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Whole grains vs. regular grains: What’s the difference?

Chances are you eat lots of grains already. But are they the healthiest kind? If you’re like most people, you’re not getting enough whole grains in your diet. Aim to choose whole grains for at least half of all the grains you eat. Read on to learn about the different types and why you should skip refined and enriched grains.

Types of grains

Also called cereals, grains and whole grains are the seeds of grasses cultivated for food. They come in many shapes and sizes, from large kernels of popcorn to small quinoa seeds.

  1. Whole grains. These unrefined grains haven’t had their bran and germ removed by milling; therefore, all of the nutrients remain intact. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. Whole grains are either single foods, such as brown rice and popcorn, or ingredients in products, such as buckwheat in pancakes or whole wheat in bread.
  2. Refined grains. In contrast to whole grains, refined grains are milled, a process that strips out both the bran and germ to give them a finer texture and longer shelf life. The refining process also removes many nutrients, including fiber. Refined grains include white flour, white rice, white bread and degermed cornflower. Many breads, cereals, crackers, desserts and pastries are made with refined grains, too. These processed foods will not keep your blood sugar levels steady, which is why you will be hungry again soon after consumption.
  3. Enriched grains. Enriched means that some or many of the nutrients that are lost during processing are added back in later.

 

Most refined grains are enriched, and many enriched grains are also fortified — meaning nutrients that don’t occur naturally in the food are added — with other vitamins and minerals, such as folic acid and iron. Enriched grains lack fiber and are not an optimal choice because while they have traces of nutrition, many important vitamins and nutrients are lost during processing.

Choosing whole grains

Eat whole grains rather than refined grains as often as possible. Examples of whole grains include:

  1. Barley
  2. Brown rice
  3. Buckwheat
  4. Bulgur (cracked wheat)
  5. Millet
  6. Oatmeal
  7. Whole-wheat bread, pasta or crackers
  8. Wild rice

 

It’s not always easy to tell which grains are in a particular product, especially bread. For instance, a brown bread isn’t necessarily whole wheat — the color may come from added coloring. If you’re not sure something has whole grains, check the product label or the Nutrition Facts panel. Look for the word “whole” on the package, and make sure whole grains appear among the first items in the ingredient list.

How to enjoy more whole grains in your diet

Try these tips to add more whole grains to your meals and snacks:

  1. Enjoy breakfasts that include whole-grain cereals, such as bran flakes, shredded wheat or oatmeal.
  2. Substitute whole-wheat toast or whole-grain bagels for plain. Substitute low-fat bran muffins for pastries.
  3. Make sandwiches using whole-grain breads or rolls. Swap out white-flour tortillas with whole-wheat versions.
  4. Replace white rice with kasha, brown rice, wild rice or bulgur.
  5. Feature wild rice or barley in soups, stews, casseroles and salads.
  6. Add whole grains, such as cooked brown rice or whole-grain bread crumbs, to ground meat or poultry for extra body.
  7. Use rolled oats or crushed bran cereal in recipes instead of dry bread crumbs.

 

Eating a variety of whole grains not only ensures that you get more health-promoting nutrients but also helps make your meals and snacks more interesting.

Try some spicy snow peas for a healthy lunch

Number of servings: 6

Ingredients

  1.  1 pound snow peas, washed and trimmed of stems and strings (about 7 cups)
  2.  3 tablespoons reduced-sodium soy sauce
  3.  4 tablespoons rice vinegar
  4.  2 tablespoons brown sugar
  5.  1 tablespoon cornstarch
  6.  1/2 teaspoon Chinese five-spice powder
  7.  1 teaspoon sesame oil
  8.  1 garlic clove, chopped
  9.  Crushed red pepper, optional

Directions

Bring a large saucepan 3/4 full of water to a boil. Add the peas, reduce heat and simmer for 2 minutes. Drain the peas then plunge them into a bowl of ice water to stop the cooking. Drain again thoroughly and set aside.

To prepare the sauce, combine the soy sauce, rice vinegar, brown sugar, cornstarch and five-spice powder in a small bowl. Stir until the cornstarch and seasonings have dissolved. In a large skillet, heat the sesame oil over medium heat. Stir in the garlic and peas. Increase the heat to high, stirring frequently. Pour in the soy sauce mixture and cook until thickened, 1 to 2 minutes. Sprinkle with crushed red pepper, if desired. Serve immediately.

