Comments on: Whole Grains: Putting White Flour Power On The Run?

By: Healthy Diet Lets Woman Lose Thirty Pounds in Thirty Days

Healthy Diet Lets Woman Lose Thirty Pounds in Thirty Days — Fri, 01 May 2009 02:31:28 +0000

Hi, good post. I have been wondering about this topic,so thanks for sharing. I will certainly be subscribing to your blog.

By: Natasha Chart

Natasha Chart — Fri, 10 Apr 2009 12:13:30 +0000

Quinoa is also a wonderful gluten-free grain to substitute in tabouli. You need the whole grain, not the flakes, which cooks up a little like rice (I think most bags I’ve seen have the instructions) and has a slightly nutty flavor.

By: Georgia

Georgia — Wed, 08 Apr 2009 16:34:29 +0000

Intrigued by quinoa flakes. Am thinking of creamed broccoli and asparagus…

By: nona

nona — Tue, 07 Apr 2009 18:53:35 +0000

I grew up on whole grains – ‘wonder bread’ never darkened our door. Now I’m a farmers market habituee who gets her grains in bulk at the local ‘health food store’ which happens to be a bit of a trek. Last week I was in the middle of making a massive mushroom barley soup when I realized I was out of barley. Out of desperation, I walked over to the local supermarket (a surreal experience for me). Not only did they not carry barley, none of the staff knew what it was!!! Can’t imagine their puzzlement had I asked for quinoa. A neighbor ultimately came to my rescue with the barley. We obviously have a LOT of work still left to do.