What's in a Grain? (Andrew Weil, MD)

By Hklbrries

Whole grain is perhaps the most misused term in nutrition. Ask the average person to name a whole grain food and you'll likely get the response "whole wheat bread." That's why I've tried to popularize the term TRUE WHOLE GRAIN to refer to foods that are made of grains that are whole and intact or, at most, broken into a few large pieces—not ground. When grains are ground into flour, regardless of whether some of the bran and germ are included, that starch becomes a fine powder that offers no resistance to enzymatic conversion to glucose. That's why the glycemic index (GI) of most whole wheat bread, except for thick, dense bread, is not much different from that of white bread. It's vital to eat grains in their intact forms, such as brown rice, wild rice, and barley. As a lover of pasta, I was pleased to learn that it also has a lower GI, especially cooked al dente.

Ingredients

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Details

Adapted from prevention.com

Preparation

Step 1

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