Tonight I’m going to be eating out on Sara Lee’s dime and I’m really excited about it. I’m going to be meeting some new bloggers and seeing some I met two weeks ago. It’s not as exciting and crazy as BlogHer but, it’s much more intimate.
Tomorrow I’m going to be learning about Sara Lee’s Soft and Smooth bread made with Whole Grain. Everyone and their dog is talking about “Whole Grain”. It’s like the new marketing buzz word in healthy food. Pop Tarts are made out of whole grain now, so what’s the deal?
What is Whole Grain?
So grain, all grains rather, have three parts: the bran (which is the protective outer shell, high in fiber and B vitamins), germ (Which is the seed for a new plant, containing B vitamins, some protein, minerals and healthy oils) and endosperm (Which is composed of starch,protein, and some vitamins and minerals).
Whole grains or foods made from them contain all three and
naturally-occurring nutrients of the entire grain seed. Verses what we are used to enriched (”white”) flour and it contains only the endosperm, while whole grain flour contains extra protein, fiber, vitamins and minerals that are found only in the bran and germ.
The following are considered whole grains:
Amaranth, Barley (lightly pearled), Brown and Colored Rice, Buckwheat, Bulgur, Corn and Whole Cornmeal, Emmer, Farro, Grano (lightly pearled wheat), Kamut® grain, Millet, Oatmeal and Whole Oats, Popcorn, Quinoa, Sorghum, Spelt, Triticale, Whole Rye, Whole or Cracked Wheat, Wheat Berries, and Wild Rice.
But remember to really be whole grain it has to have all three parts of the grain.