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  • Title: Fad Diets: Busting the Myths | Wheat Foods Network
    Descriptive info: Fad Diets: Busting the Myths.. The Wheat Foods Council wants to help clear up the confusion and set the record straight for sound nutrition science on losing weight – and keeping it off – in combination with ways to eat healthfully.. We’re launching our “Busting Fad Diets” Campaign, just in time for the holidays and New Year’s health resolutions.. When talking to people about the foods they should eat or the weight-loss diets they may be following, we see that there  ...   something is a “super food;” the next, it is a health risk.. Our Fad Diets: Busting the Myths tool kit has lots of great weight management resources including recipes and more – for the holiday season or any time.. Tips.. How to Spot a Fad Diet in 30 Seconds.. Portions, Patterns and Plate Size.. Fad Diets Don't Work.. Twenty Tweets.. Media Segment Ideas.. Light as a Feather Pancakes.. Sun Dried Tomato Walnut Penne.. Smoked Turkey and Veggie Wrap.. ShareThis.. dmangan s blog..

    Original link path: /blog/2013/01/03/fad-diets-busting-myths
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  • Title: Wheat Foods Council Speaks Out Against Wheat Misinformation on Dr. Oz Show | Wheat Foods Network
    Descriptive info: Wheat Foods Council Speaks Out Against Wheat Misinformation on Dr.. Oz Show.. The Wheat Foods Council took a strong stand against misinformation about wheat that was presented to viewers as fact on last week’s.. Oz.. Show.. The segment, entitled “Are You Addicted to Wheat?,” contained a number o.. f inaccuracies and misrepresentations about wheat and wheat foods.. To set the record straight, we sent the following letter to Dr.. Oz and the show’s producer:.. Wheat Foods Council.. 51 D Red Fox Lane.. Ridgway, CO 81432.. Phone: 970.. 626.. 9828/Fax: 970.. 626.. 3686.. December 5, 2012.. Mehmet Oz, MD.. Ms.. Susan Wagner, Supervising Producer, Dr.. Oz Show Medical Unit.. Dear Dr.. Oz and Ms.. Wagner:.. The Dr.. Oz show has won awards, received critical praise, and is watched by 3 million people each week.. It provides a valuable opportunity to educate Americans about important matters regarding their health.. Yet, on Monday, December 3, 2012, you hosted Dr.. William Davis and allowed every contention in “Wheat Belly – Lose the Wheat, Lose the Weight” – a book that has not been peer reviewed and has been questioned by a number of experts with no connection whatsoever to the wheat industry – to be presented as unquestionable fact.. As a respected and credentialed nutrition professional, I am compelled to set the record straight.. For starters, I have attached an article by noted carbohydrate expert and nutrition educator Dr.. Julie Miller Jones, which appears in the July-August 2012 issue of the peer-reviewed scientific publication,.. Cereal Foods World.. , in which Dr.. Jones examines each of the claims in the book and presents the scientific facts.. While Dr.. Jones says it best, I will also address the key allegations made by Davis on the show:.. Wheat and Obesity.. While Davis claims that wheat is a “major contributor to obesity” in America, this statement is false.. A recent study published in the.. American Journal of Clinical Nutrition.. found the lowest amount of visceral fat accumulation is associated with two servings per day of refined grains and three servings per day of whole grains.. [1].. These results are consistent with the current.. Dietary Guidelines for Americans.. , which call for the average healthy American to consume six one-ounce servings of grain foods daily, half from whole grain sources and the other half from enriched.. Additionally, the study showed that subjects consuming more than three servings of whole grains per day had 10% less abdominal fat than subjects who ate no whole grains.. U.. wheat consumption has decreased 16 pounds per capita since 1997, while at the same time obesity has skyrocketed.. It is a big stretch to blame wheat for the obesity epidemic in this country.. Davis’ claim that eating wheat “stimulates” us all to eat “440 calories more per day” is metabolically and mathematically incorrect.. If it were true, we would all gain 46 lbs.. per year due to our wheat-induced increased appetite (440 X 365 days in a year = 160,600 calories divided by 3,500 calories [the amount needed to gain 1 lb] = 45.. 