Is your bread 100% whole-grain

annarosa · Apr 27th, 2010, 20:08

Recent studies have shown that eating more whole-grains may help reduce the risk of heart disease, cancer, and diabetes. Including whole-grains in our daily diet can lower triglycerides, improve insulin control and help you maintain a healthy weight.

Getting the best bang for your nutritional loonie and picking up a loaf of whole-grain bread requires more than grabbing the first loaf you see.

The word whole-grain is the key when you buy your next loaf of bread. It is the entire grain that provides all those important vitamins, minerals, fibre, and high levels of disease-lowering antioxidants.

All whole-grains like wheat, corn, rice, oats, barley, quinoa, spelt, and rye contain the bran, the endosperm, and the germ. Each one of these parts contributes a unique function towards your long term health.

The bran is the outer layer of the grain and provides our bodies with fibre, B-vitamins, and minerals.

The germ is the new growth of the plant and provides food for the seed. It provides both the seed and our bodies with B-vitamins, vitamin E, minerals, and healthy fats.

The endosperm is the inner layer of the seed. Its job is to supply energy with its carbohydrate and protein content. There is a small amount of vitamins and minerals.
Refine a grain and you lose the bran and the germ. Doesn't sound that bad on paper but the bran and the germ are the biggest health contributors to a grain.
You would assume that whole wheat flour would be the entire grain wouldn't you? It says whole. Big wrongo.

Whole-wheat flour in Canada starts off as a whole-grain of wheat but it doesn't end up like that. The grains of wheat are milled and the three parts of the grain are separated - then some, not all, are added back. Whole wheat flour has the bran added back but not the entire germ. Because the germ contains vitamin E, a fat-soluble vitamin, breads with the germ included can become stale faster, diminishing their shelf life.

Stone ground whole wheat flour is made by grinding the whole-grain. The flour is coarser than regular whole wheat flour because the entire grain was milled. This flour contains the bran, the endosperm, and the germ. You can buy stone ground whole wheat flour in most health food stores. If you are looking for a loaf of stone ground 100% whole wheat bread check out a larger grocery store, health food store, or a local bakery.

Most whole wheat bread sold in Canada is made with whole wheat flour. Bearing in mind that whole wheat flour may have much of the germ removed, that 100% whole wheat bread you just bought may not be a 100% whole-grain whole wheat loaf.

To muddy the waters even more, in Canada there isn't even a regulated definition of what a whole-grain is. So a food manufacture doesn't need a specified minimum amount of whole-grain in a product that is described as whole-grain or containing whole-grain to call it a whole-grain.

For some extra help as you navigate the bread aisle read the ingredient list, not just the label.

To chose a whole-grain loaf of bread the words whole-grain need to be listed followed by the name of the grain as one of the first ingredients; for example whole-grain whole wheat, whole-grain barley, whole-grain oats, etc. Don't let multigrain or organic on the label mislead you. When you read the ingredient list that multigrain or organic ingredient may or may not be a whole-grain.

If it states on the ingredient list - whole-grain whole wheat flour including the germ then you know that they have added the germ back or it was never removed which will make the bread a whole-grain choice.

I spoke with representatives from Country Harvest, Stonemill Bakery and Dempster's and was assured that all Country Harvest breads are made with 100% whole-grain as are Stonemill Bakery's line of whole-grain breads and Dempster's whole-grain Line. Big plus for these three bread makers.

Health Canada is still exploring amendments to the Food and Drug Regulations to require that the percentage of whole-grains be declared in any statement or claim being made about whole-grain on the label, ingredient list, or in advertising. We'll have to wait and see what happens.

The next time you go foraging for a loaf of bread anything labeled whole-grain is still going to be better than white or refined.

Apr 27th, 2010, 20:08	#1
annarosa Senior Member 注册日期: Oct 2008 帖子: 13,290 积分:93 精华:31	Is your bread 100% whole-grain Recent studies have shown that eating more whole-grains may help reduce the risk of heart disease, cancer, and diabetes. Including whole-grains in our daily diet can lower triglycerides, improve insulin control and help you maintain a healthy weight. Getting the best bang for your nutritional loonie and picking up a loaf of whole-grain bread requires more than grabbing the first loaf you see. The word whole-grain is the key when you buy your next loaf of bread. It is the entire grain that provides all those important vitamins, minerals, fibre, and high levels of disease-lowering antioxidants. All whole-grains like wheat, corn, rice, oats, barley, quinoa, spelt, and rye contain the bran, the endosperm, and the germ. Each one of these parts contributes a unique function towards your long term health. The bran is the outer layer of the grain and provides our bodies with fibre, B-vitamins, and minerals. The germ is the new growth of the plant and provides food for the seed. It provides both the seed and our bodies with B-vitamins, vitamin E, minerals, and healthy fats. The endosperm is the inner layer of the seed. Its job is to supply energy with its carbohydrate and protein content. There is a small amount of vitamins and minerals. Refine a grain and you lose the bran and the germ. Doesn't sound that bad on paper but the bran and the germ are the biggest health contributors to a grain. You would assume that whole wheat flour would be the entire grain wouldn't you? It says whole. Big wrongo. Whole-wheat flour in Canada starts off as a whole-grain of wheat but it doesn't end up like that. The grains of wheat are milled and the three parts of the grain are separated - then some, not all, are added back. Whole wheat flour has the bran added back but not the entire germ. Because the germ contains vitamin E, a fat-soluble vitamin, breads with the germ included can become stale faster, diminishing their shelf life. Stone ground whole wheat flour is made by grinding the whole-grain. The flour is coarser than regular whole wheat flour because the entire grain was milled. This flour contains the bran, the endosperm, and the germ. You can buy stone ground whole wheat flour in most health food stores. If you are looking for a loaf of stone ground 100% whole wheat bread check out a larger grocery store, health food store, or a local bakery. Most whole wheat bread sold in Canada is made with whole wheat flour. Bearing in mind that whole wheat flour may have much of the germ removed, that 100% whole wheat bread you just bought may not be a 100% whole-grain whole wheat loaf. To muddy the waters even more, in Canada there isn't even a regulated definition of what a whole-grain is. So a food manufacture doesn't need a specified minimum amount of whole-grain in a product that is described as whole-grain or containing whole-grain to call it a whole-grain. For some extra help as you navigate the bread aisle read the ingredient list, not just the label. To chose a whole-grain loaf of bread the words whole-grain need to be listed followed by the name of the grain as one of the first ingredients; for example whole-grain whole wheat, whole-grain barley, whole-grain oats, etc. Don't let multigrain or organic on the label mislead you. When you read the ingredient list that multigrain or organic ingredient may or may not be a whole-grain. If it states on the ingredient list - whole-grain whole wheat flour including the germ then you know that they have added the germ back or it was never removed which will make the bread a whole-grain choice. I spoke with representatives from Country Harvest, Stonemill Bakery and Dempster's and was assured that all Country Harvest breads are made with 100% whole-grain as are Stonemill Bakery's line of whole-grain breads and Dempster's whole-grain Line. Big plus for these three bread makers. Health Canada is still exploring amendments to the Food and Drug Regulations to require that the percentage of whole-grains be declared in any statement or claim being made about whole-grain on the label, ingredient list, or in advertising. We'll have to wait and see what happens. The next time you go foraging for a loaf of bread anything labeled whole-grain is still going to be better than white or refined.