Originally published February 26 2006
FDA redefines the meaning of whole grains
by Mike Adams, the Health Ranger, NaturalNews Editor
In a move that has alarmed many food manufacturers, the FDA has defined whole grain as a grain that keeps its basic structure.
To answer that question, the Food and Drug Administration on Wednesday came out with a new definition of whole grains.
The choice is not easy, given the bewildering array of slogans and logos in the supermarket.
For example, Cheerios and other General Mills cereals have their own "whole grain" emblem.
Companies from Bruegger's Bagels to Snyder's of Hanover pretzels use black-and-gold labels shaped like a postage stamp saying a product is a "good source," an "excellent source" or a "100 percent source" of whole grains.
"It's very important that consumers are able to have a consistent and uniform terminology of what constitutes a whole grain," said Barbara Schneeman, director of the FDA's office of nutritional products, labeling and dietary supplements.
Whole grains are vital to a healthy diet, according to federal guidelines.
They say three servings each day of whole grains will cut the risk of heart disease and type 2 diabetes.
While the FDA is trying to make things clearer for consumers, the agency seems to be causing confusion in the food industry.
The agency recently refused a request from General Mills to define an "excellent" or "good" source of whole grains, saying those terms apply to specific nutrients but not to whole grains.
Gifford helped create the black-and-gold Whole Grains Council stamps, which he said offer simple descriptions, not scientific health claims, to help consumers.
Robert Earl, senior director of nutrition policy at the Food Products Association, said the FDA's move is "something we're going to need to digest and discuss among our members."
It applies to corn, rice, oats and wheat and lesser-known cereal grains, such as bulgur, millet and sorghum.
Pearled barley is not a whole grain; too much of its bran layer has been removed.
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