Dr. Janet is now a Fellow of the Academy of Nutrition and Dietetics
"There is no medicine more powerful or supplement more effective in promoting health and longevity than the combination of good nutrition with daily exercise."
Janet Bond Brill, PhD, RDN, FAND, LDN
Nutrition & Fitness Expert, Writer, Speaker, Spokesperson, Consultant, Educator

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Today's Nutrition Tip
"White wheat," often not as good as the brown stuff
"Whole grain white" bread or flour is made from light colored white wheat kernels. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. The white wheat comes from an albino variety of wheat that differs from the traditional red wheat kernels. They're equally matched in terms of nutrition; however, the white has a milder, sweeter taste. The problem is that the regulations governing the labeling of white wheat products are nebulous. White wheat on the label can consist of virtually anything, but generally comprises a mixture of 100% whole grain and white flour. Furthermore, the white wheat is more heavily processed than the 100% whole grain flour to make the product taste more like its refined cousins, though the jury is still out regarding exactly how much nutrition is lost in the processing. The product is marketed to regular consumers of white bread who want to consume more whole grains for the health benefits but just can't quite take the plunge to eating 100% whole grain products. So, for those people, the new "white wheat" products are a better choice than refined white bread products. The bottom line is, nutrition-wise, your best bet is to routinely go for the 100% WHOLE wheat products that have been less processed, contain all three parts of the original wheat kernel and have been shown scientifically to help prevent chronic disease. Look on the ingredients list and the first ingredient should have the word "whole" in it, regardless of the color of the wheat grain!
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Janet Bond Brill, PhD, RDN, FAND, LDN Nutrition, Health and Fitness Expert
610.419.0611 | janet@drjanet.com
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Today's Nutrition Tip
"White wheat," often not as good as the brown stuff
"Whole grain white" bread or flour is made from light colored white wheat kernels. In contrast, regular whole-wheat bread is made with red wheat, which is darker in color. The white wheat comes from an albino variety of wheat that differs from the traditional red wheat kernels. They're equally matched in terms of nutrition; however, the white has a milder, sweeter taste. The problem is that the regulations governing the labeling of white wheat products are nebulous. White wheat on the label can consist of virtually anything, but generally comprises a mixture of 100% whole grain and white flour. Furthermore, the white wheat is more heavily processed than the 100% whole grain flour to make the product taste more like its refined cousins, though the jury is still out regarding exactly how much nutrition is lost in the processing. The product is marketed to regular consumers of white bread who want to consume more whole grains for the health benefits but just can't quite take the plunge to eating 100% whole grain products. So, for those people, the new "white wheat" products are a better choice than refined white bread products. The bottom line is, nutrition-wise, your best bet is to routinely go for the 100% WHOLE wheat products that have been less processed, contain all three parts of the original wheat kernel and have been shown scientifically to help prevent chronic disease. Look on the ingredients list and the first ingredient should have the word "whole" in it, regardless of the color of the wheat grain!
The Dr. Oz Show - Aug 25, 2014
Fox Heart Health
Good Day Philadelphia - FOX 29
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