Grains to consider for healthy eating

iVillage Member
Registered: 11-15-2007
Grains to consider for healthy eating
6
Tue, 09-09-2008 - 2:40pm
Great Grains
The easiest way to get more healthful whole grains into your diet is to make sure your pantry is stocked with them at home. You're probably familiar with some whole-grain options — 100 percent whole-wheat bread, brown rice, and oatmeal, for example — but what about some of the less common, more "exotic" grains? The next time you shop for food, pick up a box or a bag of a whole-grain product that you've never tried before.

You should be able to find plenty of novel whole grains at your grocery store or local natural foods store, such as:



  • Bulgur consists of wheat berries that have been steamed, dried, and then cracked apart — it has a nutty taste and cooks quickly.

  • Quinoa is an ancient, protein-packed grain from South America that cooks up light and fluffy; it should be rinsed before cooking.

  • Millet, which has been cultivated since prehistoric times and is popular today in Asia and Africa, is rich in vitamins and minerals and is best toasted before boiling.

  • Buckwheat in its various forms can be found as a breakfast cereal (farina), in Japanese soba noodles, as roasted groats (kasha), and more.

  • Cornmeal is ground from whole corn and can be baked into a variety of products or boiled up as polenta.

  • Don't forget about whole-wheat versions of couscous and pasta.
The best way to tell if a product is whole grain is to check the ingredient list on the label. Ideally, you should find the words 100 percent whole wheat, or 100 percent whole grain; at the minimum, whole wheat or whole grain should be one of the first ingredients.

Be like a postage stamp.

Be like a postage stamp.  Stick to it until you get there.

Bob Proctor

iVillage Member
Registered: 02-14-2005
Thu, 09-11-2008 - 3:31pm

I'm wondering how many of us eat these exotic grains.

Terri

iVillage Member
Registered: 02-27-2001
Thu, 09-11-2008 - 5:07pm
My DD has used quinoa frequently and I recently bought some to try.
Nancy

"Make Choices that bring you joy"  cl-Patty


 


Avatar for dmm11730
iVillage Member
Registered: 04-06-2003
Fri, 09-12-2008 - 8:29am
At WW they discussed these "other" grains and few have every tried let alone heard of many of them, myself included. At WW they used to talk about the Steel Cut Oats as did you ladies and I can not tell you how long it to me to be brave enough to finally buy them and cook them. The first time I did cook them and eat them I was like YUCK! But I really did grow to enjoy them and prefer them over regular oatmeal now. Especially when I pair them with fresh fruit like blueberries or peaches.

Debbie

Debbie

iVillage Member
Registered: 02-14-2005
Fri, 09-12-2008 - 9:45am

I think sometimes it's just hard to get out of our comfort zones.

Terri

iVillage Member
Registered: 02-27-2001
Fri, 09-12-2008 - 10:04am
I very seldom use white rice anymore...mostly brown.
Nancy

"Make Choices that bring you joy"  cl-Patty


 


Avatar for dmm11730
iVillage Member
Registered: 04-06-2003
Fri, 09-12-2008 - 11:01am

My family still wants white rice, I prefer the brown too. But it was like the steel cut oats, took a while to aquire a taste. My MIL uses the whole wheat flour on her chicken cutlets and loves it. I hardly use flour anymore but I should buy some to have in the closet.

Debbie

Debbie