Press Releases
Prevent a Second Heart Attack Wins Award in 2011 National Health Information Awards Program!
October 11, 2011

Dr. Janet was selected as a winner in the 18th annual National Health Information AwardsSM.

This program recognizes the nation’s best consumer health information programs and materials.

Prevent a Second Heart Attack received a Silver Award for Health Promotion/Disease Prevention Information

"I was delighted to participate in the National Health Information Awards program and I am honored to be selected as a winner,” said Dr. Janet Brill “My winning entry was chosen from nearly 1,000 entries judged by a national panel of health information experts."
National Health Information

Janet Bond Brill, Ph.D., is a registered dietitian, licensed dietitian/nutritionist and author of Cholesterol Down: 10 Simple Steps to Lower Your Cholesterol in 4 Weeks – Without Prescription Drugs (Three Rivers Press, 2006) and Prevent a Second Heart Attack: 8 foods, 8 Weeks to Reverse Heart Disease (Three Rivers Press, Feb. 2011). She is a nationally recognized nutrition, health and fitness expert, specializing in cardiovascular disease prevention. Visit Dr.Janet.com or PreventaSecondHeartAttack.com.

The awards program is coordinated by the Health Information Resource Center, a national clearinghouse for consumer health information programs and materials.

Janet Bond Brill, PhD, RDN, FAND, LDN Nutrition, Health and Fitness Expert | 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!
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