Whole grains vs. Refined

So you’re standing in the bread aisle at the grocery store weighing your options. “Should I go for the multigrain. Well my kids will only eat white bread. There’s no difference anyways.” There is a big difference! There is so much hype over this debate. As an RHN we always promote whole, non-refined, unprocessed foods. Why? Because those are the types of foods our bodies know how to break down and absorb. We’ve been digesting these foods in their natural state for literally thousands of years. Processing them takes out valuable nutrients that our bodies need to function optimally. Whole grains are cereal grains that retain the bran, germ, and endosperm. Refined grains only retain the endosperm. The bran is the outer protective layer and contains fibre as well as B vitamins. The germ contains unsaturated fat, vitamin E, some protein, minerals, and B vitamins. The endosperm contains carbohydrates, protein, and B vitamins. When grains are refined, most of the bran and the germ are removed. This means there is less fibre and fewer vitamins and minerals. And don’t even get me started on the sugar they put into “white” bread! So next time you’re picking up a loaf of bread try the ancient grains. Order the sub on multigrain bread. Sure, it won’t be as sweet but you’ll feel more full.


About Hannah Pidgeon, RHN

Graduated from the Canadian School of Natural Nutrition in 2011. Consulting in Charlottetown, PEI. Mama to a beautiful baby girl.
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