FROM THE GROWERS - Grains
Grains are the small, edible seed of a grass-type plant. Most of the grains we eat are members of the cereal family - the other type of grain crops are legumes (beans, peas, and lentils). Common cereal grains, grown for animal or human consumption, include corn, rice, wheat, barley, sorghum, millet, oats, rye, teff and amaranth. Two psuedo-cereal grains are quinoa and buckwheat. Wild rice is eaten as a grain, but is really the seed of a marsh grass. Gluten, a protein to which some are allergic or sensitve, is found in wheat (including spelt, Kamut®, einkorn and farro), barley, rye and triticale (rye/wheat hybrid). Enjoy healthful grains, whether eaten whole or ground into flour for baked goods, or as pasta. So versatile! Some grain-based products have been vilified in the media - so read the information to decide for yourself. And as with most food groups - enjoy in moderation as part as a balanced diet - and make most of your grains whole!
