Posts Tagged ‘barley’
March 12, 2015 by Johanna Burani
We can call it “cellulose, pectin, lignin, roughage,” or we can just say “lentils, berries, nuts, beans, artichoke, carrots.” What we’re talking about is dietary fiber. We all know fiber is good for us for regularity and cardiac and glycemic health and certainly for satiety and weight loss.
A word about the beneficial effects of fiber on weight loss. Literally, one word: “easy.”
A 2012 study conducted at the University of Massachuettes School of Medicine confirmed findings from other studies, namely, that focussing on just one dietary change: eating sufficient fiber (30 grams) every day, promotes gradual weight loss.
How nice that, for a change, we can add food to our diet when trying to lose weight rather than take it away!
What does 30 grams of fiber look like on a plate? Well, it would be on 3 plates (for breakfast, lunch and dinner) and some quick-grab snacks too. Take a look:
Breakfast: a cup of old fashioned oats with a cup of strawberries (7 grams)
Lunch: ham and cheese on 2 slices of rye, and an apple (8 grams)
Snack: 1 oz. almonds (4 grams)
Dinner: a cup of beef barley soup, a stuffed artichoke (12 grams)
Snack: 6 oz. fat-free Greek yogurt, 1 tablespoon honey, 1 tablespoon sunflower seeds (1 gram)
There are 32 grams of fiber right there! See how easy it is? Now, if this seems like too much fiber too quickly for your system, start with less high-fiber foods and work your way up.
Here’s a link to the Mayo Clinic’s list of fiber-rich foods to you get started.
January 14, 2012 by Johanna Burani
Leave it to the Italians. All they do is boil fresh broccoli with some other fresh household staples and they get this wonderful tasting soup. It’s usually served in the evening with bread, cheese and wine. keep reading »
July 5, 2011 by Johanna Burani
I’ve just returned from our summer visit to our home in Friuli, Italy. As always, I spent loads of time with my friend, Vanda. When we are together we inevitably start talking about food – new recipes, seasonal ingredients and things like that. This time was no different. Since Vanda is not a pasta enthusiast (silly girl!), we discussed the different ways we use barley in our homes. She uses it in place of arborio rice because, being diabetic, she’s found that her blood glucose levels are much better with barley consumption. On the plane ride home, I started thinking about this recipe. I made it for dinner the other night and we liked it. I hope you will too. keep reading »