Whole wheat, stone-ground, multi-grain. Have food labels got you confused? Joanne Slavin, a nutrition professor at the University of Minnesota, and David Ludwig, a pediatrician and obesity doctor at Boston Children's Hospital, discuss the meaning of "whole grain," and whether intact grains like wheat berries pack more nutritional punch than their ground-up counterparts, such as whole wheat flour.
Seeking A Grain Of Truth In "Whole Grain" Labels
By editor • Mar 1, 2013
Originally published on March 1, 2013 12:03 pm