I have been hearing a lot about the "change" to whole grains in the mass market cereal offerings, and even my grandson asked why I had "that funny look" on my face. The reason is simple: whenever the large corporations make a change, they make it LOOK as though it's for us - but it's really for them.
Please read this article, entitled "Why Uncle Sam Won't Tell You What Not to Eat " , and pay especial attention to the paragraph which begins "Responding to that threat, companies such as General ...."
Remember, whole grains do not keep - they are perishable.
Here is a penetrating analysis of the situation from Jenny Thompson, a lady for whom I have the greatest respect, and you can start receiving your own copy of her HSI e-Alert, by visiting: http://www.agora-inc.com/reports/hsi/freecopya
"But here's the question that really needs answering: Does this new whole grain actually qualify as genuine whole grain?
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The "whole" megillah
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In a USA Today article about the new whole grain, on toward the very bottom of the article, there's a reference to the "technology" behind General Mills' cereal changes. It seems that the whole grain won't be EXACTLY whole as we currently know it. It will be made of flour that's processed with a newly developed milling method that grinds the whole grain into particles of uniform size.
Hmm. Doesn't sound quite "whole" to me.
In August, a company called ConAgra (the second largest food processing company in the U.S.) announced the development of Ultragrain, which appears to be similar to the new whole grain that General Mills is using. Ultragrain is designed to be used in any type of product that calls for flour: bread, pizza, pasta, crackers, cereal, etc. The primary selling point is that it's just as healthy as whole grain, but has the look, texture and flavor of processed grain. According to an Associated Press report, Ultragrain produces a slice of white bread that's purported to be just as healthy as a slice of genuine whole wheat bread.
USA Today states that General Mills executives would not discuss the new technology behind the development of their new type of whole grain. So what's the big secret? They're asking us to accept their word that it's healthier, but they're not giving us specific details.
In fact, this new milling technology is so cutting edge that the only information I've been able to find consists of glowing reports about how it will transform the bread industry. Most of these reports appear to be little more than rewritten press releases.
And so far no one is asking any hard questions. Such as: How did they manage to make a completely different whole grain that's just as healthy as whole grain? Or: Have trials been conducted to make sure there are no health risks?
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Whole is as whole does
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I asked HSI Panelist Allan Spreen, M.D., if he'd heard anything about this bread "breakthrough," and he confirmed that not much is known about it so far. But he did have this insightful take on it: "Whole grains are missing one huge factor where refined grains are clearly superior, and that's shelf life. I don't see the 'big boys' ever giving that up - it's just too much money down the drain throwing out food that's gone bad too early. So, yes, I smell a rat (though at this point I can't prove it). Something fishy is going on here."
One of the fishiest things about the claims for the new cereal
products is that they'll be healthier.
Have you seen a bowl of Trix lately? The colors are practically iridescent. So you can be sure there are plenty of artificial colors added. Preservatives? Absolutely. Trans fatty acids? You bet. Sugar? Oh my yes: 13 grams per cup!
In other words, we're quite a long way from health food here. And swapping refined flour for a new type of whole grain that mimics the qualities of refined flour provides a pretty thin assurance that we're moving in a healthy direction. "
