It Says Whole Grain, But Its Not


Julie Deardorff from Julie’s Health Club isn’t buying Sara Lee’s promise of "white bread taste with whole grain nutrition." From her blog:
Sara Lee's "Whole Grain White Bread" exemplifies the type of food product consumers should avoid, says writer Michael Pollan, because it contains ingredients that are A) unfamiliar B) unpronounceable C) more than five in number or that D) include high fructose corn syrup…

…But at least the labels will be a little more accurate than they've been in the past. As part of a settlement agreement the company reached yesterday with the Center for Science in the Public Interest, labels will be changed to say the product is 30 percent whole grain. Previously, the bread's labeling suggested that it had as much fiber as 100 percent whole wheat bread, said the CSPI…

…The danger is that food companies often oversell their white-flour-based products and claim they're "made with whole grain" even if there is only a small amount, said CSPI. Sara Lee even points out on its own Web site that "more than 73 percent of consumers surveyed who eat enriched wheat bread incorrectly believe that their wheat bread is 100 percent whole wheat."
Now, I buy bread from time to time, but only the grittiest whole wheat breads. I don’t fall for the tricks. More from Dr. Fuhrman:
Sometimes a little whole wheat or caramel color is added and the product is called whole wheat to make you think it is the real thing. It isn’t. Most brown bread is merely white bread with a fake tan. It is hard to tell sometimes, but ninety-nine percent of pastas, breads, cookies, pretzels, and other grain products are made from white flour.
As a teenager I used to work in a grocery store and when I wanted to catch a nap on the job I’d use a bag of sliced bread as a pillow.
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