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:


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

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