Features, Living

Carbs are not the devil!

Many of us think that in order to lose weight we shouldn’t eat carbs and I think that we have it all wrong! Carbs are full of nutrients, such as fiber and to be healthy we must be eating fiber enriched foods and therefore carbs! The key is to stay away from refined carbs. There are many alternative grains that are gluten free and have excellent nutrients. So why don’t we start eating carbs again and put an ancient twist to our diet, and replace all refined grains. Here is a handy list of grains we all should incorporate into our daily diet. SPELT This ancient grain has a sweet taste to it, more so than regular wheat. And on the upshot is that it is easier to digest, making it digestion-friendly to hose who are wheat-sensitive. Over the past 20 years this grain has received the recognition from the health food market and our trusty health professionals as a wheat substitute. The benefits that come from spelt are that spelt is higher in protein then regular wheat but not as high as quinoa or amaranth. Along with that it is rich in complex carbohydrates, fiber, minerals and vitamins B1 and B2. The B1 vitamin is known to be the anti-stress vitamin, while B2 works as an antioxidant. For those of you that are allergic to wheat, spelt can be tolerated and is often used as an alternative grain. You will find spelt in cookies, quick breads, muffins or even soups and stews. MILLET This grain dates back to Asia and Africa and is believed to be the first grain cultivated by man. This grain has more than 6000 different varieties to it around the world. The millet grain is tiny, round and yellow, and carries the same texture as wild rice. The flavor that millet contains is mild and thus used to make flat-breads or stuffing. In India the millet grain is used to make roti while in Africa and Eastern Europe millet is used to make porridge. The nutrition value that millet has is that it is high in protein, many B vitamins, methionine, lecithin, vitamin E, calcium, iron and phosphorous. Millet has a high oil content compared to regular wheat. The down fall to millet is that it is high in calories but the fat content in the calories are all good fats that our body needs to stay healthy. Millet also has a low-glycemic level in the grain thus promoting a slow steady rise in blood levels, and on top of everything this grain is gluten free! For all you non-gluten eaters out there, this grain is for you. QUINOA
This grain is thought to be the grain of all grains. However, weird fact, this grain is actually a fruit, not a grain. Like the others, quinoa is an ancient grain seed, and even though it is a fruit, the seed is used because of its cooking capabilities. Like other fruits and vegetables, quinoa's close relatives are beets, spinach and Swiss chard. In relation to millet, it is also gluten free. The taste is mild with a nutty flavor. The grain itself is soft and delicate, with a fluffiness to it. This grain is easy to prepare and is a great alternative to rice if you are looking for something with more nutrients to go with your stir-fry or curry dish. The nutrition value is that it is high in protein, calcium, and iron and an okay source of vitamin E and several of the B vitamins. On top of that, it is a balance of all eight essential amino acids – thus making quinoa a complete protein food.
I hope this information shows you that your body does need carbs, and there are many alternatives to your diet then eating just the regular refined grains (white flour).

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