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Whole Grain Benefits

New Survey from the Whole Grains Council Finds More Than Half of Consumers Are Eating More Whole Grains Than They Did Five Years Ago

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The whole grain stamp makes it easy to identify and compare whole grain products when shopping.

By specifying the wholegrain gram content of products, the wholegrain stamp makes it easier to identify and compare wholegrain products when shopping, while at the same time offering consumers the security that labeling by third-party suppliers offers.

Taste, familiarity and health are the most important factors influencing food purchase decisions, according to the new Whole Grains Consumer Insights Survey 2021 by the Oldways Whole Grains Council. With whole grains ticking all of these boxes, it’s no surprise that people are becoming more and more attracted to whole grains.

The Oldways Whole Grains Council survey asked 1,505 American adults why and how often they choose whole grains, which grains they are familiar with, and when and where they are most likely to consume whole grains. Questions were asked about how the pandemic has affected eating habits, how environmental concerns affect the way people treat food, and how labeling whole grains increases consumer confidence in the products they buy.

Whole grain consumption is increasing

Since 2005, American dietary guidelines have encouraged everyone to make at least half of their whole grains from whole grains. According to new survey data, 59% of Americans say they will achieve this goal, with 26% of consumers saying they almost always choose whole grains when they are available. In addition, more than half of consumers tell us that they have increased their whole grain consumption in the past five years.

While health remains the number one reason why they choose whole grains (82% of consumers cite it), it is not the only reason. Today, more people view the taste of whole grains as a benefit (38%) than a barrier (33%), and the percentage of those who cite taste as a barrier has fallen significantly since the Oldways Whole Grains Council’s last survey in 2018, which fell In 2021, 33% of respondents say taste is an obstacle, compared to 42% in 2018. Of those who say they almost always choose whole grains, 45% see taste as an advantage and only 18% see it an obstacle, suggesting that the more exposure you are to whole grains, the more you will appreciate the nuttier, more robust flavors.

Despite the media hype about low-carb and grain-free diets, the reality is that 95% of consumers say their whole grain intake has either increased or remains constant compared to five years ago. While we often assume that low-carb dieters consume less whole grains, respondents who say they avoid carbohydrates also report more often: (1) they look for whole grains when shopping, (2) they almost always report Choosing whole grains and (3) that your whole grain intake has increased over the past five years. This may suggest that people differentiate between different sources of carbohydrates based on nutritional quality and gravitate towards high-quality carbohydrates such as whole grains.

The pandemic is driving whole grain consumption

The Whole Grains Consumer Insights 2021 survey found that the vast majority of consumers (88%) are most likely to consume whole grains when they eat at home. With half of American consumers reporting that they are eating more homemade meals as a result of the pandemic, it seems only natural for one in five consumers to say they are now eating more whole grains than they were before the pandemic.

Sustainability is increasingly a motivation for choosing whole grain products

Two thirds of consumers consider whole grain products to be sustainable and environmentally friendly. In a 2018 Oldways Whole Grains Council consumer survey, 12% said sustainability was one of the reasons they choose whole grains. That number is growing rapidly. 19% of consumers now say sustainability is a factor when choosing whole grains. This is an even stronger motivator among young consumers (Gen Z and Millennials) – 26% cite sustainability in their decision-making.

40 percent of plant-based eaters (those who follow a vegan, vegetarian, pescatarian or plant-based diet) say they choose whole grains for environmental reasons. Overall, plant-based consumers prefer foods that are healthy, whole grain, organic, and sustainable. The price is less important for this group.

The wholegrain stamp provides consumers with the information they are looking for on the wholegrain content, and consumer confidence in the stamp continues to grow

Since 2005 the wholemeal stamp has been affixed to products that have undergone certification by third parties and contain significant amounts of wholegrain (at least 8 g per labeled portion). New survey data shows that two-thirds of consumers say that having third-party labeling like the whole grain stamp gives them more confidence in the products they buy. The survey also found that a clear majority of consumers (70%) would like information about the whole grain content of products to be included on product packaging, which makes it clear that the information on the whole grain stamp is valuable to shoppers. By specifying the wholegrain gram content of products, the wholegrain stamp makes it easier to identify and compare wholegrain products when shopping, while at the same time offering consumers the security that labeling by third-party suppliers offers.

