When trying to add more whole grains, you need to know which ones to choose. Whole-wheat and whole-grain products are everywhere, but which are best?
Like whole wheat bread, whole grain bread is made up of fully intact grains. In addition to wheat, whole grain bread can include other whole grains, such as whole barley, brown rice, whole grain oats, and rolled oats, among others (all of which are rich in fiber, vitamins, and minerals...
(See “White vs. Whole Wheat,” p. 5.) Which, if any, of those constituents may make whole grains heart-friendly is The Inside Story because health-conscious people may do other things that scientists don’t know about. To try to nail down cause-and-effect, researchers look for a mech...
97% of Americans don’t eat enough whole grains, but it’s easy to get more. Whole grain products include whole-wheat bread and pasta, whole-grain cereals, and barley. Gluten-free whole grains include brown rice, quinoa, popcorn, and oatmeal. ...
whole-wheat bread vs. white bread. Besides the fact that refined grains are lower infiber and many important nutrients, they also tend to have a higher glycemic index. High glycemic index foods are associated with an increased risk of metabolic diseases, especially insulin resistance and diabetes...
Whole grain intake and diabetes risk: is benefit affected by genotype?The article focuses on a study which revealed the favorable effect of whole grain consumption on fasting concentrations of glucose and insulin that may affect diabetes risk....
To identify whole grains, look for the word "whole grain"—or the name of the grain—on the ingredient label. In addition, check for "whole wheat" or "100% whole wheat" on the packaging. Ensure the grain is one of the first three ingredients on the label. ...
Including whole wheat bread in your diet is an easy way to boost your daily whole-grain intake. Whole wheat bread, like other whole grains, is full of fiber, vitamins and other nutritional content. Here are some facts about the calories and nutrition in
Only half of the students increased their liking for the 75% whole wheat flour muffins, and most students reported no change in liking for the muffins made with the lowest percentage of whole wheat flour. Labeling whole grain foods in university foodservice operations may increase consumption of ...
As part of the ongoing GrainMark dietary intervention study in the UK, blood pressure was found to be lower among participants when consuming 6 servings/d (96 g) of whole-grain wheat or rye than when consuming 3 servings/d (48 g), and both groups were lower than when no whole grains ...