9 lbs).. While it is true that collectively many Americans are gaining weight, there are many, many reasons for this including our increased consumption of foods prepared or eaten away from home as well as aging which is associated with weight gain.. 2.. A Magic Cure-All.. According to Davis, simply eliminating wheat from our diets will result in an end to a wide range of medical conditions from diabetes, to acne, schizophrenia and joint pain.. It is well documented in the medical literature that symptom relief of co-morbidities related to obesity and overweight, such as insulin resistance, arthritis, high blood pressure, and dyslipidemia, is seen with weight reduction, in some cases as little as 10% body weight loss for both adolescents and adults.. 3.. 4 Eliminating any single food group from one’s diet is likely to result in weight loss but it is the weight loss, not the eliminated food that is the cause of the “miracle cure.. ” Health experts agree that the best way to lose weight, and keep it off, is to limit calories, while eating a diet that includes all food groups, and increasing exercise.. Research has shown that an overly restrictive diet, such as the one proposed in.. Wheat Belly.. , can not only be unhealthy, it is also not sustainable long-term.. In addition, cutting out wheat puts dieters at risk for getting adequate fiber, a nutrient which has been shown to be vital for reducing chronic disease.. Furthermore, diets lacking whole and enriched grains are also lower in B vitamins, particularly folic acid.. Folic acid is critical in the prevention of neural tube birth defects; all women of childbearing age (including teens) should include enriched grains in their  ...   connection between wheat consumption and weight gain as a result of increased blood sugar levels, a reference to what is known as the “Glycemic Index” of a food.. As you may know, the Glycemic Index (GI) was originally created by a nutrition professor at the University of Toronto to help people with diabetes choose foods to manage their blood sugars.. Some of the known shortcomings of the Glycemic Index are that the index is unable to account for variations in cooking times, storage, and the extent to which food has been processed.. Furthermore, people do not eat foods in isolation, a crucial factor the GI fails to take into account.. Although it is correct that whole wheat breads have a higher GI than some candy bars, the GI compares 50 g of available carbohydrate, which is about 4 slices of whole wheat bread and about 2.. 5 oz.. of a Mars bar, so the volume of food is different.. In addition, there are several factors involved in available carbohydrate levels, including the fat content of the food, which impedes amylase activity; other components such as nuts, a naturally low-GI food; and the rich phenolics and antioxidants in the chocolate, which lower the GI of the candy bar.. In short, because the calories and nutrients delivered by the two products are so vastly different, it is not possible to make a direct comparison that is meaningful.. The GI is an unreliable tool for evaluating a food’s healthfulness, or for using as a basis for weight loss.. The show’s “experiment” in which the blood sugar levels of 5 women were measured after eating an undisclosed amount of bread and again after eating an undisclosed amount of candy bar, was more showmanship than science.. No information about the five women was provided.. How were they chosen? What health conditions did they have? What had they eaten before the bread and candy bar? Why were the two women whose blood sugar did not spike not discussed? Why was your audience not given more information about the glycemic index and its known shortcomings among the scientific community as a dietary tool?.. I also was appalled that this so-called wheat expert didn’t know bulgur is wheat AND he was not questioned about that fact.. I would suggest you have a wheat breeding expert on your show with a qualified dietitian to discuss the science behind the story.. Finally, I recommend you read Pete Bronski’s blog post from March 12, 2012, “Wheat Belly, Busted” (.. http://noglutennoproblem.. blogspot.. com/2012/03/wheat-belly-busted.. html.. ).. In case you are not familiar with Mr.. Bronski, he is an award-winning writer whose work has appeared in some 75 magazines and is a spokesperson for the National Foundation for Celiac Awareness.. He has no relationship to the wheat industry whatsoever but he does have a strong interest in sound nutrition science.. Bottom line, you have an opportunity to be a voice for common sense and reason about nutrition in a world where misinformation on this topic is rampant.. While it may not be as “sexy” to tell people that a balanced diet that incorporates all food groups, accompanied by regular physical activity, is the best way to maintain a healthy weight, it is the advice the American public needs to be hearing and would do the most good in fighting obesity.. Certainly, if anyone could make this compelling and interesting, it would be Dr.. Oz.. Please feel free to contact me should you have further questions or desire additional information.. Sincerely yours,.. Judi Adams, MS, RD.. 51D Red Fox Lane.. www.. Wheatfoods.. org.. References:.. [1] McKeown, Nicola, Troy, Lisa, Jacques, Paul, Hoffmann, Udo, J.. O’Donnell, Christopher, S.. Fox, Caroline.. Whole-and refined-grain intakes are differentially associated with abdominal visceral and subcutaneous adiposity in healthy adults: the Framingham Heart Study.. Am J Clin Nutr 2010;92:1165-71.. 