Seeking a Grain of Truth in ‘Whole Grain’ Labels

24:57 minutes

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.

Segment Guests

Joanne Slavin

Joanne Slavin is a professor in the department of food science and nutrition at the University of Minnesota in St. Paul, Minnesota.

David Ludwig

David Ludwig is a pediatrics professor and director of the New Balance Foundation Obesity Prevention Center at the Boston Children’s Hospital in Boston, Massachusetts.

Meet the Producer

About Christopher Intagliata

Christopher Intagliata is Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.