Quick question for the food science-y folks out there: lately, I've been pulverizing a lot of my baking ingredients in the spice grinder before using them in recipes (oat bran, wheat bran, wild rice, wheat germ, buckwheat groats, etc.). Does reducing these ingredients to a fine powder change any of their caloric/nutritional properties? Obviously, they'll be denser and more caloric cup-for-cup, and I'd imagine they'll have a higher glycemic load (not that I especially care about that). But does super-fine fiber still ACT like fiber in the body? Is super-fine buckwheat just as healthy as the un-pulverized stuff? I like the finer texture of powdered ingredients, but if I'm making them less-healthy, I'll suck it up and leave 'em whole.
posted by julthumbscrew
on Feb 8, 2013 -
3 answers
Can you help me recreate this cranberry, pecan, and grain salad from the Whole Foods salad bar? I don't need an exact formula, just help figuring out what's in it. Sad, I know but I'm going crazy missing it!
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posted by crabintheocean
on Sep 16, 2012 -
11 answers
I don't eat a lot of meat. I'm always combining grains and legumes because their combination gives you the protein your body needs.
In his new book "Eat & Run," ultramarathoner Scott Jurek says you can eat, for instance rice at one meal and beans at another and still get all the protein. In other words, they don't have to be consumed at the same meal.
I don't have any reason to doubt Mr. Jurek but I'm just double-checking, is this true?
Thank you.
posted by holdenjordahl
on Jul 30, 2012 -
10 answers
Do you know where I can find a concise chart of healthy (maybe traditional?) beans/grains/greens combinations?
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posted by jenmakes
on Aug 20, 2011 -
3 answers
What's the best way to remove chloramine from tap water for the purpose of soaking grains?
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posted by kristi
on Jun 23, 2011 -
17 answers
Practical, science-based, safe, sane "low carb" book that doesn't pull any punches? (If simply "Atkins," which one?) I'm looking for a book that is gung-ho, but still spells out what can go wrong and why: I'm three days in to a self-created low carb diet. All sorts of good stuff has happened, but all sorts of disconcerting stuff has happened, too.
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posted by zeek321
on Aug 27, 2010 -
21 answers
I recently bought Bob's Red Mill
10 Grain Hot Cereal at my local grocery store, after hearing lots of good things about the brand as a whole. I was surprised and disappointed to find that I didn't like it at all. It had such a bitter taste!
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posted by MelanieL
on Jun 10, 2010 -
21 answers
I just threw out a whole batch of quinoa, and I'm not that bad a cook. Best tips and advice on mastering this staple?
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posted by lonefrontranger
on Feb 12, 2010 -
34 answers
I want to cook with spelt berries. Do
you cook with spelt berries? Please tell me why, and how to do it awesomely.
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posted by mumkin
on Mar 27, 2008 -
3 answers
I have a couple questions about storing grains and where to find things to store them in. Step inside to hear them.
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posted by bondcliff
on Aug 20, 2004 -
5 answers
