Wednesday, June 28, 2006
Whole Foods on the Road
If anyone needs this book, its a diabetic parent. Goofy cover aside, its widely available, and can help you out of many bad eating situations while you are on the road. Its hard to count the carbs in batter-fried mozzarella! Try stopping into a local Whole Foods or Healthy Diner instead! An interesting article from Nutrition Action discusses why deciding on carbs (and their spooky glycemic indices) can be hard for the average American. Ask yourself these questions.
"If whole grains are so healthy, why do an estimated 80 percent of us eat them less than once a day? It doesn't help that many people don't even know what whole grains are.
1. Which breads are usually all or mostly whole grain? (a) whole wheat, (b) multi-grain, (c) rye, (d) pumpernickel
2. Which grains are whole? (a) bulgur, (b) quinoa, (c) couscous, (d) oatmeal
3. Which cereals are whole grain? (a) Total, (b) Product 19, (c) Special K, (d) corn flakes, (e)shredded wheat, (f) cream of wheat
1. a. In theory, multi-grain, rye, and pumpernickel breads can be all or mostly whole grain. In most of the U.S. and Canada, however, only whole wheat bread is (see "The Bread & Cracker Box").
2. b, d. Quinoa and oatmeal are whole grains. Bulgur and couscous sometimes are and sometimes aren't.
3. a, e. Total, Product 19, and Special K have healthy reputations. Of the three, only Total is whole grain "
by Marilyn L. Garcia. Looks good! There used to be a newsletter distributed by JDRF, but I'm pretty sure its out of print, or discontinued, or whatever the appropriate 'zine word is...