Eating Healthier in Today's World

GRAIN EDUCATION

We have been selling grains for over 35 years now so I thought it was time we shared so of the wonderful knowledge that is now available about the different grains that are available.  This information comes from our parent site and is realling interesting to see the myriad of grains that we now can choose to use in our diets for better health and nutrition.  Our next few posts will be concentrating on the grains and why we should be using them in our diets.

		Amaranth: Rich in iron, magnesium and calcium Helps fight osteoporosis and lower cholesterol Great substitute for any other grain, like rice, and can be eaten as a complement to a meal or by itself, dry-toasted on a skillet. You can pop it like popcorn Gluten Free Read more...
		Barley: High in fiber Lowers cholesterol Good source of niacin, the B vitamin that is cardio-protective High concentrations of tocotrienols, the “super” form of vitamin E Provides lignans, phytochemicals that function as antioxidants. Women who consume lignans (also present in high levels in flaxseed) are less likely to develop breast cancer. Read more...
		Buckwheat: High in Protein and amino acids Gluten Free It’s an Herb…Not a type of wheat at all! Helps to lower cholesterol and reduce hypertension High in Protein Used to make “Soba” Noodles Roasted buckwheat groats are known as “Kasha” Read more...
		Bulgur: When wheat kernels are boiled, dried, cracked, then sorted by size, the result is bulgur Sometimes called “Middle Eastern Pasta” Bulgur has more fiber than quinoa, oats, millet, buckwheat or corn. It’s an extremely nutritious fast food for quick side dishes, pilafs or salads Very filling and loaded with vitamins & minerals Read more...
		Corn: Corn provides about 21 percent of human nutrition across the globe Contains more than 10 times Vitamin A than that of other grains High in antioxidants and carotenoids that are associated with eye health Gluten Free When Corn is eaten with beans, it has complementary amino acids that work together to provide complete proteins Read more....
		Einkorn: One of the first foods planted, at the birth of agriculture 10,000 years ago A type of wheat that was never Hybridized to keep it pure and nutritious Einkorn has more protein than any other grain An alternative to modern wheat sensitivities Read more....
		Farro: Ancient strain of wheat Great source of protein with about 14 grams per cup High in fiber and iron May reduce risks of heart problems, high blood pressure, high cholesterol and Type 2 diabetes Read more...
		Grano (wheat berries): Golden-Pearled Durum When durum wheat kernels are lightly polished, they become Grano Grano originated in early cooking as a simple, nutritious and flavorful meal prior to the invention of pasta High in fiber, protein and minerals Tastes like pasta but is more nutritious because of the minimal processing A small amount of the bran is removed during polishing
		Kamut® (khorasan wheat): An ancient relative of modern durum wheat Khorasan wheat is always grown organically Higher in protein and minerals, and can be eaten by many people who are sensitive to modern wheat. Good source of Selenium Described as a “high energy wheat” – perfect for Athletes or people with a busy lifestyle The grain itself is about 2.5 times larger than a modern durum wheat grain Read more.....
		Millet: There are many different kinds of Millet Today, millet is the world’s sixth most important grain Gluten Free High in antioxidants and magnesium Helpful in controlling Diabetes and Inflammation Read more....
		Oats: The sweet flavor makes them a favorite for breakfast cereals Lowers “LDL” cholesterol, reduce risk heart disease, reduce risk of type 2 diabetes Helps control weight by making you feel full longer Reduces the need for laxatives, reduces risk of cancer Contain more than 20 unique polyphenols/avenanthramides to help with inflammation and itching Gluten Free Read more....
		Quinoa: Useful in reducing the risk for diabetes Helps you feel fuller longer Gluten Free Highest of all the whole grains in potassium, which helps control blood pressure Complete protein, offering all the essential amino acids in a healthy balance Read more...
		Rice: Whole grain rice is usually brown, but can also be black, purple or red Provides about half the calories for up to half of the world’s population White rice has lower levels of nutrients because the bran and germ are removed Whole grain rice can cut diabetes risk, lower cholesterol, and help maintain a healthy weight Wild rice is the only grain native to North America Wild rice is slightly higher in protein than most other whole grains, and is a good source of fiber, folate, magnesium, phosphorus, manganese, zinc, Vitamin B6, and niacin Gluten Free Read more....
		Rye: High levels of fiber in its endosperm improves bowel health Lower glycemic index than products made from wheat – great for diabetics and reduces risk of type 2 diabetes It was long considered a weed when found growing in wheat fields Referred to as “the poverty grain” since it will grow on soils too poor for other grains Overall weight management, improved satiety (feeling full longer after eating) Read more.....
		Sorghum: Gluten Free Rich in carbohydrates and fiber, promoting digestive health Helps fight cardiovascular disease and control blood sugar High in magnesium and copper Can be substituted for wheat flour in a variety of baked goods Read more....
		Spelt: Another variety of Wheat Possibly easier to digest than common wheat for those with sensitivities Spelt has more protein, complex carbohydrates and B vitamins than wheat and has high amounts of fiber and mucopolysaccharides, important for blood clotting and stimulating the immune system. Read more....
		Triticale: A special hybrid of Wheat and Rye Able to thrive in adverse conditions Improves bowel health, controls blood sugar, and reduces risk of type 2 diabetes Overall weight management, by helping you feel full longer after eating Higher in protein and fiber than both wheat and rye on their own Packed with dietary fiber and potassium and is low in sodium
		Wheat: Dominates the grains we eat because it contains large amounts of gluten to create satisfying risen breads Whole wheat contains the bran, germ and endosperm Many health benefits of eating whole wheat include: stroke risk reduced 30-36% type 2 diabetes risk reduced 21-30% heart disease risk reduced 25-28% better weight maintenance reduced risk of asthma healthier blood pressure levels reduction of inflammatory disease risk Wheat comes in many different forms: Bulgur, Einkorn, Farro, Grano, Kamut & Spelt
		Wild Rice: Actually the seed of a type of marsh grass High in protein and carb content, but low in fat High in the B-vitamins niacin, riboflavin and thiamine, as well as potassium and phosphorus Often consumed in a blend with other rices or other grains because of its strong flavor and high price Gluten Free
		Black Beans (Legumes): Low-energy-dense food; calorie content is low compared to weight The carbs in the black beans fuel body functions such as your heartbeat, as well as physical activity Good source of protein with very little fat, however, it doesn’t contain all the amino-acids to make it a complete source of protein. High in folic acid – helps your body to make healthy new cells, prevents birth defects Good source of potassium, iron and magnesium