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Whole Grains?
How Can
You Tell What You're Buying?
by Gabe Mirkin,
M.D.
When the label says "Stone Ground Wheat Bread", does that
mean it's healthy? How can you tell if a food is made from whole grains or
refined grains?
It's not always easy, but here are a few tips. Remember
that the germ of a grain seed will go rancid very quickly after the seed is
broken open unless it is cooked immediately. Most whole-grain breakfast cereals
and "quick cooking" whole grain products (such as bulgur or instant brown rice)
are steamed, toasted or otherwise cooked as soon as the seed is broken, so
there is no need to remove the germ. These products usually contain the whole
grain.
On the other hand, commercial products made from flour
frequently have the germ and some or most of the fiber removed, so the flour
can be stored without turning rancid. Manufacturers may mix some toasted wheat
germ or fiber back in, but they don't have to explain that on the label. Our US
labeling laws say a product can be called "whole grain" if it contains 50
percent of the original grain components (including the germ and outer bran
layers.) Healthy-sounding terms such as multi-grain, cracked wheat, rye, or
stone-ground do not mean you're getting 100 percent of the grain. I only trust
"whole wheat" bread bought from local bakers who grind their own wheat and bake
it the same day.
Almost all corn products have the germ and fiber
removed: grits, hominy, tortillas, corn meal, corn flour (masa harina) and
breakfast cereals made from milled corn are all refined grains. Most rice
products such as cereals, rice cakes and rice crackers are made from white rice
unless they specify brown rice as the first ingredient.
When you shop
for a new cereal or grain product such as whole wheat pasta, read the labels.
Look for at least 3 grams of fiber per serving. More fiber is better! A 50-gram
serving of wheat berries has 8 grams of fiber, so use that as your yardstick to
guess whether the manufacturer has removed parts of the grain. Eat a wide
variety of whole grains and whole grain products and get the nutritional
benefits of them all.
About the Author: Dr. Gabe Mirkin has been a radio
talk show host for 25 years and practicing physician for more than 40 years; he
is board certified in four specialties, including sports medicine. Read or
listen to hundreds of his fitness and health reports at
http://www.DrMirkin.com
Free weekly
newsletter on fitness, health, and nutrition.
Article Source:
http://EzineArticles.com/?expert=Gabe_Mirkin,_M.D.
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