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Eat Your Whole Grains
Did you know that there are some great reasons to eat more whole grain breads and cereals?
They are low in fat.
They are good sources of fiber, vitamins, minerals, and protein.
They can be fixed and eaten in may ways.
Here are some actions to get you started and keep you going. Try two or three actions now and try more later.
Choose whole grain varieties of bread, muffins, bagels and rolls (whole wheat, bran, oatmeal, multigrain).
What's a whole grain? It's a grain that still has its outer covering, which contains the grain's fiber and many of its vitamins and minerals.
Check the label! If it doesn't say "whole grain" or "whole wheat," it's not the real thing.
Choose a whole grain (oatmeal, wheatena) variety when you have hot cereal, or a cold breakfast cereal that provides at least 4 grams of fiber for serving.
Have whole wheat varieties of pancakes or waffles.
In recipes that call for flour, use at least half whole wheat flour.
For dinner at least twice a week, serve whole wheat noodles, brown rice or bulgur (cracked wheat).
Try higher fiber cracker varieties, such as whole rye crackers, whole grain flatbead, or some of the new muliltigrain crackers. Check the label to make sure you're choosing a low-fat variety.
Once a week or more, try a low-fat meatless meal or main dish that features whole grains (spinach lasagna, red beans over brown rice and vegetable stir-fry).
Did you know that there are some great reasons to eat more whole grain breads and cereals?
They are low in fat.
They are good sources of fiber, vitamins, minerals, and protein.
They can be fixed and eaten in may ways.
Here are some actions to get you started and keep you going. Try two or three actions now and try more later.
Choose whole grain varieties of bread, muffins, bagels and rolls (whole wheat, bran, oatmeal, multigrain).
What's a whole grain? It's a grain that still has its outer covering, which contains the grain's fiber and many of its vitamins and minerals.
Check the label! If it doesn't say "whole grain" or "whole wheat," it's not the real thing.
Choose a whole grain (oatmeal, wheatena) variety when you have hot cereal, or a cold breakfast cereal that provides at least 4 grams of fiber for serving.
Have whole wheat varieties of pancakes or waffles.
In recipes that call for flour, use at least half whole wheat flour.
For dinner at least twice a week, serve whole wheat noodles, brown rice or bulgur (cracked wheat).
Try higher fiber cracker varieties, such as whole rye crackers, whole grain flatbead, or some of the new muliltigrain crackers. Check the label to make sure you're choosing a low-fat variety.
Once a week or more, try a low-fat meatless meal or main dish that features whole grains (spinach lasagna, red beans over brown rice and vegetable stir-fry).
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