Understanding Whole Grains
Before delving into this battle, we need to settle on the term whole grain. All grains are made of 3 parts: the large endosperm (with protein and carbs), the germ (with fat and B-vitamins) and the outer bran (with fiber and vitamins). When a food is labeled as 100% whole grain, this means that the entire grain (all 3 parts) is left intact. When the food is refined or milled (like in white bread), this means the bran and most of the germ has been removed during processing.
Healthy Eats – Food Network Healthy Living Blog: Food Network's Healthy Eats: Healthy Recipes, Weight Loss Tips & Nutrition Information
Tag: whole grain
Food Fight: Multigrain vs. Whole Wheat Bread by Toby Amidor in Food Fight, September 20, 2012
Understanding Whole Grains
Meet This Grain: Amaranth by Toby Amidor in Gluten-Free, Healthy Recipes, February 17, 2012
This under-appreciated grain is a perfect way to get in your whole grains, plus it’s gluten-free. Get tips on cooking it and creative recipes to try this tiny grain.
What is Amaranth?
Also called pigweed or Chinese spinach, amaranth was a staple crop of the Aztecs who used to make idols from amaranth, honey and human blood. This outraged Cortes who burned the amaranth fields and decreed that anyone growing the crop would be killed.
Amaranth was rediscovered centuries later and about 60 varieties are available today. Although amaranth is categorized as a grain, it’s really a seed (just like quinoa). The tiny seeds are about the size of sesame seeds and have a yellowish color. The seeds can be used whole or ground into flour. They have a sweet and nutty flavor and are a bit crunchy when cooked. The greens of the plant are also edible and have a sweet flavor.
Today China is the biggest producer of the grain, but it’s also cultivated in Mexico, Central America and some areas in the U.S.
Small Steps: Making Time For Breakfast by Toby Amidor in Healthy Tips, Small Steps, September 13, 2010
Is skipping breakfast part of your daily routine? Starting your day running on empty just makes your life tougher and is more stressful for your body. You may feel tired, without knowing why. As we begin Breakfast Week here on Healthy Eats, here are a few ways to help get you in the habit of eating a morning meal every day.
Take small steps towards a better breakfast »
Meet This Grain: Bulgur by Toby Amidor in Healthy Recipes, Healthy Tips, March 22, 2010
Aisle by Aisle: Buying Healthy Bread by Toby Amidor in Grocery Shopping, Healthy Tips, June 15, 2009
Take a walk down the bread aisle at your market and see how long it takes to find a loaf without high-fructose corn syrup. It took me 30 minutes the first time I tried! Many packaged bread loaves have added ingredients that aren’t so healthy, even though their labels sport fancy words like “multigrain” and “unbleached flour.” Follow these tips to make sure you get the healthiest.
Get Our Newsletter
Get recipes and food ideas, TV highlights, sweepstakes and contest news delivered directly to your email.
More Delicious Destinations
- About Us
- Amy's Whole Food Cooking
- Back to School
- Blogger Spotlight
- Bobby Flay Fit
- Brown Bag Challenge
- Budget-Friendly Foods
- Diets & Weight Loss
- Dining Out
- Eating Green
- Food and Nutrition Experts
- Food News
- Food Safety
- Grocery Shopping