2.. Emily J.. McAllister.. ,.. Nikhil V.. Dhurandhar.. Scott W.. Keith.. Louis J.. Aronne.. Jamie Barger.. , etal.. Ten Putative Contributors to the Obesity Epidemic.. Crit Rev Food Sci Nutr.. 2009 November; 49(10): 868–913.. doi:.. 10.. 1080/10408390903372599.. Fontana L, Villareal DT, Weiss EP, Racette SB, Steger-May K, Klein S, Holloszy JO.. Calorie restriction or exercise: effects on coronary heart disease risk factors a randomized, controlled trial.. Am J Physiol Endocrinol Metab.. 2007 Jul;293(1):E197-202.. 4.. J.. Grulich-Henn, S.. Lichtenstein, F.. Hörster, G.. F.. Hoffmann, P.. P.. Nawroth, A.. Hamann.. Moderate Weight Reduction in an Outpatient Obesity Intervention Program Significantly Reduces Insulin Resistance and Risk Factors for Cardiovascular Disease in Severely Obese Adolescents.. International Journal of Endocrinology.. 2011;(2011):541021.. 5.. Centers for Disease Control and Prevention.. Ten great public health achievements—United States, 2001-2010.. MMWR.. 2011; 60: 619-623.. 6Jones MJ.. Wheat Belly – An Analysis of Selected Statements and Basic Theses from the Book.. Cer Foods World.. 57 (4) July-August 2012:177-189..

    Original link path: /blog/2012/12/11/wheat-foods-council-speaks-out-against-wheat-misinformation-dr-oz-show
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  • Title: The Best Thing Since Sliced Bread | Wheat Foods Network
    Descriptive info: The Best Thing Since Sliced Bread.. November is National Bread Month.. In honor of this special occasion, the Wheat Foods Council would like to propose a toast (or, perhaps more fittingly, a.. piece.. of toast) to bread.. Bread is among the most popular, most universal foods in the world.. A critical component of diets across the globe, regardless of culture, race or religion, this essential nourishment is consumed in equal parts by the rich and the poor.. One of the oldest known prepared foods, the history of bread dates back to 10,000 BC.. Our Stone Age ancestors were believed to have created solid cakes from stone-crushed barley and wheat.. It was the Egyptians, however, who are typically credited with the art of making—and promoting—bread.. (Early Egyptian writings urged mothers to send their children to school with a lunch that included plenty of bread (and beer!).. Ancient Egyptians weren’t the only ones to hold bread in such high regard.. Bread is commonly referred to as a symbol of bounty throughout history.. Bread is also believed to have played a critical role in what ethnologists refer to as the “great turning point for humanity”—the growth of settlements.. In his book “Bread: A Global History,” William Rubel states that the ability to sow  ...   a time when “the best thing since sliced bread” was anything but.. In 1942, Claude R.. Wickard, the head of the War Foods Administration and the Secretary of Agriculture, banned pre-sliced bread in America.. While the specific reasons behind Wickard’s ban remain unknown, conservation of resources played a significant part (specifically, the conservation of wax paper.. ) Not surprisingly, Wickard’s ban was wildly unpopular with the American public and was rescinded three short months after its introduction.. Today, thousands of years after its creation, bread remains one of our country’s most popular foods, with each American consuming, on average 53 pounds of bread per year.. Bread’s symbolism also stands the test of time, as the concept of “breaking bread” endures as representation of the uniting power of a meal and a universal sign of peace.. And so, in honor of National Bread Month, let us raise our sandwiches, our pizzas, our rolls.. To bread: enriched or whole grain; loaves or sliced; leavened or unleavened; baked, steamed, or fried.. Over the years you have fed the masses, spurred disputes, and symbolized everything from fertility to eternal life.. Regardless of form, grain, or color, you have played a pivotal role in the history of civilizations worldwide.. Happy National Bread Month!.. jkinnaird s blog..

