Whole grains

What are whole grains?

The Whole Grains Council says a whole grain must contain the essential bran, germ and endosperm as well as naturally occurring nutrients of the entire seed.

Food and Drug Administration's (FDA) definition of whole grains is less conclusive. In February, FDA released its definition, and said whole grains are cereal grains, such as corn, rice, oats and wheat, and these grains must be intact, ground, cracked or flaked.

Did FDA make any other recommendations about whole grain consumption? Yes. In 2005, the government released MyPyramid, which recommends that Americans receive half of their total grain intake from whole grains, which should be about three ounce-equivalents per day.

However, this recommendation caused some confusion. How did consumers know how many ounce equivalents were in their bread or other bakery foods?

The Whole Grains Council created a stamp that bakers could display on their packaging promoting their breads as "good" or "excellent" sources of whole grains-if these bakery foods contained at least 8 grams or at least 16 grams, respectively.

When FDA released its definition of whole grains in February, it turned down requests from bakers to make these statements, and instead said bakers should display factual statements, such as "8 grams of whole grain" on their packaging.

Do whole grain bakery foods warrant any health claims? Yes. FDA approved a whole grain health claim especially for whole grain bakery foods.

In addition, on May 19, FDA finalized a rule that allows foods containing barley to claim they reduce the risk of coronary heart disease. This health claim stipulates that bakery foods containing whole grain barley or dry milled barley products provide at least 0.75 grams of soluble fiber per serving.

Many whole grain breads also are eligible for FDA-approved fiber health claims. FDA allows three different health claims related to fiber.

* 21 CFR 101.76 addresses fibercontaining grains and their relation to reducing the risk of cancer
* 21 CFR 101.77 addresses grains that contain fiber, particularly soluble fiber, and their relation to reducing the risk of coronary heart disease
* 21 CFR 101.81 addresses soluble fiber from certain foods and their relation to reducing the risk of heart disease.Whole grain oat flour or oat bran, which provides betaglucans, is one such whole grain eligible for this health claim.

Gluten-free certification available

Enjoy Life Natural Brands, Schiller Park, Ill., is the first company to receive certification and use the Gluten-Free Certification Organization’s (GFCO) Certification Mark on its packaging.

Reflecting the growing number of consumers with special dietary needs, GFCO was created to offer food manufacturers an independent service to supervise gluten-free production.

Gluten is a protein found in most grains that mainly affects people with celiac disease. According to the Gluten Intolerance Group of North America, celiac disease is considered one of the most under-diagnosed common diseases, affecting about one in every 133 Americans.

Bakeries, such as Enjoy Life Natural Brands, which produces and markets cookies, snack bars, breads and bagels, have seen significant sales spikes as concerns about food allergies become more prominent. For Enjoy Life Natural Brands, the certification process was simple because the company runs a dedicated plant free of common allergens. Other bakeries that produce a mix of gluten-free and traditional bakery foods may have a more difficult time obtaining certification.

Food Services Inc., a subsidiary of the Orthodox Union, one of the world’s largest kosher certification agencies, conducts annual certifications, which include ingredient reviews, on-site inspections and product testing. GFCO strongly recommends dedicated gluten-free lines, as even the most thorough cleaning can lead to cross-contamination.

A product carrying the gluten-free Certification Mark assures consumers that the product contains less than 10 parts per million gluten. Bakers interested in learning more about GFCO or obtaining the Certification Mark can go to http://www.gfco.org/.

Health Benefits of Chocolate

A chocolate bar a day keeps the doctors away!
Research Reveals: Chocolate May Be Good for You

Recently studies on chocolate have been published that illustrate the many health benefits it provides. For nearly half a decade chocolate lovers have been told to avoid this treat, but as we further our research on the everyday foods we eat, we begin to realize that we have been misled about the health-related risk-reward ratio of chocolate.

