This is a 2 part blog. Part 1 discusses theories surrounding grains and Part 2 discusses useful tips on selecting grains.
Understanding the science and distinguishing between fact and theory is just the start. In this blog, we seek to translate that information into real and practical: “what do I eat” tips.
Top 5 tips to choosing the best grains
1) Read ingredient lists: make sure the whole grain is the first ingredient. The list should not say refined or enriched.
2) Look at and follow the serving size: typically a serving of grains is anywhere from ½ cup to 1 cup.
3) Look at the fiber content: There should be at least 3 grams of fiber per serving
4) If buying brown rice, choose those that are grown in California, India or Pakistan to minimize arsenic consumption. Other ancient grains like quinoa, millet, faro and buckwheat have negligible amounts of arsenic as well.
5) Choose organic if concerned about GMOs and/or pesticides.
Which grains to choose:
Ancient grains are packed with nutrients and have so many different taste panels. Soak in water overnight ahead of time for quicker cooking!
Each decade has its target fad diet – whether it is low fat, sugar or salt. We must keep in mind that when we eliminate certain food groups, we could deprive our bodies of key nutrients that we need for overall health. Strive to maintain a healthy body weight and aim determine the healthfulness of a food by its ingredient list not its fad properties. And remember, whole foods in their most natural forms are always best!