Everybody seems to be going for the “whole” and “ancient” grains these days. With good reason, because not only are they more flavorful and add that valued “texture” element to your meals, they are really good for you, too.
For decades, scientists and nutritionists have touted whole grains like oats, rye, wheat germ and quinoa as helpful in reducing your risk of contracting things like Heart Disease. But now, there’s another way in which these powerhouse carbs can help you live a longer and healthier life. Last year, The American Journal of Clinical Nutrition published a study led by the University of Eastern Finland which revealed that after consuming a whole-grain-rich diet for 3 months, subjects showed a definitive rise in various betaine compounds.
Just what are betaine compounds? Well, betaines work on a cellular level to reduce postmeal blood sugar levels and improve many markers of glucose metabolism. Based on the research findings, it appears that whole grains actually help to produce betaines while they’re breaking down in the digestive process.
So if you’ve been going for that Keto “no carb” plan, or (gulp) still eating white bread, you may want to rethink your eating strategy and go for the whole grain goodness.
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