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Digital Subscriptions > Healthy Food Guide > April 2018 > Get more GRAIN POWER


Grains provide starchy carbs for energy. Choose the right ones, and you could also benefit from a healthier heart, slimmer waistline and a lower risk of type 2 diabetes and certain cancers, explains dietitian Juliette Kellow

WHEAT IS THE MAIN GRAIN WE EAT IN THE UK – it forms the base of most breads and pastas as well as many breakfast cereals and noodles. But if you stick rigidly to these, you’ll be missing out on the wide range of different tastes, textures and nutrients found in other grains such as barley, rice, quinoa, corn, millet, rye, buckwheat, oats, teff, triticale and sorghum. There are many more varieties of wheat-based foods, too, such as couscous, spelt (farro), freekeh, kamut, bulgur and cracked wheat, which many of us have never tried.

Why go wholegrain?

Because wheat is such a popular choice, processed or refined white varieties are abundant. But for maximum health benefits, we should choose wholegrains. As the name suggests, wholegrain foods contain all parts of the grain: the nutrientrich germ, which contains a range of B vitamins, vitamin E and antioxidants; the energyproviding centre, which is mainly a source of starchy carbohydrates; and the fibre-rich bran layer, which also contains B vitamins, iron, magnesium, zinc and antioxidants.

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About Healthy Food Guide

Is someone or something getting in the way of your weight loss? Our experts help you take back control and get the results you want. We help you beat the diet saboteurs, keep a food diary for better health and offer inspiration from a reader (and her doctor) who put her type 2 diabetes into remission. We've got loads of delicious, leaner recipes, including Gordon Ramsay specials, a tailor-made diet plan, plus ways to fight your fitness phobias!