Michi’s
Ladder – Tier
1: Whole
grain cereal
Whole grain cereals are powerhouses of fiber and nutritive
value. Whole grains include wheat, oats, corn, brown rice,
barley, bulgar, millet, wild rice and quinoa. Bran or outer
layer of a grain is a rich source of niacin, thiamin, riboflavin,
magnesium, phosphorus, iron and zinc.
Bran also provides vital fiber. The endosperm or kernel
forms the core of the grain. This part contains protein and
carbohydrates and has small amounts of vitamins and minerals.
The germ is a concentrated source of vitamin E, magnesium,
phosphorus, iron, zinc and riboflavina and thiamin.
Low in saturated fat
Rich source of polyunsatured fats, including omega 3 linolenic
acid
Cholesterol free
High fiber content
A powerful source of protein
Abundance of B-complex vitamins, including folate
A good source of iron, magnesium, copper, phosphorus and
zinc
A good source of antioxidants and phytochemicals
In refined cereals, the bran and germ layers are removed
during processing. This leads to loss of fiber, folate, phytochemicals
and selenium. Refined cereals tend to cause upsurge of blood
sugar on acount of higher GI. Breakfast in most homes is
a bowl of cereal. You can opt for breakfast cereals made
of whole grain and enjoy the manifold benefits. Wheat or
bran or oatmeal cereals can give you a healthy start to the
day. Choose a whole grain bagel and you can be assured of
a low-fat breakfast. Go in for multigrain muffins or whole-wheat
toast.
Benefits of whole grain cereals
~ Phytochemicals such as lignans lower risk of coronary
heart disease
~ Phytic acid offers
benefits to those suffering from diabetes
~ Phenolic compounds
offer antioxidant benefits
~ Saponins and squalene
help reduce blood cholesterol
~ Whole grain cereals
protect against heart disease
~ High fiber food
made with whole grain cereals are ideal for those on
a weight management program
~ Due to high fiber
content, there is feeling of fullness and digestion
takes longer. High fiber also aids in better
movement of food through the digestive tract. This reduces
chances of colon cancer and diverticulitis.
Whole grain cereals tips
Whole grain cereals must be carefully stored to preserve
their aroma and freshness. Keep them in a dry and cool area
in an airtight container.
Opt for wholegrain breads, multi-grain bagels and brown
rice. Use wild rice or bulgur or kasha in pilafs and risottos.
Substitute rolled oats or crushed bran cereal for dry breadcrumbs.
Look for whole-wheat pasta, pita bread or rye bread.
Add whole grain cereals in soups, stews and casseroles.
Snack on baked tortilla chips, popcorn or toasted oat cereal.
Include chickpeas, kidney beans, split peas and other legumes
into your diet.
Use whole-grain bread or cracker crumbs in meatloaf.