Never Miss a Monday – Healthy Whole Grain?

whole grainWhole Grain! Multi-Grain! 12-Grain! Ancient Grain! Natural Grain! Sounds like good stuff, right? But alas, those clever product marketers have found ways to work around the already less-than-restrictive FDA whole grain labeling laws to entice consumers into thinking that their product is healthier than it actually might be. Few if any of these labels actually means you are getting all the good stuff (aka, fiber, vitamins phytochemicals) of the “whole” grain… endosperm, germ and bran. For example, “multi-grain” just means they used multiple types of grains to make the product, but all of the “grains” could just be highly processed flours. So what’s a Nourish-to-Flourisher to do?

Lucky for us, those scientists at Harvard School of Public Health are oh-so-much more cleverer. They did a study on consumer grain products and determined that the 10:1 carb-to-fiber (similar ratio in actual whole grain) criteria was the best way to ensure the product itself not only had higher fiber but was also had lower sugar, sodium and trans fat. And the best part is, all the info you need is on the product label. So, let’s do this at home, shall we?

Find a whole grain product and check out the nutrition label. Go to the “Total Carbohydrates” bolded line and find the amount of grams (my product has 24g). Divide this number by 10 (I come up with 2.4) Then go to the Fiber line and if it is equal or more then this number, your product passes the test. My Fiber line is at 4g, so I’m feeling pretty good about my item…how did you do?

Be Well!
June 15, 2015


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