Trust in the wholemeal stamp has increased steadily, 86% of all consumers now state that they trust the wholemeal stamp. Consumer confidence is even higher among young consumers (89%) and parents of young children (91%). Three in four consumers say they would use the whole grain stamp as part of their purchasing decision, and most consumers are skeptical of whole grain claims about a product that does not use the whole grain stamp.

methodology

The results were derived from online surveys of 1,505 Americans, ages 18 to 88, commissioned by the Oldways Whole Grains Council and conducted by Prodege, LLC. The surveyed population was nationwide representative of age, gender, race / ethnicity, region and income. Of all respondents, 75% said they were the primary grocer for their household and 25% made about half of the grocery shopping decisions for their household. The survey was conducted from May 10th to May 12th, 2021.

About the whole grain council

The Whole Grains Council (WGC), an Oldways program, has been working to increase the consumption of whole grains for better health since 2003, introducing the whole grain stamp in 2005, which is now used on more than 12,000 products in 58 countries. The WGC’s many initiatives are helping consumers find whole grains and understand their health benefits; help manufacturers and restaurants create delicious whole grain foods; and help the media write accurate, compelling stories about whole grains. Learn more at WholeGrainsCouncil.org.

About Oldways

Oldways is a non-profit nutrition and nutrition education organization dedicated to improving public health by inspiring individuals and organizations to embrace the healthy, sustainable joys of the “old ways” of eating – hereditary high taste diets, nutrients , Sustainability and joy. Learn more at OldwaysPT.org.

Whole Grain Benefits

How to live longer: Whole grains can boost longevity Introduction

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In recent years, supermarkets have struggled to meet demand for healthier foods after the evidence of healthy eating increased. Fruits and vegetables are often revered for their endless benefits, but in recent years other foods have also proven to be buffers against a number of ailments. There is a growing line of research highlighting the health benefits of consuming whole grains and their potential longevity effects.

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Doctor Qi Sun, associate professor at Harvard Medical School, stated that a whole-grain diet is also “linked to a lower risk of cardiovascular disease, type 2 diabetes, metabolic syndrome and certain types of cancer.”

The study was based on nutritional information from more than 100,000 men and women followed for more than 20 years.

Participants who replaced one serving of refined grains per day with whole grain products reduced their risk of death by eight percent over the study period.

Research suggests that the longevity effects are due to the compounds, particularly fiber, magnesium, vitamins, and phytochemicals.

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Dietary guidelines recommend eating at least three servings of whole grains a day, with a survivor reducing the overall risk of death by 5 percent.

A serving of whole grains is equivalent to 28 grams or 1 ounce, that’s three cups of popcorn, one cup of whole grain muesli or a slice of whole grain bread.

In addition, the results showed that the risk of death was reduced by 20 percent during the study period if a daily serving of red meat was replaced with whole grain products.

Sun said, “If you really look at whole grain consumption with other diseases, stroke, heart disease, and colon cancer, whole grains are consistently associated with lower risk for these diseases.

“Half of the grains that a person consumes every day should come from whole grain products.”

David Jacobs, a professor of epidemiology at the University of Minnesota School who was not involved in the study, commented: “[The study] showed, as some other studies have shown in several other contexts, that consumption of whole grains is associated with reduced all-cause mortality and mortality from cardiovascular disease, but not particularly strongly associated with mortality from cancer.

“It is a very difficult thing in nutritional epidemiology to separate such things and make certain statements.”

The researchers also explained that whole grains have a lower glycemic index, meaning they result in less increases and decreases in blood sugar, and explain how the food might protect against type 2 diabetes.

The Mayo Clinic notes that unrefined whole grains are a superior source of fiber when compared to other nutrients.

The health authority recommends adding them to your diet by “enjoying breakfasts that contain whole grains, such as whole bran flakes, whole wheat meal, or oatmeal”.

“Replace plan bagels with wholegrain toast or wholegrain bagels,” it continues. “Bring sandwiches with whole grain bread or rolls.”

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Whole Grain Benefits

Tom Brady reveals he doesn’t ‘eat much bread’ and experts say it can keep you young

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Tom Brady isn’t a fan of bread, but that didn’t stop him from becoming a Subway spokesperson.

The six-time NFL Super Bowl champion confirmed his new partnership with the global sandwich chain in an Instagram post he shared with his 10.1 million followers on Sunday.

“As this new commercial will tell you, I don’t eat a lot of bread, but at the end of the day I know size when I see it,” he wrote.

