Unique nutrients found in popular grains and what is the best way to cook them?

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Grains are an integral part of people’s diets all around the globe. Some popular ones are rice, oats, corn, and quinoa. Besides being delicious ingredients for a variety of dishes, they supply many nutrients essential for optimal body functions. Let us look at some of those nutrients and learn how best to cook these amazing staples: 

Rice:

It is a staple for a vast majority and comes in many varieties. However, the good varieties are those that are not heavily processed, modified or bleached. The best one is parboiled aged basmati rice – a time tested variety of East Indian origin where it has been grown for several thousands of years.

It is rich in simple and complex carbohydrates, of which the complex carbs are more delicate, i.e. they are easily destroyed when subjected to harsh heat (like the one radiating from metal and ceramic pots).

For this reason, the best rice cooker would be the one that is 100% non-toxic and keeps complex carbs and other nutrients intact during cooking.

Wheat:

White and whole-wheat flour are key ingredients in baked goods, such as bread. Semolina, noodles, pasta, couscous, rava etc. are other popular wheat-based foods. Ideally the superfine form of wheat is less healthy than whole grains as the later has more fiber. It is also a rich source of antioxidants, vitamins, and minerals.

Like rice, wheat-based foods are best cooked in a pot that preserves nutrients,  and keeps the food uncontaminated from the cooking pot. 

Oats:

This whole-grain cereal is mainly grown in North America and Europe. They are a particularly good source of fiber, vitamins, minerals, and antioxidants. Whole oats are the only food source of avenanthramides, a unique group of antioxidants believed to protect against heart disease. Oats have gained popularity as a health food due to their many benefits, such as lowering blood sugar and cholesterol levels also.

Again, the best pot to cook this nutritious grain is one that is non-reactive to the food, i.e. does not leach its own metal or chemical ions into the food.

Corn:

Corn comes in many GMO varieties like single-stacked, double-stacked, triple-stacked, etc., based on the number of traits added to the seed. Although, there haven’t been enough studies on the health effects of GMO-corn but there have been significant increase in the incidence of autoimmune disorders such as type 1 diabetes, lupus, and celiac disease, as well as of allergies since we started consuming GMO foods.

Non-GMO corn is richer in nutrients, strengthens the immune system and has been found to contain 60% more antioxidants than the GMO counterpart. Organic corn is a vitamin C, magnesium-rich food, and provides a good amount of your daily dietary fiber. 

And as always, it is important to use the healthiest pot to cook your corn to make sure all these amazing nutrients are preserved intact for you, after its cooked. 

Quinoa: 

It is higher in nutrients than most grains and often marketed as a “superfood”. This gluten-free grain is usually boiled and added to salads, used to thicken soups, or eaten as a side dish or breakfast porridge. The seeds can also be sprouted, ground, and used as flour or popped like popcorn. Quinoa is an excellent food for babies or anyone who is looking for that extra punch in fiber. The carbs in quinoa consist mainly of starch, insoluble fibers, and small amounts of sugar and resistant starch. This grain is considered a complete protein and is a good source of antioxidants and minerals, providing more magnesium, iron, fiber, and zinc than other grains.

To cook them in the healthiest way for you requires using the healthiest and non-toxic pot.

Which is the healthiest pot to cook all these grains and why? 

Miriams Earthen Cookware (MEC)– a US based company has been making pots and pans from 100% primary clay and without using toxic glazes or additives.

MEC uses the purest form of natural clay and is made without using any additives during any of the making process.  Deeming it the safest cookware to use, as fired primary clay is 100% inert and non-reactive. Also, this material radiates far-infrared heat that cooks your food gently without destroying delicate nutrients. That is why, while cooking on the inside, the pot is not burning hot on the outside! Also, MEC’s unique design of pots and lid locks the steam inside. Steam is essentially water-soluble nutrients that is constantly leaving your pot when cooking in conventional cookware.

And the benefit of cooking your food so healthfully is that it tastes great! If you haven’t read the reviews of people who cook in MEC now may be the time!  You can use their products to cook all your food, not just grains, healthfully and nutritiously. Interested in trying their cookware? Head over to their Online Store and order an MEC cooking pot today!

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