Executive Editor at Cooking Light Ann Pittman explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice.
There are compelling reasons to eat more whole grains, as refined carbs take increasing blame for our nation's health woes, including heart disease, weight gain, and diabetes. The USDA recommends that half of the grains we eat be whole, but she says go for more. It's easier (and tastier) than you might think. Ann Pittman's collection of family-friendly, go-to recipes from her book Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice shows you just how easy it can be. Here are three lessons we learned from her experiment with whole grains.