This month on This Cookin’ Dad, I’ll be focusing on grains.
Grains are kind of a hot-button issue for some. There’s ever the argument of whole grains vs. refined grains. For those living on a budget, refined grains like white rice are a cheap way to stretch a meal. For those who choose not to eat meat, grains provide a healthful alternative to meats. For those carb-free or paleo types, grains are the enemy. If you get all three of those types into a room together to talk about food, you just might see bloodshed!
In my view, there is little better than a chunk of crusty bread slathered in softened butter, or a bowl of warm oatmeal sprinkled with slivered almonds and drizzled with honey on a cold, snowy morning. I also find comfort in my favorite bowl of gumbo, knowing that it just wouldn’t be the same without that sticky white rice. Health points aside, brown rice just wouldn’t be the same.
Still, research shows over and over again that too many refined grains just aren’t good for you. Research is now even showing that some of those whole grains that are so good for you, might not be so good for you, causing blood sugar spikes and inflammation that leads to pain issues and worse.
My goal over the course of the month is to show just how easy it can be to incorporate these grains into your daily diet, sometimes in a supporting role, sometimes as the star, but always with a mind to health and moderation. I’ll also expand my focus beyond the common cereal grains, bringing a category of grains called pulses (think lentils and peas) into the conversation.
How do you feel about grains? What are your favorites? Do you shy away from them? We’ll be discussing grains through March on This Cookin’ Dad. Make sure that you leave a comment and share your story.