Whole Grains

Whole grains include rice, white, corn, oats, barley, quinoa, sorghum, spelt, rye, and popcorn when these foods are eaten in their whole state. Disease fighting phytochemicals and antioxidants abound in whole grains and they are a better source of these key nutrients than fruits and vegetables. Some valuable antioxidants in whole grains that are not found in fruits and vegetables are B vitamins, vitamin E, magnesium, iron, and fiber.

There is clear medical evidence that whole grains reduce the risk of heart disease, stroke, cancer, diabetes, and obesity. Whole grains also can lower cholesterol levels. People who eat three servings a day have been shown to reduce their risk of heart disease by 25 to 36%, stroke by 37%, Type II diabetes by 21-27%, digestive system cancers by 21-43%, and hormone related cancers by 10 to 40%. The health benefits of eating whole grains are tremendous.

Preserving Grains' Nutritional Value

Knowing how to store whole grains will be beneficial in keeping the nutritional value until you are ready to use them. Storing grains in a dry location is very important as also is using containers with tight fitting lids to keep the bugs out. Different grains require different methods of storage.

Oats should be kept in a dark location. Ideally if you live in a humid location this grain should be kept in the refrigerator. Oats will keep up to a year this way. Whole oat groats are most likely to become rancid so this is the best method of storage.

Pasta can be stored in your cupboards for months or longer if kept in air tight containers. Be careful about storing pasta in see through containers because it will lose B vitamins. It is better to keep them away from the light and sealed tight.

Cereal should be stored in a dry location. Make sure that you keep the inner bag tightly folded to keep out bugs or even better yet transfer the cereal to a tightly sealed storage container. Cereal that is refrigerated will keep longer in humid conditions.

Wheat germ will go rancid easily because of the fat content. Store opened wheat germ in the refrigerator in a tightly sealed container. Fresh wheat germ should smell like toasted nuts, not musty. It will keep for about a year in the refrigerator if it is sealed tightly.

Whole wheat breads that do not have preservatives can be refrigerated but they will not stay fresh as long. The bread should be kept tightly closed in a plastic bag. Bread can also be frozen to preserve it longer.

Rice is also best stored in a cool dry place away from light and heat. Brown rice is more perishable than white rice. It keeps only about six months, longer if refrigerated.