Here’s the Hidden Truth about Whole-Grain Foods…

By Lee Bellinger / November 12, 2013

Whole grain health benefits are supported by dozens of international research studies, but the information may be censored.
One of the very best steps you can take to protect your health from a substantial list of common killer diseases is to eat more whole grains. Yet under federal regulations, whole grain foods marketers are severely restricted in telling you about the exceptional health benefits of their products!
We’ve taken the liberty of pulling together this list of documented whole-grain benefits for ourselves, our families, and our readers:
Whole Grain
  • Whole grains may help reduce stroke risk 30-36%, which could translate into saving tens of thousands of lives per year.
  • Whole grains cut the risk for type 2 diabetes (a disease Mayo Clinic describes as “a growing epidemic” in this country) by 21-30%.
  • Whole grains are known to lower heart disease risk 25-28%. Heart disease kills over 616,000 Americans per year, so a quick approximation of the potential lives saved would be about 154,000 or more.
  • Whole grains may cut pancreatic cancer risk up to 40%.
  • Whole grains help you lose weight.
And the list of whole-grain benefits that Big Government food marketing regulators don’t want you to know about goes on and on.

What Are Whole Grains
and Why Should You Want Them?

Whole grains (also called cereals) are the seeds of grasses we use for food, which haven’t had their bran and germ removed through refining or milling. Some common whole-food grains are wheat, rice, oats, rye, barley, and buckwheat. Whole wheat contains around 16 minerals and 11 vitamins.

Why You Should Stay Away From Refined Grains

Refined grains such as white rice or white bread have both the bran and germ removed from the grain, and that’s where most of the nutritional value and synergistic health benefits are found.
The government recognizes the shortcomings of nutritionally empty refined flour and mandates manufacturers to add back thiamine, riboflavin, niacin, and iron (making “enriched” white bread for instance). But even enriched flour doesn’t have nearly as many nutrients or naturally occurring fiber as nature provides.

White Bread Comes in Many Guises:
Always Read the Ingredient List

Beware of wholesome-sounding words such as “stone-ground,” “100% wheat,” “enriched,” or “multi-grain.” By themselves, these words are meaningless. Multi-grain bread, for example, could be made from several types of refined grains. Adding brownish dye to simulate multi-grain bread fools many buyers into thinking they are buying the healthier stuff.
Your best bet is to look for the word “whole” on the package. And make sure whole grains appear among the first items on the ingredient list, because those first few listed ingredients are the ones that make up the bulk of the product.
Remember that the first step in putting healthy foods in your mouth is to put healthy foods in your grocery cart. So here’s a cheat sheet for what to look for at the store:
Bread
  • Whole wheat, whole-wheat bread, whole-wheat flour, whole-wheat buns;
  • Whole-wheat macaroni, spaghetti, etc.;
  • Cracked wheat (as an ingredient regardless of what’s in the product name);
  • Graham flour (as an ingredient regardless of what’s in the product name);
  • Crushed wheat;
  • Whole-durum flour;
  • Bulgur (cracked wheat) (note: “bulgur” by itself may or may not indicate whole grain).
The typical American diet consists of too much highly processed white-flour foods (bread, pretzels, donuts, etc.) that have had the nutrients pulverized out of them. And too few whole grains remain as nature made them.
The packaging of whole-grain foods would be a great place to advise you of this, but freedom-loathing bureaucrats and regulators won’t allow it.
While you protect your medical independence from government busy bodies, make sure to include whole grains in your daily diet so you can live better and healthier!