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Whole Grain Benefits

Eating Healthy, 2022 Style – In Kansas City



Keto, vegan, low-carb – whatever your mindset, Kansas City has more options than ever to eat healthily without sacrificing taste or variety. We spoke to the owners of four health-oriented food concepts about what is on the menu and what healthy food means to them.

Staci Cross | Enjoy: pure food + drink

Staci Cross was an entrepreneur who was trying to arrange travel around the country, raise two children and eat vegan when she first dreamed of “Enjoyment: Pure Eating + Drinking”.

“It was almost impossible to find decent food anywhere – food that tasted good, let alone healthy,” explains Cross, adding that she often put a meal together at Whole Foods. “I was just like, ‘That shouldn’t be how people should have access to healthier foods. There should be a greater awareness of healthier food and what it really looks like: organic food without all the chemicals and really healthy things that taste good. “

Their answer was Enjoy, which opened at Leawoods Mission Farms in April 2016 and serves cold-pressed juices and smoothies made from organic produce, as well as a range of breakfast, lunch and dinner options featuring lean protein, whole grains and lots of vegetables. Case in point: the restaurant’s best-selling Take on the World bowl, which contains quinoa, kale, beets, broccoli, hemp seeds, almonds, avocado, and a ginger miso dressing.

Photo by Aaron Leimkuehler

Although Enjoy makes a point of offering vegan, vegetarian, gluten and dairy-free options, the menu is not geared towards any particular diet but aims to incorporate ingredients that help people find the balance of the foods they eat need to feel your best.

“People don’t care that much about weight for calories and food and all of that,” Cross explained. “They just want to know that what they eat is healthy. It’s not high in fat, but it has healthy fats like avocados and almonds. “

Kansas City has an appetite for the concept – Enjoy expanded its space in February 2019, and Cross plans to open another subway location this summer before the concept is eventually franchised to make nutrient-rich foods more widely available.

Kerry Goebel | Varietal greens & cereals

For Kerry Goebel, healthy food has to be tasty.

In the summer of 2020, Goebel and his brother Kevin opened Cultivare Greens & Grains in Overland Park and sums up the restaurant’s approach to a few simple points: “Is it balanced? Is it good for you and does it taste so good that you will come back tomorrow and want to eat it? “

Cultivare aims to check all of these boxes by adding an Ar. is served

Salads, grain bowls, soups, and paninis that are longing and filling. The menu includes dishes like the ahi tuna poke bowl with avocado, mango and cucumber; hearty wraps with diced chicken leg salad; and Goebel’s personal favorite, the steak and gorgonzola salad, which is prepared with delicate beef fillet and a black pepper and horseradish dressing. (The dressings and sauces from Cultivare are a particular pride of Goebel.)

The brothers have owned pizza concepts in KC for a decade, but decided to open a more health-conscious restaurant based on what they wanted to see as local diners and the growing popularity of similar concepts across the country.

“I feel like a lot of adults who haven’t consciously spent time learning about nutrition and the science behind healthier eating have this very basic idea of ​​what healthy eating is that stems from that pyramid, the we all saw in elementary school, “says Goebel, adding:” Ten years ago, I think people weren’t very conscious of their food. “

The renewed attention is not only changing the way people eat, it is also keeping grocery stores and restaurants at a higher level and how they source food, he explains. Cultivare restaurateurs are already benefiting from the postponement, as more locally produced ingredients are being served due to the increasing demand and wider distribution. An example? Salads with leafy vegetables by Missing Ingredient from Crossroads, an urban farm with a hyperlocal footprint.

“Everyone wins in this scenario,” says Goebel.

Gigi Jones | Gigi’s Vegan + Wellness Café

Adopting a plant-based lifestyle was not only life changing for Gigi Jones, it was also life saving. In 2015 she was diagnosed with colon cancer. Diet and lifestyle changes have been able to beat cancer without surgery or chemotherapy, Jones says, although she stresses the importance of listening to doctors and taking their advice.

