In keeping with my theme of Whole Grains, I’ve decided to share a simple recipe for a veggie stir fry. Stir fries have been featured quite a bit on this blog mainly because they are so easy to make and … Continue reading
If you’re anything like me, you’re probably overwhelmed with information and choices about what to put into your body. There is a lot to consider from nutritional benefits, to taste, to cost and to the effects it will have on your body.
Then there are those fad diets and extreme diets urging you to eliminate foods from your diet, not just harmful foods but nutritious foods. How does that make any sense? I’ve successfully lost more than 20 pounds and have kept it off for a year by simply eliminating foods that are harmful to me (refined sugars, processed foods, coffee, wheat and dairy). But that’s me 🙂 You have to find what works for you. I’m hoping that some of this information will help take some of the guesswork out of choosing healthy grains and alternatives to wheat.
So let’s jump in!
What is a whole grain?
According to WebMD, “A whole grain contains all edible parts of the grain, including the bran, germ, and endosperm. The whole grain may be used intact or recombined, as long as all components are present in natural proportions.”
According to HealthCastle.com, “…whole grains are a good source of B vitamins, Vitamin E, magnesium, iron and fiber, as well as other valuable antioxidants not found in some fruits and vegetables. Most of the antioxidants and vitaminsare found in the germ and the bran of a grain.”
Wheatfreefood.com illustrates this best:
“To visualize a whole grain’s structure, think of an egg. The bran in a whole grain is akin to the shell of an egg, it is the protective outer coat. The germ is within the bran similar to the white of an egg. And the endosperm is the innermost part of a whole grain much like a yolk sits in an egg.”
So, what’s the difference between WHOLE grains and REFINED grains?
“Refined grains have their bran, germ, and most of the vitamins and nutrients removed during processing. The only part that remains is the starchy endosperm. This is why refined grains have more of an impact on raising blood sugar levels and thus have a higher glycemic index. Whole grains as mentioned earlier, contain the endosperm but also contain the germ and the bran. The bran provides abundant fiber which helps with satiety and slows down absorption keeping blood sugar levels happy, making whole grains a very good source of nutrition.”
Other reasons they are FANTASMIC?
Because whole grains are high in fiber, they aid in the following:
- Lowering risk of heart disease by decreasing cholesterol levels, blood sugar and blood coagulation.
- Helping to regulate blood glucose (especially those with diabetes)
- Contributing to weight loss and maintaining a healthy weight. Some studies have also shown that people who consume more whole grains consistently weigh less than those who consumed less whole grain products.
It is recommended that women get at least 25g of fiber a day and men should get at least 35g of fiber a day. This shouldn’t be too hard to achieve since each serving of whole grains yield from 1 to 4 g of fiber per serving, comparable to fruit and vegetables. If you have balanced meals and snacks throughout the day, it should be manageable.
What are the options?
- Whole oats/oatmeal
- Brown rice
- Whole rye
- Whole-grain barley
- Wild rice
- Bulgur (cracked wheat)
- 100% whole wheat flour
How do we incorporate into our diet?
Choose whole-grain breads (like Ezekiel), cereals, bagels and crackers. Be sure to read the ingredients on the package to ensure that there is very little sugar, in fact, there shouldn’t be any sugar in the mix if it’s whole grain. And make sure that all the ingredients are from REAL food – nothing you don’t understand or cannot pronounce. The simpler, the better!
Here are some quick suggestions:
- Sandwiches with whole grain breads (like Ezekiel).
- Whole oats in the morning
- Snacks including whole grain crackers or make your own trail mix with whole oats
- Use rice and quinoa when making your meals, rather than white rice or white pasta
So readers, I’d love to hear from you: How will you incorporate whole grains into your diet?
Stay tuned for a few recipes involving whole grain rice and quinoa!
Be honest…does looking at this painting make you nervous?
If you’re anything like me and eating wheat is taxing on your body, please know that you may not have to give up foods that you enjoy! Nowadays, with food allergies becoming more prevalent in our Western society, there are more and more alternatives to wheat: brown rice pasta, spelt, quinoa, many varieties of rice, buckwheat and many more. But even if you’re fine with wheat you need to be aware of the difference between whole wheat and whole grains.
Whole Wheat tends to be a clever marketing gimmick to entice consumers to purchase their bread products. The wheat is still highly processed and stripped of the germ, the bran, and majority of fibers, vitamins, and minerals. Whole Grains still have maintained their nutrients (you should see the seeds and grains in the actual bread). One brand that I love, and they make sprouted grains (a more natural occuring form of seeds and much easier to digest) is Ezekiel. This can be found in your frozen food section in your grocery store.
How do you know if you have developed a sensitivity to wheat?
Symptoms of food intolerance include:
- Stomach pain
- Gas, cramps, or bloating
- Irritability or nervousness
What’s the big deal?
By continuing to consume foods that you are sensitive to, not only do you suffer some of these symptoms (how fun is that?) but your body will become inflamed and you will have trouble losing weight and over a long period of time, you could develop some serious health complications.
This is a great article that explains why inflamtion is your worst enemy.
You can avoid inflamation by eating foods that are clean and non-toxic (no preservatives, no sugar) and avoid foods that are harmful to your immune system – that means pinpointing foods that trigger reactions and eliminating them and avoiding other foods that contribute to the breakdown of your boday.
Please note that I’m not saying that wheat is terrible – what I am saying is that if you notice your body reacting negatively when you consume wheat, please do not ignore it! If you don’t notice any reaction, then nevermind 🙂
For those that cannot consume wheat, stay tuned for some recipes to help inspire your cooking!
I experimented with some new rice last night. I had found it at the most magical place on Earth – the Bulk Barn (more on that later). I was getting bored of the same old brown rice and brown rice pasta so I decided to mix things up a bit. Living on the wild side, I know!
It’s called: Whole Grain 5 Blend (long grain brown rice, grano, Colusari red rice, sprouted brown rice (YES PLEASE!) and wild rice).
The verdict? Delicious! Definitely loading up on more of that stuff on my next trip to the Bulk Barn.
- 1/4 tsp of pepper, chili powder, turmeric
- 1/2 tsp of coriander and paprika
- 2 tbsp grape seed oil (olive oil or coconut oil as a substitute)
- 1 clove garlic minced
- 1/4 smal onion, chopped
- 1/2 a chicken breast chopped
- 1/4 cup lentils – cooked or canned
- 1 lime (juice)
Veggies of choice:
- 1/2 red bell pepper
- small handful of baby carrots
- 2 handfuls of baby spinach
- 1 romano tomato diced
- 1 generous handful of sprouts
- 2 baby potatoes, chopped
- Rice – 1/2 cup of cooked rice (brown, wild, mixed, brown rice pasta)
Cook rice (as per the instructions) while you prepare and cook your stir fry (takes about 30 minutes).
Put the oil in the pan, then spices, then chicken. Next, add your onion, tomato, potatoes, garlic and lime juice. Let simmer for a few minutes. Flip over chicken pieces when they are a brown on one side. While they are simmering, add red bell pepper, spinach and sprouts. Let simmer and mix occasionally. When the rice has cooked add about 1/2 a cup (or however much you prefer) to the pan along with the lentils. Stir and let it sim-simmer (you want the flavours to mix).
This is enough for 2 servings (one for dinner and one for lunch).