Whole grains its Brown Rice Day!

All grains start life as whole grain. In their natural state growing in the fields, a whole grain is the entire seed of the plant consisting of three parts: the bran, the germ and the endosperm. Whole grains, or foods made from whole grains, contain the entire grain kernel, all three of its parts. Refined grains consist only of the endosperm. The bran and germ of refined grains are removed in milling and processing. A whole grain is, quite simply, whole.

For many whole grains, the word "whole" is listed before the type of grain, like "whole-wheat flour" or "whole-grain barley." Ingredients are listed in descending order by weight. Look for products that list whole grains first. Rolled oats, oatmeal, wild rice, brown rice and brown rice flour, are always whole grain. So if you are looking for whole grains, look for brown rice.

More and more products are using Whole Grains Stamps.  Which means they are approved by the Whole Grains Council. The Whole Grains Council is an invaluable resource for consumers.  The Whole Grains Council helps manufacturers create whole grain products that taste as good as they are for you.

The Council helps the media write accurate stories about whole grains. By helping the media, the Whole Grains Council helps consumers better understand the benefits of a whole grain diet. They introduced the Whole Grain Stamp to help consumers choose whole grains at the grocery store. The Whole Grain Stamp can be found anywhere on a product’s package and comes in one of two forms.

The 100% Whole Grain stamp means that all of a product’s grain ingredients are whole grains. In order to bear the stamp the product must also provide at least one full serving of whole grains. The Basic Stamp means the product contains a large amount of whole grains, but may also contain refined grains. The product must also contain at least half a serving of whole grains. Both stamps also include a number that tells consumers how many grams of whole grain ingredients are included in a serving of the product.

Companies must be members of the Whole Grains Council, file information about their products with the Council and agree to abide by all rules and guidelines of the Stamp program in order to display the Whole Grain Stamp. So you can trust the Stamp and what it represents.

The Dietary Guidelines for Americans recommends all adults eat at least half their grains as whole grains – that’s at least three to five servings of whole grains per day. Children are recommended to eat at least two to three servings of whole grains per day.  Whole grains are healthier to eat than refined grains because they supply your body with more protein, more fiber, vitamins and minerals. Removing any part of the whole grain through refining depletes the grain’s nutrients. Without the bran and germ, about 25% of a grain’s protein is lost, along with at least 17 key nutrients.

Fiber helps reduce blood cholesterol and lower the risk of heart disease, obesity and type 2 diabetes. It also gives you a full feeling with fewer calories.

B Vitamins found in whole grain foods benefit your metabolism by helping to release energy from protein, fat and carbohydrates. It is also essential for a healthy nervous system.

Antioxidants are abundant in whole grain foods and help the body fight diseases.

Also, studies have shown that people who consume at least three servings of whole grains per day have a lower risk for certain cancers, coronary heart disease and all-cause mortality.

“Whole Grains at Every Meal and the healthier you will feel!” 

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