Guest Author, Diane Szalai, Director of Dining Services
At the beginning of each year, there is a tradition for food columnists to identify upcoming trends in foods and tell us what food trends from the prior year are out of favor. This is always an amusing process. This year’s columnists declared that meatballs are in, but cupcakes are out. Moroccan and Jewish foods will be showing up at trendy restaurants. But the best news is that whole grains are continuing to grow in popularity.
Whole grains are better sources for fiber and important nutrients such as potassium, magnesium and selenium because their bran and germ have not been removed by milling. Refined grains are milled, to remove the bran and germ, to give them a finer texture and extend shelf life. Unfortunately, the milling strips out nutrients and fiber, too. Refined grains include white flour and white rice, and are the basis for many of our favorite breads, crackers, cereals, desserts and pastries.
Whole grains - barley, brown rice, bulgur, buckwheat, millet, quinoa, wheat berries and oatmeal – are increasingly easier to find in local markets and offered in new versions of some favorite staples, such as whole-wheat pasta. There are now whole grain versions of white bread, so those who prefer the texture of white bread have options. The hard part is to know if a product is truly a whole grain and this requires a check of the Nutrition Facts panel. Look for the word “whole” and that it is among the first of the ingredients listed.
In our Laureate communities we have added a large range of whole grain options for our residents.
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