Whole Grain Goodness - CulinArt Group

Eat Well Blog

Whole Grain Goodness

September is National Cholesterol Education Month which calls attention to dietary habits that promote normal cholesterol levels and decrease the risk of cardiovascular disease. Incorporating whole grains into your daily diet is an important part of keeping cholesterol in check. Delicious and nutritious, whole grains are packed with fiber, vitamins, and minerals; some even offer a complete protein! Use September to start making simple swaps and enjoy the goodness of whole grains!

What makes a grain whole? As compared to refined grains, whole grains contain all three components of the kernel- the fiber-rich bran, vitamin and mineral loaded germ, and starchy endosperm. Refined grains are stripped of their bran and germ leaving them without fiber, iron, and other key nutrients.

Made by our liver, cholesterol is necessary for the production of certain hormones and provides the structure of our body’s cells. However, when the cholesterol levels in our blood gets too high, especially LDL cholesterol, our risk for developing heart disease increases. By blocking the absorption of cholesterol into the bloodstream, the fiber found in whole grains including oatmeal and barley helps to keep cholesterol in check and promotes heart health.

When it comes to grain products such as breads and cereals always look to the ingredient list first. Though a loaf of bread may be labeled as multi-grain or stone-ground, this does not guarantee that it was made with whole grains. Additionally, color cannot be used an indicator as molasses or other additives are used to impart the distinctive brown color of whole grain products. When choosing these products always make sure that whole grain flour is the first ingredient listed.

Ranging from common, every day grains, like brown rice and whole wheat bread, to more exotic grains like freekeh and black rice, you can customize and add variety to any meal. Some whole grains, like quinoa, are even complete proteins. Enjoy grains for breakfast, lunch, dinner, and surprisingly dessert. Freekeh has a similar consistency to steal cut oatmeal, creating a warm and hearty breakfast. Wheat berries add a nice texture to stews, chilies, and soups. Black rice has a nutty flavor and makes any dish pop with color. Simply switching brown rice for white rice in your favorite stir fry recipe boosts fiber and flavor. Quinoa, and some other grains, can be ground into flour and used for baking. The meal options are endless!

How do you plan on adding whole grains to your meals this month?

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  • September 2, 2019

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What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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