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Whole Grains and Weight Loss
You’ve probably noticed how many new products there are on the shelves advertising whole grains and there’s a good reason why. Whole grains are better than refined grains – because they have NOT been processed.
When whole grains are processed to produce white bread, white rice or pasta they loose important nutrients like fiber, vitamins and minerals. These nutrients are essential for helping us fight against heart disease, diabetes and cancer.
The ironic thing is that even though the majority of companies now offer whole-grain alternatives, eighty percent of us eat them less than once a day so it’s about time you realize just how important whole-grains are for your health.
Also, there is an added bonus to whole grains. They can help you lose weight by giving you a feeling of fullness - thanks to their high fiber content. You’ll see that whole grain foods take longer to digest and have some staying power, so you’re less likely to find yourself reaching for a snack an hour after you’ve eaten.
So if you haven’t made the switch to whole grain – now’s the perfect time start. From English Muffins to Chips Ahoy – whole grains have taken over the shelves with even more varieties to come. The only problem with all of these new products is that it can be confusing if you don’t know how to properly identify a product that is actually made from whole-grains versus one that may just have added some whole-grains – believe or not there is a difference. The answer is on the label so check out the list of ingredients on the pack of the package. You’ve found a whole-grain product if the first ingredient listed says whole wheat, whole grain or stoneground.
Remember that change doesn’t happen overnight so start adding whole-grains to your diet by first switching from white bread products to whole grain or whole wheat. Work up to three servings a day and you are on your way to better health and successful weight loss.
Heather Campanile, RD, www.weightcasters.com
January 3, 2006 in Weight Loss Tips | Permalink
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Comments
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One very important subject you've left out is the fact that "Whole Grains" does NOT always mean a "wheat" grain. I've been teaching a whole grains cooking class for more than a year in Dallas, Texas and I've only used "wheat" grains once. There are other whole grains that are NOT wheat. Such as Buckwheat (has nothing to do with wheat}, Millet, Amaranth, Quinoa, Whole Oats, Whole Rye and Spelt(or Farro in Italy). When I teach my class we boil and sometimes bake with all these grains. The variety of flavors and textures are sooooo much more pleasing than just plain old wheat. But, let's not forget "brown rice". It's only one grain and doesn't have the all the variety of the other 7 grains list above but, it's another option. The "Whole Grain" subject is much broader than just wheat. And, for those that are allergic to wheat there are 5 different whole grains that are not wheat and won't cause allergic reactions either. I teach those grains in my classes as well.
Thanks,
David
davidalanshaw@mac.com
Posted by: David | Feb 27, 2006 10:39:22 AM