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Unsurprisingly, hard red winter wheat has a higher gluten content than soft winter wheat, making it likely harder to digest for all us gluten-sensitives out there. Donato Fasano - Getty Images ...
Whole grains (whole wheat bread, brown rice, quinoa, oats) Fish and seafood (salmon, tuna, sardines, shrimp, mussels) Healthy fats (extra-virgin olive oil, avocado oil, avocados)
Pasta is such a popular food because of its diverse qualities, as it can be prepared in so many different and unique ways. For many, pasta can be a main dish, but others like to prepare it as a side.
Oatmeal has a long history in Scottish culinary tradition because oats are better suited than wheat to the country's low temperatures and high humidity. [19] As a result, oats became the staple grain of Scotland.
Oats and barley differ in the ratio of cellotriosyl to cellotetraosyl, and barley has more 1-4 linkages with a degree of polymerization higher than 4. In oats, β-glucan is found mainly in the endosperm of the oat kernel, especially in the outer layers of that endosperm (a marked difference from barley, which contains β-glucan uniformly ...
Pasta made from durum wheat. Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, [6] with durum wheat used predominantly in the south of Italy and soft wheat in the north. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as ...
There's whole-wheat pasta and gluten-free varieties, for instance. You can choose pasta made from chickpeas, lentils and beans, which generally offer more protein and fiber than traditional pasta ...
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