Study Shows Whole Grains Reduce Inflammation
An American Journal of Clinical Nutrition study found that whole grains help reduce C-reactive protein in our bodies. This inflammatory protein is associated with many diseases including heart disease and diabetes. (Ref: Body + Soul magazine, June 2008, p. 34)
The 12-week study monitored 50 obese adults who ate lean protein, low-fat dairy, five servings of fruits and vegetables, and either whole grains or refined grains. While all of the 50 adults lost about 8-11 pounds during the study, only those who ate the whole grains reduced the amount of C-reactive protein in their bodies.
Author of The New Whole Grains Cookbook, Robin Asbell, has an easy idea for adding whole grains to your diet on a daily basis. Cook a big batch of brown rice, quinoa, or barley and store it in your refrigerator to add to meals throughout the week. You can add the grains to eggs, soups, vegetables, or any meal you cook up as the week goes along.
I also recommend trying out Kashi’s frozen meals if you need something easy for lunch or dinner. If you look at the ingredient list, whole grains are always at the top. Kashi uses their own “unique blend of Seven Whole Grains and Sesame” in every dish. My favorites are: Black Bean Mango and Lemon Rosemary Chicken.
