Have you ever wondered which grains are really considered whole? Are you baffled about gluten and whether you should avoid it? Let’s look at some of the common misconceptions about this nutrient-rich food group, then get in the kitchen and make your favorite grain-rich salad for the next tailgate party or Friday night pitch-in.
Myth: Grains with gluten should be avoided and/or are bad for your health.
Fact: The only people who really need to avoid gluten are those with a reputable medical diagnosis of a gluten allergy, gluten intolerance or the very serious celiac disease. People with celiac disease must avoid gluten altogether to avoid destroying the small intestine and possibly leading to more serious diseases, including cancer. Gluten is the generic name for certain types of proteins found in common cereal grains like wheat, rye, barley, spelt, kamut, triticale, rye and all their derivatives. Oats may or may not contain gluten. Rice and quinoa are two of the most popular gluten-free grains; try Brown Rice Salad with Pears, Walnuts and Gorgonzola.
If you don’t have a gluten issue, these nutrient-rich grains provide an essential source of calories. While there may be a lot of hype about them, there isn’t any solid science to show avoiding gluten will lead to better health, prevent disease or help you lose weight.
