Go Wheat-Free

Grains are an integral part of our daily fare. In the West, the word "meal" literally means "ground grain." Similarly, "meal" is synonymous with the predominant grain of the East, rice.

Grains are perhaps our most nutritious food–as long we choose whole grains. They are an excellent source of minerals, fibre, protein, good fats, lecithin, B and E vitamins, and complex carbohydrates. They satisfy hunger, calm the nerves, and promote elimination, endurance and clear thinking. They have heart-warming and soul-satisfying qualities. A group of Italian researchers reported that consumption of whole-grain foods helps protect against cancer, particularly cancers involving the digestive system.

When people think of grains, they most often think wheat. Yet it’s time to broaden your grain horizons. You’ve seen the wide variety of whole grains in stores–millet, oats, rye, spelt, kamut, and the staple food for half the world, rice. There are also amaranth and quinoa, which are seeds from Central and South America that can be eaten just like grains.

As a breakfast cereal, a bowl of rice, a flavourful pasta, a delectable pastry or a slice of homemade bread, it’s never been easier to enjoy the rich taste and good health with traditional whole grains from around the world.

Millet-Applejack Pancake

Spiced Rye Bread

Sunflower Seed Pat

Rolled Oat Muffins