Originally published December 14 2005
Food experts say whole grains are key to making healthy holiday meals
by Mike Adams, the Health Ranger, NaturalNews Editor
Minnesota professors and food science majors discuss the importance of incorporating whole grains into holiday meals as a means of boosting nutritional values.
ith turkey, stuffing and pie tempting palates, healthy eating during the holiday season can be the last thing on students' minds.
Two University faculty members offered easy ways to eat food full of whole-wheat and free of bacteria.
Len Marquart, an assistant professor in the department of food science and nutrition, said it's easy to incorporate whole-wheat into common holiday foods.
Whole-wheat is a better option than white bread because it contains more vitamins, minerals, antioxidants and fiber, he said.
Eating whole-wheat foods can also prevent heart disease, certain types of cancer and diabetes, Marquart said.
Although whole-wheat doesn't prevent weight gain, it can decrease your body weight, he said.
One easy way to substitute whole-wheat in holiday foods is by eating partially whole-wheat stuffing.
"One option is having half white and half whole-wheat; that way, you can keep everybody happy," Marquart said.
Wild rice, which is high in whole-grain, can be added to stuffing to make it healthier.
When making pies, Marquart suggested using half refined flour and half wheat flour in the crust.
Another healthy dessert option is making apple cobbler, since it uses oatmeal, which is whole-grain.
For people who aren't fans of the taste of whole-wheat, a partial whole-grain bun, which tends to be lighter in color, offers the healthy benefits of whole-wheat without the taste.
Stephanie Heim, a food science major and president of the Student Organization of Nutrition and Dietetics, agreed that incorporating whole grains into holiday foods is important.
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