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”