    Original link path: /blog/2012/11/05/best-thing-sliced-bread
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  • Title: Partnering to Communicate the Goodness of Grains | Wheat Foods Network
    Descriptive info: Partnering to Communicate the Goodness of Grains.. Whole grains, whole wheat, enriched grains, high fiber — what are consumers really hungry for? Information that’s easy to digest, for starters.. A 2012 Nielsen Global Survey of Food Labeling Trends.. found that 59% of consumers have difficulty understanding nutrition labels on food packaging.. This confusion is of particular concern to wheat producers, as the Nielsen study also revealed that products boasting whole grain/high fiber top the list of foods that consumers specifically seek out for their health benefits.. Educating consumers about the importance of grains, complex carbohydrates, and fiber is the mission upon which the Wheat Foods Council (WFC) was founded 40 years ago.. To this end, the WFC is working hard to make it easier for consumers to include grains, both whole and enriched, in their daily diets.. One way we’re doing this is by partnering with the US  ...   distributed to health and nutrition professionals.. Half of the CD contains whole grain recipes, and the other half features enriched grain recipes.. The CD also includes creative meal tips, nutrition information about wheat and grains, sample Tweets on whole and enriched grains, and more.. The CDs will be featured in October at the Academy of Nutrition and Dietetics (AND) Food and Nutrition Conference and Exposition (FNCE) and will also be available through the.. WFC Network website.. In addition to the “Half ‘N Half” campaign, the WFC collaborated with CNPP and other members of the “grain chain,” including bakers, pasta manufacturers, cereal companies and the rice industry, to create a series of consumer-oriented videos.. The videos address such topics as whole grains for breakfast, budget-friendly whole grains, and whole grains for the whole family.. Be sure to check out the videos during October at.. MyPlate.. gov.. or on the..

    Original link path: /blog/2012/10/01/partnering-communicate-goodness-grains
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  • Title: Beat the Heat: Peanut Noodles with Mango and Watercress | Wheat Foods Network
    Descriptive info: Beat the Heat: Peanut Noodles with Mango and Watercress.. It's the “dog days” of August so beat the heat with an easy dinner that’s long on taste and short on preparation time.. Look no further than Peanut Noodles with Mango and Watercress.. A sophisticated blend of flavors and textures, this recipe tops the taste chart.. It also makes a beautiful presentation whether your plans call for an elegant dinner for two, a summer picnic, or simply impressing your family.. Sauce ingredients are quickly whipped together in a food processor or blender.. Cook the pasta while chopping the remaining ingredients, then simply toss together for a meal with maximum impact.. Serve with some crusty bread – so cool, it’s hot! To take advantage of summer’s bounty, substitute two ripe medium  ...   chicken broth, or water.. 1 tablespoon chopped fresh ginger.. 2 cloves garlic, peeled and coarsely chopped.. Freshly ground black pepper, to taste.. Linguine.. 1 pound linguine, cooked and cooled.. 2 cups small watercress, sprigs (1 bunch).. 1 mango, pitted and diced.. 1/2 cup chopped scallions.. ¼ cup chopped fresh mint, optional.. ¼ cup chopped peanuts.. Put all the sauce ingredients into the food processor or blender.. Process until smooth.. Put the cooked linguine, watercress, mango, scallions and mint into a large bowl.. Add the sauce and toss until the linguine is well coated.. Sprinkle with peanuts and serve.. Approximate nutritional value per serving:.. 400 calories; 15 g total fat; 3 g saturated fat; 310 mg sodium; 57 g carbohydrates; 5 g dietary fiber; 13 g protein; 16 mcg DFE (folate)..

