Friday, October 5, 2012

Breads & Grains

The world of food is very confusing and overwhelming with so many choices! I made a little break down of Best and Worst choices to try and help make it easier. You can substitute healthier choices into ANY recipe! Your body will love you for it!

~Breads/ Grains~
BEST CHOICEScomplex carbs
WORST CHOICES – simple carbs
Whole-grains, such as whole grain flour, barley, quinoa, millet, brown rice, buckwheat, kasha, oat, rye, spelt
White flour, white rice, white flour pasta, wheat flour
Gluten free Grains: Rice, Corn, Quinoa, Buckwheat, Millet, Amaranth, Teff, Sorghum, Wild rice
·         It’s good to keep variety in our diet to help prevent our body from building up intolerances. Some people are gluten sensitive, or intolerant. Others can go their whole life no prob.
Cereals containing whole-grain ingredients and no or little added sugar. Example: Old fashioned oats, Oat bran…
Cereals with little whole grain and lots of sugar including cereal bars, fiber bars. Example: Marshmallow cereal, coco puffs, fruit loops, real sugary instant old meal..
Whole-GRAIN bread, Whole GRAIN crackers… Make your own healthy cookies
White bread,  wheat bread, crackers, cookies
Baked potato or baked steak fries
French fries, potato chips
Whole-grain flour or corn tortillas
Fried white-flour tortillas, white tortillas
*Watch for marketing ploys. Whole WHEAT and Whole GRAIN are different. Whole WHEAT can be just fluffy white bread with some coloring to make it look like wheat. Whole GRAIN will be thick, nutty, and have 4 plus grams of protein per slice. It will have higher fiber…
Gluten sensitivities are becoming more wide known. Possible achy joints, skin rashes, nutrient malabsorbtion, hard to lose weight; the list goes on and on. Try eliminating Gluten to see if you could be sensitive too.

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