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| Going with the grain | |
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Grains
are high in complex carbohydrates, low in fat, and good sources of
vitamins and fiber.
Amaranth is a small herb seed with a slightly peppery taste.
Toast it in a hot skillet and sprinkle on salads.
Bulgur, a quick-fix grain,
is the wheat kernel parched, steamed, and dried. For a nutty
texture, soak bulgur in cold water and use in salads, stews, and
pilafs.
Couscous, a ground form of
semolina wheat, makes a versatile side dish mixed with nuts,
currants, spices, and herbs.
Millet resembles birdseed
and has a delicate nutty taste. Toast it in a dry skillet to
intensify flavor and use in muffins or mix with leafy greens.
Oats is useful in
stuffing, baked goods, or as a topping for yogurt or fresh fruit
cobblers.
Pozole is whole corn
treated with lime. It’s a low-calorie, nutrient-rich carbohydrate
that adds pizzazz to soups and stews.
Quinoa, a faux grain, is a
member of Popeye’s spinach family and has a sweet taste when
cooked.
Buckwheat, a fruit berry
also called kasha, is a distant relative of rhubarb. Use it
to stuff cabbage, squash, and peppers or cook it with scrambled
eggs. |
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| Related links: Breads, cereals and pasta Serving-sized suggestions from the American Heart Association. Grains and legumes Web MD feature with links to yummy recipes. 
For specific
carbohydrate recommendations for CPT II deficiency, visit Divide
and conquer.
For more about
complex carbohydrates and exercise, visit Damage
control. |
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It’s not easy to
separate the whole grain from the refined chaff
nowadays. 
