Cooking Whole Grains

One of the best nutritional decisions you can make is to replace most of your daily carbohydrates with true (not pulverized) whole grains such as brown rice, quinoa, millet, kasha and bulgur. The body metabolizes large, intact grains more slowly, preventing blood sugar “spikes” that are followed by “lows.” The result is a steady, productive energy that propels you through the day.

If you want to make the switch to whole grains, consider getting a thermal regulated rice cooker. It is a simple and efficient way to cook whole grains, as well as small legumes such as lentils. Fill the rice cooker, turn it on and forget it - grains are cooked perfectly, and the heat automatically lowers to keep it warm for hours.

If you need additional motivation to include more whole grains in your diet, they may also help you reduce belly fat.

Comments

[Jack]

Very helpful information for me

[Suzy Staywell]

In addition to eating more whole grains, it is a good idea to broaden your grain repertoire by including a variety of grains. We tend to eat a lot of wheat, oats and corn in the U.S. and ignore the other nutritious grains that are available, including those mentioned above, such as quinoa, brown rice and millet, not to mention amaranth, barley and kamut.

[Peter]

Whole grains have roughly the same effect on my blood sugar as refined grains, namely a big jump an hour after I eat. My guess is that whole grains are linked worth good health because healthier people tend to eat more natural foods, not because the whole grains are making them healthy. Hundreds of healthy cultures don't eat grains, hard to see why we need em.