First, cocoa, the main component in chocolate, contains Phytochemicals called flavonoids also found in red wine, green tea, and fruits and vegetables. Flavanoids contain antioxidants, which are beneficial in that they block arterial damage caused by free radicals. Flavonoids are also associated with a reduced risk of cardiovascular disease and some cancers. Chocolate contains stearic acid, which is a neutral fat that does not raise bad cholesterol and a recent study in the Journal of the American Heart Association also shows that dark chocolate might lower your blood pressure and improve insulin resistance.

Chocolate also contains Tryptophan; a chemical the brain uses to produce serotonin. Serotonin is a neurotransmitter that has been proven to be an anti-depressant, as well as generate feelings of ecstasy or love, so not only can it benefit you physically, but mentally as well. Other substances, such as theobromine and phenylethylamine, have a stimulating effect.

Contrary to popular belief, chocolate only contains small amounts of caffeine. A cup of decaffeinated coffee actually contains more caffeine than the average serving of chocolate, though the misconception might stem from a popular combination of coffee or espresso beans with chocolate in many desserts and beverages.

Research also proves that candy eaters live almost a year longer than those who abstain. Similarly, a Harvard University study found that men who ate chocolate live longer than those who didn’t.

Dark chocolate, with its higher cocoa to sugar ratio may actually inhibit tooth decay and lead to fewer cavities as well as potentially whiter teeth. Milk chocolate is also on the list of least likely to cause tooth decay because of the combination of phosphate and other minerals in its structure.

Chocolate is also a good source of carbohydrates as well and is an excellent source of quick energy and a powerful fighter of fatigue. On the other hand, pediatricians are saying that there is no link between the sugars found in chocolate and restlessness or attention-deficit-hyperactivity type disorders (ADHD) found in children.

Probably the leading misconception about chocolate is that it causes acne. This has been disproved, however, by the University of Pennsylvania’s study of 65 acne sufferers. All were instructed to eat large amounts of chocolate; 46 showed no change in their condition, 10 got better and 9 got worse, results showing no direct correlation between chocolate consumption and acne.

Researchers in Oakland, California at Children's Hospital & Research Center have discovered that the same flavonoids that are also associated with a reduced risk of cardiovascular disease can limit the development of fluids that cause diarrhea. Young children under the age of five and senior citizens are the most likely to develop several health problems linked to dehydration.
It is true that chocolate contains “cannabinoids,” chemicals that have a similar affect on your brain as marijuana, a person would have to consume nearly 25 pounds of chocolate in one sitting to get “high.”

In addition, cocoa contains many vitamins including vitamins A, B1, C, D, and E, and is also the highest natural source for Magnesium. A lack of magnesium in diet has been linked to joint problems, heart disease, hypertension, diabetes, and pre-menstrual tension (PMT or PMS), just more reasons to increase your chocolate intake.

Coffee Found to Reduce Risk of Diabetes

Another story on the merits of coffee

New Studies Indicate Both Decaf and Regular May Fight Diseases

June 26, 2006 — On any given morning, more than 100 million Americans reach for a cup of coffee to jumpstart their day, and they could be reducing their risks for certain diseases while enjoying that fresh brew.

Mounting evidence suggests all those lattes and cappuccinos might not only improve your mood, they might also improve your health. Daily cups of coffee have been linked to a reduced risk of Parkinson's disease, liver cancer, gallstones, and type 2 diabetes.

A variety of studies show that drinking four, eight-ounce cups of coffee is linked to a 30 percent reduction in the risk of developing diabetes.

And the research suggests the more coffee you drink — the greater the protection. But that doesn't mean you have to get "wired" from caffeine.

The study out today found decaffeinated coffee is just as effective against diabetes as regular coffee, because both are loaded with the same nutrients.

"We found that there are compounds in coffee which, when given to a rat, enhance the capacity of its liver to burn sugar … much like anti-diabetic medications," said Dr. Peter Martin of the Vanderbilt University School of Medicine.

Intriguing research, say many doctors, but it is still very preliminary.

"I don't think I would have people go out and start drinking coffee in the hope they're going to decrease their risk for diabetes," said Dr. David Nathan of Massachusetts General Hospital.
But for those already downing their daily cups of java, even the possibility of a health benefit is one more thing to savor.