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Whole Grains vs. Cracked Grains

Posted Oct 25 2008 4:49pm

I don't watch a lot of TV, never have. But, once in a while I'll turn it on before I put a movie on and I'll watch a little. Lately I've noticed ads about food products claiming to be whole grain ... and good for one's health. I agree that whole-grain bread or pasta is better for health than the white version, but these are not WHOLE GRAINS  — they're cracked grains.

A whole grain is a grain that has not been processed or cut into. Cracked grains serve their place in the diet, as they relax the body, but do not have nearly as much nutritional value or "life force" that a whole grain does.

Brown rice, barley, millet, quinoa, amarath, wheat berries, and whole oat groats are just a few WHOLE GRAINS. Whole grains give a body energy, are high in fiber and keep the blood sugar stable ... and they fill you up, and help with elimination. Cracked grains are NOT whole grains. Whole-wheat bread, whole-wheat pasta, cous-cous, bulgar, and polenta (cornmeal) are cracked grains. Oatmeal is probably the least processed cracked grain, as it has just been flattened or "rolled."

In a macrobiotic diet, which is centered around whole grains, the bulk of grains consumed on a daily basis are whole, but cracked grains daily also have a place in this way of eating. Both should be a part of a healthy diet, along with more vegetables and beans.

Tune in to WGAN Newsradio 560-AM Sunday Morning Spotlight! I was interviewed by Mike Audet and if you'd like to hear me, my segment will air three times between 7 a.m. & noon.

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