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http://www.omniture.com --> Sections Home Page Local News AP News Archives Business Classifieds Event Calendar Forums Life Opinion Obituaries Photo Gallery Readers Photo Gallery Sports Tempo Weather Special Coverage 2006 Britt Festivals --> Shop Our Valley AutoFinder HomeFinder JobFinder Search Our Valley Special Sections Distinctly Northwest Readers' Choice Homelife Magazine Joy Magazine Holiday Guide Oregon Golf Info Oregon Wine Info Other Publications Local Links Ashland News eSouthernOregon Newspapers In Education Personals Moving Here Movie Listings TV Listings Volunteer Customer Service Advertise With Us Media Kit Place Classified Ad Contact Us FAQ's Home Delivery Site Map --> Email Story to a Friend January 17, 2007 Please, don't pass the bamboo byproduct By REBECCA WOOD for the Mail Tribune Will it take magic to enjoy a better food year in 2007? Then conjure a genie in your kitchen to help with shortcuts and to discern what diet works best for you. I'll provide you support in this monthly column (or, anytime, you may visit my online recipes, articles and forum at " target="_blank">www.rwood.com). With every meal, you can be utterly nourished. Indeed, your breakfast, lunch and dinner can support your overall happiness and well-being. One meal at a time, it's doable. Now, imagine sitting down to a bowl of high-fiber breakfast cereal. Splash on some milk and spoon up the bamboo. Oops, unless you're a panda, something is wrong with this picture. Advertisement Yes, bamboo is a common ingredient in breakfast cereals, pasta, shredded cheese, sauces, mustard, ketchup, beverages, batters and bakery goods. (See www.jrsusa.com/brands/vitacel.vml ). It's also available as an expensive supplement. Why bamboo? Because, it is a cheap byproduct of the bamboo industry. Yes, fiber occurs in grains, fruits, vegetables and beans, but only in minuscule amounts. Therefore, any fiber extracted from wheat or apples is pricey. Unlike human foods which are rich in protein, carbohydrates, fats and micronutrients, bamboo is primarily cellulose (fiber). Furthermore, as its producers brag, it's inert, non-caloric and tasteless! The American Association of Cereal Chemists defines fiber as "the edible parts of plants or similar carbohydrates resistant to digestion and absorption in the human small intestine." The U.S. Food and Drug Administration has OK'd bamboo's use, and that's why it shows up, labeled as fiber, in countless processed foods. Fiber is important to your health. It helps bulk up your stool and supports good bowel regularity. This reduces the risk of chronic health problems, especially colon cancer. Fiber also helps lower blood cholesterol and the risk of heart disease. The good news, however, is that by eating a whole-foods diet, you'll easily obtain ample nutrients and fiber. Besides, real foods are pleasurable and delicious. So what are some alternatives to a highly processed breakfast cereal? How about a bowl of oatmeal. A 100-gram serving of regular or old-fashioned rolled oats provides a respectable 10 grams of dietary fiber. Given the low price of fiber byproducts, it's not surprising that Quaker's fortified oats are obviously "fiber-enhanced" as they provide more fiber than regular oats. Whereas, fiber doesn't sell to kids as Quaker's "Dinosaur Eggs" with "Dinosaur Bones" Instant Oatmeal has only six grams of dietary fiber per 100-gram serving. For a satisfying, flavorful pot of oatmeal, pass on instant or pre-cooked oats. Each additional processing step renders the oats' fatty acids more prone to rancidity. I purchase organic rolled oats from a market with a quick turnover. Good oats have a pleasant oaty aroma (versus a cardboard-like, flat or rancid aroma). They look vibrant and have a uniform shape and color. Besides price, an advantage of buying from bulk bins is you that you can rely upon your eyes and nose to help discern a quality product. Decades ago in a rural Scottish kitchen, where cooking oatmeal is an art, I learned the following from a kindly woman named Sarah. Proper oatmeal is officially made with a fat, wooden "spurtle," which may be simple in design or elaborately carved. A wooden spoon easily substitutes for the spurtle. In Scotland, oatmeal is traditionally served with a separate bowl of milk or cream on the side into which you dip one spoonful of porridge at a time. While Sarah proudly demonstrated her lore for me, she was horrified when I reached for a banana to slice into my cereal. There, oatmeal is regarded as a savory, substantial start to the day, not a sweet treat. Indeed, as my nutritional studies latter concurred, fresh fruit added to any grain makes it more challenging to digest. It's preferable to enjoy grains and fruits separately. Rebecca Wood is a Julia Child award-wining cookbook author who has taught whole foods cookery throughout the United States and in Europe since 1970. Find recipes, sign up for cooking classes, schedule a diet consultation or post your comments about this article at " target="_blank">www.rwood.com. RECIPE: Sarah's Oatmeal 1/4 teaspoon sea salt 1 cup old-fashioned or regular rolled oats Add the salt to 2 cups of boiling water. With one hand, slowly sprinkle oatmeal on top of the water so that each grain falls separately, is instantly sealed up and stays firm. Never add so much oatmeal that the water stops boiling and never stop stirring with the spurtle or spoon. When all the oatmeal is added, stir vigorously until the porridge thickens. Partially cover and simmer for 10 to 15 minutes. Serve hot dressed with milk to taste. Would you like to respond to this story? If so Click Here to visit our forums. Advertisement Copyright © 1997-2007 Mail Tribune, Inc. All rights reserved. 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