Removing the Confusion of Food Products Claiming Whole-Grain

The phrase 'whole grain' has become somewhat of a mystery. It seems that the government has not made an official determination as to what it constitutes. Michael F. Jacobson, PhD of Center for Science in the Public Interest says the following, "Don't be misled by labels on cereals, bread and other foods made from grain." Currently here are the meanings:

* Made with whole grain- means that the food contains some, either a little or a lot.
* Good source of whole grain- on a cereal box means as little as eight grams of whole grain per serving, and "excellent source" means as little as 16 grams. Since the typical cereal serving is as large as 55 grams, a "good source" may be as little as 15% whole grain, and an "excellent source" as little as 30%.
* Whole grain- means that at least 51% of the flour is whole grain -- up to 49% may not be.
* 100% Whole grain- means that no refined grain is used.

A study which showed that by eating 7 or more servings per week of whole grain cereal may assist men to avoid heart failure was given at the American Heart Association's 47th annual conference on cardiovascular Disease Epidemiology & Prevention. The cereal studied was composed of at least 25% whole grain or bran by weight. The Physician's Health Study used over 21,400 male doctors over a period of 18 years. The results showed that they were 21% less likely to develop heart failure.

Grain is composed of three parts: (1) bran (2) germ and (3) endosperm. Bran contains fiber and phytonutrients; the germ contains vitamins, minerals, and phytonutrients; the endosperm is composed of carbohydrates and protein. The refining process which the grain undergoes to become white bread removes both bran and germ, the heart and most nutritious part of the wheat.

The following are whole-grain flour: (1) bulgur (2) whole wheat (3) whole rye (4) whole oats (5) barley (6) brown rice (7) buckwheat. Less common grains are: amaranth, millet, quinoa, sorghum, triticale (a hybrid of wheat and rye.)

It is very important to read a product’s ingredient list. The following terms are usually NOT whole grain (See July 2, 2007): multi-grain, stone ground, 100% wheat, seven-grain, bran. Make certain that the word whole precedes ‘grain’ on the ingredient list. Also make sure that whole grain is the first or second ingredient listed!

White Whole Wheat?

Natural wheat is brownish in color. 'White' bread is made from natural wheat which has been processed which removes most of the fiber and essential nutrients. So how can there be such a thing as 'white' whole wheat?

Apparently this is natural. Albino wheat is off-white in color, and has a sweeter taste and lighter texture than the familiar 'brown' whole wheat. The nutritional profile of this 'white' wheat is identical to that of traditional whole wheat.

White whole wheat is not refined. Manufacturers are marketing this variety to appeal to consumers who are turned off by the bitter taste of regular whole wheat.

Since white whole wheat is 100% whole grain albino wheat, it provides the same nutrients and health benefits of traditional whole wheat bread. It therefore is a much healthier alternative to refined white bread.

The following is what is lost when whole wheat is refined into white flour:

Wheat berry, another name for whole grain of wheat, is made up of three layers-the bran, germ, and endosperm. The endosperm comprising the bulk of the wheat grain, about 83 percent, and is for the most part, starch.

White flour is made from the endosperm only whereas whole wheat flour is composed of all three parts of the grain.

Today's milling process uses high temperature, high speed rollers. This process destroys what little nutrients remain in the flour. In the past, flour was ground slowly. The flour is then given a chlorine gas bath to whiten and age it.

According to the EPA (Environmental Protection Agency), chlorine gas is a flour-bleaching, oxidizing, and aging agent. The agency further states that the gas is a powerful irritant which is dangerous to breathe, and lethal. The proteins in the flour and the chlorine gas undergo a reaction which produces alloxan as a by-product.

Alloxan is a chemical toxin which is used to induce diabetes in healthy laboratory animals so that treatments can then be studied. It produces diabetes because it speeds up large amounts of free radicals in pancreatic beta cells which in turn kills them. This is the only commercial application of alloxan.

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