As we learn more about the benefits of choosing whole grains over processed carbs, and as many people are seeking gluten-free alternatives to wheat, an array of new options has cropped up on grocery-store shelves.
"Whole grains are a great source of complex carbohydrates, which keep us energized, and an excellent source of fibre," says Tristaca Curley, a Halifax-based registered dietitian and the owner of the nutrition-counselling company Fueling with Food. "They also help stabilize blood-sugar levels, which promotes healthy brain function."
Check out this list of wholesome alternative grains (and a few grain substitutes) and some tips for how to use them.
An ancient variety of wheat, spelt has more protein, carbohydrates and B vitamins than wheat. It's also high in fibre and contains a type of carbohydrate called mucopolysaccharides that's important in stimulating the immune system.
How to use it: Spelt flour can be substituted for wheat flour in breads, pastas, crackers, muffins and pancakes.