The Whole Grain and Nothing But the Whole Grain (Part 2)

After reading last week’s blog entry about whole grains, how many of you were curious enough to check your loaf of bread or box of cereal?

Realizing how certain terms are used on product labels may have been an eye-opener. Seeing the phrase “made with whole grain” on a label, for example, does not necessarily mean that the product contains 100% whole grains. Who would have thought?

In spite of the potentially confusing label terms, it’s worth making an effort to choose whole-grain foods whenever you can. Why? Well, because they’re good for you. Here are the health benefits of whole grains:


This all sounds good, you may be thinking, but what the heck do you do with spelt? In other words, how do you fit whole grains into your everyday eating? Try the following tips:

The goal is to aim for at least three servings of whole grains each day. According to the Dietary Guidelines for Americans[6], a serving is a slice of bread, one ounce of cold cereal, or a half cup of cooked pasta, rice, or hot cereal.

For more information on whole grains, including more tips and recipes, check out the Web site of the Whole Grains Council[7].

  1. diabetes:
  2. cholesterol:
  3. triglycerides:
  4. insulin:
  5. body-mass index:
  6. Dietary Guidelines for Americans:
  7. Whole Grains Council:

Source URL:

Amy Campbell: Amy Campbell is the author of Staying Healthy with Diabetes: Nutrition and Meal Planning and a frequent contributor to Diabetes Self-Management and Diabetes & You. She has co-authored several books, including the The Joslin Guide to Diabetes and the American Diabetes Association’s 16 Myths of a “Diabetic Diet,” for which she received a Will Solimene Award of Excellence in Medical Communication and a National Health Information Award in 2000. Amy also developed menus for Fit Not Fat at Forty Plus and co-authored Eat Carbs, Lose Weight with fitness expert Denise Austin. Amy earned a bachelor’s degree in nutrition from Simmons College and a master’s degree in nutrition education from Boston University. In addition to being a Registered Dietitian, she is a Certified Diabetes Educator and a member of the American Dietetic Association, the American Diabetes Association, and the American Association of Diabetes Educators. Amy was formerly a Diabetes and Nutrition Educator at Joslin Diabetes Center, where she was responsible for the development, implementation, and evaluation of disease management programs, including clinical guideline and educational material development, and the development, testing, and implementation of disease management applications. She is currently the Director of Clinical Education Content Development and Training at Good Measures. Amy has developed and conducted training sessions for various disease and case management programs and is a frequent presenter at disease management events.

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