Differentiate between whole grains and refined grains. Describe secondary and tertiary processing of cereals.
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Whole grains are the whole grain kernel with the bran, germ, and endosperm intact. Refined grains started out as whole grains, but they are processed to give them a finer texture and longer shelf life. During this process, the bran and germ are removed, which also removes dietary fiber, iron, and many B vitamins
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A truly whole grain or food made from whole grain includes all three parts of the grain: bran, germ, and endosperm. Refined grains or foods made from them include only one of the parts, usually the starchy endosperm. Generally speaking, a "white" grain product has had the germ and the bran removed, along with most of the nutritional value. There are a few exceptions to this rule (some rice, such as Arborio, is naturally white) but it's a good guideline.
Removing the nutrients from the grain has implications. On the upside, it makes things like bread doughy and spongy -- textures we like and have come to crave. On the downside, the nutritional value of the food is severely compromised, and these stripped grain products actually deplete our body's reserves of important vitamins and minerals. The body needs the B vitamins found in the bran and germ of wheat to digest and absorb the wheat. With these vitamins removed, we must supply them from our own reserves, depleting our nutritional stores. It's because of this that nutrition expert Sally Fallon describes calories from such refined foods as "negative" calories, rather than simply "empty" calories -- their net impact is negative since they deplete the body of important vitamins and minerals.
Removing the nutrients from the grain has implications. On the upside, it makes things like bread doughy and spongy -- textures we like and have come to crave. On the downside, the nutritional value of the food is severely compromised, and these stripped grain products actually deplete our body's reserves of important vitamins and minerals. The body needs the B vitamins found in the bran and germ of wheat to digest and absorb the wheat. With these vitamins removed, we must supply them from our own reserves, depleting our nutritional stores. It's because of this that nutrition expert Sally Fallon describes calories from such refined foods as "negative" calories, rather than simply "empty" calories -- their net impact is negative since they deplete the body of important vitamins and minerals.
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