Health Benefits of Triscuits

Triscuits are a favorite snack and a great party food, but you could also call the cracker “health food.” Henry Perky, the inventor of Triscuits, once stated that [shredded wheat] was the "most perfect food that was ever devised for the nourishment of man."

Triscuits
Triscuits pack a lot of punch into a two-inch square.


Perky was not far off the mark -- one serving of those 2-inch squares is low in saturated fat, has 0 grams of trans fat, has 0 grams of cholesterol, and is sugar free.

Triscuits, made entirely of whole grains, are also a good source of dietary fiber, with 3 grams per serving. Most breads usually only contain 1-2 grams of fiber. So what does that really mean?

Boost Your Fiber
Triscuits are known for their high fiber content, so to boost your fiber, here are some ways you can go beyond the cheese and cracker stage:
  • ­ Break up into bite-size pieces:
  • ­serve over soups and chilis;
  • use as you would croutons over salads;
  • make a snack mix with pretzels and peanuts
  • Coarsely chop the low sodium or original varieties in a food processor with toasted nuts, corn syrup, and cinnamon to use for a piecrust;
  • Crush and:
  • mix with your favorite meatloaf, meatballs, or casseroles instead of breadcrumbs
  • sprinkle on top of vegetables
  • Top with pizza sauce, a pepperoni slice, and a bit of cheese:
  • Microwave 45 seconds for quick and nutritious pizza squares.
  • Or, bake in 350 degree oven for 2-3 minutes
  • Or, broil until cheese melts (watching closely).

According to the American Institute of Cancer Research and other health organizations, the benefits of eating a diet high in fiber are substantial.

Diets high in fiber:

  • May help reduce the risk of heart disease. Eating more fiber-rich foods may protect you from some forms of cancer and may significantly reduce your risk of heart disease, adult-onset diabetes, and obesity.
  • Help many common conditions related to colon function, including constipation, hemorrhoids, and diverticulosis.
  • Slow down digestion. Whole grains are complex carbohydrates (and not simple ones, like refined sugar, white flour and white rice), so are digested more slowly.
  • Steady blood sugar levels to give a feeling of fullness. This helps in healthier weight control.
  • Satisfy hunger longer. Consuming three or more servings of whole grains daily, especially from high-fiber cereals, lowers risk of type 2 diabetes and heart disease because there is less chance to develop insulin resistance and metabolic syndrome.
  • Give eaters combined health protection. When a grain is refined, it loses fiber, nutrients, and other healthful compounds, including some vitamins, minerals, and disease-fighting phytochemicals. Eating whole grains adds those protective elements back into your diet. The combination of vitamins, minerals, and phytochemicals in other plant-based foods such as vegetables, fruits, beans, and nuts multiplies their protective power.

AICR-funded research has shown high levels of potent antioxidants called polyphenols in whole grains. Antioxidants fight damage to cells that may lead to cancer and other diseases. Phenols and other antioxidants are mainly found in the outer layer of whole grains, the part that is removed when grains are refined.

How many servings of whole grains should we consume a day? The USDA's updated 2005 Dietary Guidelines advise Americans to eat at least three servings a day of whole grains as part of a healthy diet.

When looking for healthy choices in breads, cereals, and crackers, look at the fiber content. That’s the main area of concern. The higher the fiber, the better it is for you. Compare brands by simply glancing at the nutritional labels provided on the back of the package or box.


 

ABOUT THE AUTHOR

Nancy S. Hughes has written nine cookbooks. She develops recipes for major corporations, organizations, and lifestyle magazines.

This information is solely for informational purposes. IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE. Neither the Editors of Consumer Guide (R), Publications International, Ltd., the author nor publisher take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading or following the information contained in this information. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider.