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4. Whole Wheat
Walk down the bread aisle in your grocery store. Take a look at the different types of bread.What do you see?
“Whole Wheat Bread.” “Made with Whole Grains.” “Multigrain Bread.” “Wheat Flour.”
There are so many different kinds! But what does it all mean?
Not much, to be honest.
Labels can be misleading. There’s only one thing you should look for on a package of bread, one nutritional claim that you can trust means exactly what it says: “100% Whole Grain.”
There are a ton of different loopholes to make bread sound healthier than it is. “Whole” is a buzzword in the nutrition industry, and going for “whole” foods – fresh fruits and veggies, for example – is a good practice to get into.
Unfortunately, “whole” can also be used in misleading ways. “Whole wheat” is essentially no different than anything else made with wheat. “Whole grains” contain the entire kernel of grain, while anything else has the essential parts of the grain stripped away, removing important nutrients and fiber.
So why only “100%” whole grains? Well, it’s the only guarantee that the bread is made entirely with whole grains.
Technically, a food can have only a single kernel of whole grain in their product, and still label it “made with whole grains.” That’s why the “100%” is so important.
Going for 100% whole grains guarantees you a nutritious product. Anything else isn’t worth your attention.
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