Cheryl wrote a post on her family's attempts at healthier eating. Her fourth point was about moving to more whole grains and less use of refined foods.
Piggy-backing on Cheryl's comments, I thought of what my friend Cheri told me about a research project. One group of lab rats was given whole-wheat bread and water. Another group was given white bread and water. The third group was given just water. The rats without food were NOT the ones who died first. The ones with just water died second. Kinda scary....
Subscribe to:
Post Comments (Atom)
Is the inference that the rats who ate white bread died first?
ReplyDeleteThat is very scary. I can't even stand the smell of white bread let alone eat it. I bake, etc. with only whole wheat, etc. There was some complaints at first but now they dont' even know the difference and I myself have noticed a difference in other areas that are a good thing.
ReplyDeleteYes, Scott, that's the inference.
ReplyDeleteAnd Kirken, I'm still making my bread with about 1/4 white flour, and we're still eating white noodles. I just don't have time enough to make everything like I "should."
Yeah, I've managed to make the switch to whole grain breads, but just can't do it with most pasta.
ReplyDeleteI love the whole wheat pasta. I just buy the stuff because I just done have the time or the equipment to make my own. I bake cookie, cinnamon buns, etc. with whole wheat flour and so far no one has even noticed the difference in take. I do not put salt in anything that I bake or cook either plus I have also cut back on the sugar in recipes as well. In some I have been able to cut as much as 1/2 the sugar and there is not much of a taste difference. This makes me happy that the family doesn't know that what I am making is healthier for them.
ReplyDeleteWe have tried some ww pasta that was good. My friend Sandy made some for us that was primo fantastico! But the last couple of times I've bought it at the store, we get this stuff that turns into a goopy puddle of starchy oock. Blech! I need to find out which brands are worth buying. Or obtain both a pasta-maker and some extra time in my schedule.
ReplyDeleteAs for salt, though, I used to cut back on that in my cooking. I've since found out that unrefined sea salt is good for you -- full of trace minerals! So I'm no longer serving the veggies plain. It costs about 20 times as much as the plain jar of salt. But it tastes better and is good for you. And it's not like you use it in massive quantities (like apples or peanut butter) so the extra expense doesn't bite you so frequently.