![]() If the grain has been processed (e.g., cracked, crushed, rolled, extruded and/or cooked), the food product should deliver the same rich balance of nutrients that are found in the original grain seed.” In short, the bran, germ and endosperm of the grain must be present (see Figure 1). ![]() What exactly is a whole grain? Figure 1.Īccording to the Whole Grains Council, “whole grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed in their original proportions. The good news is that trend seems to be changing as manufacturers introduce more products containing gluten-free whole grains. Early versions of gluten-free foods often did not contain whole grains they relied heavily on white rice flour and corn or tapioca starch. However, research still shows that those on the gluten-free diet do not eat the recommended amount of grain servings-in particular, whole grains. From buckwheat to sorghum, these grains add significant nutritional value to the gluten-free diet, as well as taste and variety. ![]() Quinoa, for example, shows up frequently on grocery store shelves and even on restaurant menus. Health benefits of gluten-free whole grains, how to identify whole grains in the grocery store, and easy whole-grain meal and snack ideas for your family to enjoyįor many years, gluten-free grains didn’t get much attention, but the popularity of the gluten-free diet has made some of these “ancient grains” new again.
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