September 15, 2007
Look for this stamp on products containing whold grains.
Great Grains!
September is whole grains month
by Annette Coyle, RD, LD, Clinical Diabetes Educator
A whole grain contains all three parts of the grain—the bran, germ and endosperm. Whole grains are higher in fiber, vitamins and minerals than are refined grains.
A diet rich in whole grains can help reduce the chance of heart disease.
A diet high in soluble fiber can reduce cholesterol.
Oatmeal is an excellent source of soluble fiber. Good sources of whole grains are oatmeal, brown rice, whole wheat breads, whole grain cereals, and popcorn. You can find unusual grains in many grocery stores or they can be ordered from specialty stores.
The Whole Grains Council has tips to help us increase the amount of whole grains we eat. Here are some of their tips—with a “Delta twist.”
- Buy or bake three different loaves of whole-grain bread this month and see which ones you and your family like the best.
- Use barley or brown rice in moose soup instead of macaroni.
- Try some whole wheat spaghetti in bird soup.
- Ask your local store to stock more whole grain items.
- Make pancakes with whole wheat flour and invite your neighbor to share them. (Top them with fresh blueberries!)
- When making assaliaq try substituting whole wheat flour for part of the white flour. (Cook the fry bread in canola oil.)
- Look for the “Whole Grain Stamp” when buying breakfast cereal and crackers.
- Use oats instead of breadcrumbs in meatloaf.
- Explore the Internet for recipes using whole grains.