Whether it was on a food label, in a food commercial on TV, or even walking through your grocery store, it sure seems like every one is jumping on the whole grains bandwagon right now. Have you ever wondered what the big deal with whole grains is? Or how much you’re supposed to be eating? Or even, how you’re going to get those packed in a day anyway?
This is exactly why we’ve decided to dive a little deeper into grainy territory. This is the first of a 2 part series that explores what a whole grain is and why they are so important. Then next week we’ll cover ways to work more whole grains into your cooking, at your kitchen at home or at your restaurant.What makes it a whole grain?
The textbook definition for a whole grain is: a grain which contains all 3 parts of the original grain: bran, germ, and endosperm- in their original proportions.
If you’re like me, the first question you’re asking yourself is: Wait, if that’s a whole grain, then where do all those other parts go in other grains such as white flour or white rice?
White flour, white rice, and other refined grains, have been treated in an effort to lighten the texture and taste. While these processes do help these grains to have a more palatable taste and improve ease for cooking and baking and improve shelf life, these processes have some unwelcome side effects. These processes also remove valuable nutrients, fiber, and minerals. In addition to losing these valuable nutritive qualities, many whole grain enthusiasts are eager to proclaim that due to the reduced content of fiber in refined grains, those who eat whole grains report feeling more full, longer than those who consume refined grains.
Many refined flours have been enriched post their refinement. Enrichment is a process with vitamins, minerals and nutrients are added back into the product.
How much do you need?
The USDA recommends that adults eat between 5 and 8 ounces of grains and that at least half of their total grain consumption be from whole grains.
While you may think that breads, flours, and pastas will be out of your diet if you move to eating more whole grains, you’re wrong! With the increased awareness of whole grains, these grains are showing up in many new places- something we’ll dive into a little more next week when we discuss adding whole grains into your diet both in the way you eat now and in trying some grains you may never have heard of.
MenuTrinfo believes in a well rounded diet that gives you the most bang for your buck, a concept we believe in menu labeling too. MenuTrinfo the simplest, most cost effective menu nutrition information labeling system available. If you are interested in serving your customers better by providing them the tools to make informed decisions about what they are eating, call us today.
Photo Credit: Peter Pearson
The textbook definition for a whole grain is: a grain which contains all 3 parts of the original grain: bran, germ, and endosperm- in their original proportions.
If you’re like me, the first question you’re asking yourself is: Wait, if that’s a whole grain, then where do all those other parts go in other grains such as white flour or white rice?
White flour, white rice, and other refined grains, have been treated in an effort to lighten the texture and taste. While these processes do help these grains to have a more palatable taste and improve ease for cooking and baking and improve shelf life, these processes have some unwelcome side effects. These processes also remove valuable nutrients, fiber, and minerals. In addition to losing these valuable nutritive qualities, many whole grain enthusiasts are eager to proclaim that due to the reduced content of fiber in refined grains, those who eat whole grains report feeling more full, longer than those who consume refined grains.
Many refined flours have been enriched post their refinement. Enrichment is a process with vitamins, minerals and nutrients are added back into the product.
How much do you need?
The USDA recommends that adults eat between 5 and 8 ounces of grains and that at least half of their total grain consumption be from whole grains.
While you may think that breads, flours, and pastas will be out of your diet if you move to eating more whole grains, you’re wrong! With the increased awareness of whole grains, these grains are showing up in many new places- something we’ll dive into a little more next week when we discuss adding whole grains into your diet both in the way you eat now and in trying some grains you may never have heard of.
MenuTrinfo believes in a well rounded diet that gives you the most bang for your buck, a concept we believe in menu labeling too. MenuTrinfo the simplest, most cost effective menu nutrition information labeling system available. If you are interested in serving your customers better by providing them the tools to make informed decisions about what they are eating, call us today.
Photo Credit: Peter Pearson