“When my eyes opened and my journey began, I was super excited,” she recalls. “My energy level rose, I looked ten years younger, I felt ten years younger. I spin around with my grandchildren – I’m so excited. I thought, ‘Oh my god, I have to go back and enlighten the church. This is something new, you need to know that. This is how we heal. “

Jones, a certified nutritionist, nutritionist, and health and wellness coach, founded the MidWest Soul VegFest, an educational event with national and local speakers, workshops, plant-based cooking demos, and of course, vegan food. And in July 2020 she opened Gigi’s Vegan + Wellness Café along Westport Road.

“We’re not just a restaurant,” explains Jones. “We don’t even call ourselves that – we are a wellness café.”

The café offers cold-pressed organic juices and smoothies, wellness shots and vegan breakfast, lunch and dinner options, such as the Westport Burger, a vegetarian burger with salad served with avocado mash, which is popular with customers. No sugar, salt, or oil is added to Gigi’s food, and Jones works with farmers and vendors in Kansas City and grows some of the ingredients in a back garden.

In addition to serving food, Gigi’s offers support with vegan nutrition, develops menu plans and offers meal preparation services, organizes health and wellness courses and even has an in-house infrared sauna. This year a doctor will join the team to care for even more people.

“We just want to be that resource in the community and believe we will,” says Jones.

Robin Krause | Unbakery & Juicery and Billie’s Grocery

After selling five stores and struggling with feeling tired, Robin Krause decided to take a break.

“I took a year off to study health coaching,” she says. “I did a herbal apprenticeship; I took a yoga teacher training course just to find the next path – ‘What is actually healthy? What is health? ‘”

It’s a big question she’s exploring at Unbakery & Juicery, her take-out spot in East Brookside, as well as Billie’s Grocery, a light and airy midtown restaurant that serves filling, nutritious dishes. Both offer foods and drinks that nourish the body, aid the detox system, and offer many options for those with dietary restrictions, including baked goods and sweet treats.

Photo by Aaron Leimkuehler

Unbakery opened in 2016 and allowed Krause to experiment with Kansas Citians that they might not be familiar with at the time, like chia seed puddings and sauces with no dairy or sugar. When the concept came up, Krause decided to attend a nutritional therapy school and graduated as a naturopath in 2018. She brings this understanding of nutrition to customers curious about the benefits of what they eat and drink at Unbakery, as well as Billie. which opened in summer 2020. According to Krause, the restaurant serves healthy fats, proteins, organic vegetables, and carbohydrates, but differently than you might expect.

“There is something for everyone, and that was my goal to simply bring everyone together,” says Krause, fries cooked in rice oil.

“We don’t do any fat-free ones here,” she explains. “Every cell needs fats in your body. We have fat, we have dairy products, we have oils – they’re just a little bit better. “

Whole Grain Benefits

For the 55-and-over crowd, March 27-April 3, 2022 | Local News



For information about services available to older adults, contact Pam Jacobsen, director of the Retired and Senior Volunteer Program and Helen Mary Stevick Senior Citizens Center, 2102 Windsor Place, C, at 217-359-6500.

RSVP and the Stevick Center are administered by Family Service of Champaign County.


  • Active Senior Republicans in Champaign County’s monthly meeting will be held at 9:30 am on April 4 in the Robeson Pavilion Room A & B at the Champaign Public Library. This month’s speakers will be Jesse Reising, Regan Deering and Matt Hausman, Republican primary candidates for the newly redrawn 13th Congressional District.
  • Parkland Theater House needs four ushers each night for “The SpongeBob Musical,” opening April 14. There will be nine shows in total — April 14-16, April 22-24 and April 29-May 1. For details, call or email Michael Atherton, Parkland Theater House Manager, or 217-373-3874.
  • Parkland College also needs four volunteers for commencement. The commencement ceremony will be in person at Krannert Center for the Performing Arts at 8 pm May 12. Volunteers needed from 6:30 to 8 pm For details, contact Tracy Kleparski, Director of Student Life, at or 217- 351-2206.
  • The Milford High School National Honor Society and Student Council is hosting a Senior Citizens Banquet at 6 pm April 22. The event will be held in the MAPS #124 Gymnasium (park at south doors at Milford High School. To RSVP, call Sandy Potter at 815-471-4213.