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Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. While the NFL quarterback allegedly avoids bread to keep his digestive system in tip-top shape, it turns out that scraping bread off can help you look and feel young.

Registered nutritionist Maryann Walsh of Walsh Nutrition Consulting told Fox News that some carbohydrate-free guests report having more energy throughout the day. report that they have more energy throughout the day.

“Consuming large amounts of bread or refined carbohydrates can cause blood sugar spikes, followed by a blood sugar drop that makes you feel sluggish,” said Walsh. “By eliminating or significantly reducing bread, it can help some experience more sustained blood sugar levels, resulting in more sustained energy levels.”

She added, “Blood sugar spikes from overeating can accelerate aging, as Advanced Glycation End Products (aptly named AGEs) accelerate aging. AGEs are associated with increased oxidative stress and inflammation, leading to undesirable accelerated skin aging and joint inflammation, and an increased susceptibility to diseases such as diabetes and cardiovascular disease. “

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Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten - key ingredients found in most commercially made breads.  (iStock)

Tom Brady, 44, shared his strict anti-inflammatory diet that excludes white flour, sugar, and gluten – key ingredients found in most commercially made breads. (iStock)

Aside from potential energy and longevity, Walsh said avoiding bread could contribute to an overall leaner figure.

“Since bread is an important source of carbohydrates, it can cause water retention in the body, which can make many feel bloated,” she said. “Carbohydrates turn into glycogen in the body, and glycogen normally holds two to three times its weight in water. Because of this, when people start a low-carb diet, they lose weight quickly when they start out because, in addition to losing fat, often they don’t hold on as much water . “

EXPERT CALLS BRADY’S DIET ‘SKETCHY’

It’s not clear if the Tampa Bay Buccaneers quarterback watched a fountain of youth from cutting bread, but Brady’s personal chef – Allen Campbell – told Boston.com that the NFL star is following an organic, gluten-free diet to keep his guts healthy maintain health.

“Gluten is the protein in bread that can ‘react’ with our immune system,” said registered nutritionist Caroline Thomason in an interview with Fox News. “In people who are sensitive to gluten and who experience negative reactions when they eat bread, gluten increases the inflammation in their bodies.”

Gluten is a protein found in various types of grain, including wheat, barley, and rye.

Gluten is a protein found in various types of grain, including wheat, barley, and rye.
(iStock)

She continued, “The symptoms of gluten intolerance can be insidious. These include rashes, indigestion, gas, headaches, and fatigue.”

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Other symptoms of gluten sensitivity include joint pain, fatigue, and gastrointestinal issues, which she said can happen to people who have been diagnosed with celiac disease or not, according to Walsh.

“Gluten-free bread and pasta are available, but it’s important to note that just because a product is gluten-free doesn’t mean it’s low in carbohydrates,” said Walsh. “Anyone who hopes to feel better by doing without or reducing bread will want to enjoy gluten-free bread sparingly.”

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Jinan Banna, a nutrition professor at the University of Hawaii at Manoa, told Fox News that people who are not sensitive to gluten have little reason to avoid bread.

While there are benefits to not overeating, most people don't need to cut out carbohydrates or gluten to stay healthy.

While there are benefits to not overeating, most people don’t need to cut out carbohydrates or gluten to stay healthy.
(iStock)

“Bread is a source of carbohydrates that our bodies can use for energy, and it’s also rich in vitamins and minerals,” said Banna. “Whole grain bread also provides several grams of fiber per slice, which is important for digestive health, weight management, and maintaining heart health.”

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In addition to Brady’s bread- and gluten-free diet, the quarterback is also said to exclude selected vegetables from his diet for similar gut health reasons.

“Tom Brady is likely to exclude nightshades – tomatoes, eggplants, peppers, etc. – from his diet because they have also been shown to work with our immune systems,” said Thomason. “This is especially true for people with autoimmune diseases who are more prone to lower immune systems.”

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Brady’s representatives did not immediately respond to Fox News’ request for comment.

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Whole Grain Benefits

What Is Cellulose and Is It Safe to Eat?

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Cellulose is a fiber found in fruits, vegetables, and other plant foods as part of a plant’s cell walls. It occurs in tree bark and in the leaves of a plant.

When you eat plant foods, you are consuming cellulose. But you may not know that cellulose fiber is also being removed from plants to be used as an additive in many other foods and sold as dietary supplements (1).

This article provides an overview of cellulose, where it is commonly found and whether it is safe to consume.

