A pioneering study, using biochemical analysis to accurately measure the actual whole grain content in food claiming to be whole grain has been released. The results are disturbing.
National brand “100% whole grain” pastas were found to contain as little as 9%, flours as little as 60% of the nutrient-rich germ consumers would expect in true whole wheat. Consumers are provided no trustworthy label to know if they’re getting the whole grain food they’re looking for in the market.
This study has significant implications for how we label and regulate whole wheat production. And it has a potentially major impact on human health: as we know, whole wheat consumption can reduce the incidence of diabetes, cardiovascular disease, colo-rectal cancer, and over-all mortality.
“It is essential to establish an accurate metric of wheat food labeled ‘whole grain’ or ‘whole wheat’ so that consumers can make better-informed dietary choices, scientists can work from a universal definition of ‘whole grain,’ and so regulators would be motivated to develop more accurate, enforceable labeling standards.”
– Community Grains
Read the Study
Read the full article in the Journal of Food Science.