    Original link path: /blog/2012/08/06/beat-heat-peanut-noodles-mango-and-watercress
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  • Title: HBO's Weight of the Nation: Shedding Light on Obesity | Wheat Foods Network
    Descriptive info: HBO s Weight of the Nation: Shedding Light on Obesity.. HBO’s Weight of the Nation is a great reminder of all the things we know about obesity and how incredibly hard it is to treat but that it is possible.. Research over the past 30 years has shown us that “diets” don’t work long term, and that obesity prevention is so much more effective than treatment.. It’s also clear that the best long term health outcomes happen when people focus on eating healthfully and moving more, rather than focusing solely on weight loss.. Finally, physical activity is helpful during weight loss, but it is most effective in keeping weight off.. Ultimately, the treatment is not a pill or even a set protocol: anyone who wants to lose weight has to find the methods that work best for them.. As a registered dietitian (RD) for the past 22 years, I’ve watched the nation gradually put on weight.. My first real “job” as an RD was working for the Duke University Diet and Fitness Center, a residential, comprehensive obesity treatment program that provided the meals, fitness programs, nutrition education programs, and psychological therapy.. One of the most frustrating things I experienced as a clinician was realizing that while the program provided all the best approaches and worked well, once patients returned home, very few were successful at maintaining their weight loss or continuing their weight loss.. While certainly we are each individually responsible for what we eat, we  ...   mine include:.. No eating in front of the television.. No eating in the car.. When eating out, immediately cut the portion in half and take the rest home.. Eat salads, vegetables and whole grains first, then eat the other foods.. Never grocery shop when hungry.. Ultimately, obesity comes down to an issue of too many calories and too little activity.. Each of us, in the context of our busy lives, has to come up with our own set of “rules” that works for us.. No one likes being told what to do and rules that are imposed can seem restrictive.. That’s why as dietitians, we are in the unique position of guiding patients and clients to explore what rules might work best for them.. We know that when kids help prepare dinner, they are much more likely to eat the meal.. Similarly, when people create their own guidelines for how to manage their food choices, portions and activity patterns, they are much more likely to stick with them.. We also need to acknowledge that not everyone has access to healthful foods or safe places to exercise and help people devise strategies even with these challenges.. Most people know how much they should eat and that they “should” exercise more.. Perhaps it is time to shift our focus a bit so we can help people create their own “rules” for exactly how to manage the food and exercise challenges in their stressful lives.. Michele M.. Tuttle, MPH, RD..

    Original link path: /blog/2012/05/15/hbos-weight-nation-shedding-light-obesity
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  • Title: March is National Nutrition Month! An Opportunity to Deliver the Facts on Wheat Foods | Wheat Foods Network
    Descriptive info: March is National Nutrition Month! An Opportunity to Deliver the Facts on Wheat Foods.. The Academy of.. Nutrition and Dietetics has selected "Get Your Plate in Shape" as their 2012 theme for National Nutrition Month (NNM), which supports the 2010 Dietary Guidelines for Americans and USDA's new food icon, MyPlate.. NNM was launched in 1973 by a presidential proclamation and was immediately embraced by the American Dietetic Association and its members as an opportunity to highlight the profession and provide a platform for delivering sound nutrition messages to the public.. With that goal in mind, the Wheat Foods Council takes this opportunity to disseminate some facts about wheat products that are often misconstrued by the press and sometimes by health professionals too.. Let's jump right in with the often-stated notion that all processed wheat foods are unhealthy and are void of nutrients.. Generally speaking, a processed food is one that has undergone a deliberate change from the point of origin to the time of consumption.. Degrees of food processing vary greatly from canning, freezing or fully formulating a product from individual ingredients.. Wheat foods are abundant in our food supply and provide numerous nutrients to the.. diet including: complex carbohydrates, fiber, B vitamins, and  ...   100% whole grain foods and believe anything else is unhealthy.. There is no science to support that recommendation.. Enriched wheat foods (95% of all white flour in the U.. ) are fortified with the B vitamins thiamin, riboflavin and folic acid at double the amount in whole grains.. Niacin, another B vitamin, and Iron are replaced in equal amounts as found in whole grains.. Folic acid fortification, which began in 1998, has decreased neural tube birth defects, such as spina bifida, f 36%.. In fact, in May of 2011 CDC (the Centers for Disease Control and Prevention) stated that the success of folic acid fortification is one of the top ten health initiatives of this century.. Enriched wheat products do not have as much fiber as a whole wheat product but sandwiches, pastas, pizza crusts or crackers can be paired with foods that provide additional fiber.. Think of hummus on pita chips, a vegetarian pizza or a pasta primavera loaded with vegetables.. It is important to keep in mind that wheat foods.. provide nutrients to the diet whether they are in whole grain or enriched varieties.. Nutrition professionals can confidently recommend that consumers can include these foods into a balanced, healthful diet.. pearhart s blog..