Knit or crochet for those in need:

Meditative Movement with Yoga:

  • 9 to 10:15 am Tuesdays and Thursdays.


  • 11 am to noon, second and fourth Tuesdays. Call 217-359-6500.


  • Noon to 3 pm Thursdays.


Card game 13:

  • To sign up to play, call 217-359-6500 and ask for Debbie.

Men’s group:

  • 9 am Monday-Friday. Join us for a cup of coffee and great conversation.


The Peace Meal Nutrition Program provides daily hot lunches at 11:30 am for a small donation and a one-day advance reservation at sites in Champaign, Urbana, Rantoul, Sidney (home delivery only), Mahomet (home delivery only) and Homer.

For reservations, call 800-543-1770. Reservations for Monday need to be made by noon Friday.

NOTE: There is no change for home deliveries, but at congregate sites, you can get a carry-out meal.


  • BBQ pork sandwich, mini potato bakers, corn, creamy cole slaw, bun.


  • Turkey pot roast with carrots and celery, Italian green beans, pineapple, whole grain roll.


  • Savory sausage stew, broccoli, chunky apple sauce, biscuit, surprise dessert.


  • Meatloaf, mashed potatoes and brown gravy, tomatoes and zucchini, apricots, whole-grain roll.


  • Chef’s choice — regional favorites will be served.


If you are 55 and older and want to volunteer in your community, RSVP (funded by AmeriCorps Seniors and the Illinois Department on Aging) provides a unique link to local nonprofits needing help. We offer support, benefits and a safe connection to partner sites.

Contact Pam Jacobsen at or 217-359-6500.


Senior Volunteers.

  • RSVP of Champaign, Douglas and Piatt counties/AmeriCorps Senior Volunteers is your link to over 100 nonprofit organizations. Please contact Pam Jacobsen at or call 217-359-6500 for volunteer information.

Food for seniors. Handlers needed to unload boxes of food for repackaging at 7 am on the second and fourth Tuesdays of the month. We are looking for backup delivery drivers to deliver food to seniors. Contact Robbie Edwards at 217-359-6500 for info.

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Whole Grain Benefits

The future of nutrition advice



By Lisa Drayer, CNN

(CNN) — Most of us know we should eat more fruits, vegetables and whole grains.

So why would the National Institutes of Health spend $150 million to answer questions such as “What and when should we eat?” and “How can we improve the use of food as medicine?”

The answer may be precision nutrition, which aims to understand the health effects of the complex interplay among genetics, our microbiome (the bacteria living in our gut), our diet and level of physical activity, and other social and behavioral characteristics.

That means that everyone could have their own unique set of nutritional requirements.

How is that possible? I asked three experts who conduct precision nutrition research: Dr. Frank Hu, professor of nutrition and epidemiology and chair of the Department of Nutrition at the Harvard TH Chan School of Public Health, and Martha Field and Angela Poole, both assistant professors in the division of nutritional sciences at Cornell University’s College of Human Ecology.

Below is an edited version of our conversation.

CNN: How is precision nutrition different from current nutrition advice?

dr Frank Hu: The idea of ​​precision nutrition is to have the right food, at the right amount, for the right person. Instead of providing general dietary recommendations for everyone, this precision approach tailors nutrition recommendations to individual characteristics, including one’s genetic background, microbiome, social and environmental factors, and more. This can help achieve better health outcomes.

CNN: Why is there no one-size-fits-all prescription when it comes to what we should be eating?

Huh: Not everyone responds to the same diet in the same way. For example, given the same weight-loss diet, some people can lose a lot of weight; other people may gain weight. A recent study in JAMA randomized a few hundred overweight individuals to a healthy low-carb or low-fat diet. After a year, there was almost an identical amount of weight loss for the two groups, but there was a huge variation between individuals within each group — some lost 20 pounds. Others gained 10 pounds.

