Trimarni Coaching and Nutrition

I am really excited to have recently discovered black rice. I love all types of grains and not shy to try them out in my plant-strong diet. Rich in antioxidants, phytonutrients, protein, fiber and iron and gluten free (for those sensitive/intolerant to gluten), this popular Asian rice has been known for being great for the kidneys, stomach and liver. I cooked a big batch of rice on Sunday so I could combine it with any meal. Earlier this week, I added it to a stir fry veggie dish with edamame and tossed with pesto sauce and yummed until the last bite And for your further reading, y ou are probably familiar with one of the grains on this list but have your taste buds become familiar with the other four grains mentioned in this article ? 5 must-try grains

Whole grains are the entire seed of a plant. Rice is a seed of a plant. The seed of a plant is made up of three edible parts - the bran, the germ and the endosperm. The endosperm is protected by an inedible husk that protects the kernel from natural killers - like sunlight, pests, water and diseases. After the rice is harvested, the inedible husk (endorsperm) is removed, which results in a whole grain rice kernel. Now the rice (or grain) is ready to eat. Through processing (milling), the bran and germ can be removed from the rice (or grain) results in white rice. Without the bran and the germ, about 25% of the grain's protein is lost along with at least 17 key nutrients, according to the Whole Grain Council.   However, if a processor chooses to enrich a refined grain, some vitamins and minerals will be added back to give the grain valuable nutrients. There are many advantages of having/consuming fortified foods as they are beneficial in filling in gaps for possible nutr...