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Beyond all recognition — the wholegrain truth

She’s right — Professor Jennie Brand-Miller says, that when it comes to wholegrain products, “Wholegrain products might have started with the germ, the endosperm and the bran of the grain, but in many cases, the finished product has been cooked, flaked, toasted, puffed and popped beyond recognition. It’s a long, long way from the grain that came in nature’s packaging.” The point being, that once they’ve been messed with this much, then they’re not going to be as good for you.

She puts forward the view, “I’d like to suggest that we re-define wholegrains as “foods that not only contain the germ, the endosperm and the bran, but also the GI characteristics of the original grain”. At least then, we might see some real benefits of eating wholegrains.’ ”

Read the full article here: http://ginews.blogspot.com/#wholegrains

Published in Diabetes and diet
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