Martha Field: Individuals have unique responses to diet, and the “fine adjust” of precision nutrition is understanding those responses. This means understanding interactions among genetics, individual differences in metabolism, and responses to exercise.

CNN: How do we eat based on precision nutrition principles now?

Huh: There are some examples of personalized diets for disease management, like a gluten-free diet for the management of celiac disease, or a lactose-free diet if you are lactose intolerant. For individuals with a condition known as PKU (phenylketonuria), they should consume (a) phenylalanine-free diet. It’s a rare condition but a classic example of how your genes can influence what type of diets you should consume.

Angela Poole: If I had a family history of high cholesterol, diabetes or colon cancer, I would increase my dietary fiber intake, eating a lot of different sources, including a variety of vegetables.

fields: If you have high blood pressure, you should be more conscious of sodium intake. Anyone with a malabsorption issue might have a need for higher levels of micronutrients such as B vitamins and some minerals.

CNN: There is research showing that people metabolize coffee differently. What are the implications here?

Huh: Some people carry fast caffeine-metabolizing genes; others carry slow genes. If you carry fast (metabolizing) genotypes, you can drink a lot of caffeinated coffee because caffeine is broken down quickly. If you are a slow metabolizer, you get jittery and may not be able to sleep if you drink coffee in the afternoon. If that’s the case, you can drink decaf coffee and still get the benefits of coffee’s polyphenols, which are associated with decreased risk of heart disease and diabetes without the effects of caffeine.

CNN: How much of a role do our individual genes play in our risk of disease? And can our behavior mitigate our disease risk?

Huh: Our health is affected by both genes and diets, which constantly interact with each other because certain dietary factors can turn on or off some disease-related genes. We published research showing that reducing consumption of sugary beverages can offset the negative effects of obesity genes. That’s really good news. Our genes are not our destiny.

Another area of ​​precision nutrition is to measure blood or urine metabolites, small molecules produced during the breakdown and ingestion of food. For example, having a higher concentration of branched-chain amino acids (BCAAs) strongly predicts one’s future risk of diabetes and cardiovascular disease. The blood levels of BCAAs depend on individuals’ diet, genes and gut microbiome. We found that eating a healthy (Mediterranean-style) diet can mitigate harmful effects of BCAAs on cardiovascular disease. So measuring BCAAs in your blood may help to evaluate your risk of developing diabetes and cardiovascular disease and encourage dietary changes that can lower the risk of chronic diseases down the road.

fields: The environmental effects can sometimes be on the same magnitude as the genetic effects with respect to risk for disease.

CNN: Our individual microbiomes may be able to dictate what type of diet we should be consuming. Can you tell us about this emerging research? And what do you think of microbiome tests?

Poole: Research has shown that in some people, their blood sugar will spike higher from eating bananas than from eating cookies, and this has been associated with microbiome composition. Scientists have used microbiome data to build algorithms that can predict an individual’s glucose response, and this is a major advance. But that’s not an excuse for me to shovel down cookies instead of bananas. Likewise, if the algorithm suggests eating white bread instead of whole-wheat bread due to blood glucose responses, I wouldn’t just eat white bread all the time.

At the moment, I’m not ready to spend a lot of money to see what’s in my gut microbiome… and the microbiome changes over time.

Huh: Microbiome tests are not cheap, and the promise that this test can help develop a personalized meal plan that can improve blood sugar and blood cholesterol … at this point, the data are not conclusive.

CNN: How will nutrition advice be different 10 years from now?

Poole: I think you will receive a custom-tailored grocery list on an app — foods that you want to buy and foods that you want to avoid, based on your blood sugar responses to foods, your level of physical activity and more.

Huh: We will have more and better biomarkers and more affordable and accurate nutrigenomics and microbiome tests as well as better computer algorithms that predict your response to food intakes.

But these technologies cannot substitute general nutrition principles such as limiting sodium and added sugar and eating more healthy plant foods. In a few years, you may be able to get a more useful response from Alexa if you ask her what you should eat — but like other answers from Alexa, you’ll have to take it with a grain of salt.

