by the pancreas. So there's a diabetes connection as well.)
    Even though it's a whole grain, there's a problem with popcorn. Because it's essentially been exploded, the starchy white part has turned into an aerogel, which has a very high surface area, making it very quick to digest. This can send a signal to the liver that a large amount of carbohydrate has arrived, and the liver responds by removing carbohydrate from the blood stream and storing it in fat cells. Thus popcorn (and puffed rice, etc.) are more fattening then their caloric content suggests. I'm getting this from Andrew Weil, MD.
  • Finally! An article that answers the question "is popcorn a whole grain?" Yes! It is!
  • I've been using my rice cooker's porridge setting to make a tasty porridge of half barley and half steel-cut oats (less processed than rolled oats and nuttier-tasting). Both take a while to cook, so to be able to put them in the slow cooker the night before and set the timer for about an hour before I want breakfast in the morning is perfect.

    You can use your crockpot for this, too, on the low or "keep warm" setting. Depending on how creamy or thick you like your porridge, use about a cup of grains to 3-4 cups of water.
  • Great article. I can tell that whole grains has been the centerpiece of my weight loss these last few years.
  • DONB52
    I have discovered that I enjoy whole grain foods like brown rice and whole wheat pasta as much if not more than the old "white" grains!! Who'd a thunk!!

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