Endosperm?

So today is all about whole grains. Ever wonder what a whole grain actually is? I learned from a very smart lady a long time ago what a whole grain is and why refined and processed grains leave little nutrition for you to absorb.

Picture a peanut. You have the shell, the flaky stuff and then the peanut and if you look really close at the two halves of a peanut, you'll see a little tiny thing that looks like a seed towards the top of one of the inner halves. If I could draw you a picture, you'd know exactly what I was talking about.

The three parts of a grain are the Bran, or the flaky stuff of a peanut. This is the fibrous part of the grain and protects the grain, not a lot of nutritional value but it is the fibrous part of the grain. Fiber is an important part of anyone's diet. It helps keep you feeling full and it keeps things moving to places they belong *cough* think of going #2 *cough* cough*

Moving on.

The endosperm is the biggest part of the grain and the part that contains the carbohydrates and protein. The endosperm would be the peanut part of the peanut. Not the MOST nutritious part, but it does contain carbohydrates.

The germ is that little tiny dot the size of a pin head inside the peanut. This germ is the nutrient powerhouse of a grain. It is dense and small and the most nutritious part of the grain. This is the part you want in your diet.

SO. When you eat carbohydrates that are refined and processed, you are only eating the endosperm, and not getting the fiber and nutrients contained in the rest of the grain. Eating whole grains like slow cook oatmeal, whole wheat bread, quinoa, buckwheat groats (kasha), millet, and brown rice, can do wonders for your body.

Curious about 20 whole grains? This article is an excellent and gives you links to recipes and more information about the benefits of whole grains.

My whole wheat bread recipe is on the new baby recipe blog, which is http://www.part-timehippy.blogspot.com and can be found under the "food for the masses" tab. That blog is still in the works but the recipe is there and also somewhere in the recipe tab on this blog. Enjoy!