Are you hesitant about having that slice of bread, bowl of cereal, or plate of pasta? In an era of low carbohydrate diets and numerous warnings about the role of grains in weight gain, it is easy to see why. The good news is that there is only a grain of truth to the bad press about grains.
What you need to do is cut back on refined grains and eat more whole grains. Here is why.
The grains that make up the typical American diet are highly refined. The refining process results in the loss of vitamins, minerals, and dietary fiber. What this means is that the most nutritious part of the grain is removed during the milling process. This process also strips them of disease-fighting components like B vitamins,
and fiber. Examples of refined grain products include:
White breadsBaked goods made with white flourWhite pastaCrackersWhite riceSome cereals on the grocery shelf
Many refined grain products are enriched, which means that some of the nutrients such as niacin, riboflavin, thiamin, and iron, are added back. However, enrichment does not restore important dietary fiber and other nutrients that are lost during the milling process.
Whole grains are what they are called. They include all 3 parts that make up the entire grain: the bran, the endosperm, and the germ. Because they have not gone through the refining process, they are good sources of dietary fiber, B vitamins, iron, zinc, magnesium, vitamin E, and selenium.
Whole grains can help with the following:
diverticular diseaseLowering cholesterol levels and decreasing the risk of cardiovascular diseaseReducing the risk of cancer
Reducing the risk of
type 2 diabetesIncreasing the absorption of nutrients, because they take longer to digest
Examples of whole grains include the following:
Whole wheatBarleyBrown, wild, or whole grain riceBulgurCornWhole oatsQuinoaRyeAmaranthBuckwheatMilletSpelt
How do you know if a product has whole grain? Do not rely on the name or appearance of the product. Bread may be brown because it contains molasses, brown sugar, or food coloring, not because it is whole wheat. Product names that conjure up images of health can still be made with mainly white, refined flour. Your best chance of getting whole grains is to learn to be a shrewd label reader.
Look at the ingredient list on the product. You should find whole grain or whole wheat. Note that ingredients are listed in descending order by weight. So the higher up on the list the more whole grain is in the product. If white flour is the first ingredient, that means that, by weight, there is more white flour than any other kind of flour in the product. If whole grain or whole wheat is listed first, you have a product with 100% whole grains, but don't dismiss products that have these options listed further down the ingredient list. They can contribute to your overall whole grain count.
Do not be deceived by the list of ingredients or advertising on the product labels. Here are some things that you may find on a label, but they may not be whole grain products: Wheat flourStoned wheatMade with whole wheatMade with whole grainMade with oatmeal
This does not tell you how much whole wheat, whole grain, or oatmeal is in the product. You may find that it is near the bottom of the ingredient list.
There are many benefits to eating more whole grains. They’re more nutritious, healthful, and filling than refined grains, and have more texture and flavor.
The USDA dietary guidelines from 2010 recommend consuming a minimum of 3-4 ounces of whole-grain products per day for adults. At least half of your total intake of grains should be from whole grains.
Stock your pantry with whole grain cereals, brown rice, whole grain bread, and whole wheat pasta, crackers, breads, and rolls. If you have trouble getting started, talk to your doctor or a registered dietitian.
Dietary considerations for patients with type 2 diabetes. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed. Updated January 19, 2016. Accessed July 21, 2016.
Dietary guidelines for Americans 2010. US Department of Agriculture and US Department of Health and Human Services. Available at: http://www.health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf. Published December 2010. Accessed July 21, 2016.
Dietary interventions for cardiovascular disease prevention. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed. Updated July 15, 2016. Accessed July 21, 2016.
McKeown N, Meigs JB, et.al. Whole grain intake is favorably associated with metabolic risk factors for type 2 diabetes and cardiovascular disease in the Framingham Offspring Study.
Am J Clin Nutr. 2002;76:390-398.
What foods are in the grains group? Choose My Plate—US Department of Agriculture website. Available at: http://www.choosemyplate.gov/grains. Accessed July 21, 2016.
What is a whole grain? American Academy of Nutrition and Dietetics website. Available at:
http://www.eatright.org/resource/food/nutrition/dietary-guidelines-and-myplate/what-is-a-whole-grain. Updated June 2013. Accessed July 21, 2016.
Whole grains: Tips, advice, and guidance for moms. USDA Food and Nutrition Service website. Available at: http://www.fns.usda.gov/sites/default/files/WholeGrainsTipAdviceGuidance.pdf. Updated April 19, 2012. Accessed July 21, 2016.
Last reviewed July 2016 by Michael Woods, MD
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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