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Episode 61

(HealthCastle.com) How to cook amaranth porridge, produced by registered dietitians. Amanranth seeds are not only high in fiber but they are a good protein source as well. If you are looking to change up your regular oatmeal breakfast routine, then check out this easy-to-make, nutritious alternative.

For the full nutritional breakdown of amanranth, read this article from dietitians - You Can Cook Amanranth Porridge.

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Episode 60

(HealthCastle.com) In this video, you will hear our Editor-in-Chief, Gloria Tsand, RD, interview Dawn Jackson Blatner. Topic of discussion is the Grapefruit Active Lifestyle Meal Plan meant for the active person.

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Episode 59

(HealthCastle.com) Are you one of the 13 million heart attack survivors in America?  What can you do to prevent a second heart attack

Janet Bond Brill, Ph.D, RD, LDN
Episode 58

(HealthCastle.com) In this You Can Cook episode, we shine the spotlight on wheat berries, which are the whole grains that are used to make wheat flours. In North America, we consume such a variety of products made with wheat flour, but to get the full benefits of the whole grain, wheat berries are the way to go. Think of wheat berries as the least processed edible form of wheat.

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Episode 57

(HealthCastle.com) It is time to shine the spotlight on a whole grain often found in bird seed! More than just bird’s food, gluten-free millet is actually a generic name assigned to many types of small-seeded annual grasses, that have been grown in various parts of the world dating back thousands of years.

Pre-toasting millet before cooking improves its flavor and texture. To pretoast, put millet in a skillet over medium heat with no cooking oil, stir frequently for a few minutes until the seeds turn golden brown,and give a pleasant nutty aroma.

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Episode 56

(HealthCastle.com) This time around, we tackle a unique-looking grain with many names. Buckwheat, despite the name, is not actually related to wheat. In fact, this pyramid-shaped grain is related to rhubarb, which makes it a gluten-free choice. There are a few names for buckwheat - usually buckwheat groats or kasha, and a French name I just don’t dare to pronounce.

To cook buckwheat, you can use the raw groats, or you can use kasha, which is the pre-toasted version. Kasha will take less time to cook than the raw groats.

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Episode 55

(HealthCastle.com) Our whole grain pick for October is the gluten-free brown rice. Did you know that some cultures treasure rice so much that they have multiple words in their language to describe its various states? If you are new to brown rice, the key to perfectly cooked brown rice is to give it enough time to fully cook. Typically, regardless of the variety, they will take more time to cook than white rice.

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Episode 54

(HealthCastle.com) One of the most popular grains in the marketplace today is quinoa. To prepare quinoa from scratch, start by rinsing half a cup of raw grains under running water. This step is important because it helps remove the bitter-tasting saponins naturally found in quinoa. Drain well, then, add it to a pot, along with liquid. Let it simmer on the stove for about 15 minutes. Remove from heat and let it sit for another 5 minutes before fluffing with a fork.

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Episode 53

(HealthCastle.com) We’ve all heard about the wonderful heart benefits of blueberries may provide.  More studies found that these tiny blue fruits may also help our brain as well.  Dr. Navindra Seeram, Professor with the College of Pharmacy at the University of Rhode Island shares with us some recent findings of blueberries and brain health.

Dr. Navindra Seeram, Ph.D.
Episode 52

When it comes to the popular tuna salad sandwich filling, a classic condiment often used is mayonnaise. But store-bought mayonnaise-type dressing such as Miracle Whip comes with undesirable fillers and preservatives. The good news is, it's fairly simple to make your own mayonnaise.

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HealthCastle, founded in 1997, is the largest online nutrition community run by Registered Dietitians. Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or dietitian. Information and statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease.