Whole Grain Sampling Day
Deanna Bowers
April 1 is National Whole Grain Sampling Day.
It’s the perfect time to try a new whole grain. Actually health experts advise everyone — men and women, young and old — to make grains a part of their daily diet, and that it’s important to make at least half the grains “whole grains.”
What is a whole grain? And why does it matter?
Whole grains include grains like wheat, corn, rice, oats, barley, quinoa, sorghum, spelt, rye — when these foods are eaten in their “whole” form. You probably already eat whole grains — popcorn in the theater, Cheerios for your toddler, or a bowl of hot oatmeal.
Consumers are increasingly aware that fruits and vegetables contain disease-fighting phytochemicals and antioxidants, but they may not realize whole grains are often an even better source of these key nutrients. Moreover, whole grains have some valuable antioxidants not found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber.
Some of the newest grains to try are Hy-Vee’s Select grain blends such as Ruby Wild Blend, Lentil Blend, Kansas Medley, Black Pearl Medley, Golden Jewel Blend, Jasmine Blend, and Sunrise Blend with Quinoa Flakes.
The blends are 100 percent whole grain, said Tony Klaers, segment manager for InHarvest Co., which produces Hy-Vee’s Select grain blends.
The blends can be used in soups and salads, or eaten as a side dish.
Sprouted grains, “the next big thing,” are used because they are more easily absorbed by the body, said Klaers “It’s all the buzz.”
Until about a 100 years ago, humans harvested their grains, tied them into sheaves, and left them in the field until they were ready to thresh the grain. Inevitably, with exposure to the weather, at least some of the grain would begin to sprout.
Today, companies are marketing sprouted grains, developed under carefully controlled conditions, with just the right amount of moisture and warmth, until the important enzymatic processes are at their peak, and then they use the sprouted grains in products.
Sprouted grains offer all the goodness of whole grains, while being more readily digested.
In addition, sprouting grains increases many of the grains’ key nutrients, including B vitamins, vitamin C, folate, fiber, and essential amino acids lysine, often lacking in grains.
Sprouted grains may also be less allergenic to those with grain protein sensitivities.
Studies document a wide range of health benefits for different sprouted grains, including sprouted brown rice fights diabetes (Journal of Nutritional Science and Vitaminology, April 2008; 54(2):163-8); sprouted buckwheat protects against fatty liver disease. (Phytotherapy Research, July 2009; 23(7):993-8), and cardiovascular risk reduced by sprouted brown rice. (Annals of Nutrition and Metabolism, 2007; 51(6):519-26. Epub 2007 Dec 20).
