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Current studies conclude that entire grains can boost weight loss, lower blood pressure, minimize danger of diabetes and cancer, and increase overall heart health. In addition, over 600 brand-new items including whole grains were introduced by food business in 2005-a sure sign that the entire grain revolution is upon us.
Yet a recent research study from the Whole Grains Council discovered that 68 percent of Americans are unaware that they should be consuming three daily servings of entire grains. Forty-seven percent said they were trying to find useful ways to incorporate entire grains into their daily diets.
A new book called “The Whole Grain Diet Wonder” (DK Publishing, $24.95) might assist. Composed by Dr. Lisa Hark and Dr. Darwin Deen, it describes entire grains-and how to easily add them to your diet-in a reasonable way. The book offers scientific facts, easy-to-understand overviews of the “16 miracle grains,” a two-week jump-start menu, four-week whole grain diet plan and 50 tasty dishes.
The book promotes what its authors describe as a reasonable consuming strategy that promotes better health without deprivation. Rather of informing readers to stop consuming a whole classification of foods, Drs. Hark and Deen motivate them to consume more whole grains by providing a number of whole grain food choices. For instance, readers are motivated to try out the more exotic (but still readily available) grains such as amaranth, quinoa, and millet, while standard cooking guidelines and basic recipes help even the most skittish cook take the entire grain plunge.
The outcome, according to the authors, is a “pain-free” way to enhance general health, drop weight and ward off disease.
In addition, the book answers some fundamental but typical entire grain concerns consisting of: What are they? Where are they discovered? What will they do to my body? Just how much do I require to consume to get the health benefits? Are entire grains “great carbs”?
Dr. Hark says with the book’s aid, readers will find it simple to suit the 3 servings of entire grains suggested by the 2005 U.S. Dietary Standards.
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