The Benefits of Whole Grains

By now, we should all be aware of the fact that whole grains are good for us. Because they are not refined to the same degree as other flours, they retain all the nutrition and fiber found in the hulls of each grain. However, not everything that says “whole grain” is necessarily wholly whole.

Various grains by Rainer Zenz over Thuresson on Wikimedia Commons

According to Dr. Oz, manufacturers often use phrases that sound suspiciously like what you’re looking for, but may not even be close.

• Made with whole grains
  It may have a pinch of whole grains, but unless it's 100 percent, you won't reap most of the potential benefits.
• Multigrain
  This tells you nothing about whether the grains are whole or refined. Even if you're getting 38 different grains, that isn't much good if they are all refined.
• Whole grain
  If the label doesn't say "100 percent whole grain," it may have many grain blends. Bad words to see paired with "flour" are: "enriched," "bleached," "unbleached," "semolina," "durum" and "rice." (http://www.oprah.com/health/Health-Benefits-of-Whole-Wheat-Bread)

So, if it doesn’t say 100% on the label, don’t buy it if it’s whole grains that you’re going for.  My opinion deviates slightly from this in that when a family is used to nothing but refined grain breads and other flour products, it might be best to wean them into the whole grains. Going straight from nice, soft, spongy white bread to nutty and heavier whole grain bread can be a shock. Maybe start with the new whole grain white and go from there which according to the Mayo Clinic provide identical benefits to regular brown whole grain breads. Once they realize they’re already eating whole grains, they may branch out to try other forms. I personally like some of the whole grain breads. In fact, I like whole grain breads better than whole wheat bread.

Another thing is that whole grains are better for diabetics. The way the body processes the whole grain carbs is much different than the refined carbs. Eating white bread is like eating a spoonful of sugar for me. I do buy it when the budget’s tight, but I can tell the difference. It speeds through my system like a jet plane and the next thing I know, I’m sleepy and wanting a nap. But, if I’m eating a whole grain product, the processing in my system takes longer and the body processes the carbs more efficiently, so I don’t get that sudden drop in energy (not to mention the rapid elevation of sugar). If you are diabetic and are eating a refined carb item, make sure you also eat an equal amount of protein. The protein will help reduce the rate at which your body processes those carbs. That doesn’t mean that it’s OK all the time, but try to balance it when you have no other choice.

Did you know that tortilla chips are whole grain? Boy, I like them with salsa! But, my sugar doesn’t spike and I don’t get that “can’t hold my eyes open” reaction to eating them. Of course, I use that fact to justify my addiction to that snack, but it really isn’t that horrific of a thing. The salsa is low carb and the chips are complex carbs. I had my sugar read at the ER about an hour and a half after making a meal of chips and salsa and it was actually normal! Of course, just eating chips and salsa isn’t very balanced, but I haven’t had a normal sugar mid-day in a long time. So, I can attest to the benefit of whole grains with regard to diabetes.

Are you dieting? Do you like rye bread? Then maybe you should eat more rye bread than wheat bread. Studies have shown that people who ate rye bread at breakfast were less hungry at lunch than those who ate wheat. Whether it’s because of rye’s high fiber content or rye’s interaction with the body’s insulin triggers, people who eat rye bread feel fuller longer. Rye-brand breads have an even better effect on hunger. (ibid.)

So, everyone should start trying to incorporate whole grain products into their daily diets. It doesn’t take much to start making the switch. Some of the choices out there are really delicious!

An Online Benefit for the USO and our Troops; plus FOOD!

I have another blog that is newer than this one. It is for my Avon business while this one is personal. But, I do want to tell people about the benefit.


Avon has a variety of fundraisers that representatives can do. Sure, they can be lucrative if you connect with the right group, but I really don't pursue that. However, ever since I first saw this particular program, I have had an interest in participating. 


This is a type of "gift in kind" fundraiser wherein part of the funds go to the organization and part of the funds are used to purchase a product gift pack that the organization will hand out to our overseas troops. 90% of the price of the item goes directly to either the USO or to cover the cost of the merchandise to be given to our troops. The remaining 10% covers the cost of taking the orders and processing the payment to Avon. Avon takes care of the rest.

You don't have to ship anything, you don't have to donate huge quantities of money, you don't have to worry about who's getting the money. You know up front where it's going.


There is a PayPal link on the other blog for placing the order and making payment. You DO NOT have to have a PayPal account. The payment can be processed without your having an account, so there's no fussing with having to link it to your bank account and what have you. Just fill out the info and, after verification, the payment will be received. Debit cards or credit cards are fine. You don't have to be rich to help out, but if you're able and want to, you CAN purchase more than one kit to be given to more than one serviceman or woman. It's entirely up to you.


Here is the link to the other blog. You can read more there about the program and about the products our service personnel will receive. As I say there, the sales will benefit me with my Avon standing, but I'm not going to be getting rich with this. It's just something I want to do, that I don't feel like there is a financial ulterior motive for me to do it. The link is here.


Of course, I'd love if you bought some Avon using my storefront link, but not everyone is a fan. And, that's OK. But, I doubt there are many people who don't appreciate that our troops are willing to risk their lives (even if we don't agree politically with the reason they've been sent) or that the USO sends entertainers into some dangerous theaters of operation in order to give the troops a morale boost. Seriously, is there anyone out there who never saw or enjoyed Bob Hope entertaining the troops? The men loved it!! So, would you please consider giving something back to the men and the USO for all they've done for us?


AND NOW.....TONIGHT'S DINNER


Of course, I have to add something about food. I didn't have my dinner finished when I posted the first part, but now it's done. We've finished eating and I now have the obligatory photo to share with you all.


I wanted to use some of the hamburger that was in the freezer. I took it out a couple days ago to thaw and it's been in the fridge ever since. I decided I needed to use it and found just the thing online. Hamburger Stew!


I took the pound of burger out, put it in the pan and started the fire. I love my potato masher (one of those curly ones, not those ones with the square holes in it that I wouldn't even use on potatoes) because I use it to break down ground meat that I'm cooking. I hate having huge lumps of ground meat in my recipes. So, I started cooking the meat, added onions, a can of stewed tomatoes, a can of sliced potatoes and some powdered beef base for added flavor. Then I got out the leftover corn and carrots I had frozen a couple weeks ago for future use and added them. Once all that was hot and simmering, I added some leftover broccoli and the smidgen (not a precise measurement, naturally) of lima beans that were still frozen along with some more powdered beef base and water. Once all of that came to peak heat, I added some ditalini pasta (again, no measurement - just until it looked like enough), turned the fire down and let it slow cook while I worked on the first part of today's blog entry. Eventually, I turned the fire off completely and waited for everyone to come home.


My son was the first to arrive. I asked him to look at the pot and tell me if he thought I should thicken it or if we should eat it more like soup. That's when I learned that "looks like enough" can be too much. The ditalini had absorbed all the water!!! So......I added two more cups of water, some fresh ground salt and pepper and some pot herbs along with a can of tomato sauce. I reheated the pot and stirred it thoroughly and supper was ready. Of course, I forgot to take the picture until two of us had already had some, but there's plenty in there, so I got a decent photo of the stew/soup (I REALLY don't want to call it "stoup". I mean, I like Rachael, but there is a line I draw.) 

You can see how many little pastas are really in there. 

So, tell me - is this something you'd eat? Seasoned to your tastes, of course, but do you like one pot meals like this - easy to throw together, no constant attending necessary? My kinda cooking!