Wheat Bread Warning!
Warning: Big business food manufacturers are trying to pull a fast one
on consumers. Sometimes, after refining away all the vitamins, fiber, and
minerals from wheat, they'll add molasses to the bread, turning it brown,
and put it on the grocery shelf with a label that says wheat bread. It's a
trick! Truly nutritious breads and other products will say whole-wheat or
whole-grain. Don't be fooled.
Read on for the biology behind real wheat bread...
Grains like wheat, corn, oats, barley, and rye are seeds that come from
grasses, and they're broken into three parts—the germ, the bran, and
the endosperm. Think of a kernel of corn.
The biggest part of the kernel—the part that blows up when you make
popcorn—is the endosperm. Nutritionally it's pretty much a big dud. It
contains starch, a little protein, and some B vitamins. The germ is the
smallest part of the grain; in the corn kernel, it's that little white seedlike
thing. But while it's small, it packs the most nutritional power. It contains
protein, oils, and the B vitamins thiamin, riboflavin, niacin, and pyridoxine.
It also has vitamin E and the minerals magnesium, zinc, potassium, and
iron. The bran is the third part of the grain and the part where all the
fiber is stored. It's a coating around the endosperm that contains B
vitamins, zinc, calcium, potassium, magnesium, and other minerals.
So what's the point of this little biology lesson? Well, get this: When food
manufacturers process and refine grains, guess which two parts get
tossed out? Yup, the bran, where all the fiber and minerals are, and the
germ, where all the protein and vitamins are. And what they keep—the
nutritionally bankrupt endosperm (that is, starch)—gets made into pasta,
bagels, white bread, white rice, and just about every other wheat product
and baked good you'll find. Crazy, right? But if you eat products made
with all the parts of the grain—whole-grain bread, pasta, long-grain rice—
you get all the nutrition that food manufacturers are otherwise trying to
cheat you out of.
Now you know, so start inspecting those labels!
on consumers. Sometimes, after refining away all the vitamins, fiber, and
minerals from wheat, they'll add molasses to the bread, turning it brown,
and put it on the grocery shelf with a label that says wheat bread. It's a
trick! Truly nutritious breads and other products will say whole-wheat or
whole-grain. Don't be fooled.
Read on for the biology behind real wheat bread...
Grains like wheat, corn, oats, barley, and rye are seeds that come from
grasses, and they're broken into three parts—the germ, the bran, and
the endosperm. Think of a kernel of corn.
The biggest part of the kernel—the part that blows up when you make
popcorn—is the endosperm. Nutritionally it's pretty much a big dud. It
contains starch, a little protein, and some B vitamins. The germ is the
smallest part of the grain; in the corn kernel, it's that little white seedlike
thing. But while it's small, it packs the most nutritional power. It contains
protein, oils, and the B vitamins thiamin, riboflavin, niacin, and pyridoxine.
It also has vitamin E and the minerals magnesium, zinc, potassium, and
iron. The bran is the third part of the grain and the part where all the
fiber is stored. It's a coating around the endosperm that contains B
vitamins, zinc, calcium, potassium, magnesium, and other minerals.
So what's the point of this little biology lesson? Well, get this: When food
manufacturers process and refine grains, guess which two parts get
tossed out? Yup, the bran, where all the fiber and minerals are, and the
germ, where all the protein and vitamins are. And what they keep—the
nutritionally bankrupt endosperm (that is, starch)—gets made into pasta,
bagels, white bread, white rice, and just about every other wheat product
and baked good you'll find. Crazy, right? But if you eat products made
with all the parts of the grain—whole-grain bread, pasta, long-grain rice—
you get all the nutrition that food manufacturers are otherwise trying to
cheat you out of.
Now you know, so start inspecting those labels!
Stephen Cabral
Online Fit Life Coaching
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have tried dozens of other diets with only
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already lost 6lbs and felt amazing. I have
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and exercise program I have ever seen. I
have tried dozens of other diets with only
a little bit of success, but within just 10
days of using the Fatlossity system I had
already lost 6lbs and felt amazing. I have
currently lost 27lbs and only have a few
more to go! I will definitely keep you
updated on my progress - thanks!"
- Karen Malarsky, Boston MA
“I have made more progress with Steve than I have on my own or with other
trainers in the last 10 years. I have lost over 12 lbs, 3 inches off my waist, and
decreased my body fat. Steve is fun to work with and at the same time very
motivational.”
Mark Anxil
trainers in the last 10 years. I have lost over 12 lbs, 3 inches off my waist, and
decreased my body fat. Steve is fun to work with and at the same time very
motivational.”
Mark Anxil
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