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?

  • 0
  • September 2, 2019

SUBSCRIBE TO THE CULINART EAT WELL BLOG

Loading

What our clients are saying

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“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.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“I just wanted to express my thanks and give two thumbs up for the updates to our lunch menu. My selections have been quite tasty—corned beef Reuben, jambalaya—and I appreciate that, too! I am looking forward to trying some new items in the coming weeks. Keep up the good work!”

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

“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.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“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.”

Connect With Us

Want to find out what CulinArt can offer you? Connect with us today
to understand how our solutions can accommodate your unique needs.

Connect
X

Connect With Us

    I am a*


    Submit