GOOD, BETTER AND BEST GRAINS FOR YOU

WHEAT is an excellent source of iron, magnesium, phosphorous, potassium, zinc, copper, thiamin, niacin and vitamin B6. Wheat germ comes from the heart of the of the wheat kernel, high in fiber, and vitamin E. Many people are sensitive to its gluten, and people with celiac disease cannot assimilate the protein from gluten. Most hard eat is red wheat and soft wheat is white.

RYE is similar to wheat and this hardy grain can be milled into flour, is heavier and darker than wheat flour and excellent for sour dough bread and many people like to add whole wheat flour with it to be sure the bread raises enough to suit the family’s taste.

BARLEY is low in gluten, but not gluten free but can be tolerated by most people with wheat sensitivities. Barley is a great strength provider and the main staple of the Roman gladiators. It is good in soups, salads and oven pudding, and a nice alternative to rice. Whole grain rice should always be used since most of the vitamins and minerals are lost when using white rice. It is also a good source of soluble fiber, essential for healthy bowels and colons. It helps slow the release of sugar into the bloodstream and acts as a broom for the intestines, sweeping out accumulated wastes. Barley soup with green onions is good as a winter warmer.

OATS are tasty, nutritious and full of cholesterol-fighting fiber, with a full-bodied, nutty flavour. Oats are the third leading cereal crop in the U.S. behind wheat and corn. Oat groats are minimally processed with only the outer hull being removed and are chewier than rolled oats. Whole grain oats contain seven B vitamins, Vitamin E, and nine minerals including iron and calcium. It contains twice the protein of wheat and corn, and is rich in the active essential fatty acid gamma linoleic (GLA). Very small amounts of GLA can enter the metabolic system and allow the body to manufacture other essential fatty acids. For those with wheat sensitivities oats can be eaten with no problem. Check out 888-202-0463 or e-mail: easyas321@gmail.com. My cousin Ruth in Summerland tells me that when oats is grown next fenceline to wheat there can be some cross contamination. One doctor told her she should become her own detective and continue with research on her own. To lower the glycemic index of many grains, soak them overnight and eat the porridge without cooking it. This is another idea that has been found helpful for many. Using a blender and adding soaked prunes or a few raisins for natural sweetness is especially helpful for the elderly.