|
|||||||||||
 |
Healthy You Archives |
Eating Healthy
The Whole (Wheat) StoryWhy brown doesn’t always mean better A Whole-Wheat KernelAll flours begin life as a wholesome kernel, but the refining process removes the bran and germ—and with them, many of the nutrients.
When it comes to bread these days, smooth is out and grainy is in. The USDA’s new MyPyramid dietary guidelines urge us to consume whole grains, not refined ones. “This is big news, because it’s the first time they’ve ever put an emphasis on whole grains,” says registered dietitian Kathleen Hanuschak of Lehigh Valley Hospital and Health Network. Ready to switch to a healthier sandwich? Hold on—it’s not that simple. Since 100 percent whole-wheat bread is typically brown, many people equate the color with health. “Manufacturers know this,” Hanuschak says, “and they’ll cheat to make a product look healthier by adding coloring.” You may think you’re doing your body good by ordering “wheat toast” with your scrambled eggs, but it could be little more than standard white bread with added caramel coloring.When you get your bread from the grocery store rather than the diner, you have the advantage of seeing the labels in front of you, but even that can be confusing. Should you look for the fiber content, since whole grains are naturally higher in fiber than their refined counterparts? Not necessarily, Hanuschak says: “Manufacturers can add processed fiber to a product for marketing purposes.” If food companies can mimic the properties of whole grains by adding things like fiber and vitamins, does it really matter if your bread is whole-grain? Yes, Hanuschak says. “When you eat whole grains, all parts of the grain are intact (see visual). The natural fiber, vitamins, minerals, antioxidants and phytochemicals are still there, which helps reduce your risk for obesity, diabetes and heart disease. Enriched products don’t have the same protective effect.” How do you make sure you’re reaping these health benefits? The key is in one little word: “whole.” The first ingredient on the label needs to be a whole grain, whether it’s whole wheat, whole corn or whole rye. Beware of healthy-sounding names like “Nine Grain.” The label tells the true story.
Want to Know More about cooking and baking with whole grains? For some easy recipes, click here. Or for details on a heart-healthy grocery store tour, click here. This page last updated 2/12/08 04:08 PM
ARTICLE TOOLS:
|
 July August 2006 Eating Healthy
Staying Fit
Caring for Mind and Body
Just for Women
Just for Men
Raising a Family
Heart of Healthy You
Protecting Your Health
Coping with Illness
Aging Well
Keeping Up to Date
Weight Control
|
|
||||||||
|
|
|
||||||||||
