Question of the week

Here is a question recently posted from a reader at FOODPICKER.org:
My husband has diabetes and we always eat whole wheat bread but wanted something different for a change.  Is rye bread or sourdough bread as good of an option as whole wheat?

First,  you should feel good about the fact that you have both been consuming whole wheat bread.  Studies show that you have a better chance of getting the vitamins, minerals, fiber, phytoestrogens and antioxidants from whole grain foods rather than refined grains.  Whole grain foods are less rapidly digested so they enter the system more slowly.   There have been studies that show a direct correlation between improved insulin sensitivity and the consumption whole grain foods. 

 As a consumer it can be confusing to understand what you are actually buying by reading the product label.  If a product says “made with whole wheat” or “made with whole grain”  it is not necessarily a whole wheat product.  The word “enriched” could indicate that the food lacks wholegrain.  Try to stick to products that list whole wheat or whole grain as the first ingredient.