What About Grains

Eating lentils and other pulses regularly, may help lower your risk for cancer, heart disease and diabetes, according to a study at North Dakota State University. Consuming red meat regularly, on the other hand, has been shown to have a direct link to certain kinds of...

Wheat –  there are many varieties of this worldly staple and exotic, unfamiliar names to Westerners. Here are a few of the most interesting to a vegan: Bulgar wheat – Bulgar is precooked, so it is fast and easy to prepare. It is the main ingredient in the...

Millet – this tiny yellow, white, gray, or red grain is a staple in many parts of the world and is becoming more popular in the U.S. It has a delicious nutty flavor when dry-roasted before cooking and it mixes well with other foods, such as cauliflower. Millet is easy...

Corn is eaten in even more forms than oats, this grain is a staple for many cultures in the Western Hemisphere and has many healthy benefits. Corn tortillas, polenta, corn bread, even popcorn, all are brimming with more antioxidants than any other grain and when eaten...

Oats and Oatmeal – this grain is one of the most healthful and versatile, being consumed in three different forms: Oat Groats (which resemble a darker-brown barley), Steel-cut oats, aka Irish or Scottish Oatmeal and rolled oats, which are the whole grain flattened to...

Barley – barley is a hearty grain that is excellent in soups and stews, as well as functioning as a side dish. Hulled barley and pearled barley have lost some of the nutritional value, but are high in fiber and healthier than a milled grain like white rice. Barley...

Rice – brown rice, which also has streaks of green in it, is the whole grain, unlike white rice, which has been milled and lost most of its nutritional value. There are many varieties of Brown rice – short grain, long grain, Basmati, sweet rice (which is better as a...