Spaghetti, lasagne, noodles, wheat flour and other flours (whether from grains, nuts, or other sources), corn flakes, oat flakes, couscous, bulghur,muesli, and any other cereal, easily become rancid, and thus harmful - especially if they are made from whole grains instead of being "white" (refined). Often they are already rancid when you buy them, even in your favorite organic store. (For more information on rancidity and the health risks related to it, see the articles on nuts and seeds, and on oils.) It is highly recommended to make them yourself, or buy them as fresh as possible in air-tight packages, store them in sealed containers in the refrigerator, and use them quickly.
Flour
"Wheat sometimes provokes allergic reactions. This is particularly the case with flour that is rancid from oxidation. Wheat flour should ideally be used right after grinding. Otherwise, it needs to be kept refrigerated in an air-tight container and used within two weeks."(1) "Any whole grain, bean or nut flour has a limited shelf life. When buying such flour, purchase it from a local retailer who has quick turnover and who refrigerates the flour. Once home, store the flour in a covered container in a cool, dark place or refrigerate it."(2)
Cereals
"Cereals are grains that have been rolled, milled or cracked (f.i. couscous, bulghur, oat flakes, corn flakes, ..., bva). (...) Cooking time is reduced and so is the nutritional value. It is best to mill your own cereals and use them immediately or store them in the refrigerator."(3)
Bulghur wheat is "[m]ade from wheat berries that are boiled, then dried and cracked. To reduce oxidation, either prepare your own, or purchase it in a sealed package, and store in an air-tight container."(4)
Couscous is wheat granules that are mixed, steamed and dried. "Because [whole wheat couscous] contains the germ, this product can become rancid. Select couscous (...) that looks fresh and that has a fresh aroma and taste. Store whole wheat couscous in the refrigerator."(5)
Noodles
"Noodles oxidoze quickly and easily become rancid, compared with unmilled grain seeds. Noodles bought in sealed packages are usually less rancid. Better yet are "fresh" whole-grain noodles, which are usually made within the week; these are sometimes available refrigerated in stores carrying wholesome foods. Of course, the best option is homemade noodles, not only for nutritional value, but flavor."(6)
Related articles:
Footnotes
(1) Paul Pitchford, "Healing with Whole Foods: Asian Traditions and Modern Nutrition", North Atlantic Books; 3rd edition (2002), p. 481
(2) Rebecca Wood, "The new whole foods encyclopedia: a comprehensive resource for healthy eating", foreword by Paul pitchford, revised and updated ed., 1999, Penguin Books, p.133
(3) Paul Pitchford, "Healing with Whole Foods: Asian Traditions and Modern Nutrition", North Atlantic Books; 3rd edition (2002), p.487
(4) id., p.483
(5) Rebecca Wood, "The new whole foods encyclopedia: a comprehensive resource for healthy eating", foreword by Paul pitchford, revised and updated ed., 1999, Penguin Books, p. 99
(6) Paul Pitchford, "Healing with Whole Foods: Asian Traditions and Modern Nutrition", North Atlantic Books; 3rd edition (2002), p. 484
Geen opmerkingen:
Een reactie posten