Initially these little seeds were the start of huge industry in the US. In fact, we grow approximately 330 million metric tons of grain yearly. So, what went wrong…we did.
Not all grains are created equal. Once grains go through the refining process they lose many of the nutrients that we need. They go from whole grains to refined grains. The answer, add back in what we take out and call it “Enriched” or “Fortified”. We try to make a bad product better by putting back what we take out in a genetically modified way.
Looking at this holistically North American’s eat about a cup of refined grains per day and only 7% eat actual whole grains. Whole grains give us fiber, energy, probiotics, vitamins, and minerals. Know that, wheat flour is not whole grain, enriched flour is not whole grain, oat bran definitely not whole grain.
What is whole grain? It is an unprocessed, unrefined seed. It can be cracked, steel cut, rolled or puffed. However it looks, eating smart grains gives us key nutrients and can be low calories, nutrient dense food. It can help fight the world of chronic diseases. Below is a link to the Mayo clinic showing 5 gluten free whole grain options along with a picture of some whole grain options look like. Try it out, experiment…whole grains are not the enemy, heavily processed foods are. http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-blog/gluten-free-whole-grains/bgp-20056134/