Refined Grain Further Out Of Favor

TC said:

Roman Bystrianyk wrote:

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http://www.cbsnews.com/stories/2005/01/15/eveningnews/main667223.shtml

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Wheat itself is [censored]. As far as grains go, it has the worst

nutritional

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profile. And it causes allergic reactions and GI problems. Virtually
all other grains are better tolerated by humans. Having said this,
grains are basically bird and ruminant feed and have little value
beyond that. They are basic fillers, with the implication that they
don't provide an abundance nutrition but they make for a cheap way of
rounding out a meal. And if the grains are refined, ie. white flour,
they contain virtually no useful nutrition other than a few of the
cheapest vitamins added to "enrich" the flour. Hardly a "staff of
life".

TC,

You've, apparently, have been reading to many Fatkins' books. Whole
wheat and other whole grains are very nutritious! The list of
nutrients they provide is lengthy! And what happened to the "Staff of
Life" (bread) is that our food industry whittled the Staff down to a
twig when they started refining all grain(s) down to nothing. Not too
much unlike what they've down to our meat and dairy products... using
animals kept in much less than healthy conditions and pumped full of
antibiotics and growth hormones. Fruits and vegetables grown only
with chemical fertilizers and sprayed with pesticides. And fish
grown... I mean crammed in to fish farms. It's all about profits.
Health isn't an issue to the industry unless we demand/buy better
products.

Patrick

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Bread has been portrayed as Public Enemy No. 1 for low-carb dieters
trying to slice inches off their wasitlines. But, reports CBS News
Correspondent Serena Altschul, there's growing scientific evidence
showing that idea to be a misconception.

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"It's not just the total carbohydrates, but it's about the types of
carbs you are consuming that will affect your waistline," says P.K
Newby of Tufts University.

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In two studies spanning three years, scientists at Tufts followed

the

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eating habits of over 450 healthy middle-aged people. They compared
those who ate foods high in refined flour - like white bread - to
those with diets loaded with whole grain products.

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"Those individuals in the white bread group had about a

half-an-inch

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larger waist circumference than compared to those in the healthy

high

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fiber group," Newby says.

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But, remarks Altschul, the real shocker is that the white bread

lovers

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with the expanding waistlines ate less total carbohydrates than

whole

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wheat eaters. It was the white bread that made the difference.

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Here's why: Researchers believe refined flour in white bread
metabolizes faster in the body than whole grains. That causes a

spike

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in insulin. The rush of insulin turns into fat more quickly --

right

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on

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your waistline.

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Cathy Nonas of the American Dietetic Association says, "You can see
that, if someone was eating like that for ten years, it would make

not

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only a significant difference, but it would be a significant risk

to

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their health profile."

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Food manufacturers are already looking to cash in, Altschul notes.

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Conagra -- one the companies that originaly brought refined flour

to

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American grocery shelves -- has rolled out a new product claiming

the

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taste and texture of white flour, with the benefits of whole grain.