Nutritional analysis per serving

Serving size: 1 cup

  • Calories: 73
  • Total fat: 1 g
  • Saturated fat: Trace
  • Trans fat: 0 g
  • Monounsaturated fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 222 mg
  • Total carbohydrate: 13 g
  • Dietary fiber: 2 g
  • Total sugars: 4 g
  • Added sugars: 4 g
  • Protein: 3 g

Enjoy

Functional fitness: Is it right for you?

Functional fitness exercises train your muscles to help you do everyday activities safely and efficiently. Find out what it can do for you.

Do you live to exercise? Unless you’re an elite athlete, you probably answered no to that question. Most people, in fact, would say they exercise to improve their quality of life.

What is functional fitness training?
Functional fitness exercises train your muscles to work together and prepare them for daily tasks by simulating common movements you might do at home, at work or in sports. While using various muscles in the upper and lower body at the same time, functional fitness exercises also emphasize core stability. For example, a dead lift is a functional exercise because it trains the muscles used when you pick up an object from the floor. By training your muscles to work the way they do in everyday tasks, you prepare your body to move efficiently in a variety of common situations.

Functional fitness exercises can be done at home or at the gym. Gyms may offer functional fitness classes or incorporate functional fitness into boot camps or other types of classes. Exercise tools, such as fitness balls, kettlebells and weights, are often used in functional fitness workouts.

What are the benefits of functional fitness training?
Functional exercises tend to be multijoint, multimuscle exercises. Instead of only moving the elbows, for example, a functional exercise might involve the elbows, shoulders, spine, hips, knees and ankles. This type of training, properly applied, can make everyday activities easier, reduce your risk of injury and improve your quality of life.

What are examples of functional fitness exercises?
Functional fitness exercises use multiple joints and muscles at once to train your whole body. Examples include:

  • Dead lift
  • Assisted lunge with press
  • Resisted squat with overhead press

Are functional fitness exercises for everyone?
If you’re over age 40, haven’t exercised for some time or have health problems, it’s a good idea to check with your doctor before starting any new exercise program. Similarly, women who are pregnant should check with their doctors.

It’s also a good idea to start with exercises that use only your own body weight for resistance. As you become more fit and are ready for more challenge, you can increase resistance by using weights or resistance tubing or performing movements in the water.

The functional fitness payoff
As you add more functional exercises to your workouts, you should see improvements in your ability to perform your everyday activities. That’s quite a return on your exercise investment.

Hunger vs. craving: What’s the difference?

A better understanding of these potential food triggers will help you stay on track.

Have you noticed that when food temptations strike, it often has more to do with your mood than when you last ate? You may crave food to relax, relieve stress or boredom, soothe anger, or cope with loneliness, sadness or anxiety. Indulging in cravings during these emotional times may lead you to eat too many high-calorie, sweet, fatty foods.

Everyone has a food craving at times — and yes, chocolate is at the top of most people’s list. The first step to managing your cravings is being able to identify when you’re truly hungry. Learn how to recognize the difference between a craving and hunger.

Cravings:

  • Are usually for comfort foods, such as chocolate, sweets and fatty foods
  • Are often caused by negative feelings
  • Lead to eating that makes you feel good at first, but then guilty
  • Increase during a woman’s pregnancy and menstrual cycle
  • May be stronger when you’re dieting, especially if you’re giving up your favorite foods
  • Can occur even after you’ve recently eaten
  • Pass with time

 

Hunger:

  • Usually occurs when you haven’t eaten for a few hours or more
  • Results in a rumbling stomach, headache or feeling of weakness
  • Doesn’t pass with time
  • Isn’t just for one specific food
  • Can be satisfied by a healthy snack or meal

 

If you have a craving, distract yourself. Try calling a friend, listening to music, taking a walk or bike ride, reading, or writing. If a negative feeling is causing your craving, use positive self-talk, exercise or a fun activity to improve your mood.

The secret to success: Set realistic goals…

 One of the most important ways to succeed at weight control is to establish realistic goals and expectations.

