Whole grains

“We give advice by the bucket, but take it by the grain.” -William R. Alger, American Theologian

As I’ve mentioned before, beans are my staple protein.  And what better comes to mind when you think of a bowl of beans than rice?  Beans and rice go together like salt and pepper.  It’s a duo that shows up on my stove at least once a week, usually more.  Although, as healthy and versatile as it is, I’m not one to eat brown rice day after day.  However, I am known to eat some variety of whole grain each day.

I love experimenting with the vast variety of grains that are to try.  According to the Whole Grains Council, there are as many as 19 different whole grains.  Many of these I have tried and eat quite frequently.  For the next few posts, I’ll be highlighting some of my favorite whole grains (the ones that show up on my plate at least once a week).

But before I delve into discussing my favorite whole grains, let’s talk about what exactly constitutes a whole grain.  According to the Whole Grain Council, whole grains are foods that contain all of the essential parts and naturally-occurring nutrients of the entire grain seed.

So what exactly does that mean?  Grains are made up of the seeds of certain plants.  Whole grains include the whole kernel of the seed, which is comprised of bran (the outer layer), endosperm (the middle layer), and germ (the innermost layer).  In processed, refined grains, the bran is removed along with the fiber and nutrients that it contains.

As opposed to refined grains such as white flours and white rice, whole grains contain a considerable amount of fiber.  Fiber is a beneficial component of food because it helps to decrease our absorption of cholesterol and gives us that feeling of being “full” after eating.

In addition to being a superior source of fiber, whole grains are also better sources of vitamins and minerals such as selenium, potassium, and magnesium than refined grains.

The consumption of whole grains has been shown to reduce the risk of stroke, type 2 diabetes, heart disease, and asthma as well as lower blood pressure.

These healthy seeds are a form of complex carbs, acting as one of the best sources of energy for our bodies.

It’s clear that whole grains are a healthy choice.  However, they also prove to be a tasty choice.  Refined grains like plain white rice quickly get boring.  Whole grains, on the other hand open up a whole world of tastes and textures and provide a cook’s dream for experimentation.

Stay tuned, and become excited about whole grains as I tune you in to some of my favorites in the next few upcoming posts!

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No Comments

  • Reply
    eatmovelove
    February 17, 2010 at 7:38 am

    Love grains! Whole? Even better 🙂

  • Reply
    Simply Life
    February 17, 2010 at 8:12 am

    Oh I’m excited to learn more from you about different grains!

  • Reply
    Andrea@WellnessNotes
    February 17, 2010 at 8:50 am

    I love grains. Can’t wait to see which ones are your favorite ones… 🙂

  • Reply
    Tracey @ I'm Not Superhuman
    February 17, 2010 at 9:21 am

    I love all sorts of whole grains. Can’t wait to see which are your favorites.

  • Reply
    Oldways Table
    February 17, 2010 at 11:18 am

    Hi there, my name is Alison and I work for Oldways and the Whole Grains Council. Just wanted to say thank you for writing about the WGC and what a fabulous post! Keep up the great work. – Alison

  • Reply
    Mari
    February 17, 2010 at 12:48 pm

    Oh I can’t wait to see your upcoming posts! I heart grains =)

  • Reply
    Chrysta
    February 17, 2010 at 12:50 pm

    awesome!! I love whole grains and cant wait to read more!

  • Reply
    Nicole
    February 17, 2010 at 2:04 pm

    My friend was asking about various grains today — I’m sending her over!

  • Reply
    Naomi (onefitfoodie)
    February 17, 2010 at 7:50 pm

    LOVE whoel grains, the more the better 🙂

  • Reply
    tasteofbeirut
    February 17, 2010 at 11:13 pm

    Hello!
    First time visiting and liking what I see very much!
    I wanted to point out a grain you may not have heard of, it is called freekeh and it is sold in middle-eastern stores and eaten in the Levant (Lebanon, Syria, Jordan) ; what it is is roasted green wheat , it is incredibly nutritious, and has an addictive smoky flavour. It is used like rice.
    Have a great evening!
    Joumana

  • Reply
    Melinda
    February 18, 2010 at 1:59 pm

    Looking forward to reading which grains you like. I couldn’t live without whole grains.

  • Reply
    livinlovinlearnin
    February 18, 2010 at 6:39 pm

    Yummm! I feel like there’s a whole bunch of whole grains out there that I haven’t tried yet, so I can’t wait to read your posts!

  • Reply
    The Candid RD
    February 18, 2010 at 9:49 pm

    What a great post! I love whole grains, they are my favorite food of all time (besides carrot cake and ice cream sundaes of course). I love explaining to people all the benefits of whole grains, and just how delicious they can be! I’m excited to read about your favorites. My favorite whole grains are popcorn and oat bran!

  • Reply
    marla {Family Fresh Cooking}
    February 18, 2010 at 11:23 pm

    I can’t wait to read your posts on whole grains. They are essential to a clean & healthy diet! great info here 🙂

  • Reply
    Sweet and Sour Tempeh | Food-Fitness-FreshAir
    March 22, 2013 at 3:52 pm

    […] Serve alongside brown rice, or any other of your favorite whole grains. […]

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