Alternative Medicine: The Whole Truth About Whole Grains
February 1st, 2007 by Anne
Publication: seattlepi.com
Author: Debra Boutin
Date: 1 February, 2007
Whole grains are hip. Take a look around your grocery or scan the cover of a health magazine, and you’ll notice “whole grain” is the latest nutrition buzz. Food manufacturers are boasting whole grain contents on product labels, celebrity medical experts are praising them for health benefits, and the USDA is recommending we eat at least three servings of whole grains daily. All this excitement begs the question: Is this just another nutrition fad, or are whole grains a genuine superfood?
All grains such as wheat, rice, oats and rye are naturally whole. The anatomy of a whole grain includes a bran layer, an endosperm and a germ. Each component of the whole grain contributes to its nutritious complexity. The bran contains fiber, protein and minerals. The endosperm contains starch, and the germ contains protein, minerals and vitamins, particularly vitamin E.
When whole grains are processed or refined, the bran and germ are removed, thus removing most of the protein, fiber, vitamins, minerals and healthy fats. Food manufacturers often enrich refined grains with vitamins to add back some of nutrition that was lost in processing. However, processed grains are still nutritionally inferior to whole grains.
Whole grain consumption has been shown to lower cholesterol, support weight loss, stabilize blood sugar and aid in detoxification. Whole grains are good for you and delicious. They have a rich, nutty flavor and hearty texture. Try eating steel-cut oats for breakfast, whole grain bread in a sandwich or brown rice with dinner, and you’ll agree these superfoods are here to stay.
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