You might have a combination of goals: your weight-loss goal, your health goals, your exercise goals or your daily servings and calorie goals. Goal setting keeps you motivated and helps you stick with your program, so it’s important to approach it with a thoughtful plan.

The key is to make your goals your own. The more aligned they are with your likes and dislikes — your preferences and priorities — the greater your chances of success. So while yes, the sky is the limit, it’s important to set goals that you can reach and that suit your lifestyle. You can always reassess goals and set more challenging ones as you go along.

Start with outcome goals 
An outcome goal is longer term and focuses on the end result. Examples include, “I would like to lose 20 pounds” or “I would like to weigh 125 pounds.”

Outcome goals:

  • Guide your planning
  • Build the framework for shorter term, or “process goals”
  • Stretch and inspire you

 

Move ahead with process goals
Process goals focus on a specific process or action — such as “I will walk 30 minutes every day” or “I will eat four servings of vegetables each day” — rather than a single outcome. Many people find that when they focus on process goals, the outcomes (such as weight loss) take care of themselves.

Process goals:

  • Build success one small step at a time
  • Help you reach your outcome goals
  • Are the most important type of goal for many people

 

Stay inspired with daily goals 
Each day, it’s important to set goals for both meal servings and physical activity.

It’s also important to set one inspirational goal, such as, “Today I will stop eating before I feel full” or “Today I will focus on positive thinking.”

Daily goals:

  • Are the building blocks for weight loss and good health
  • Provide a daily sense of achievement
  • Keep you motivated to keep up with your program

 

Include enjoyment in your goals
When setting goals, don’t forget satisfaction. A study of individuals who maintained their weight after completing a weight-loss program found that satisfaction with the amount and quality of daily activities was an important factor in success.

 

By Mayo Clinic Staff

Surprise Dad with a healthy and tasty summer fruit gratin.

The dish utilizes summer stone fruits, such as nectarines, peaches and apricots. However, this flexible recipe can be adapted based on seasonal changes or your personal preferences, and you’ll still get the same tasty results. For extra creaminess and a punch of protein, add a dollop of plain Greek yogurt on top.

 

 

 

Ingredients
1 pounds cherries, pitted and halved
4 cups mixed stone fruit, such as nectarines, peaches and apricots, peeled, pitted and sliced
3 tablespoons whole-wheat flour
1/2 cup old-fashioned rolled oats
1/4 cup almonds, sliced
2 tablespoons raw sugar, turbinado or firmly packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons walnut oil or canola oil

1 tablespoon dark honey

Instructions

Preheat the oven to 350°F. Lightly coat a 9-inch square baking dish with cooking spray. In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and turbinado sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, turbinado sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.

Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, 45-55 minutes. Serve warm or at room temperature.

Serves 6.

Nutritional Information
Amount per serving
Calories: 224
Total fat: 8 g
Saturated fat: 1 g
Sodium: 52 mg
Total carbohydrate: 38 g
Dietary fiber: 5 g
Protein: 4 g

How to make a healthier turkey pesto melt

This recipe serves 4:

Serving size: 1/2 sandwich

  • Calories 265
  • Total fat 16 g
  • Saturated fat 3 g
  • Trans fat 0 g
  • Monounsaturated fat 5 g
  • Cholesterol 42 mg
  • Sodium 770 mg
  • Total carbohydrate 14 g
  • Dietary fiber 3 g
  • Total sugars 3 g
  • Protein 22 g

Ingredients

Pesto mayonnaise:

  1. 1 cup fresh basil leaves
  2. 1/4 cup pumpkin seeds
  3. 1/4 cup fresh Parmesan cheese
  4. 3 cloves garlic, minced
  5. 1/2 teaspoon kosher salt
  6. 1 cup reduced-fat mayonnaise

Sandwiches:

  1. 4 slices whole-wheat bread
  2. 6 tablespoons pesto mayonnaise
  3. 8 ounces reduced-sodium sliced turkey
  4. 1/2 cup shredded mozzarella cheese
  5. 4 slices tomato

Directions

To make the pesto spread, place basil leaves, pumpkin seeds, Parmesan, garlic and salt in a food processor. Process ingredients until they are well-blended and fairly smooth. Add mayonnaise and pulse until just blended. Set aside.

