Eat many grains seems a veritable elixir of life. In fact, in addition to promoting the smooth functioning bowel, cereals play a vital role in the prevention of cardiovascular diseases.
Whole grains as well as being high in fiber, they give a good supply of antioxidants and vitamins and have a lower glycemic index than refined.
The indigestible part of the fibers is a great food for the intestinal flora, while starches having a relatively lower glycemic index, reduce all risks related to foods with high glycemic index.
If you have ever wondered what are the right ones and you want some advice on how to eat them, here is a brief guide on whole grains!
Among cereals, brown rice is more balanced. There are many varieties of rice, classified broadly into long and round. The first are most suitable in the warm seasons, while the second in the cold. You can cook it the same way as the classic rice.
Despite its name, buckwheat has nothing to do with the wheat. It is not a cereal and does not belong to the grass family but to that of polygonaceae (herbaceous plants such as rhubarb) and is distinguished by its biological value of its proteins. The buckwheat grains are tender and crispy, so need to be cooked modest when compared to other grains: about 20 minutes with 2.5 parts water by volume of the cereal. If you toast a few minutes before putting it to boil remains tastier.
You should always choose hulled and pearled farro, since the operation of pearling eliminates much of the bran and no advantage in terms of taste. Its flavor, more delicate than that of other grains, probably explains the success that it has among the ingredients of many traditional dishes of our regional cuisine.
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