This is an easy and flavorful way to serve up meat dishes like chicken and steak. If you want to serve chicken, I know you’ll love this recipe. If you want to serve steak, this recipe is for you. If you want to serve something like pork, fish, or even chicken, this is the way to go.
The key to this recipe is the use of a whole-wheat flour. Yes, you read that right. I used whole-wheat flour in this recipe to achieve the chewy texture that the recipe requires. This is a good recipe to try if you’re serving meat, fish, or poultry. If you’re serving chicken, you may want to try swapping out the salt for some of the oil.
Whole-wheat flour has a lot of health benefits, plus it makes for a healthier meal that you can have for less than the cost of a box of cereal. For those of you who are interested in the health benefits of whole-wheat flour, here are some other reasons why you should give it a shot: Whole-wheat flour is a complete protein, but also has fiber that helps to keep you satiated longer during meals.
For those of you who want to get your teeth into more specific health benefits than the whole-wheat flour, there are a few good sources of evidence that whole-wheat flour is a good choice to get your teeth into. The National Cancer Institute (NCI) has a report of a study that suggests whole-wheat flour can help to prevent cancers and heart disease.
The National Cancer Institute is a part of the National Institutes of Health, which is part of the federal government. The NCI has a long history of scientific research on health care issues. Their report notes that whole-wheat flour has been shown to have a positive effect on cholesterol levels. The NCI report also notes that whole-wheat flour has a number of health benefits, including a reduction in blood cholesterol.
The NCI’s research seems to have found a small, but statistically significant decrease in some types of cancer, including colon and breast cancers, in people who ate a diet high in whole-wheat flour. This is likely due to the increased amount of lignans in whole-wheat flour, which inhibits cancer cells from growing.
I’m actually not sure if we’re meant to feel bad about this. The NCIs findings are not exactly earth-shattering, but there was a similar study in 2005.
I don’t find it particularly worrisome that we have a new and much lower-quality version of wheat that is as high in lignans as the one we have now. This is because the NCIs research is in a much lower-risk group, which could explain why the study appeared to be negative, but the conclusions were not.
The NCIs study, which is published in the American Journal of Clinical Nutrition, is still on-going, so we don’t know if it will turn up any new information about the health effects of lignans, but it’s very likely that this is a relatively low-risk study. This is not a study that’s been “proven” and “published” for the last ten years.
This study is not the only one that suggests that lignans may be good for the heart and are a good treatment for high blood pressure. The NCIs study is relatively new, so we don’t know if the data we see here in particular is any more accurate than the older studies. But whatever the validity of the findings, a lot of people who take them are very interested to see if this new study is any more accurate than the older studies.