Heat oven to 375 F. Lightly coat a baking sheet with olive oil or cooking spray.

Coat one side of each slice of bread with cooking spray. Lay bread slices on baking sheet with coated side facing down. Spread 1 1/2 tablespoons of basil pesto mayo on each slice of bread. Place 1/4 cup mozzarella, 4 ounces of turkey and 2 slices of tomato on two of the bread slices. Top sandwich with the remaining two slices of bread.

Bake for 10 to 15 minutes or until sandwich is warmed through and golden brown. Cut in half and serve.

 

 

Have refreshing lunch with a crisp Apple lettuce salad

Apple lettuce salad

Ingredients
1/4 cup unsweetened apple juice
2 tablespoon lemon juice
1 tablespoon canola oil
2 1/4 teaspoon brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon apple pie spice
1 medium red apple, chopped
6 cups spring mix salad greens

Instructions

Mix the apple juice, lemon juice, oil, brown sugar, mustard and apple pie spice in a large salad bowl. Add the apple and toss to coat. Add the salad greens and toss to mix just before serving.

Serves 6.

Nutritional Information
Amount per serving
Calories: 80
Cholesterol: 0 mg
Total fat: 4 g
Saturated fat: 0 g
Monounsaturated fat: 2 g
Trans fat: 0 g
Sodium: 20 mg
Total carbohydrate: 13 g
Dietary fiber: 3 g
Sugars: 10 g
Protein: 1 g

A bowl of healthy minestrone on this rainy day…

Minestrone is a thick, hearty soup that usually contains vegetables, pasta, and peas or beans. This version uses unsalted chicken broth and fresh tomatoes rather than canned tomatoes to limit the sodium content.

Number of servings

Serves 4

Ingredients

  1. 1 tablespoon olive oil
  2. 1/2 cup chopped onion
  3. 1/3 cup chopped celery
  4. 1 carrot, diced
  5. 1 garlic clove, minced
  6. 4 cups fat-free, unsalted chicken broth
  7. 2 large tomatoes, seeded and chopped
  8. 1/2 cup chopped spinach
  9. 1 can (16 ounces or about 1 1/2 cups) canned chickpeas or red kidney beans, drained and rinsed
  10. 1/2 cup uncooked whole-grain small shell pasta
  11. 1 small zucchini, diced
  12. 2 tablespoons fresh basil, chopped

Directions

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrots and saute until softened, about 5 minutes.

Add garlic and continue cooking for another minute. Stir in broth, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes. Add zucchini. Cover and cook for 5 minutes more.

Remove from heat and stir in the basil. Ladle into individual bowls and serve immediately.

Serving size: About 2 cups

  • Total fat 5 g
  • Calories 213
  • Protein 10 g
  • Cholesterol 11 mg
  • Total carbohydrate 30 g
  • Dietary fiber 8 g
  • Monounsaturated fat 3 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Sodium 400 mg
  • Added sugars 0 g

Bon appetite…

Chicken and asparagus tossed with penne

Lets cook a healthy lunch together:

Number of servings

Serves 2

Ingredients

  1. 1 1/2 cups uncooked whole-grain penne pasta
  2. 1 cup asparagus, cut into 1-inch pieces
  3. 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
  4. 2 cloves garlic, minced
  5. 1 can (14.5 ounces) diced tomatoes, no salt added, including juice
  6. 2 teaspoons dried basil or oregano
  7. 1 ounce soft goat cheese, crumbled
  8. 1 tablespoon Parmesan cheese

Directions

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including their juice, basil or oregano and simmer 1 minute more.

In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently to mix evenly.

To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan cheese. Serve immediately.

Nutritional analysis per serving

Serving size: About 2 1/2 cups total

  • Total carbohydrate 56 g
  • Dietary fiber 11 g
  • Sodium 276 mg
  • Saturated fat 3 g
  • Total fat 7 g
  • Trans fat 0 g
  • Cholesterol 63 mg
  • Protein 32 g
  • Monounsaturated fat 2 g
  • Calories 415
  • Added sugars 0 g