Most white carbohydrates offer nothing more than empty calories. Just as filling as their white counterparts, brown rice and whole wheat options pack a powerful punch of protein, fiber and nutrients.
However, brown breads won’t provide you with the quality and quantity of nutrients provided by sprouted grains, which are whole wheat kernels that sprout, are ground up, and then baked into bread.
Another healthy option you may start seeing on menus and in grocery stores is called freekeh, a new grain that’s replacing popular starches like rice, pasta and potatoes. Made from roasted green grains, it’s rich in protein, vitamins and minerals while being low in carbs and high in fiber. It’s even said to be easier to digest than white and brown grains.
Harvested while the wheat grains are still young, which is why it’s green in color, freekeh can be prepared as a side dish or used as an ingredient in cooking just about anything.
Can’t find freekeh yet? Here are some easy options for switching a brown-bread food for a whole sprouted grain.
- If you regularly eat whole grain bread, try sprouted grain bread instead.
- If you favor brown rice, opt for quinoa or bulgur wheat.
- If you like whole wheat crackers, choose flax seed crackers instead.
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