(NAPSA)—When it comes to bread and grains,it’s time to eval- GFF Breakfast: Peach Blossoms uate the way we think about the amount of carbs in our diets. A study published in the July 2009 Journal of the American Dietetic Association shows that people who consume a moderate- to high-carb diet are less likely to be over- weight or obese than those on a low-carb diet. However, only 4 percent of U.S. adults say they are = eating the recom- ‘y mended daily serv- DAILY6, Bread and grains not only pro- vide many of the essential nutrients our bodies need to stay by Harris Interactive. The Dietary Guidelines for healthy and fight disease, they also supply the energy needed for regular physical activity, another vital part of good health. “Bread and grains are important sources of energy in ourdiet,” says Harper. “In addition to eating right, it’s important to be physi- grains. The Centers for Disease Control and Prevention (CDC) recommends adults get at least two hours and 30 minutes of moder- i ings of grains in 4 their diet, according to a recent Grain “ Foods Foundation ep) (GFF) survey con- Bob Harper ducted on its behalf Americans recommend eating six servings of grain foods each day (based on a 2,000 calorie diet), with at least three from whole While it’s clear Americans should be eating their grains, there’s a massive amount of conflicting information available. To help Americans understand what is best for their optimal health, the Grain Foods Foundation has partnered with health and motivational expert Bob Harper to launch the Daily 6, which reminds people to get six daily servings of grain foods. Eating breakfast and snacking throughout the day are easy ways to help reach the Daily 6. “Eat something within 30 minutes of getting up to boost your metabolism,” says Harper. “Eating every four hours will keep your metabolism in check and prevent you from getting too hungry, which could trigger bad food decisions.” “Grain foods are healthy, convenient and affordable,” said Judi Adams, M.S8., R.D. and president of the Grain Foods Foundation. “Many of us are eating grains throughout the day and notrealizing it—breads, pasta, pretzels, snack mix, bagels, rice and tortillas all count toward our Daily 6.” cally active.” ate-intensity physical activity a week—or 30 minutes five days a week, More than half of Americans surveyed said they are not satis- fied with their amount of physical activity, and about four in 10 indicate no motivation (42 percent) and not having enough time (39 percent) as reasons for not getting their desired amount of physical activity. Harper suggests easing into a new routine for longer-lasting commitment and effectiveness. “Allow your mind and body to adjust,” Harper says. “Trying to makeevery diet and exercise change all at once can be overwhelming and difficult to maintain.” For daily motivation, follow GFF at twitter.com/gowiththe grain or post questions and tips for others at facebook.com/go withthegrain. Win a workout with Bob Harper—visit gowiththegrain.org by October 27 and enter to win a 90-minute personal training session in LA. 12 raisin bread slices Ya cuptrans fat-free margarine orbutter, melted 1 cup fresh or canned peaches, drained (mayalso use pears, berries, etc.) Streusel Topping Ingredients Yacup pecans, chopped 3 tablespoonsall-purpose flour Yacup brown sugar Yoteaspooncinnamon Yacup margarine (trans fat-free) butter, melted Maple syrup, optional Preheatoven to 375 F. Brush edges andtop of bread with butter. Holding opposite corners, push center of bread into greased large muffin pan with 12 cups (or 2 pans with 6 cups each). Place about 1 tablespoon of peaches orotherfruit in each cup. In a small bowl, combine pecans, flour, sugar and cinnamon; mix in butter and stir until crumbly. Place one heaping tablespoon streusel topping in centerof each cup. Bake for 8 to 10 minutesor until hot. Serve with maple syrup, if desired. GFF Snack: Parmesan Garlic Snack Mix 1 cup Parmesancheese,grated Yo-a cupoliveoil 1 eteaspoonsgarlic powder 1“Ateaspoons lemon pepper 1 teaspoondill weed 1 teaspoononion powder 2 1-pound loaves enriched white bread, cut into 1-inch chunks Preheatoven to 400 F. In a large bowl, combine Parmesan cheese,oil, garlic powder, lemon pepper, dill and onion powder. Add bread chunks to mixture; toss until bread chunksarewell coated. Bake for 5 to 8 minutes or until lightly toasted or golden brown. Toss gently with a spoon. Cool completely before serving or storing. Store in airtight container. Recipes developed by Sylvia Melndez-Klinger for the Grain Foods Foundation. @
