Food For Thought January 2008

Food For Thought January 2008

Grains are energy foods
Grains are a key source of carbohydrates. Carbohydrates are the fuel the body needs for energy.

Simple Carbohydrates- like white sugar and white flour are sources of empty carbs. They burn up fast and have little to no nutritional value.
Complex Carbohydrates- like in whole grains provide a complete complement of necessary nutrients for the body.This steady balanced digestion, is the opposite of the rush, then the crash that spikes sugar levels experienced from highly refined, nutrient-deficient grain.

Whole Grains are complete and contain: Complex Carbohydrates, protein, fats, vitamins, and minerals in ideal proportions for the need of the human body. They are also an excellent source of fiber, B-complex, vitamin E, and phosphorus. Minerals, Vitamins, and Energy!

*Grains are seeds from the grass family. The seed is also called the kernel. The kernel is made up of three major parts: the bran, the germ, and the endosperm. Whole grains are grains that are eaten intake.

*There are many different kinds of grains. The most common include whole wheat, whole oats, whole corn, brown rice, whole rye, barley, wild rice, and buckwheat.

Small Changes- More than 40 percent of U.S. adults say they eat no whole grains at all. White to wheat, instant to whole. An analogy that I like to use is from sailing. If you change your course by only a few degrees over the duration of a journey your destination can change dramatically.

Brown Rice is a great start for introducing the healthy benefits of whole grains into your body. Brown rice helps lower the risk of clogged arteries, heart attacks and strokes. The fiber and other nutrients may help lower cholesterol, blood sugar and insulin levels, as well as improve blood vessel functioning and reduce inflammation in the circulatory system. Try some seasonal short grain rice today.

1 cup - Rice 2 cups- Water &Pinch of Sea Salt
Wash rice and drain into strainer. Put rice and water into a pot. Bring the water to a boil. Cover the pot with a lid. Reduce heat to simmer cook for 50-60 minutes. Fluff the rice then enjoy!