Rice - the unsung hero whole grains

Much more than a side dish, this typical grain is one of the more consistant staples for most of the world. In some Asian languages, “to eat” literally translates as "to eat rice". Unlike in the Western culture, in much of the world, rice actually forms the basis of most meals.

Unlike the typical processed white rice, brown rice is much more nutritious. It's hardier texture and nutty flavor is something many people come to prefer once the nutrition realization out weighs the convenience. Learning your rice types can help you make the switch from white processed to brown more nutrient dense rice.

Long-grain brown rice will be the closest in texture to long-grain white rice, as short rice tends to get stickier-great for sushi or risotto! Quick-cooking brown rice has been precooked, so it can be a good choice if you're in a hurry. You can also find whole grain rice in other forms such as Black Japonica or Himalayan Red and it's becoming easier to find brown rice versions of favorites such as basmati and jasmine.

Brown rice will stay fresh for about five to six months when stored in a cool, dry place in an airtight container. You can also store it in the refrigerator to avoid any chance that may will turn rancid.

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Spelt; ancient wheat reintroduced. Part 2

Part 2:

Unlike modern wheat, the spelt grain has retained many of its original traits and remains a highly nutritious and full-flavored option. Modern wheat has changed dramatically over the decades. It has been propagated to be easier to grow and harvest, to boost harvest yield, and to have a higher gluten content for the production of high-volume commercial baked goods. All this translates to more money for manufacturers.

It’s taste is not the only thing that has drawn the Western world back to this ancient grain. Spelt is naturally high in fiber, and contain much more protein than wheat. Spelt is also higher in both simple and complex carbohydrates and in B complex vitamins. Another newly promoted benefit is that some people who are gluten-sensitive have been able to include spelt-based foods in their diets to replace the modern wheat they were once used to which they now should avoid.

Spelt has become a top-selling grain in the organic and health food industry, since its reintroduction to the market in 1987 by Purity Foods Inc. Modern cooks are rediscovering the full-bodied flavor of whole grain spelt baked goods. Flour made from the versatile grain can be substituted for wheat flour in a variety of baked goods including, but not limited to: breads, pasta, cookies, crackers, cakes, muffins, pancakes and waffles.

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Whole grains and refined

Let's look into the difference between whole grains and refined grains.

Whole grains have all their parts still intact, the bran, wheat germ, and endosperm. Refined grains have all parts removed except for one, the endosperm. The bran and wheat germ have the majority of the grain's vitamins and fiber contained in them, while the endosperm has very little of both and is starchy. So basically you're eating something that is just empty calories, and it's like glue to your colon. All the goodness of the grain is gone!

So the difference between the two is primarily nutritional value. Removing the bran and germ from whole grains is not a good thing because it is depriving you of the nutrients your body needs, and replacing it with starch and empty calories.

That's plenty enough info for me. I'd much rather live healthier than to eat a bunch of refined grains.

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