HealthPassport.net attended the conference Food and Digestive Health, during which food and gastrointestinal specialists took stock of current knowledge on this subject. Held in Montreal, the event was organized by Initia. We present to you, in a few parts, an overview of the big ideas issued during the conference: – The report of our journalist on Twitter. – Food and digestive health: take care of your “2nd brain” – Constipation: more than one in four people suffer from it – Most products labeled “whole grain” are not |
June 17, 2009 – Some grain products claim on their labels that whole grains are good for heart health. Or that they can help reduce the risk of diabetes or cancer. Nothing is less sure!
“There is insufficient evidence to make such insinuations,” says Pierre Gélinas, research scientist at the Food Research and Development Center of the Department of Agriculture and Agri-Food Canada. “There are studies which conclude yes and as many which conclude no; and others which are not at all conclusive! “
The real question is not so much whether whole grains help maintain good health, but whether they can be found. In fact, the availability of grain products that actually contain whole grains is much less than one might think.
A whole grain rather “stripped”
While not all whole grains are equal in composition, the processes used to process them remove much of their nutritional value – which could be attributed with beneficial effects.
For example, “95% whole wheat flour” contains only … 66% of the whole grain!
“In almost all so-called whole wheat flours, we remove a concentrate of the germ and the bran of the grain, equivalent to 5% of the weight of the plant, hence the claim that it is at 95%, to explain Mr. Gélinas. But in practice, in processing, one third of the grain content is removed, reducing its true nutritional value to 66%. “
Cereal products: little variety
Pierre Gélinas also regrets that the variety of cereals offered on the market is limited.
“Three grains occupy a preponderant place in the world food production: corn, wheat and rice are everywhere in our diet, and very few contain whole grain”, he indicates.
“Until the XVIe century, in Europe, barley was the main grain from which bread was made, he continues. Since then, wheat has replaced it, so that it is rare, very rare, to find rye bread today. “
According to Pierre Gélinas, the selection criteria for cereals in the food industry literally ignore their nutritional quality, taste, variety and effect on satiety.
“First and foremost, we look for the volume of production, resistance to parasites and diseases. “
In short, the cereals we eat would not be the best for your health.
In addition, the claims that are sometimes found on grain products sold in the country are not subject to any control. In addition, Health Canada has not yet developed any claims that may apply to the health benefits of whole grains.
But two certainties remain about the benefits of whole grains. “They are satiating and they are good laxatives because of their fiber content,” he concludes.
The fiber content of whole grains in certain cereals1 Rye: 18% Barley: 15% Wheat: 13% Corn: 11% Oats: 10% |
Fiber content of certain commercial grain products1 Bran Flakes: 15% Shredded Wheat: 13% Bran muffin: 6% Whole wheat bread: 6% White bread: 2% Cooked pasta: 1% Cooked white rice: less than 1% |
Martin LaSalle – PasseportSanté.net
1. Data taken from the presentation by Pierre Gélinas.