Seeking a Grain of Truth in ‘Whole Grain’ Labels
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.
Joanne Slavin is a professor in the department of food science and nutrition at the University of Minnesota in St. Paul, Minnesota.
David Ludwig is author of Always Hungry (Grand Central, 2016). He’s a practicing endocrinologist at Boston Children’s Hospital and a professor of nutrition at the Harvard School of Public Health in Boston, Massachusetts.