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Articles of Interest by Samara Felesky-Hunt, RD

Focusing on Whole Grains

In the past, whole grains were thought to provide nothing more than fibre. The latest research studies reveal that whole grains offer high levels of antioxidants and other healthy phyto-nutrients. One of the dietary principles in chronic disease prevention is to eat an abundance of plant foods such as fruits, vegetables and whole grains. Simply replacing everyday white bread with bread containing whole grains could reduce your risk of coronary disease and stroke by 40 percent. Canada’s Food Guide to Healthy Eating recommends that half of your daily intake of grain products be whole grains.

Whole Foods Eating and Free-Of Foods

Whole food eating is a new way of looking and thinking about food. It is not a diet per se, but a healthy lifestyle approach to food that shifts your mindset from “eating to satisfy” to “eating to nourish”. This way of eating is simply better for you.

Eating this way means eating food closer to its natural state. Unfortunately over the years we have lost sight what real food looks like. In order to extend the shelf life, foods have lost their nutritional value as a cocktail combination of sugars, salts, fats, preservatives, artificial colours and flavours have been added to our food supply.

Eating Well With Gluten-Free

More people are seeking products lacking gluten, one of the proteins found in wheat, barley, rye, possibly oats and hybrids of these grains. One of the reasons for this is that awareness of Celiac Disease, an autoimmune disorder that damages the small intestine when the diet contains gluten, is increasing. Researchers believe that gluten sensitivity and Celiac Disease affects over three million people in North America.

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