    Original link path: /blog/2012/03/15/march-national-nutrition-month-opportunity-deliver-facts-wheat-foods
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  • Title: Is Bread Really That High In Sodium? | Wheat Foods Network
    Descriptive info: Is Bread Really That High In Sodium?.. You may have noticed that the levels of sodium in the food supply and in Americans’ diets are getting quite a lot of attention in the press these days.. The latest news was generated by a Centers for Disease Control and Prevention report titled,.. Where's The Sodium? There's Too Much In Many Common Foods.. , which listed several commonly consumed foods as the major contributors to sodium intake by consumers.. What are these foods? Well, bread and rolls were at the top of the list followed by deli meats, canned soups and sauces.. The report stated that 44% of sodium comes from just 10 foods in the food supply.. It is not a surprise that breads and rolls topped that list because Americans love their sandwiches and dinner rolls.. Is Bread Really That High In Sodium.. ?.. The answer is, not really.. An average slice of bread can vary greatly in sodium content depending on the slice’s thickness and size.. Sodium amounts can range anywhere between 100-200 mg.. per slice (compared to: chips {168mg/serving}, canned chicken noodle soup {578mg/serving},or a milk shake {297mg/serving} (source:.. USDA.. National Nutrient Database.. As you can see, the statistics from CDC are about the overall amounts of bread products consumed and not the actual total in each piece of bread.. Since you don't actually taste the salt in bread, why is sodium used in bread at all? Well, sodium does enhance flavor in breads, especially in whole grain products  ...   over time to the lower sodium products.. This is an effective strategy for products that don't require significant sodium reductions such as the recommendations being put forth by the federal government and some health professional groups.. For larger decreases in sodium, the industry faces challenges with loss of flavor, decreased shelf life, stability, safety and general lack of product acceptability.. Salt replacers have been tried for years and have not been met with great results in the past due to production of off-flavors and decreased functionality in some products.. Currently, blends of salt replacers like potassium chloride or magnesium sulphate are being used to replace sodium because they are considered to be better accepted by consumers.. One of the main challenges in making a lower sodium bread product besides taste is that the bread becomes sticky and is less easy to process by lowering sodium levels.. In spite of the challenges the industry faces when trying to reduce sodium in products, they continue to do so.. Many baking companies are committed to reducing sodium in products and have recently shown a 6% decrease in sodium in bread products and a 29% decrease since 1963, according to the American Bakers Association.. It is important to put any issue like this into context and remember that there is never one food that contributes all of the “good” or “not so good” nutrients to our diets.. It is the collective diet that we need to consider and strive to balance on a daily basis..

