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Grain Industry Funds Study That Says White Bread Not So Bad

Consumption of wheat is plummeting, and that has the people who grow wheat wondering what to do.


Grain industry study touts benefits of bread. Photo: CC--Kevin Dooley

Celiac.com 10/03/2017 - As people eat less processed foods, and more people adopt a gluten-free diet, manufacturers are selling less and less refined wheat flour, less bread, rolls, and cereals.

Consumption of wheat is plummeting, and that has the people who grow wheat wondering what to do.

Well, one thing wheat growers can do is hire researchers to study the problem in such a way that the logical conclusion is that foods made from refined grains, such as breads, rolls, and cereals, aren’t really that bad after all.

And that seems to be what happened with a recent study funded by the Grain Foods Foundation, an industry group.

Unsurprisingly, perhaps, the studypublished last month in the journal Nutrients, calls things like breads, rolls, tortillas, and ready-to-eat cereals "meaningful contributors" of nutrients like thiamin, folate, iron, zinc, and niacin.

The study notes that such foods are also low in added sugars and fats, which is not the case with many grain foods like baked goods.

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Rather than being independent, both authors of the study work for PR companies that help other companies, including major food and beverage companies, communicate the benefits of their products.

While it’s true that many refined grain foods provide these nutrients, there are many other sources.

For example, foods like white beans, lentils, spinach, dark chocolate, and tofu provide iron, while oysters, beef, baked beans, yogurt, and chickpeas provide zinc.

Is bread bad for people? Mostly not. People with celiac disease need to eat gluten-free, and should probably make an extra effort to eat foods that are nutrient dense. For most folks bread is fine, but as with many foods, not all breads are equal. Look for whole-grain breads that are nutrient dense. Watch out for the added sugar, salt, and fat that come with many processed foods.

And don’t be swayed by industry-funded studies that tell you to eat more of the product they are peddling.

Read more at: Healthline.com

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3 Responses:

 
AWOL cast iron stomach
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said this on
05 Oct 2017 8:11:55 AM PST
"And don’t be swayed by industry-funded studies that tell you to eat more of the product they are peddling."Agreed, always good to know where that funding comes from.

 
Gail Ferraiolo
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
10 Oct 2017 6:36:07 AM PST
No matter what bread you eat it all has chemicals added since 1952, I myself fall into that category, it's not the wheat that is the problem it's the chemicals that are added and pesticides! Nobody in my family had celiac it is not in our genes! Wake up America if the food and drug Administration keeps people sick they make a fortune! If you can’t read the ingredients then don’t eat it!

 
Laura
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said this on
10 Oct 2017 12:36:49 PM PST
In 2009 grain gluten caused an immunological reaction that resulted in "leaky gut syndrome". LGS has a continuing array of problems with food ingestion. Here is the latest "poison" thrown into our foods. It caused GI disturbances & tachycardia. Cooking oils go through an insane amount of processing with chemical solvents (hexane for one), steamers, neutralizers, de-waxers, bleach and deodorizers! The only safe oil that I have found is 1st Cold Pressed olive & coconut oils and only those brands that have undergone testing. Many companies blend other oils together which are often NOT always reflected in the labeling. With the incidence of climbing GI Cancers in young people, I urge those reading this comment to consider how the processing agents and extreme heat necessary for extracting oils from seeds and plants might be affecting your body.




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