Grain Products

Question: is eating too much grain products bad for you? i have to write a report about what i eat and explain how it is good or bad and i eat twice as much grain products than the recommended serving. what are the cons of eating too much grain?

Answer: There are no cons as long as you are eating wholewheat unprocessed grains, carbohydrates are the bodys primary source of energy. As long as they are complex carbs (no sugar) grains are very good for you.

Question: Do you use whole grain products? A few years ago, I opted to buy whole grain pastas, breads, and brown rice. I still eat white rice sometimes, though, and some regular pastas. Do you follow a whole grain lifestyle always, usually, occasionally, rarely, or never?

Answer: I eat only whole grain breads and mostly brown rice, but I admit that I still use semolina pasta. It's funny that you asked this today; I was just having a conversation about whole grain pasta. After my regular supply is gone, I'm going to give it a shot! I'm hypoglycemic, and the whole grain items are better for maintaining steady blood-sugar levels.

Question: what grain products should be refrigerated? what grain products should be refrigerated? its a Q on a foods Study guide... thanks!

Answer: Cereal and grain products attract pests and can easily become moldy and musty. ********************************************************************** Cereal grains and related products Cereal grains and related products include baked goods (breads, muffins, cakes, pastries, cookies, biscuits, bagels, and so on), frozen and refrigerated dough, breakfast cereals (cold cereal, oatmeal, grits, and so on), refrigerated or dry pasta and noodles, and cooked grains (for example, rice). Some products, such as baked goods, have a long history of safe storage at room temperature; others, such as rice, require time/temperature control after preparation. Grains and milled products are raw agricultural commodities; therefore, a variety of microorganisms, including mold, yeast, coliforms and other bacteria, occur naturally. Grains and milled products are dried to inhibit mold growth during storage, a process that easily controls growth of bacterial pathogens. Therefore, while organisms such as Salmonella spp. may be present, the prevalence and levels are low (usually <1%). Raw ingredients used to prepare dough products (for example, eggs, dairy products, meats) may introduce Salmonella spp., and need to be considered when analyzing potential hazards. Staphylococcus aureus may present a potential hazard for certain raw dough, such as pasta dough processed at warm temperatures for extended periods of time (days); however, yeast leavened dough and cookie dough control the organism through competitive inhibition and low aw , respectively. Bacillus cereus presents a concern in cooked rice. Baking, boiling, steaming, or frying are the methods used to cook the cereal-grain products. The temperatures required to achieve product quality easily destroy vegetative pathogens that may be present. These temperatures are needed to properly set the starch structure and/or to rehydrate dry products. Baking and frying not only destroy vegetative pathogens such as S. aureus and Salmonella spp., but they also remove moisture from the product-especially at the exterior surface. This dehydrated surface inhibits the growth of most bacteria; thus, mold is the primary microbial mode of failure for baked goods. When stored at room temperature, baked and fried products typically continue to lose moisture to the atmosphere, further reducing the potential for pathogen growth. Thus, baked and fried cereal-grain products such as cakes, breads, muffins, and biscuits have a long history of safe storage at room temperature despite having an internal aw of approximately 0.94-0.95 (but may be as high as 0.98). While boiled or steamed cereal products achieve temperatures lethal to vegetative pathogens during the cooking process, these products increase in aw to levels that support the growth of many microbial pathogens. Thus, time/temperature control is required to assure the safety of these products. For example, numerous B.cereus outbreaks have been associated with fried rice prepared using boiled rice that was held for hours at room temperature. Although baked and fried cereal-grain products (for example, cakes, breads, muffins, and biscuits) have a high aw, a number of reasons may justify their shelf-stability: they have a long history of safe storage at ambient temperature; processing temperatures and moisture reduction, especially on the surface, preclude the growth of pathogens; and they are often formulated to include ingredients that enhance product safety and stability so as to permit distribution without temperature control for limited periods of time. Ingredients that are used to enhance safety and stability include humectants to reduce aw (sugars and glycerine), preservatives (calcium propionate, potassium sorbate, sorbic acid), acids to reduce pH (vinegar, citric acid, phosphoric acid, malic acid, fumaric acid), spices with antimicrobial properties (cinnamon, nutmeg, garlic), and water-binding agents to control free water (gums, starches). The primary mode of spoilage of baked goods is mold growth, which is visible and alerts the consumer to avoid consumption, further reducing the risk of illness due to spoiled product. These characteristics plus their long history of safe storage at room temperature would allow these products to be stored at ambient temperature. Boiled or steamed cereal products, such as rice, require time/temperature control after preparation due to the increase in aw. Dough is frequently used to enrobe other food ingredients. Careful consideration must be given to these combination products to accurately assess the need for time/temperature control. For example, egg and dairy ingredients baked inside a pastry, such as cream-cheese croissant, will receive sufficient heat treatments to destroy vegetative pathogens and may therefore be stable at room temperature with water activities above 0.86. However, if the filling is injected after the baking process, as in the case of a cream-filled éclair, the potential for contamination must be assessed. Meat and vegetable-filled cereal products with high water activities (>0.94) and neutral pH generally require time/temperature control because the baking process can activate spore formers such as C. botulinum that are present in these ingredients.

Question: What did the cavemen eat for grain products? I just can't see how they would boil rice, make bread, or pasta, or any of that kind of stuff. Also, what did they do for calcium? I know there is calcium in fruits and vegtables but not enough to get your daily reccomended value. And I'm pretty sure they did not drink cows milk.

