Monthly Archives: August 2012

Need More Fiber? Try Sprouted Bread

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.

Carrot Raisin Sprouted Bread

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

Falling Down An Escalator Isn’t Funny

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.

All Fours Balance Exercise

Brain injuries account for half of all injuries from falls, according to a 2005 study from the Centers For Disease Control. Read the rest of this entry

Quinoa: No Gluten – Fast Cooking Grain Alternative

BREAKFAST QUINOA
WITH BERRIES

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

More High Tech, More Sitting, More Obesity: Study

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.

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Buckwheat: It’s Not A Grain and It’s Gluten-Free

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

RAW UNCOOKED BUCKWHEAT

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