Originally published December 18 2005
Nutritionists hail new whole grain food label for its service to consumers
by Mike Adams, the Health Ranger, NaturalNews Editor
Dr. Alice Lichtenstein with Tufts University discusses the advantages of the new voluntary food labeling sponsored by the Whole Grain Council, as it makes the whole grain content of products easier for consumers to decipher.
Carbs are making a comeback, but not all are created equal.
Things like cereal, pasta, and bread are essential to a good diet, but it can be confusing to figure which ones to eat.
Dr. Alice Lichtenstein with Tufts University says, "Looks can be deceiving and words and names can deceive so it's a little more difficult than it first appears."
Cracked wheat, multi grain, wheat flour or unbleached wheat flour usually refer to refined products.
Read the labels carefully, looking for the word "whole" near the top.
Dr. Lichtenstein says "If the first ingredient says whole grain, whole wheat, whole oats, something like that, then you know that that's the primary ingredient, you've got a good whole grain product."
Sorting through all that information can be time consuming.
A new voluntary label is starting to show up on products.
It's sponsored by the Whole Grain Council and shoppers seem to like it.
One woman says, "I think stamping things with whole grain is very helpful."
Products with at least half a serving of whole grains are stamped "Good Source."
"Excellent Source" means there's there a full serving or more of whole grains inside.
The "100%, Excellent Source" is for items containing only whole grains.
Nutritionists want Americans to eat more whole grains.
"It seems to be that the fiber that comes from cereal products, whole grains, that has the most benefit with respect to cardiovascular disease."
But here's the problem: Americans on average only consume about a tenth of our carbs in the whole grain form.
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