My dad’s been making his own granola for quite a few years, and I think by now he’s perfected the recipe. At least, he’s got it exactly the way he wants it.
When you eat grains, eat only 100% whole grains.
Store-bought microwave popcorn is a lie.
Dr. Jean Layton shares her story, some of her gluten-free successes, and her chart of gluten-free flours. You don’t have to be gluten-intolerant to enjoy these “alternative” flours, of course, and I encourage everyone to experiment with some of them.
Cynthia Harriman is Director of Food and Nutrition Strategies for Oldways, the Boston-based non-profit best known for creation of the Mediterranean Diet Pyramid and the Whole Grain Stamp. In this Guest Post, Cynthia reflects on healthy traditions for processing food.
The products from Bob’s Red Mill hearken back to an earlier time, when wholesome food was the norm. I’m a fan — it’s tough to leave the grocery store without at least a few bags of their products in my cart. Today, Cassidy shares some ideas for incorporating more whole grains into your diet.
Manufacturers use lots of verbal sleight-of-hand to try to get you to think their food is healthier than their competitor’s. That’s nothing new, and they’re incredibly good at it. So arm yourself with this information next time you’re reading through the ingredients list at the store:
It’s pretty straightforward, really. A whole grain kernel — or seed — is composed of three parts: the bran, the endosperm, and the germ.