Thinking Outside the Whole Grain Box
By Dr. Madelyn Fernstrom The message that we should include fiber-rich starches as part of a healthy diet is one that comes across loud and clear. But 100% whole wheat, brown rice, whole oats – while tasty – can produce taste bud fatigue over time. I’m often asked what other options are out there. I’d like to expand your whole-grain repertoire with some of my favorites. They’re easy to prepare and will keep your taste buds stimulated. It’s time to shake up your whole grain starches! The following grains are all readily available in local supermarkets and are gluten-free for those of you on this dietary regimen. Buckwheat: This fiber- and protein-rich grain has no connection to wheat, despite its name. It’s the base of Japanese soba noodles. Also known as “kasha,” it can substitute for your morning oatmeal as a hot cereal. Quinoa: This grain has a nutty flavor and a slightly crunchy/chewy texture, and it cooks up in less than 15 minutes. Rich in fiber and protein, it’s a won...