Whole grains are one of nature’s most powerful foods.
Do you ever wonder why people don’t change their diet in order to prevent or treat suffering from so many diseases?
For over 25 years I’ve lived in the South, and I often find myself asking “Why does it have to be fried food?”
If somebody likes fruits and vegetables, there are plenty of them in grocery stores. If they like whole grains, then they can choose between oats, whole wheat, brown rice, bulgur and bran, among others.
We’ve heard for years that eating a diet rich in fruits and vegetables can protect against heart disease, diabetes, and some forms of cancer. But did you know that whole grains are now believed to provide just as many benefits? “Whole grains have this whole army of different phytonutrients that are doing just as much as fruits and veggies,” says Susan Moores, a Minneapolis nutritionist and a spokesperson for the American Dietetic Association. (A phytonutrient is the name given to the parts of plants that have health benefits).
According to researchers at the University of Minnesota, eating three daily servings of whole grains can reduce the risk of heart disease by 25 to 36 percent, stroke by 37 percent and type II diabetes by 21 to 27 percent.
Learn more in my book 38 Super Healthy Foods: A Unique Manual to Health, Wellness, and Healing.