Barley, spelt, millet, and quinoa are just a few examples of healthier whole grains. However, the food industry is inconsistently classifying foods as “whole grain” and, in many cases, misleading consumers according to a new study by Harvard School of Public Health (HSPH) researchers.
One of the most widely used industry standards, the Whole Grain Stamp, actually identifies grain products that are higher in both sugars and calories than products without the Stamp. The researchers urge adoption of a consistent, evidence-based standard for labeling whole grain foods to help consumers and organizations make healthy choices. This is the first study to empirically evaluate the healthfulness of whole grain foods based on five commonly used industry and government definitions. (more…)
As I’m sure you’ve seen, eyes raise and questions arise when you order a burger wrapped in lettuce or discard a “wrap” and eat the contents. And then, when you answer with ”Oh, I don’t eat grains,” minds boggle and mouths gape as they stumble to grasp the notion of someone who doesn’t eat bread or pasta. Eventually, though, they fire off responses, challenges, questions, and proclamations. This isn’t right, this isn’t possible, this doesn’t agree with their idea of how people should eat. It just isn’t normal. You’re not normal, and you should be ashamed of yourself for introducing a new paradigm. But not all are personally offended by your decision. Some are honestly curious and flabbergasted. Some just want to know why someone would give up grains and how they get along without them.
So, what kind of stuff do we hear out there in the wild? (more…)