The Real Deal With “Whole-Grain”

The number of products labeled “whole-grain” is blooming these days. People looking for healthier food are moving away from refined flour products and picking up “whole-grain” versions instead. But are they really better for you? And does it matter?

To answer those questions, we need to look at how our bodies process the foods we consume. While our bodies are generally quite efficient at absorbing nutrients and energy from the foods we eat, it’s not 100% efficient. Just because you put 2000 calories into your mouth doesn’t mean your body absorbs all 2000 calories. How many calories your body actually absorbs depends on many factors.

For example, the type, amount, and mix of foods you eat affect nutrient absorption. Certain foods are digested and converted to energy more readily while others can slow down the digestive process. The health of your digestive tract can also matter. When you have an intestinal infection or severe food poisoning, food can go through with little of it being absorbed. Even the microorganisms in your gut can affect how much you can extract from your food.

If you consider the ease with which your body digests and absorbs nutrients from various “whole-grain” products, it becomes pretty clear which ones can be healthier for you, and which ones are not much different from refined flour products. Digestion takes place in many phases. We commonly think of it starting in the mouth when we chew and mix saliva with the food. This helps break down the food into smaller particles, giving the rest of the digestive process more surface area to work on. However, if you think about it, we often “pre-digest” our foods by preparing and cooking them. For instance, a tough cut of meat can be made quite tender and easy to eat if tenderized or cooked long enough.

It’s a similar story with whole grains. Left completely intact, they are quite difficult for our body to digest since each grain has several fibrous outer layers protecting it. If you don’t chew and break apart the protective layers, the grains go through you relatively untouched. However, when whole grains are ground into whole-grain flour, the fiber-rich outer layers are broken up, exposing the readily-digested carbohydrates inside. White flour takes this “pre-digestion” a step further and removes all of the fibrous parts, leaving a fine powder of quickly-absorbed carbohydrates.

Since white flour is so refined, your body will readily digest and absorb it as if you are eating sugar. This is why your blood sugar can spike quickly when eating foods made primarily with white flour. Whole-grain flour is essentially the same as white flour but with the ground-up fibrous parts left in. The presence of fiber in the whole-grain flour may slow down absorption slightly but not to a great extent. So, your body will also rapidly absorb the carbohydrates and cause your blood sugar to spike. Neither option is as favorable as eating intact whole grains. These take longer to digest and therefore affect your blood sugar levels less quickly.

So, if you are watching your waistline or your blood sugar levels, consider buying foods that haven’t been “pre-digested” (i.e. processed) as much. Don’t let the marketing on the packaging fool you into thinking a product is healthier than it really is. Think about what the labels really mean, and when in doubt, choose foods that are closer to their natural form.

Should You Eat Less Carbs and More Fat?

If you’ve been following the health news recently, you’ve undoubtedly seen articles saying that carbs are evil and fats are no longer considered bad for you. They might even cite a study or two that suggests the notion. Considering how tasty fatty foods are, it is understandable for people to want to see these studies as a green light to eat as much fat as they want. Unfortunately, throwing caution to the wind is not wise in this case. To understand why, we’ll have to take a historical look at our diet.

Decades ago, dietary guidelines that encouraged eating more carbohydrates and less fat were published in an attempt to reduce the rate of heart attacks and heart disease. At that time, it was believed we were eating too much fat. As a result, we started to eat more carbs and fewer fat calories. However, this didn’t do much to improve heart disease and seemed to have caused other problems such as obesity and diabetes to grow in size.

Now, current studies show that the high-carb low-fat diet wasn’t such a great idea after all. Their results suggest that we should eat fewer carbs and more fats compared to that diet. But, they don’t show in absolute terms how much more fat and how much less carbs is healthy. They also don’t prove that a low-carb high-fat diet is good for you.

So yes, we should eat fewer carbohydrate calories than before. Yes, we can probably eat more fat than we were told to before. But no, that doesn’t mean we can safely eat as many fat calories as we want.

If you think about it, this shouldn’t be surprising. Considering that our bodies need fats, carbs, and proteins to function normally, it doesn’t make sense to deprive it of any one nutrient. Carbohydrates are not inherently bad for us. They are the easiest nutrient for our bodies to extract energy from. In fact, our brains run almost exclusively on glucose, a carbohydrate, for energy. Similarly, fats are not necessarily bad. They are an excellent way for our bodies to store energy and they also provide many other important functions throughout the body. Proteins serve as building blocks and also as a source of energy.

On the flip side, too much of anything, nutrient or otherwise, is bad for our bodies. The body can only process so much of any substance at a time. Get too much of it and it becomes toxic. Even absolute essentials such as oxygen and water can hurt and kill us if we get too much of either!

We’ve already seen the effects of high-fat and high-carb diets over the long term. Currently, I’m seeing a trend in articles about high-protein diets since people are avoiding carbs and fat. If these high-protein diets become wide-spread for long enough, I wouldn’t be surprised to see future studies showing deleterious effects. At that point, with strikes against carbs, fats and proteins, I wonder what direction the next trend will take. Perhaps then, people will remember that balance is the key to much of life and health.

As for now, the next time you see an article about a health food trend, skip the hype and take a step back. Look at the context from which the recommendation is being made and see if it makes sense. If a study is cited, consider looking at the actual publication and seeing what it actually says. It may be quite different from what articles about the study say.