The Whole Truth about Grains and GMOs
Posted on November 16, 2017
Grocery store shelves, TV ads, and internet popups frequently explode with foods based on refined, processed grains. It’s no wonder why it can be a challenge to convince some clients to include whole grains, and especially non-GMO (genetically modified) whole grains in their diet.
Yet, if they knew what they and their families are missing by passing up non-GMO whole grains, they just might change their minds and shopping habits. For example, refined processed grains have been stripped of their bran and germ, leaving behind a mere shadow of their original natural nutrition. The bran and germ are an abundant source of B vitamins, protein, fiber, antioxidants, copper, magnesium, iron, and zinc. When your clients eat whole grains, they are helping reduce their risk of developing heart disease, obesity, digestive disorders, some forms of cancer, and type 2 diabetes.
If clients argue there are not enough whole grain choices, they may be shocked at the list. What’s important is for them to look for “whole grain” on the product label. Words such as “100% wheat,” “multigrain,” and even “organic” do not mean the food contains whole grains. Those that do, however, say “whole-grain corn,” “whole oats,” “whole rye,” “millet,” “quinoa,” “buckwheat,” “brown rice,” “cracked wheat,” “triticale,” and “100% whole wheat flour.”
Why ask your clients to choose non-GMO whole grains? Because we don’t really know the human health impact of ingesting foods that have had their genetic makeup altered. Since certified organic whole grains and other foods are not allowed to contain GMOs, consumers should look for USDA Organic labels on their whole grain food selections, or the Non-GMO Project Verified label.
Are non-GMO whole grains tasteless and boring? Far from it! The delicious options offered by Barbara’s are just one example. From Barbara’s wide selection of breakfast cereals to its tasty snacks and sweet desserts, the common thread is non-GMO, whole grain ingredients. Clients who are new to the whole grain scene can whet their appetites by trying some of these treats and the dozens of recipes using these products.
The world of non-GMO whole grains is vast, and there are scores of recipes to try and enjoy. Whole grains can be used in everything from breads and desserts to soups, salads, snacks, main entrees, and side dishes. Once consumers are introduced to these nutritious, delicious whole grain foods, there could be no turning back!
Posted in Nutritionist Newsletters