Taken from video description

Don’t be fooled by “whole-grain” products such as whole wheat flour (or bread made from it), which have a glycemic index nearly as high as that of refined flour. Grains that have been pulverized into flour, whether “whole” or not, have a significantly expanded starchy surface area available to digestive enzymes, and cause blood sugar levels to spike dramatically. A serving of true whole grains – embellished or plain – makes a healthy side for almost any meal, but they are also wonderful in soups, stews, salads and stuffings.

Whole grains – full of protein, fiber, vitamins, minerals and low-glycemic carbohydrates – are an important part of the Anti-Inflammatory Food Pyramid.

Read more about the AI Food Pyramid:
http://www.drweil.com/drw/u/PAG00361/…

Learn more about Cooking with Whole Grains:
http://www.drweil.com/drw/u/ART03184/…

Advertisements

What is a True Whole Grain? by Andrew Weil, M.D.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s