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Go with Whole Grains
by author Fred Edrissi

Replacing refined grains with whole grains is one of the best ways to improve your health and regain vitality. In contrast to refined white flours (which have little nutritive value due to processing), whole, unrefined grains are nutrient-dense. Only in their whole form will grains give you an excellent source of calcium, magnesium, iron, fibre, unsaturated fatty acids, lecithin, vitamin E, B-complex vitamins and complex carbohydrates. By changing to a diet of whole grains, you’ll be more alert, have more energy and experience fewer aches and pains. Nutrition aside, the flavours of whole grains far surpass the taste of refined grains and flours.

There’s absolutely more to whole grains than whole wheat. Some people cannot tolerate wheat, or more precisely, its gluten, which is also found in rye and barley. In sensitive people, gluten causes stuffy nose, bloating, painful diarrhea and poor absorption of nutrients. Fortunately, there are many healthful and tasty alternatives that are easy to digest and provide you with the nutrition of whole grains. Grains such as brown rice, millet, corn and even the ancient wheat relative, spelt, can usually be tolerated, as can seeds that are technically not considered grains, namely amaranth, buckwheat and quinoa. It’s never been easier to try new ideas for traditional grains from around the world. With growing awareness of the benefits of eating nutritious foods comes a greater interest in adding variety to the cereals, breads and grains we eat every day.

Chickpea Polenta with Mushroom Ragout

Zucchini Tarte

Quinoa Vegetable Risotto

Pea Pancakes with Curried Onion and Fennel

Millet Bread

Source: alive #229, November 2001

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