Farro is my new favorite grain

Farro, a variety of wheat, is my new favorite cooked grain, but I realized I didn’t know a whole lot about it.  As it turns out, farro isn’t just one type of grain.  The term can refer to one of three varieties of wheat: einkorn, emmer and spelt.  Grocery stores typically sell the semi-pearled variety, […]

What exactly are Ancient Grains?

Have you ever heard of freekeh, einkorn, or sorghum? These are three of a multitude of nutritious ancient grains that offer a variety of health benefits. Grains are seeds from Gramineae family plants.  Grains have been the foundation of nutrition for many years because of their nutritional value and chemical properties, allowing a multitude of […]

Bulgur: quick, tasty, versatile and whole grain

Do the long cooking times for whole grains put you off from serving them?  Try bulgur.  It’s the one whole grain that cooks up in about 15 minutes.  Actually it’s not “whole” in the sense that the wheat berries are intact.  Bulgur is made by parboiling wheat grains and then cracking them after they dry. […]

I ate white bread

… and I liked it! Mmmm, a crusty baguette made with white flour, baked in a very hot oven on a baking stone — nothing like it.  Or a crusty sourdough loaf, made with white flour.  Mmmmm, I’d eat those all day long. People assume a lot of things about what dietitians must eat.  Whole grains […]

Adventures in quinoa

Quinoa is a newcomer to US cuisine, but it’s been a staple food in South America for thousands of years.  It does not come from a grass-family plant and is not considered to be a grain, like wheat or oats.  Rather, it’s the seed of a plant that’s related to spinach and beets.  The most […]

Walk Talk Nutrition: whole grain vs refined

https://radionutrition.com/wp-content/uploads/2014/06/Whole-vs-refined-grains.mp3Podcast: Play in new window | Download (Duration: 12:01 — 5.5MB)Subscribe: Apple Podcasts | Android | RSSThe Walk Talk Nutrition RD team discusses the current recommendations for whole grain foods.  The government thinks all foods should become whole grain.  Donna disagrees.  Kathy prefers whole grain foods for the satiety effect, which results in portion control. […]

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