Let’s go back to food for a bit. It can be a lot of fun to experiment with foods you’ve never tried. By doing a bit of research online you’ll find recipes and suggestions on how best to prepare the food. By reading the recommendations you’ll have a greater likelihood of creating a successful dish.
According to Nutrition Source*, a publication of the Harvard School of Public Health research the results of the most effective type of studies, randomized, placebo-controlled trials, haven’t supported taking single antioxidants (vitamin c, e and/or beta-carotene among others). Results tend to be negative rather than positive in their use to prevent cancer, heart disease and other chronic conditions.
As I’ve discussed with students and clients, the reductionist thinking that has been leading the charge in nutritional science for decades is coming under attack for ignoring nature’s delivery systems … the foods themselves. Taking beta-carotene out of the carrot or sweet potato doesn’t work as well, if at all, and in some cases is harmful.
Each fruit and vegetable has its own unique system of delivery and science is showing that the body often doesn’t know what to do with nutrients when they’re in a form other than that which nature provided. By adding in new foods, you’re adding in unique delivery systems increasing the likelihood of getting the nourishment you need. So, not only will you be adding new flavors to your menu, you’ll be adding a whole different package of nutrients!
Over the weekend a friend asked me what I thought about Black Rice. I didn’t remember ever hearing about it and so today, when I saw it at Trader Joe’s I purchased a bag. (For those of you without access, you can buy it on Amazon here.) After giving it a rinse, I just cooked it following the directions on the package. Mine took a bit longer to cook than indicated, but when it was done I was transported! It was almost creamy, a beautiful purple and tasted delicious. It has the perfect bit of crunch. I ate it with a sprinkle of salt and it was really good.
I think it would be a bit too creamy to use for pilaf, but will probably be great as a warm or cold whole grain cereal. I’ll be trying that tomorrow morning!
I looked up the nutritional information and wasn’t surprised to find out that it’s loaded with nutrients. Whenever a whole food is dark in color, chances are that it’s a healthier choice than its paler version. Black rice is no exception. It contains a large amount of anthocyanins, reducing the risk of heart attacks by preventing the buildup of plaque. Anthocyanins are also better at controlling cholesterol levels than any other food supplement**.
Black rice is a nutritional powerhouse! I recommend adding it to your diet. If you have kids, they’re bound to love it. It turns a dark purple when cooked. What kid doesn’t like dark purple food? (By the way, that’s why kids love green smoothies … they’re green!)
So, try something new. Look it up and learn about all of its glorious benefits. You won’t be sorry!
Nancy Oglesby, the Practical Health Coach
Simplifying Healthy Lifestyle Choices
Do you enjoy reading the blog, think the ideas are good, but just don’t seem to make them happen in your life? You might be a perfect candidate for the coaching process. Contact me to schedule a FREE Strategy Session by visiting my website www.healthworkskc.com/forms. Fill out the appropriate form and when I receive it I’ll contact you to set up a time to talk. The session is done over the phone, lasts about 45 minutes and you will definitely have one or two strategies when the call is over.
*Nutrition Source, Harvard School of Public Health