Grains – Good or Bad?

Grains Newsletter for May 2014.

Whole Grains: Good or Bad?

Whole grain foods support good health. Eating whole grain foods reduces the risk of digestive disorders, heart disease, high cholesterol, high blood pressure, type 2 diabetes, obesity and certain cancers.
Guest Author Marilyn Radke

Marilyn S. Radke, MD, MPH is board certified in preventive medicine, and is a Starch Solution Certified Instructor and nutrition coach in Atlanta, GA.

WFPB Without Borders

My name is Walter Vermeulen I am a Medical Doctor. I also hold a Master’s in Community Health degree from the University of Liverpool (UK). For the past 14 years I have been the Executive Director of METI, an environmental Charitable Trust in Samoa...
Walter Vermeulen, MD, MS

Walter Vermeulen, MD, MS is a graduate of the Plant-Based Nutrition Certificate. He is the Executive Director of METI, an environmental Charitable Trust in the Island of Samoa. His goal in Samoa is to help guide the people back to a Plant-Based Diet and back to health.

The Great Grain Debate

Whether the latest diet debate centers around gluten-free, Atkins or Paleo, carbs are a hot topic these days. The problem is, the discussions typically cluster all carbs into one category: “bad”, and thus all carbohydrate-rich foods, such as grains, are also labeled. The reasoning goes like this: all carbs, and therefore all grains, are unhealthy, fattening and strictly to be avoided, to the point where some shoppers will pay $10 a package for Paleo Wraps. The fallout of this oversimplification keeps a lot of us steering clear of a really important fiber and nutrient source.
Elizabeth Borelli

Elizabeth Borelli completed her eCornell Certificate in Plant-Based Nutrition in 2012. She is an award-winning author for her new book Beanalicious Living, mother-of-two, blogger, speaker, yogi, and enthusiastic home chef. For delicious plant-based whole grain recipes, visit ElizabethBorelli.com.

Lentil Potato Curry Patties

An easy, delicious and practical meal for the whole family, using your leftover lentils.

  • PREP 5 mins
  • COOK 45 mins
  • YIELD 4 servings
Guest Author Iris Macedo

Iris Macedo is a translator, writer, blogger, and graduate of the Plant-Based Nutrition Certificate Program. You can view more plant-based recipes on her website: www.recetasveggie.com