Refined Grain Further Out Of Favor

From: Roman Bystrianyk (rbystrianyk_at_gmail.com)
Date: 01/16/05 

Date: 16 Jan 2005 15:55:55 -0800

http://www.healthsentinel.com/news.php?event=news_print_list_item&id=544

"Refined Grain Further Out Of Favor", CBS News, January 15, 2005,
Link:
http://www.cbsnews.com/stories/2005/01/15/eveningnews/main667223.shtml

Bread has been portrayed as Public Enemy No. 1 for low-carb dieters
trying to slice inches off their wasitlines. But, reports CBS News
Correspondent Serena Altschul, there's growing scientific evidence
showing that idea to be a misconception.

"It's not just the total carbohydrates, but it's about the types of
carbs you are consuming that will affect your waistline," says P.K
Newby of Tufts University.

In two studies spanning three years, scientists at Tufts followed the
eating habits of over 450 healthy middle-aged people. They compared
those who ate foods high in refined flour - like white bread - to
those with diets loaded with whole grain products.

"Those individuals in the white bread group had about a half-an-inch
larger waist circumference than compared to those in the healthy high
fiber group," Newby says.

But, remarks Altschul, the real shocker is that the white bread lovers
with the expanding waistlines ate less total carbohydrates than whole
wheat eaters. It was the white bread that made the difference.

Here's why: Researchers believe refined flour in white bread
metabolizes faster in the body than whole grains. That causes a spike
in insulin. The rush of insulin turns into fat more quickly -- right on
your waistline.

Cathy Nonas of the American Dietetic Association says, "You can see
that, if someone was eating like that for ten years, it would make not
only a significant difference, but it would be a significant risk to
their health profile."

Food manufacturers are already looking to cash in, Altschul notes.

Conagra -- one the companies that originaly brought refined flour to
American grocery shelves -- has rolled out a new product claiming the
taste and texture of white flour, with the benefits of whole grain.

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