I suggest only eating non-gluten grains – if you tolerate them. They have richer textures and subtle natural flavors. Some stores also sell wheat flakes, with an appearance similar to rolled oats. Personally, I aim for 3-4 servings a day. The grains are larger than reg. It’s almost impossible to make an acceptable risen loaf without at least some wheat mixed in. Triticale is a new grain type, which combines the texture of wheat and the hardiness of rye. Your email address will not be published. It grows easily without commercial fertilizers and pesticides, making it ideal for organic and sustainable farming. Oats are the Grain of the Month in January. Check out our “Encyclopedia of Whole Grains” to get a quick overview of all the different grains you could sample, and a few interesting facts about each one. Kasha, soba noodles, and even French crepes are all traditionally made with buckwheat flour, made from seeds. Wild rice and rice are the grains of the month in September. The vegan food pyramid calls for six to 11 servings of whole grains per week, with a serving size being 1/2 cup. Health bonus: Teff has over twice the iron of other grains, and three times the calcium. The strong flavor and high price of wild rice mean that it is most often consumed in a blend with other rices or other grains. Wheat, including farro / emmer, is the grain of the month in July. How to be sure you’re getting whole kañiwa: Kañiwa is such a tiny grain with such specialized uses that you are unlikely to encounter it in refined form. It also contains the most fiber out of any grain. In this category there are only two breads that are beneficial for those with O blood type which include Essene bread and Ezekiel bread. Refined Grains vs Whole Grains. Replace 2 refined grains for 2 servings of whole grains each day. Refined grains appear in regular noodles, pasta, white bread, crackers, and many other products. Traditional Latin cultures learned how to treat corn with alkali, creating masa harina. Sorghum is low in fat but high in carbs. Switch to whole-grain bread, cereal and pasta. Aim for 7 to 10 servings a day of fruit and vegetables. Although people with wheat allergies must avoid wheat, most are able to eat other grains, including gluten-containing ones like barley and rye. First grown by Native Americans, corn is an important food source aside of rice and wheat. Bulk makes it … How to be sure you’re getting whole sorghum: When you see sorghum on an ingredient list, it is most likely whole sorgum – but you can be even more sure with the word whole. Learn more…. Get health information, news and recipes by subscribing to our monthly newsletter. 2. Though sometimes dismissed as a nutrient-poor starch – both a second-rate vegetable and a second-rate grain – corn is lately being reassessed and viewed as a healthy food. Spelt is a variety of wheat widely cultivated until the spread of fertilizers and mechanical harvesting left it by the wayside in favor of wheats more compatible with industrialization. How to be sure you’re getting whole oats: When you see oats or oatmeal or oat groats on an ingredient list, they are almost invariably whole oats. Hard wheat has more protein, including more gluten, and is used for bread, while soft wheat creates “cake flour” with lower protein. Get even more exotic with red and black rice, both of which are considered whole grains … May 10, 2012 - Various Nutritious grains, health benefits, and recipes to cook them in. You may also see it spelled cañihua. Quinoa is one of many gluten-free grains that is rich in fibre and especially high in proteins, which is ideal for the so-called health nuts. Second, it's high in protein with 18 grams per cup, cooked, making it perfect vegetarians and vegans. 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