    Original link path: /blog/2012/02/12/bread-really-high-sodium
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  • Title: February is Heart Health Month | Wheat Foods Network
    Descriptive info: February is Heart Health Month.. The Centers for Disease Control and Prevention (CDC) warn that heart disease is the number one killer of both men and women in the U.. Approximately 26% of all deaths for women are from heart disease – more than all cancers combined.. Heart disease is responsible for about ¼ of all deaths for all ethnicities in the U.. With these alarming statistics, it is important that women recognize the leading risk factors (not necessarily in this order):.. Physical inactivity.. Poor diet.. High cholesterol.. High blood pressure.. Smoking.. Diabetes.. Obesity.. Alcohol use.. Unfortunately, many women do not recognize the symptoms of a heart attack.. Getting help immediately increases the probability of recovering.. According to the American Heart Association, signs of a  ...   Shortness of breath with or without chest discomfort.. Other signs such as breaking out in a cold sweat, nausea or lightheadedness.. As with men, women’s most common heart attack symptom is chest pain or discomfort.. But women are somewhat more likely than men to experience some of the other common symptoms, particularly shortness of breath, nausea/vomiting and back or jaw pain.. In addition to eating a diet high in whole grains, fruits and vegetables,.. what is the single most important thing can women easily and inexpensively do to lower their risk of heart disease?.. To find out, go to:.. http://www.. youtube.. com/watch?v=aUaInS6HIGo.. Celebrate National Go Red for Women Day on February 3, 2012.. *.. goredforwomen.. org/about_heart_disease_and_stroke.. aspx.. Judi Adams, MS, RD,.. President Wheat Foods Council..

    Original link path: /blog/2012/02/02/february-heart-health-month
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  • Title: Wheat Foods Council Statement on USDA School Meal Nutrition Standards | Wheat Foods Network
    Descriptive info: Wheat Foods Council Statement on USDA School Meal Nutrition Standards.. The Wheat Foods Council is pleased with the treatment of grains in the new school meal nutrition standards released January 25, 2012 by First Lady Michelle Obama and Secretary of Agriculture Tom Vilsack.. The standards require all grains served in schools must be “whole grain rich” within two years after implementation.. USDA includes several methods for determining whether a food is “whole grain rich.. ” The Wheat Foods Council expressed concerns about the definition of “whole grain” and “whole grain-rich” in comments filed with other Grain Chain organizations when the proposed standards were published last year.. We continue to be concerned that the guidance offered in the final standards is complex and may  ...   reach the goal of having half their daily grain servings whole grains.. At the same time, we urge those mandating these regulations to not forget the importance of enriched grains for young women of child-bearing age who may still be in high school.. Enriched grains provide twice as much folic acid as whole grains and are credited by the Centers for Disease Control and Prevention (CDC) with reducing neural tube birth defects by 36 percent in the past 14 years.. Of the four million women who give birth in the United States each year, some 3,000 babies are born with neural tube defects, translating to approximately eight babies born in the United States every day with spina bifida or another neural tube defect..

    Original link path: /blog/2012/01/26/wheat-foods-council-statement-usda-school-meal-nutrition-standards
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  • Title: Right-sizing with Grains | Wheat Foods Network
    Descriptive info: Right-sizing with Grains.. When I talk to people about healthy eating, the most common response I get is that they don’t understand portion size.. They’re confused about not only what to eat, but how much to eat.. To focus more attention on portion size, the Wheat Foods Council along with other national strategic partners of USDA’s Center for Nutrition Policy and Promotion (CNPP) are emphasizing balancing calories and the message to “enjoy your food, but eat less” between January and April 2012.. Grains, and particularly whole grains, are a great way to put this message to work in your daily life because whole grains are good sources of insoluble fiber.. Foods containing insoluble fiber can help with weight  ...   which means they have fewer calories for the same volume of food, aiding in weight control.. Here are some easy ways to add more fiber into your diet to help you, your friends, your family, or your clients enjoy their food while eating less:.. Eat 6 ounces each day of bread, cereal, rice and pasta, making sure at least half of them are whole grains.. Choose a variety of fiber-rich foods such as fruits, vegetables and whole grains instead of fiber supplements.. Add bran to muffins, pancake or waffle batters, casseroles, breakfast cereals, and 1% or fat-free yogurt.. Boost the fiber in cereals by adding fresh fruit.. Choose whole grain baked goods with seeds, raisins or other dried fruit..

    Original link path: /blog/2012/01/16/right-sizing-grains
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