Healthy Cooking Tips Part II: Whole Grains

Last Tuesday I mentioned that every few weeks I will be posting simple and healthy cooking tips. Some will be short and sweet while others will be in-depth and lengthier. Today’s is a short piece on whole grains.

Whole Grains: Cooking Tips
1. Soak and Rinse: Prior to cooking, soak your grain in water (just a few minutes will work), rinse thoroughly in cold water until the water runs clear then strain them to remove any dirt or debris.
2. Cook: As a general rule, you can cook whole grains by simply boiling the water, then adding the grain, return water to a boil, then simmer, covered, until tender. Cooking hint: Use vegetable broth instead of water for even more flavor.
3. Test: Like pasta, always test whole grains for doneness before taking them off of the heat; most whole grains should be slightly chewy when cooked.
4. Fluff: When grains are done cooking, remove them from the heat and gently fluff with a fork. Then cover and set aside to let sit for 5 to 10 minutes before serving.

** I would like to reiterate how important step 1 is: Soaking and Rinsing. This is essential to rid your grains of Phytic Acid. Phytic acid is a substance that binds with minerals in the body and leeches them out, inhibiting the absorption of calcium, magnesium, iron and most notably zinc. As if ridding your body of essential minerals isn’t bad enough, a deficiency of zinc can cause stunted growth in children, hormonal issues in women and numerous sexual problems in men, including sperm abnormalities, prostate disease, and low libido. I rest my case.



2 thoughts on “Healthy Cooking Tips Part II: Whole Grains

  1. Pingback: Springtime Curried Couscous « WELLNESS MADE NATURAL

  2. Pingback: Healthy Cooking Tips Part II: Whole Grains (Supplement) « WELLNESS MADE NATURAL

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