Why Whole Grains?

What exactly does it mean when something is labeled whole grain? It means that the entire kernel of the grain, which is made up of the bran, germ, and endosperm, is left intact during processing. Each part of the grain has different health properties, including fiber, minerals, and antioxidants. Refined grains, on the other hand, like those found in white bread, white rice, white pasta, and certain snack foods, are highly processed, which means that the healthful bran and germ have been removed. While processing increases a product’s shelf life, it also strips the grain of fiber and other nutrients. Not only are refined grains less nutritious, they are digested more quickly. The result? Swings in blood-sugar levels, cravings for more refined carbs, and constant hunger.

Choosing the Best

There are many excellent whole-grain choices, so how do you choose the healthiest? For starters, when buying whole-grain pastas, breads, and other products, be sure to check that the label says “100% whole wheat,” “100% whole oats,” or “100% whole rye.” If the label uses words like “whole wheat,” “multigrain,” “3-grain,” “10-grain,” or “100% wheat,” there’s no guarantee that the product is truly whole grain. Avoid breads containing “enriched wheat,” “enriched white flour,” “flour,” or “unbleached flour” because they’re most likely made with refined flour. Also make sure that the product contains no more than 3 grams of sugar per serving, has at least 3 grams of fiber per serving, and contains no trans fats.

(Source: southbeachdiet.com)

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