The CNN Wire
™ & © 2022 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

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Whole Grain Benefits

Are Peanut Butter and Jelly Sandwiches Healthy?



In order to assess its nutritional value, first we must discuss the breakdown of this sandwich.

Typically, there are three main ingredients — bread, peanut butter, and jelly — each with different nutritional values.

Nutritional value of bread

Bread can be a part of a balanced diet. The nutritional value of bread depends on the type chosen.

For starters, whole-grain bread is the best option because it provides a higher amount of nutrients. Whole grain kernels have three parts: the bran, endosperm, and germ (1).

Because whole grain bread retains all three parts, it’s higher in protein and fiber compared with other breads. These nutrients slow the absorption of sugar into your blood stream and keep you full longer (2, 3).

Whole grain bread is also richer in key nutrients, like B vitamins, iron, folate, and magnesium. Look for the word “whole” as part of the first ingredient in bread’s nutritional label (2).

Choosing sprouted grain bread, like Ezekiel bread, is also an excellent choice. The sprouting process increases digestibility and bioavailability of nutrients. Studies show sprouted bread has more fiber, vitamin E, and vitamin C, and beta-glucan (4).

Sourdough bread is fine, too. Although it’s not as high in fiber and protein, it has a lower glycemic index than white bread.

Glycemic index measures how quickly food increases blood sugars. In general, foods with a lower glycemic index better support your overall health.

But keep in mind that glycemic index doesn’t tell the whole story. We must look at the meal as a whole — for example, what we add to the bread. Nutrients, like protein and fats, can help lower the overall glycemic load of a meal, and serving sizes also play a role (5).

As a guideline, look for whole grain breads that offer at least 2 grams of fiber per slice. We also suggest using bread that contains 3 grams of protein or more per slice.

If that’s not available, sourdough bread may be your next best option.


Choose breads that are higher in fiber and protein, like whole grain bread or sprouted grain bread. These varieties help slow absorption of sugars and keep you full longer.

Nutritional value of peanut butter

Many people find peanut butter delicious.

Nutritionally, it also delivers. Peanut butter is a good source of protein and healthy fats, important for all stages of life, especially growing children. Plus, it’s a good source of fiber.

Two tablespoons (32 grams) of smooth peanut butter contain 7 grams of protein, 16 grams of fats, and 2 grams of fiber (6).

Importantly, the majority of fats in peanut butter are unsaturated fats. Research consistently indicates that replacing saturated fats found in animal products with more unsaturated fats (like those in peanut butter) may lower cholesterol and improve heart health (7, 8).

For growing kids, healthy fats are vital for healthy development. Plus, fats help absorb the vitamins A, D, E, and K, all of which play a synergistic role in supporting immune and brain health (9, 10).

Contrary to popular belief, conventional peanut butter doesn’t usually have more sugar than 100% natural peanut butter. However, it may have more salt (6).

When shopping, check the nutrition labels to ensure it doesn’t contain additional ingredients other than peanuts.

When enjoying natural peanut butter, the oil will separate from the peanut butter. Not to fret — just give it a good stir! This helps mix the oils with the solids.

Pro tip: You can store peanut butter upside down in the fridge to keep it from separating again!


When available, choose 100% natural peanut butter, as it’s lower in salt. Remember to stir the peanut butter before eating to mix the oils with the solids.

Nutritional value of jelly

The PB&J sandwich isn’t complete without jelly or jam. What’s the difference, anyway?

Well, while jellies and jams have similar nutritional value and taste, there’s a slight difference: Jellies are made with fruit juice, while jam is made with the fruit juice and pulp (7).

Both jellies and jams contain pectin (artificially added to jelly), which has prebiotic effects that may improve gut health (8).

However, both are naturally high in sugar, so enjoy them in moderation. To have more say in the ingredients used, you can try making your jelly at home.

If you’re buying from a store, look for jellies with no added sugar in the ingredients list. Alternative names for added sugars include glucose, sucrose, dextrose, and fructose.


Jellies are high in natural sugars and contain pectins that may have a beneficial effect in promoting good health. Try to choose jellies with no added sugars.

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