Montana’s Wheat
Wheat has been getting a bad rap lately – so many have vilified wheat due to its gluten content. But unless you’re officially diagnosed by a physician with celiac or another digestive condition, you’ll be missing out on a food source that is jam-packed with beneficial nutrients. Besides being loaded with manganese, fiber and copper, Wheat is teeming with magnesium and pantothenic acid. But to get the full benefits of Wheat, make sure you’re eating ‘whole’ Wheat products – not just ‘plain’ Wheat ones. Foods made of Wheat – including the nearly 6 million acres of Wheat in Montana – are not the pound-packing demons many make them out to be, either. In studies, women who ate whole grains – such as whole Wheat – either lost or maintained their weight throughout a 12-year long study. Whole Wheat also helps protect against type 2 diabetes and helps reduce chronic inflammation – and the fiber helps promote intestinal health. Besides eating whole Wheat toast and pasta, try adding it to your diet in other ways, like the super nutritious germ.
Wheat Germ Breakfast
1 cup wheat germ
½ cup hot water
½ cup low fat yogurt
1 cup unsweetened apple sauce
1 banana or other fruit
1 tsp cinnamon
Bring water to boil. Add to a bowl of dry wheat germ. Let sit 1 minute before mixing in applesauce. Add yogurt and cinnamon. Top with sliced banana or favorite fruit.
Source
http://www.nass.usda.gov/Statistics_by_State/Montana/Publications/crops/variety/whtvar.pdf
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