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If you haven't heard about the horrors of processed/enriched flours, I'm not sure we can be friends. I think we all know that whole wheat flours and whole grains are the best for our bodies. So, I'm not going to try to convince you.
Ok, fine, just in case you need a refresher...
To make white flour, the wheat kernel is stripped of its outer layer. This outer layer is full of micro-nutrients, vitamins and minerals. It also removes the fiber from the food making the consumption of white flour cause huge jumps in blood sugar levels. This lack of fiber and nutrient density in processed wheat is linked to a variety of diseases including obesity, diabetes, heart disease and even cancer.*
So, this week, it's all about getting in the whole grains and eliminating the white stuff.
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I do a pretty good job at incorporating whole grains (quinoa, brown rice and sprouted wheat bread are my faves!) but I have yet to eliminate the white stuff. White bread is my weakness. If I happen to see a particularly soft and fresh baguette at WF, I just can't help myself. And, my Indian background means that family meals center around a mound of white rice.
I know it may not be prudent to exile the white stuff completely but, I am reducing it way, way down to about once a month. I also want to work on incorporating a variety of whole grains into my diet. If you have read this blog before, you know I love quinoa. (Check out the recipe page for quinoa recipes!) But, there are a ton of other whole grains that I have never tried-- barley, amaranth, millet, etc. This week, I am going to cook one new-to-me grain. Stay tuned!
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