#Whole Grains

[miminaka]

株式会社ニップン様の『全粒粉ガイド』のイラストを担当しました。

実物をお見せできないのが、残念ですが 全粒粉の魅力がつまった、デザインもとても素敵な冊子です。

[shwetaofalltrades]

Posting here after ages. Do you want to keep seeing photos of the bread I make?

[boogerbrains]

oat bran has gone deep undercover

[critter-casey]

“Hole Grain” (digital illustration) — CW

[raw1111official]

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[sockeye-run]

Vegie-loaded Greek lamb and farrow bowl with homemade tzatziki sauce 🍋

[thehealthofficers]

Whole grains, specifically, are high in fiber, nutrients, and minerals, which can help with digestion processing, control glucose levels, and decrease the problem of heart disease. Here, we will see 10 entire whole grains that you might integrate into your daily diet for a nutritious and healthy meal.

[theautumnalsoul]

This is my colourful orzo salad with feta cheese and ham.

I also made a salad dressing with extravirgin olive oil, salt, tahini sauce and lemon juice.

[crowofwisdom]

oops, i did it again

[tenth-sentence]

'It's got more sugar than whole grain in it, and it looks like the side of a firebarn.'

"Cujo" - Stephen King

[esotericmama]

Grains get a bad rep in the wellness community right now I'm kind of gonna go against the grain here and say I think the issue is how we process cereals right now rather than the cereals themselves.

For most of us, our ancestors have been eating cereals for several millenia without any ill effects. But I'd like to point out the differences between traditional cereals and modern processed cereals.

Modern grains are usually highly processed and bleached. Ancient grains are whole grains that keep in the germ and bran of the grain in the flour, which adds a lot of extra nutritional value.

Modern grains are milled in factories. Ancient grains are milled using stone milestones. The use of stone adds minerals to the flour that is lost in the modern milling process, it also adds grit and makes the flour a bit tougher, which is why people had much stronger jawlines back then.

Another big deal is freshness of the flour we use. Modern flour has milled probably weeks if not months before the consumer uses it. But with ancient grains, because whole grains go rancid much quicker than bleached flour, people only used freshly ground cereals and preferred to keep their grains in the berry until ready to use. Flour loses a lot of nutritional value the longer it has been sitting on shelf vs freshly milled grains.

In short a lot of the modern issues with grain products in because of how hyper processed they are. If you want eat grains the healthy way:

- keep your grain whole in the berry

- stone mill your flour fresh every week

- use sourdough starter when you bake instead of instant yeast

[simplenutrition1]

The Color and Consistency of Your Poop: What Does It Mean?

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[dynamichealthinsights]

The Sneaky Sugar Trap: Unraveling the Effects of Excessive Refined Carbohydrates on Blood Sugar

Picture this: you’re grabbing a quick breakfast on the go, a bagel with cream cheese, or perhaps a bowl of sugary cereal. It seems harmless enough, right? Unfortunately, these seemingly innocent choices are often packed with refined carbohydrates, a dietary villain that can silently wreak havoc on your blood sugar levels and overall health. Let’s embark on a deeper dive into the intricate world…