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:
Learn more about Cooking with Whole Grains: