A study published in the May 25, 2010 issue of Circulation finds that people with diabetes who eat more whole grains are less likely to die from cardiovascular disease than are people with diabetes who have low whole grain intakes. The researchers from Harvard and other Boston-area research institutes studied almost 8,000 … Read more
Wheaties Fuel is a newly formulated breakfast cereal recipe from Wheaties, “co-created with a team of today’s elite champions including Peyton Manning, Albert Pujols, Kevin Garnett…designed for the active individual.” While the attempt at reformulating an old classic is noble – it’s probably unnecessary. From a nutritional standpoint, there are more than … Read more
Quinoa is a pseudocereal – not exactly a whole grain or even a grass – that originates from the Andean area of South America. Quinoa (pronounced keen-wah) has a unique combination of amino acids that makes it one of the very few non-animal based sources of complete protein. It’s also a great … Read more
Pringles potato chips has a new line of Multigrain Pringles that claims to “succeed where many others fail, giving you a multigrain snack that tastes great”. They might taste great – if you like salt and fat – but a good source of whole grains they are not! All three flavors (Truly … Read more
Trying to increase dietary fiber intake usually means adding more fruit to your diet. As a rule, fruit has more fiber per serving (3-5 grams/serving) than do vegetables (1-3 grams/serving). But what kind of fruit is best if you’re concerned about fiber? When we’re talking about fruit, there are generally four categories … Read more
Found mostly in Japanese cuisine, Edamame is actually out of the shell edible soybeans. If you translate the word ‘Edamame’ in English, you will find out that it means ‘beans on branches.’ Edamame is a powerhouse. They are packed with high-fiber, protein, and a moderate amount of calories that make it a … Read more
The Center for Science in the Public Interest publishes the Nutrition Action Health Letter, the “World’s Largest Circulation Health Newsletter”. At $10 for a yearly subscription, the newsletter is an outstanding deal if you are interested in nutrition and enjoy humorous takes on the topic. The newsletter summarizes nutrition-related research, advocates for … Read more
Chia seeds are popping up in health stores and supermarkets in the past few years. It’s the trendy seed to add to your breakfast, especially in smoothies and cereals, make into pudding, and even bake into bread. It’s also a popular weight-loss aid that helps control hunger while enhancing the diet with … Read more
Irish Soda Bread is one of the most simple, quick bread recipes you can make. It requires no yeast, takes less than five minutes to prepare and can be easily adapted as a high-fiber recipe. The story goes that St. Patrick was holding a piece of soda bread in his hand as … Read more
By definition, a bagel is a firm-textured bread that is boiled and then baked. Your standard bagel will cost you 300 calories and usually has only 1 or 2 grams of fiber, depending upon the flavor. Thomas’ new Bagel Thins are a completely different story: 110 calories per serving and 5 grams … Read more
A class action lawsuit filed in Southern California last week claims that Kellogg’s Nutri-Grain bar packaging and advertising deceptively mislead consumers. The suit claims that Nutri-Grain bars allow you to “Eat Better all Day” because they contain calcium and whole grains; however, the bars also contain trans fat, which is known to … Read more
Fiber is known for many reasons, especially for its function in regulating gut movement. But the benefits of this food component do not stop here. For many decades, a fiber-rich diet has been used for several purposes. Some people use it for cardiac benefits, while others enjoy it for the filling properties. … Read more
The Wall Street Journal recently published an article entitled “Noodling Your Way to Weight Loss” that looked at the potential health benefits of konjac fiber, a primary ingredient in Asian Shirataki noodles. Shirataki noodles are very low calorie, almost carbohydrate-free gummy noodles composed mostly of water and glucomannan (another name for konjac … Read more
The 2005 Dietary Guidelines for Americans are being revised and are slated to be released as the Dietary Guidelines for Americans, 2010 In the fall of this year. The 2005 Dietary Guidelines encourage Americans to “make half your grains whole.” But what exactly does this mean? According to the DHHS and USDA’s President’s Food Safety Working … Read more
Fresh for the New Year comes an innovative integration of fiber in foods you love – even if you aren’t so certain it should be there. Duncan Hines has released a line of 100% Whole Grain Muffin Mixes. While it looks like the manufacturer has gone out of its way to ensure … Read more
Wheat, a specie of cereal grass widely-cultivated for its seed, is an edible grain which is highly-nutritious and a universally staple food. Wheat has been widely-grown and harvested for over seven centuries, in many countries around the world. It is the oldest and most prime edible cereal grains. Wheat has several species; … Read more