“Currentstandards for classifying foods as "whole grain" areinconsistent and, in some cases, misleading, according to a new studyby Harvard School of Public Health (HSPH) researchers.” Thisis the opening paragraph of an article that hits at the problem the foodindustry is promoting and doing to an unsuspecting public. The GrainFoods Foundation must be behind much of this and they are the largestpromoter of “whole grains.” Of course, we must not forget theUSDA and HHS as they are promoting for the grain producers. Then addthe American Diabetes Association and the Academy of Nutrition andDietetics to the mix and we have reasons to be concerned about thefood we eat.
The study appears in the January 4,2013 advanced online edition of Public Health Nutrition. This is the linkto another article. The authors say a new standard is needed to helpconsumers and organizations choose foods rich in whole grains.
How the “Whole Grain Stamp” (WGS) became a widely used standardis still a mystery, it is not clearly defined, and differentcompanies use it differently. In actual use, it identifies grainproducts that contain higher sugars and calories than productswithout the WGS. The researchers want the adoption of a consistent,evidence-based standard when labeling whole grain foods. This isunfortunately the first study empirically (provableor verifiable by experience or experiment) to evaluate thehealthfulness of whole grain foods. They took five commonly usedindustry and government definitions. This is one way to make themaccountable and hold their feet to the fire.
These five definitions are:
1. The Whole Grain Stamp, a packaging symbolfor products containing at least 8 grams of whole grains per serving(created by the Whole Grain Council, a non-governmental organizationsupported by industry dues)2. Any whole grain as the first listedingredient (recommended by the USDA's MyPlate and the Food and DrugAdministration's Consumer Health Information guide)3. Any whole grain as the first ingredientwithout added sugars in the first three ingredients (also recommendedby USDA's MyPlate)4. The word "whole" before anygrain anywhere in the ingredient list (recommended by USDA's DietaryGuidelines for Americans 2010)5. The "10:1 ratio," a ratio oftotal carbohydrate to fiber of less than 10 to 1, which isapproximately the ratio of carbohydrate to fiber in whole wheat flour(recommended by the American Heart Association's 2020 Goals)
The researchers identified 545 grainproducts that they applied the five definitions to analyze how theyrated. When the WGS was used, the grain products were high in fiberand lower in trans fats. However, the same grain products containedhigher levels of sugar and calories when compared to products withoutthe WGS.
The three USDA criteria had mixedresults for finding healthier grain products. Considering theAmerican Heart Association's standard (a ratio of total carbohydrateto fiber of less than or equal to 10 to 1), this proved to be thebest indicator of overall healthfulness. The study found thatproducts meeting this ratio were higher in fiber and lower in transfats, sugar, and sodium, without higher calories than products thatdid not meet the ratio.
The senior author stated, "Ourresults will help inform national discussions about product labeling,school lunch programs, and guidance for consumers and organizationsin their attempts to select whole grain products." Now will the“experts” even have a discussion or will the USDA just claim badscience and continue to give the children food that is loaded withsugar. My bet is on the last statement.
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