Answer: cavemen did not eat grain! they got their fiber from fruits, nuts and seeds. grain caused stomach problems for them in the same manner that it does for the cows we raise in factory-farm settings and are hence forced to also feed them antibiotics. following a "caveman" diet prevents heart disease, stroke and some forms of cancers and it has a beneficial effect on those who are overweight, have acne or digestive problems. here is their food list mainly: meat, including muscle and offal, and eggs, insects and larva, (high in protein!) seafood, including fish and shellfish, fruits (which means all ovary parts of the plant..such as all nuts and seeds) mushrooms, herbs and spices most, but not all root "vegetables" (which is not a botany term yet a culinary one) that are edible raw , such as beets, rutabagas, swedes, carrots, celery and turnips natural sugars, such as honey, maple sugar and dates most importantly: water Also there are many calcium rich foods that aren't milk (though i'm sure the children drank their mother's milk until they were at least 3 or 4 years old) turnip greens, okra, brussel sprouts, sesame seeds, white beans, bok choy, almonds, broccoli, salmon, rhubarb, collard greens, spinach (or any leaft greens), and peas.

Question: Do dry grain products such as uncooked oats, pasta, and rice ever expire? I've read somewhere that uncooked grains never really expire-- they just become molded from water contamination or infested with bugs if not properly stored. Also, It is claimed that the Egyptian pyramids have proven that grains can be successfully preserved for thousands of years. So should you really worry if, say, your oats pass the best by or "expiration" date?

Answer: As long as they are kept in airtight containers they will last years.

Question: Is cutting all carbs/grain products from your diet bad? How bad is it fro your health?

Answer: you'll be losing vitamins and nutrients from the grains, but essentially if you cut all the carbs, your body will start to burn fat for energy. fat holds something like 8 times the energy as carbs do though so it'd be slow weight loss. if you're skinny, then if you're not careful you're body will burn the protein in your muscles as energy which if i remember correctly dont hold much energy so you'll lose muscle mass quickly (and it'd probably hurt too). Overall, its a pretty bad idea. If i remember correctly, that's basically the Atkin's (sp) diet and that stuff messes you up

Question: If my target servings is 20 grain products over 4 days whats the total servings in percentage? It looks more like this Target Serving % of Total Servings 4 ?????? % of Total SERVINGS do i divide 20 by 5 then multply 100????????

Answer: (20/4)*100

Question: How much wheat germ equals a serving of grain products?

Answer: Way more than you're likely to be able to eat straight. http://www.livestrong.com/article/48516-wheat-germ-nutrition-information ...scroll down to Basic Nutrition http://www.google.com/search?q=wheat+germ+serving+size

Question: Do Whole Grain products give you protein? Yea its a dumb question and i know it doesn't, but to clarify it my friend has it stuck in his head that since his cereal box of Whole Grain stuff says on the back it contains protein, that Whole Grain anything gives you protein. Why might the cereal box have any amount of protein and does whole grain actually give you protein?

Answer: Well if the cereal has soy or nuts it would have protein but grains are carbohydrates, but a good source of fiber..

Question: 1 year old who won't eat grain or bread products? I have a one year old who likes most food. He'll eat veggies, fruit and meat but I can't get him to eat any bread or grain products. We've tried pancakes, waffles, biscuits, crackers, tortillas...but no luck. The only thing he will eat that contains some kind of grain is pasta and nutrigrain bars.Any suggestions on how to get him to eat more grains?

Answer: I would just let him eat the grains that he likes (pasta and nutrigrain bars)... 1 year olds are notoriously picky when it comes to food, but eventually he'll loosen up

Question: Are grain products and dried beans examples of incomplete proteins?

Answer: yes

Question: What is the purpose of eating grain products, fruits and vegetable, meat and alternative and milk and alternat?

Answer: to get nutrient

Question: Why oatmeal is low in folate but other grain products are high in folate?

Answer: I'm sure the difference lies in the preparation of the oatmeal, whether it is rolled oats or steel-cut oats.

Question: does wholewheat and whole grain products good for hypothyroid persons?

Answer: They have more fiber than white breads and therefore help with weight loss. Just make sure the products are 100% whole wheat or whole grain. There are a lot of deceptive products out there.

Question: What food products are at least 51% whole grain? I read an article stating whole grains can curb belly fat, and is heart healthy but to eat foods that are at least 51% whole grain. What specifically are these products?

Answer: Whole grains: brown rice buckwheat bulgur (cracked wheat) oatmeal popcorn Ready-to-eat breakfast cereals: whole wheat cereal flakes muesli whole grain barley whole grain cornmeal whole rye whole wheat bread whole wheat crackers whole wheat pasta whole wheat sandwich buns and rolls whole wheat tortillas wild rice Less common whole grains: amaranth millet quinoa sorghum triticale Here is a website with heart healthy info: http://www.americanheart.org/presenter.jhtml?identifier=1200010

Question: If I eat any grain products, I'm also eating weavel eggs? Even though they're microscopic, isn't it nasty to think that I'm eating some bugs egg? Along with a lot more people? Ewww... I don't think I want to eat the spaggetti my mom made....

Answer: Yeah- must be kind to weevils week somewhere... why do you think that ANY food is 100% pure and untouched? Do you eat chicken eggs ? why is that better/different? In the Navy, we always ordered raisin toast in the morning, because the flour always had weevils...the raisins tended to hide them.