grains

What is a “whole” grain?  A whole grain retains all three nutrient-dense parts of the grain: bran, germ and endosperm. Refining a grain, as in the production of white flour

We are in the midst of a gluten-free fad that has become the diet narrative in America. Gluten is a protein found in food staples like pasta and bread that

Polenta, which originated from Northern Italy as a peasant food is made from ground yellow corn, also known as yellow cornmeal. In the US, southern cooking popularized

This article first appeared on Diets In Review. com

May 9, 2014

By Layne Lieberman, RD, Culinary Nutritionist and author of “Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy”