Whole Grains Help Reduce Inflammation

Posted 03/11/2014 | By HealthCorps

With all the talk about “reducing carbs and cutting carbs completely” in order to shed pounds, it’s easy to forget that consumption of grains contributes to better health.  Of course, eating refined grains is not the goal, and so many of us choose to eat a highly processed diet filled with foods that have lost their “grain benefits.”

So choose to include simple whole grains like brown and black rice, quinoa, cous cous, oatmeal and freekeh, among others, but make sure to measure out a proper serving size.

Why are whole grains so important?  Studies show that whole grains reduce inflammation.  One recent study published in Molecular Nutrition and Food Research found evidence supporting the “beneficial effects of whole-grain foods on biomarkers of systemic inflammation in obese children.”  A second study published in the journal Gut showed that “eating whole grains like brown rice and barley, even for short periods, helped to increase good bacteria in the digestive system, which relates to improvements in system-wide inflammation.”

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