Monthly Archives: August 2012
Sprouted unleavened whole grain bread offers the most in vitamins, and fiber. There are two companies that produce this type of bread. One is Manna Organic Bakery, and the other is Berlin Natural Bakery.
Sprouted bread is made with whole grains, such as wheat, rye, spelt and millet. The sprouts are used to form a loaf. The loaf is oven baked, and then ready to eat. The downside is that sprouted unleavened bread doesn’t lend itself well to sandwich making because of its texture. Read the rest of this entry
WEAK MUSCLES = AN ACCIDENT WAITING TO HAPPEN
A Stay In The Hospital Is No Joy Ride
Anyone can lose their balance, fall, and injure themselves. Muscular weakness in older adults makes them especially vulnerable to hip fractures, and head trauma from falls. Those who keep their muscles strong and flexible, know that frailty isn’t inevitable with aging.
If you’re wheat, or gluten sensitive, fast cooking Quinoa offers a delicious alternative.
Quinoa, like Buckwheat are known as pseudo grains, meaning they look like grains such as rice and wheat. Pseudo grains behave like true grains because they can be ground into a flour, consumed as a warm breakfast cereal, or prepared as a delectable side dish. Unlike true grains, Quinoa and Buckwheat do not contain gluten. Read the rest of this entry
National girth widens as technology grows. From the Los Angeles Times 8/22/12. A New Take On Obesity’s Cause: Technology Investment, by Melissa Healy.
A recent study found a correlation between computer-based technological advancement and obesity.
The link will take you to a copyrighted article in the Los Angles Times.
Buckwheat is not a grain, a cereal or grass, and it’s not related to wheat. To make things confusing, it is often referred to as a grain. The term “groat” means the whole grain. Food packages are sometimes labeled whole
buckwheat groats. If you’re wheat, or gluten sensitive, cooking with buckwheat allows you to have all the foods you enjoy without the side effects.
Buckwheat looks and acts like a grain. It’s actually a triangular seed related to rhubarb and sorrel. It’s a good substitute for wheat, or grains containing gluten. Buckwheat cooks quickly, and is highly nutritious. Read the rest of this entry