MyPyramid.gov - Inside The Pyramid - What foods are in the grain group?
Link is to the USDA "My Pyramid" and, in particular, the grains.
Also :Tips
Of course, we think that Spelt is your best choice!
Friday, April 22, 2005
Sunday, April 10, 2005
Whole Grains Council Research Reports
Whole Grains Council
A series of good postings on Whole Grains and Health.
From heart diease and diabetes to weight and cancer.
A series of good postings on Whole Grains and Health.
From heart diease and diabetes to weight and cancer.
Friday, April 08, 2005
MSNBC - Whole-grain food: Good (for you) in many ways
MSNBC - Whole-grain food: Good (for you) in many ways
From the NBC Today Show:
"Q: What food group is so nutritious it can help you reduce your risk for major diseases, improve regularity and help reduce weight (and also is chewy, delicious and filling)?
A: Whole grains!"
Yup, we knew that, but here's more comments :
"Why are whole grains so important?
Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. The outer skin of the seed is the B vitamin-, antioxidant- and fiber-rich bran; the germ (or embryo) holds the protein, minerals and healthy fats; and the endosperm (the main part of the grain between the bran and the germ) has the proteins, carbohydrates and smaller quantities of vitamins and minerals. The bran and germ contain 25 percent of the protein in whole grains and many nutrients. When highly processed, these valuable nutrients and proteins are lost (not to mention healthful fiber).
How do whole grains fight disease?
One of the most important things in whole grains is fiber, a key to good intestinal health and lower cholesterol levels. If you don’t eat foods with enough fiber, toxins increase and stay in the body, which can lead to chronic constipation, lethargy and the potential for disease. The other healthful ingredients in whole grains play an important part in overall health: Antioxidants, phytochemicals, vitamins, minerals and protein in whole grains keep our bodies healthy, operating efficiently and increase our strength.
Research has shown that just three daily servings (or 48 grams) of whole grains can reduce the risk of heart disease by 25 percent to 36 percent, strokes by 37 percent, Type II diabetes by 21 percent to 27 percent, digestive system cancers by 21 percent to 43 percent and hormone-related cancers by 10 percent to 40 percent. Although whole grains are best, partially processed ones also offer healthful benefits. If the grain has been cracked, crushed, rolled, extruded, lightly pearled and/or cooked but retains both the bran and germ, it will deliver approximately the same rich balance of nutrients found in the original grain seed. "
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Important Point :
"Only 10 percent of the supermarket inventory is whole grains or foods made with whole grains. That means it’s important to read labels of packaged food products. One key to making good choices is to remember that whole-grain means ALL the nutrients are still in the food; white flour and products made from white flour means ALL or most of the nutrients are processed out."
From the NBC Today Show:
"Q: What food group is so nutritious it can help you reduce your risk for major diseases, improve regularity and help reduce weight (and also is chewy, delicious and filling)?
A: Whole grains!"
Yup, we knew that, but here's more comments :
"Why are whole grains so important?
Whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. The outer skin of the seed is the B vitamin-, antioxidant- and fiber-rich bran; the germ (or embryo) holds the protein, minerals and healthy fats; and the endosperm (the main part of the grain between the bran and the germ) has the proteins, carbohydrates and smaller quantities of vitamins and minerals. The bran and germ contain 25 percent of the protein in whole grains and many nutrients. When highly processed, these valuable nutrients and proteins are lost (not to mention healthful fiber).
How do whole grains fight disease?
One of the most important things in whole grains is fiber, a key to good intestinal health and lower cholesterol levels. If you don’t eat foods with enough fiber, toxins increase and stay in the body, which can lead to chronic constipation, lethargy and the potential for disease. The other healthful ingredients in whole grains play an important part in overall health: Antioxidants, phytochemicals, vitamins, minerals and protein in whole grains keep our bodies healthy, operating efficiently and increase our strength.
Research has shown that just three daily servings (or 48 grams) of whole grains can reduce the risk of heart disease by 25 percent to 36 percent, strokes by 37 percent, Type II diabetes by 21 percent to 27 percent, digestive system cancers by 21 percent to 43 percent and hormone-related cancers by 10 percent to 40 percent. Although whole grains are best, partially processed ones also offer healthful benefits. If the grain has been cracked, crushed, rolled, extruded, lightly pearled and/or cooked but retains both the bran and germ, it will deliver approximately the same rich balance of nutrients found in the original grain seed. "
---
Important Point :
"Only 10 percent of the supermarket inventory is whole grains or foods made with whole grains. That means it’s important to read labels of packaged food products. One key to making good choices is to remember that whole-grain means ALL the nutrients are still in the food; white flour and products made from white flour means ALL or most of the nutrients are processed out."
Tuesday, April 05, 2005
The Whole Story - Fiber, Whole Grains, & Health
From Today's Dietitian
"The nature of whole grains, with their inherent fibrous structure, has proven to have many health benefits. From lowering lipid levels to staving off diabetes and cancer to controlling blood pressure and helping with weight maintenance, whole grains can act as medicine in the body. The American Heart Association sees the power of whole grains in maintaining a healthy heart and recommends that individuals consume at least six servings per day of whole grain products such as oatmeal, cereal, bread, and brown rice."
Wonderful article covering many of the benefits of whole grains in your diet.
"The nature of whole grains, with their inherent fibrous structure, has proven to have many health benefits. From lowering lipid levels to staving off diabetes and cancer to controlling blood pressure and helping with weight maintenance, whole grains can act as medicine in the body. The American Heart Association sees the power of whole grains in maintaining a healthy heart and recommends that individuals consume at least six servings per day of whole grain products such as oatmeal, cereal, bread, and brown rice."
Wonderful article covering many of the benefits of whole grains in your diet.
Friday, April 01, 2005
The Minimalist: Leek Sauce in a Trice
The New York Times > Dining & Wine > The Minimalist: Leek Sauce in a Trice
Good ideas for pasta
Check Earthy.com for wild leeks in season
Earthy Delights
Recipe: Pasta With Leeks and Parsley
Published: March 30, 2005
Time: 30 minutes
3 big or 4 medium leeks (at least a pound, total)
Salt and pepper
4 tablespoons extra virgin olive oil or butter
2 cloves garlic, peeled and lightly crushed
2 or 3 dried red chilies
½ red bell pepper or 1 tomato, minced
1 pound spaghetti, linguine or other long pasta
¾ cup chopped fresh parsley leaves.
1. Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
3. Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Yield: 4 servings.
Good ideas for pasta
Check Earthy.com for wild leeks in season
Earthy Delights
Recipe: Pasta With Leeks and Parsley
Published: March 30, 2005
Time: 30 minutes
3 big or 4 medium leeks (at least a pound, total)
Salt and pepper
4 tablespoons extra virgin olive oil or butter
2 cloves garlic, peeled and lightly crushed
2 or 3 dried red chilies
½ red bell pepper or 1 tomato, minced
1 pound spaghetti, linguine or other long pasta
¾ cup chopped fresh parsley leaves.
1. Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
3. Cook pasta until tender but not mushy. When it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Yield: 4 servings.
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