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"whole grain" news and stories

Subway Sandwich: Lettuce, Tomato, High-Fructose Corn Syrup?


When it comes to fast food, Subway is supposed to be the healthy choice – we all feel a little bit angelic when we skip high-fat burgers and fries in favor of a six-inch sub loaded with veggies and lean meats. And while the sandwiches are a better bet when it comes to calories and fat, Subway has a hidden dark side: The "healthy" 9-grain bread is a nutritional wasteland packed with high-fructose corn syrup.

David Zinczenko, author of the "Eat This, Not That" series, exposes the truth in his series The Truth About Your Food. While the bread does technically have nine grains, he says that you might as well choose white. Eight of those nine grains are basically trace amounts, listed at the bottom of the ingredient list under "contains 2% or less." The number one ingredient is regular white flour.

"Essentially this is a white-wheat hybrid with trace amounts of other whole grains like oats, barley, and rye," says Zinczenko.
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Filed under: Fast Food

Whole grain cereals good for the heart

It's well known by this time that whole grains are good for you. One of the most important benefits that they offer is that they have been shown to help lower the blood pressure of those with slightly elevated cholesterol levels. A new study takes this one step further and has found that eating whole grain breakfast cereals (those with at least 25% oat or bran) can reduce the risk of heart failure. Presented at the American Heart Association's 47th Annual Conference on Cardiovascular Disease Epidemiology and Prevention, the study showed that eating 2-6 servings of whole grain breakfast cereals each week decreased their risk by 22%, while those eating 1 serving per week lowered theirs by 14%.

Critics of this particular study say that the fact that whole grains came from cereal, as opposed to from some other source, has nothing to do with the results. The whole grains could have come from any source and as long as the same serving sizes was reached, the results should be the same. The benefit in associating the results with cereals is that it is relative easy to find healthy cereals that meet the minimum standards set by the study. Additionally,because people often skip breakfast (or don't have whole grains with it), eating cereals adds extra servings of whole grains above and beyond what they would normally eat throughout the day.

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Filed under: Science, Health & Medical, Ingredients

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Whole Grain Pancakes for Fat Tuesday

Happy Fat Tuesday, everyone.

The whole idea behind having pancakes on Fat Tuesday is to use up the butter, milk, eggs and other indulgent ingredients that you might having lying around the house so that you won't be tempted during Lent. But because everyone likes pancakes and not everyone observes lent, calling the Tuesday before Ash Wednesday "National Pancake Day" makes the tradition open to all - and I think that we can all agree that more pancakes are not a bad thing.

For my pancake day breakfast, I opted not to go with something decadent, but instead with something more wholesome so that I don't feel too bad about starting the day with a couple more pancakes (topped with maple syrup, of course), than I need.

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Filed under: Food Porn, Vegetarian, Feast Your Eyes, Ingredients

Slashfood Ate (8): Thansgiving bread ideas

In our quest for a great set of Thanksgiving recipes, we've already seen the recipes from a lot of our favorite bloggers. First, we tackled the turkey and stuffing and then we moved on to the side dishes. Today, we're looking at some great ideas for breads to serve along with the meal. Carbs may be filling, but you need something to soak up all that extra gravy, right?

Filed under: On the Blogs, Lists, Fall Flavors, Slashfood Ate, Ingredients, Methods

King Arthur Flour Whole Grain Baking, Cookbook of they Day

Whole grains and baked goods? Where can we sign up? At this point, any regular reader of Slashfood is aware that it's good to eat whole grains and that, despite that fact, most people don't get enough of them. As I like to bake, I can definitely say that baked goods might be part of the problem. Most recipes - and definitely most of the good ones - don't call for whole grain flours. You can substitute, of course, but the result isn't quite the same. King Arthur Flour Whole Grain Baking is a book full of recipes - over 500 pages of them - for baked goods that are designed specifically for working with whole grain flours.

The book has plenty of tips, step-by-step guides and other useful tidbits that make other books from King Arthur worth reading and make it easy to transition to whole grain baking. Many of the recipes use a combination of whole grain and white flours because the blends make sure that you get the best possible textures while still incorporating grains. The recipes include 100% whole wheat pie crust, cakes, tarts, pastries, cookies and a variety of savory dishes, as well.

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Filed under: Cookbook Spotlight, Ingredients, Books, Methods

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