Cellulose consists of a number of sugar molecules that are linked together in a long chain. Since it is a fiber that forms plant cell walls, it is found in all plant foods.

When you ingest foods that contain it, the cellulose stays intact as it travels through your small intestine. Humans do not have the enzymes needed to break down cellulose (1).

Cellulose is also an insoluble fiber and does not dissolve in water. When consumed, insoluble fiber can help push food through the digestive system and aid in regular bowel movements (2).

In addition to their role in digestive health, fiber like cellulose can also be beneficial in other ways. Studies suggest that high fiber intake may reduce the risk of various diseases, including stomach cancer and heart disease (3).

summary

Cellulose is an indigestible, insoluble fiber found in fruits, vegetables, and other plants.

Fruits, vegetables, legumes, whole grains, nuts, seeds, and other plant-based foods contain varying amounts of cellulose. The skin of plant foods usually contains more cellulose than the pulp.

Celery in particular has a very high cellulose content. If you’ve ever got stringy pieces of celery between your teeth, you’ve felt cellulose in action (4).

Cellulose is also a common food additive. In this use, it is obtained either from wood or waste from the production of plant-based foods such as oat shells or peanut and almond shells (1).

Other names for cellulose added to food include:

  • Cellulose rubber
  • microcrystalline cellulose
  • Sodium carboxymethyl cellulose
  • microcrystalline cellulose

Cellulose can be added to grated cheese or dried spice mixes to prevent lumps. It’s also found in some ice creams and frozen yogurts, especially low-fat varieties, to thicken or blend the product and add thickness without fat (1).

Bread products can be fortified with cellulose to increase their fiber content. Additionally, cellulose can add bulk to nutritional or low-calorie foods like meal replacement shakes so that they become filling without adding to total calories (1).

It’s worth noting that fiber is generally added to many foods, even things like yogurt and ground beef. If you are interested to see if the products you have bought contain cellulose or other added fiber, check the ingredients list.

Finally, cellulose is available in the form of dietary supplements. Cellulose supplements often contain a modified version of cellulose that forms a gel in the digestive tract.

Manufacturers of these supplements claim that they will help you fill your stomach, lower your caloric intake, and promote weight loss (2, 5).

However, it is unclear whether cellulose preparations meet their requirements.

A manufacturer-sponsored study of the weight loss effects of the cellulose supplement Plenity found that people who took the supplement lost more weight than those who took a placebo after 24 weeks. However, further long-term studies are required (5).

summary

Cellulose is found in all plant-based foods and in the form of dietary supplements. It is a common food additive and is found in ice cream, grated cheese, and dietary foods, among others.

Eating cellulose – especially from whole fruits and vegetables, grains, beans, and other plant-based foods – is generally considered safe.

All of the possible disadvantages of cellulose are related to the side effects of consuming too much fiber. In general, if you eat too much cellulose, fiber, or take cellulosic supplements, you may experience:

  • Flatulence
  • Upset stomach
  • gas
  • constipation
  • diarrhea

Current dietary guidelines recommend that adults consume at least 25 grams of fiber per day from food, but may require more or less depending on age, gender, and personal needs (6).

If you are following a high-fiber diet or increasing your fiber intake, you should drink plenty of water to avoid unpleasant side effects. Exercise can also help.

Those on a low-fiber diet should limit their intake of cellulose. People with a health condition that affects the digestive system, such as: B. Inflammatory Bowel Disease (IBD) also need to watch out for cellulose in food.

Cellulose as a food additive is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA). The amounts of cellulose currently used in food are not considered to be hazardous to humans (7).

Keep in mind, however, that getting fiber from whole plant foods is usually better than getting it from additives or supplements. In addition to fiber, these foods provide many other beneficial nutrients and compounds.

Before adding any cellulosic supplements to your diet, it is best to speak with a doctor.

summary

Consuming cellulose from foods, supplements, or additives is likely to be safe for most people. However, too much of it can lead to side effects that come with excessive consumption of fiber such as gas, gas, and abdominal pain.

Cellulose is a type of fiber that forms the cell walls of plants. When you eat plant foods, you are eating cellulose.

Many other foods, from grated cheese to low-calorie or diet foods, have cellulose added to support various properties. Cellulose also exists in the form of dietary supplements.

It is generally safe to consume cellulose. However, if you eat too much cellulose or fiber, you may experience nasty side effects such as gas and gas.

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