Tips for Reaping the Benefits of Whole Grains
Eating more whole grains is an easy way to make your diet healthier. Whole grains are packed with nutrients including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium). A diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer. Whole-grain diets can also improve bowel health by helping to maintain regular bowel movements and promote growth of healthy bacteria in the colon.
Yet the average American eats less than one serving per day, and over 40% never eat whole grains at all. Young adults get less than one serving daily.
Why? For one thing, it's not always easy to tell just which foods are whole-grain. Scan the bread, cereal or snack packaging, and virtually every one promotes its whole-grain goodness. But not all of them actually are whole-grain. Terms like "multigrain," "100% wheat," "cracked wheat," "organic," "pumpernickel," "bran," and "stone ground" may sound healthy, but none actually indicates the product is whole-grain.
Also, many people have the perception that whole grains just don't taste good, or that it's difficult to work them into their daily diets.
Know Your Whole Grains
A whole grain contains all edible parts of the grain, including the bran, germ, and endosperm. The whole grain may be used intact or recombined, as long as all components are present in natural proportions. To recognize whole grains, keep this list handy when you go to the supermarket and choose any of the following grains:
Whole-grain corn
Whole oats/oatmeal
Popcorn
Brown rice
Whole rye
Whole-grain barley
Wild rice
Buckwheat
Triticale
Bulgur (cracked wheat)
Millet
Quinoa
Sorghum
100% whole wheat flour
But what about when you're buying processed products, such as a loaf of bread? You probably know to avoid products made of "refined" wheat. But did you know that some manufacturers strip the outer layer of bran off the whole kernel of wheat, use the refined wheat flour, add in molasses to color it brown, and call it '100% wheat' bread? That's true -- but it is not a whole grain.
That's why it's important to check the ingredients list for the word "whole" preceding the grain (such as "whole wheat flour"). Ideally, the whole grain will be the first ingredient in the list, indicating that the product contains more whole grain than any other ingredient by weight.
The amount of grains you need daily varies based on your age, sex, and physical activity level, but to keep it simple; say whole grains should make up half of your grain intake.
Eating more whole grains is an easy way to make your diet healthier. Whole grains are packed with nutrients including protein, fiber, B vitamins, antioxidants, and trace minerals (iron, zinc, copper, and magnesium). A diet rich in whole grains has been shown to reduce the risk of heart disease, type 2 diabetes, obesity, and some forms of cancer. Whole-grain diets can also improve bowel health by helping to maintain regular bowel movements and promote growth of healthy bacteria in the colon.
Yet the average American eats less than one serving per day, and over 40% never eat whole grains at all. Young adults get less than one serving daily.
Why? For one thing, it's not always easy to tell just which foods are whole-grain. Scan the bread, cereal or snack packaging, and virtually every one promotes its whole-grain goodness. But not all of them actually are whole-grain. Terms like "multigrain," "100% wheat," "cracked wheat," "organic," "pumpernickel," "bran," and "stone ground" may sound healthy, but none actually indicates the product is whole-grain.
Also, many people have the perception that whole grains just don't taste good, or that it's difficult to work them into their daily diets.
Know Your Whole Grains
A whole grain contains all edible parts of the grain, including the bran, germ, and endosperm. The whole grain may be used intact or recombined, as long as all components are present in natural proportions. To recognize whole grains, keep this list handy when you go to the supermarket and choose any of the following grains:
Whole-grain corn
Whole oats/oatmeal
Popcorn
Brown rice
Whole rye
Whole-grain barley
Wild rice
Buckwheat
Triticale
Bulgur (cracked wheat)
Millet
Quinoa
Sorghum
100% whole wheat flour
But what about when you're buying processed products, such as a loaf of bread? You probably know to avoid products made of "refined" wheat. But did you know that some manufacturers strip the outer layer of bran off the whole kernel of wheat, use the refined wheat flour, add in molasses to color it brown, and call it '100% wheat' bread? That's true -- but it is not a whole grain.
That's why it's important to check the ingredients list for the word "whole" preceding the grain (such as "whole wheat flour"). Ideally, the whole grain will be the first ingredient in the list, indicating that the product contains more whole grain than any other ingredient by weight.
The amount of grains you need daily varies based on your age, sex, and physical activity level, but to keep it simple; say whole grains should make up half of your grain intake.
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