Not All Whole Grains Are Created Equal
- 11 years ago
Foods claiming to be made from whole grains may not have the health benefits consumers think they do. Even worse, depending upon how they were processed, they might even cause harm.
Foods claiming to be made from whole grains may not have the health benefits consumers think they do. Even worse, depending upon how they were processed, they might even cause harm.
By official definition, a whole grain is one that has all of its parts – bran, endosperm, and germ – included, even when it’s processed. Refined grains typically only use the endosperm.
However, whole grains are typically processed before being used in foodstuffs which can diminish the grain’s ability to provide its most beneficial effects.
As a result, many products sporting the whole grain classification don’t reduce health risks as they can be lacking the wholesome ingredients.
Also dangerous is that the processed whole grains are absorbed by the body differently, and can lead to sugar spikes and metabolic issues in their consumers.
The problem is often compounded by some food manufacturers’ desire to provide tasty products, meaning additional sugar and calories are part of their package.
Experts recommend that consumers forego buying based on the “whole grain’ stamp and take a closer look at the label. Fiber is a key ingredient and the recommended ratio of total carbohydrates to fiber is 10 to 1 or less.
Foods claiming to be made from whole grains may not have the health benefits consumers think they do. Even worse, depending upon how they were processed, they might even cause harm.
By official definition, a whole grain is one that has all of its parts – bran, endosperm, and germ – included, even when it’s processed. Refined grains typically only use the endosperm.
However, whole grains are typically processed before being used in foodstuffs which can diminish the grain’s ability to provide its most beneficial effects.
As a result, many products sporting the whole grain classification don’t reduce health risks as they can be lacking the wholesome ingredients.
Also dangerous is that the processed whole grains are absorbed by the body differently, and can lead to sugar spikes and metabolic issues in their consumers.
The problem is often compounded by some food manufacturers’ desire to provide tasty products, meaning additional sugar and calories are part of their package.
Experts recommend that consumers forego buying based on the “whole grain’ stamp and take a closer look at the label. Fiber is a key ingredient and the recommended ratio of total carbohydrates to fiber is 10 to 1 or less.