Tag Archives: Wheat

06Jun/16

The Best Grains To Add To A Diet

Grains are a healthy and wholesome addition to any diet. Though many dieters avoid grains and substitute grains for high protein diets by eating red meat, this is proven to not be the best way to lose weight. Low-carb dieters have actually been proven to lose weight slower than those who make an effort to consume healthy and wholesome grains. By eating whole grains, this helps to actually stabilize the body’s blood sugar that is critical to anyone who wishes to lose weight.

Here is a list of the top five grains to consume for healthy results.

1. Barley

Barley contains the perfect amount of both soluble as well as insoluble fiber. At only 96 calories per cup, barley has been proven to actually accelerate the weight loss. In addition to the many nutrients in barley, unrefined barley even contains a substantial amount of potassium.

2. Brown Rice

Brown rice is a more nutritious option to white rice. Unlike white rice, brown rice also offers a high level of vitamin E as well as fiber. The benefit of consuming brown rice is the fact that it can replace any white rice recipe including stew or a stir fry.

3. Spelt

Spelt is not a commonly consumed grain despite its many nutritional benefits. Spelt is mostly consumed by individuals who possess a wheat allergy. Spelt is best consumed in bread or pasta form. This serves as a great replacement to processes or refined grains that do not offer as much nutrition to the body.

4. Oats

Though mostly consumed in the form of oatmeal, oats offer much more variety than though. The benefit of eating oats not only includes a stabilized blood sugar, but also lowered cholesterol and high fiber. Oat flour is one of the best substitutes for wheat flour in any baking recipe. Overall, the consumption of oats reduces the risk of a heart disease.

5. Quinoa

Quinoa is considered to be one of the most versatile grains to work with. It can be used for breakfast, lunch, and even for dinner. Quinoa not only offers a high protein substitute to meat, but also is extremely high in iron which is necessary among athletes. Quinoa is necessary as it lowers the risk of heart disease and even is an aid for migraines. This antioxidant boosts the immune system and protects the energy stored in cells immensely in between each bite that is taken.

10Aug/15

FAQs About Gluten-Free Foods

There is a lot of buzz now about gluten-free foods. Many people are confused about what gluten is and why they should avoid it. Here are some frequently asked questions about gluten-free foods.

What is Gluten?

Gluten is a name for proteins that are found in cereal grains. This would include barley, rye, triticale and wheat. Gluten acts like glue in foods, helping to bind them together.

• Barley is found in beer, food coloring, malt, malt vinegar and soups
• Rye is found in cereals, rye beer and rye bread like pumpernickel
• Triticale is a cross between wheat and rye and is found in bread, cereals and pasta
• Wheat is found in baked goods, breads, cereals, pasta, roux, salad dressings, sauces and soups

What is a Gluten-free Diet?

A gluten-free diet consists of avoiding any food that contains gluten. This diet is difficult to follow and constitutes a big change. Fortunately, with the interest in gluten-free diets, many stores offer an array of gluten-free products. Foods allowed on the diet include fruits, vegetables, beans, nuts, seeds, eggs, meat, poultry, fish, and many dairy products.

Some grains and starchy foods that contain no gluten are: amaranth, arrowroot, beans, buckwheat groats (kasha),cassava, chia, corn, corn meal, flax, gluten-free oats, millet, potato, quinoa, rice, sorghum, soy, tapioca, teff and yucca. You can find various flours that are gluten-free such as bean, corn, nut, potato and rice flour.

What is the Rationale Behind Adoption of the Diet?

A gluten-free diet is prescribed for people who suffer from Celiac Disease. It is an autoimmune disorder where gluten causes inflammation in the small intestines. When gluten is eaten, the body overreacts and attacks the small intestine. This can damage the villi which absorb nutrients. This means the body cannot receive the nutrients well.

One percent of the general population has Celiac Disease. Some people are sensitive to gluten but do not have Celiac Disease. They have a non-celiac gluten sensitivity. Many of them will go gluten-free or at least lower the amount of gluten in their diet.

What are the Health Benefits of Gluten-free Eating for the General Population?

Going gluten-free may reduce the chance of inflammation in other parts of the body, so if someone has issues with their joints, not eating gluten may ease their symptoms. Some people say avoiding gluten can give you more energy. There has also been reported a change in autistic children when placed on a gluten free diet.