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Khorasan Wheat

Article courtesy of Donna Hargrove, D.O., Nutrition Editor Khorasan is an ancient Egyptian wheat 2 times larger, but a relative of, modern day durham wheat. Somewhat new to North America, its recognition started around 1986, but is believed to have been brought to the US in 1949 via an airman who got the wheat kernels […]

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Quinoa (pronounced “keen-wah”), is an ancient grain dating back to 3000 B.C, which has recently been rediscovered.  Native to the Andean region of South America, the Incas were the first to recognize its value to increase the stamina of their warriors. Quinoa is the seed of a leafy plant in the same family as beets, […]

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Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Handful Can Make A Difference A little goes a long way when it comes to almonds, the most nutrient-dense nut ounce-for-ounce.  A one-ounce serving of almonds (about 23) is an excellent source of vitamin E and magnesium, a good source of protein and fiber, and offers […]

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Article courtesy of Donna Hargrove, D.O., Nutrition Editor A Healthy Heart Solution Barley isn’t just for soup anymore.  This grain makes an excellent choice as the starring ingredient in main courses, side dishes, breakfast fare and more.  In addition to its versatility, barley is a nutritious food that’s high in fiber and low in fat.  […]

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Peak season: May to October Known scientifically as Zea mays, corn has been a staple food in civilizations dating back 7,000 years. Native to the Americas, it is thought to have originated in either Mexico or Central America. When explorers came to the New World, they found corn growing from Chile to Canada. It was […]

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Coconut Oil

Good or Bad? Coconut oil has been used as a cooking oil for thousands of years. Then came the anti-saturated fat campaigns and the introduction of polyunsaturated fats, mainly canola, soybean, corn plus their partially hydrogenated counterparts which equals trans fats. A diet high in saturated fats has been causally linked to high cholesterol, heart […]

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