The growing demand for whole grains.
The federal 2005 Dietary Guidelines for Healthy Americans and MyPyramid food-guidance system provides dietary recommendations, including the recommendation to eat more whole grains. Even though many of us strive to make better-for-you food choices, the available choices are often not very appealing. Ultragrain helps consumers and food manufacturers use more whole grains to nutritionally enhance foods you and your family already enjoy, without sacrificing taste, texture or appearance.
Most Americans eat enough grain, but few of those grains are whole grains. On average, Americans eat less than one serving of whole grain daily—far short of the recommended three servings. While the amount of grain-based foods you and your family need depends on age, gender and level of physical activity, the government recommends that at least half of the grains you eat should be whole grain.
Research suggests that whole grains are associated with many health benefits. In fact, diets rich in whole grain foods and low in fat, saturated fat, and cholesterol may help reduce the risk of heart disease and certain cancers. But while the health benefits of whole grains are undeniable, research shows that getting Americans to change their eating habits is a slow process.
What foods are in the grain group?
All grains are seeds, but not all seeds are grains. Grains are seeds (kernels) of wheat, corn, rice, barley, oats, millet, sorghum, teff, wild rice, canary seed, fonio and Job's tears. Amaranth, buckwheat and quinoa are also considered grains due to their composition and traditional uses. Bread, pasta, oatmeal, breakfast cereals, torillas and grits are examples of grain-based products.
Grains are then divided into 2 subgroups, whole grains and refined grains.
Whole grains contain the entire grain seed—the bran, germ, and endosperm, along with the naturally occurring nutrients of the entire grain seed. If grain has been processed (ground into flour, rolled, cracked, crushed, cooked), it should deliver approximately the same nutrients as in the original grain seed. Examples of whole grains include:
- whole wheat flour
- bulgur (cracked wheat)
- oatmeal
- whole cornmeal
- brown rice
Refined grains have been processed to remove part or most of the bran and germ. This is done for various reasons, including changing the color, flavor and texture of the grain, as well as to improve shelf life. But refining also removes many of the nutrients, including fiber, iron, B vitamins, minerals and other phytonutrients. Some examples of refined-grain products are:
- white flour
- degermed cornmeal
- pasta (unless specified whole wheat)
- long-grain rice
Some food products are made from mixtures of whole and refined grains. These products can help consumers transition to higher levels of whole grain.
See what it takes for a healthy lifestyle.
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Transitioning to Whole Grains
In an ideal world, everyone would switch to 100% whole grain products. But research from the Food Marketing Institute shows that most Americans won't eat foods they don't like. Whole grain products that fail the taste test simply have not been able to compete against traditional refined white flour products.
Eating foods made with Ultragrain is an easy way to get more whole grain nutrition.
By choosing great-tasting foods made with Ultragrain whole wheat flour, Americans have a better chance of reaching recommended consumption levels. Research shows that blended products containing a 25-30% level of Ultragrain in place of white flour result in little to no change in flavor, texture, appearance and consumer appeal.
Even those who advocate for more immediate adoption of 100% whole grain products consider blended breads and other blended products as important in increasing the amount of whole grains we eat.
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