Healthy Lifestyle Change for APRIL– Eat only Whole Grain flours

1 Apr

Whole grain flours are much more nutritious than white refined flours.  Whole-grain flours have insoluble fiber very necessary to help our intestines eliminate properly.  There are several benefits to transition from white-refined baked goods:

  • Baked products made with whole-grain flours have more flavor
  • Whole-grain flour has fiber that helps our system with constipation issues
  • Fiber has complex carbohydrates to help you feel more satisfied longer after eating
  • Whole-grain products contain more nutrients

Instead of buying at the grocery store the regular, same-old white bread you usually buy, you’ll now purchase instead:

  • 100% whole-wheat bread – it’s important to read the labels, because there are many sandwich bread brands out there that contain some form of whole-wheat flour, but still the main flour is white.  The label should say 100% whole-wheat and the first ingredient in the list should be whole-wheat flour.
    • Now, there are brands of whole-wheat semi baked baguettes too.
    • Local bakeries, even Pan Pepín in Puerto Rico, bake whole-wheat pan criollo – order this the next time you order a sandwich in a local panadería
    • Buy whole-wheat pita breads – these are great for sandwiches and even for pizzas.  They come in a small and larger sizes.





  • Whole-wheat or whole-grain pastas
    • In any major supermarket now there’s a variety of whole-wheat and alternative grain pastas in a variety of presentations – penne, macaroni, lasagna and fettuccini noodles, among others.
    • Try some alternative grain pastas – like those made out of Rice, Brown rice, Quinoa, etc.



  • Baked Goods made from Whole-Wheat or Whole Grains
    • In many supermarkets and health food stores there’s a wide variety of baked goods made from whole-wheat and other whole grains, such as:
      • Guava Pastelillos – Made in Las Marías, here in Puerto Rico
      • Health Food stores carry several boxed cake mixes made with whole-wheat or alternative flours, for the Baker who does not feel comfortable making cakes from scratch.
      • But if you’re comfortable making things from scratch here are a few cake and cookie recipes you can certainly try:

It’s not that difficult to transition from white/refined baked goods to whole-grain… it just takes a few different choices when we go to the grocery store will bring much more health and nutrition to our lives.  Try it… you will not regret it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: