Whole Grains: What's the Problem, People?

Photo: voyageAnatolia.blogspot.com

I'm old enough to remember when "brown bread" was something exotic and vaguely threatening that only the hippie family down the street was brave enough to eat. As a kid, I assumed there was only one "normal" kind of flour: white. Same thing with rice. And the only variety we got as far as grains were bowls of Cheerios, Cornflakes, or Raisin Bran. But most often, we got our grains in the form of Wonderbread, Oreos, and Poptarts.

Fast-forward a few decades: scientists have learned a lot more about nutrition, and we've all been urged a few hundred thousand times to eat more whole grains because they are so damn good for us. Like many of you, I got with the program. Now I try to save refined grains for treats, not fill up on them as a staple.

So why are most people in this country still eating like I did as a third-grader back in 1968? And an even more important question: Why are the desires of all these ignorant third-graders still controlling what the rest of us can get at restaurants and grocery stores?

OK, so those aren't really questions--they're complaints. I don't actually care why a huge majority of the population keeps shunning whole grains. Probably because it takes a lot less effort to eat familiar white fluffy foods than to acquire a taste for healthier, earthier fare. And I know perfectly well why the preferences of the unhealthy masses dominate the food and restaurant industry: Welcome to capitalism, Crabby! It's also the reason we have Big Macs, Barbie Dolls, and The Real Housewives of New Jersey.

But I'm not sure what's worse: the general unavailability of whole grain options (unless you want to make things from scratch all the time, ick) or all the Fake-Healthy Not Really Whole Grain products out there. Most people are fine with these choices, because they are not equipped with enough grouchy skepticism to read a food label and then curse the lying sonsabitches who are trying to fake everyone out. Normal people just find a product they like that says "multi-grain" or "now made with whole grain," and they say to themselves: Awesome, I'm all set!

Of course these folks don't realize that a healthy-sounding ingredient like "organic wheat flour" still means "white flour," and that the crap they're eating is 98% refined flour and sugar, with maybe a pinch of bran or a single rolled oat thrown in there somewhere.

And if people want to eat mostly white flour and a few of these fake options too, knock yourselves out! But it would be nice if there were more options for us stubborn whole grain folks too. I'd love to have brown rice available at a Thai restaurant, or the option of a real whole grain roll at a bakery, or more choices at the supermarket when it comes to breads, pastas, crackers, etc. (And Whole Foods? You guys are the worst when it comes to your bakery. Where the hell is the healthy stuff? Last time I looked, it was virtually all desserts packed with refined flour, butter, and sugar. What's so "whole" about that?)

So Why Are Whole Grains a Healthier Choice?

According to the "world's healthiest food" people, there are a ton of great reasons to eat whole grains. (Note: These folks tend to be an optimistic bunch, but they do at least cite a bunch of studies).

Some of the research they've pulled together suggests that eating whole wheat or other whole grains can help with: weight management, metabolic syndrome, diabetes, inflammatory conditions, gallstones, gastrointestinal issues, heart disease, childhood asthma, breast cancer, dropsy, plague, possession by the devil, and vapors. (OK, so I was just messing with you on those last four. Well... who knows? Anyone driven out the devil with a bowl of oatmeal lately?)

But Some Folks Refrain from the Grain

Even if it's a whole grain and not refined one, there are some people who would just as soon give it a miss. If you have celiac disease, for instance, and must go gluten-free, then that lovely blueberry bran muffin that I have my eye on is gonna be Very Bad News for you. There are serious health consequences for people with this condition if they eat wheat, rye, barley, or anything contaminated with gluten. However, there are apparently some good gluten-free whole grain alternatives, like brown rice, wild rice, amaranth, millet, buckwheat, sorghum, quinoa, and even popcorn. (Oats don't naturally contain gluten, but they can be tricky because there's a high risk of contamination).

There are other folks besides celiacs who don't think grains are a great idea, whole or not. Some low-carbers avoid them as much as possible, and Primal folks like Mark at Mark's Daily Apple argue that we'd be better off ditching grains entirely. But most mainstream nutrition experts have a different message: ditch the refined grains; but it's ok to eat whole grains instead.

Looking for Convenient Whole Grain Products?

Good luck! Actually I'd love to hear your suggestions. I'm a terrible dietary example, because I haven't been nearly adventurous enough about exploring outside my familiar trinity of whole wheat, oats, and brown rice. On my to-do list: try quinoa, amaranth, buckwheat, and other more interesting choices. (But then I've been saying that for years).

Our bread-maker broke a few years ago, and I'm too lazy to make my own bread, so I either try to find a local bakery that that features a whole wheat bread (and then I worry that they're lying to me) or I scour the supermarket shelves for the healthiest looking brands and I carefully inspect the ingredients list. Alvarado Bakery seems like a good West Coast option; I'm a little more perplexed by East Coast brands. Anyone have some good suggestions?

I have a rice cooker, and love the fancy-pants brown & wild rice mixes, but often I don't think about rice until it's too close to dinner time. Fortunately, the microwaveable already-prepared brown rices have gotten a lot better--Trader Joe's has a couple of good options. (Note: if they have them, the frozen pouches beat the kind in a cup).

As to pasta, have you notice that the whole wheat kind doesn't suck anymore? At least not some of the better brands.  I tried it years ago, thought it tasted like boiled brown paper bags, and said no thanks.  But in the last year or so there seem to be more tasty whole grain options.

What about Cooking or Baking from Scratch?

Excellent idea, then you can use any kind of grain you want! So that's what organized, healthy, non-lazy people do and I totally recommend you do that. Someday, maybe I will too. Actually, on the rare occasions when I bake I use winter wheat, which tastes pretty close to white but is actually a whole grain. And Charlotte at The Great Fitness Experiment  alerted me to another white-tasting alternative, some sort of magic "ultragrain" flour that sounds intriguing. For a whole grain brownie recipe, Tracey's Culinary Adventures has a tempting one--though it's still got a boatload of butter and sugar so it's not exactly a health food.

And for a whole slew of healthy whole grain ideas, Kayln, who blogs at Kaylyn's Kitchen, did a series at Blogher on cooking with whole grains. There are posts on brown rice, quinoa, and bulgur featuring lots of recipes and leading to all kinds of awesume healthy cooking blogs.

[Note: this post is being edited and reposted in July of 2011 to test something technical with the blog. My apologies if any folks with feed readers get this accidentally and think it's a new post.  On the other hand, if you got this far without realizing it was old... how pissed off should you really be?
 
What do you folks do about the whole refined vs whole grains issue? Any good tips or suggestions?

Whole Wheat Whining; Plus... Plug for Panko?

You Know You Should

Nutritionists out there are always nagging us all to eat more whole grains because they're so good for you. But if you don't spend hours making things from scratch, you may have tried to buy packaged whole grain products at your local grocery store.

Seems easy enough, right? Because the grocery store shelves are bursting with products screaming "Now in Whole Wheat!" or "Made With 100% Whole Grain!"

So you grab a loaf of bread or a box of cereal or a frozen pizza and you take it home. Sometimes it tastes wonderful. Other times, it tastes...




Well, maybe a little too grainy.

But at least you tried. You either make yourself learn to like it, or you abandon the experiment and go back to the refined grain version.

Faked Out

Has this ever happened to you? You're at the grocery store and you discover that some refined flour product you used to buy is now available in 100% whole grain. Hooray! So you take it home and try it and it's not too bad!

But then one day you happen to look more closely at the package...
and discover something suspicious on the ingredients label.

Hmm. How come the first or second ingredient is "wheat flour?"

"Wheat flour" may sound "wheaty" and everything, but didn't you read somewhere that it's just a euphemism for good old refined white flour?

White flour?? You told me it was Whole Wheat!!!

So how could those lying scumbag scheming evil corporate toads product marketing specialists get away with calling a product "100% Whole Grain" when it's not?

Because... they just said it was "made with 100% whole grain."

Gotcha!

There could be just a little bit of whole grain and a lot of other things in there too, like the refined white flour you're trying to avoid. Or...


... insect parts! And hey, by the same reasoning, shouldn't these "made with 100% whole wheat" products also have to say: "Made with 100% Insect Parts?" I'd be willing to bet that the insect parts you're eating in processed foods are generally 100% insect. But oddly enough, I've never seen that particular product label.

That Same Old Song

If you are long-time reader this rant may sound strangely familiar. Yep, I wrote the exact same thing (back when no one reading the blog yet) and I was recommending "white whole wheat," which sounds fake but is really actually a whole grain (winter wheat).

And yet again, the reason for all this whining about fake whole grain products is that it explains my excitement when I find one that appears to be (a) real and (b) very tasty.

So those of you who like Crispy Crunchy things, check out Ian's Whole Wheat Panko Crumbs!



Note: of course as soon as I discovered these, they became temporarily unavailable on Ian's site through Amazon. (They currently only seem to ship their non-whole wheat ones, so this picture is of the Canadian version). However, the Ian's people have assured me you can find their whole wheat panko crumbs at a Whole Foods near you.

All in Search of Crispy Chicken

The reason I found out about these in the first place was because the awesome Elastic Waist blogger Anne had a great post on her fond recollection of Shake 'n Bake chicken.

She was all excited because she found a healthier, tastier recipe for crunchy not-fried chicken at Family, Friends, and Food. But... their recipe called for panko bread crumbs, which I've never tried cooking with before. And I thought--do I really want to find yet one more yummy refined grain product to wish I could eat more of when there are already so many, like cupcakes?

But then I googled "whole wheat panko crumbs" to see if there was such a thing, and there was, at Ian's. So I begged a sample off them, made the Chicken Recipe and...

It was really good! Crunchy and only slightly more grainy than it probably would be using regular panko crumbs. (Note: I did tweak the recipe a bit to make it better match the spices I had available, so I can't vouch for the exact combination. And if you want to try it too, don't be scared of the exotic ingredient "EVOO." For those in the know, which I wasn't, it's just extra virgin olive oil).

Summary: Great bread crumbs, great chicken recipe. Want more!

Does anyone else struggle with the Whole Grain Thing?

"Healthy" Convenience Foods: The Never-ending Quest

Are you one of those virtuous people who eats only natural whole foods, often purchased from local growers or grown yourself? Do you, without fail, take these wholesome ingredients and lovingly fashion them into delicious meals and snacks, cooking everything from scratch?

Good for you! Could you please come over to Crabby's house now and do the same for her?

Ah well, it was worth a try.

Whole foods and home cooking with only healthy ingredients is what the magazines act like we're all doing, and it's certainly the ideal. We all know a diet of mostly processed food is a Really Stupid Idea. (For example, this recent depressing study noted that British four year olds were getting roughly twice as much salt as they should from processed foods and that it was already showing up in their blood pressure readings).

But if you're not totally dedicated, exceptionally creative, and super well-organized, it can be a struggle. You need time, and nearby healthy food retailers, and cooperative (or at least coercible) family members in order to have any hope of banishing processed convenience foods from your life. It's theoretically possible. However, it ain't happening anytime soon at the Crab and Lobster household.

So for those of us who are perhaps not so creative or dedicated: we have our little repertoire of home cooked meals, which we make as often as we can stand. And we have our favorite restaurants and semi-healthy take-out options. (Crabby just discovered Pizzeria Paradiso, a D.C. pizza place that makes a tasty pie with a whole wheat crust. Paired with a salad: a quick dinner with minimal guilt!

Some of the time though, we end up buying stuff that's been pre-made or processed and packaged up for later. We buy crackers or bread or frozen enchiladas or pancake mixes or lunch-meats or canned beans or tofutti cuties. And as soon as we push our carts past the pyramids of fresh produce and venture into the rest of the grocery store? We have to pass through the gates of CompromiseLand.

(This is different from Don'tGiveaCrapWorld, where the majority of people seem to shop. Their stores are vast and their aisles are packed with tons of tempting options).

You know the drill. Say you've seen an ad for a new breakfast cereal. It promises to be whole grain and healthy but tasty, packed with healthy fruit and nuts. You are skeptical but perhaps you're just a tiny bit tired of your same old oatmeal every day, and you're tempted by the idea of the sweet crunch of a "regular" breakfast cereal like everyone else gets to eat. You locate the box and maybe it IS healthier than most! It's fairly low in calories, high fiber, a decent amount of protein, but whoa... look at all that sodium! And it's sweetened with high fructose corn syrup!

Do you buy it?

Sometimes we do and sometimes we don't. Crabby's kitchen cupboards contain an embarrassing quantity of products that are "the best she could do." They're better than most but there's usually something wrong with them. They're not a total all out Junky but Yummy Treat, like transfat-packed cookies or something. But then they're not a virtuous sack of dried lentils, either.

Convenience Foods are on Crabby's mind more than usual lately, because she has just moved within four blocks of the Holy Grail for Almost-Healthy Convenience Food: A Trader Joe's!

Have you been there? Crabby has visited other locations over the years but hadn't ever lived close by enough to become a regular. So every couple of days she comes back with some new convenience item to try: Pre-cooked Microwaveable Brown Rice! Unsalted Blue Tortilla Chips! Fancy Greek Yogurt! Whole Wheat Pretzels! Dark-Chocolate Covered Almonds! Cheap Frozen Calamari! Black Bean Taquitos! Whole Wheat Low-Carb Tortillas!

So far, most of these Trader Joe items seem to be pretty reasonable compromise foods. They taste anywhere from OK to yummy, and they do their best to eliminate or minimize Bad Things. Some she will probably get tired of soon because that often happens--the novelty of the new item fades and somehow the "packaged" part of the flavor starts to stand out more. Crabby is rather promiscuous when it comes to convenience foods and few go on to become household staples.

Crabby's current favorite item is the Fage Nonfat Greek Yogurt, which is incredibly rich and tasty and high in protein (and expensive!). When mixed with vanilla and the sweetener of your choice, it tastes like freakin' cheese cake. (The Trader Joe's brand of Greek Yogurt, while much cheaper, tastes kind of salty and sour). The Scariest Item she's brought home? It's those low carb tortillas. The ingredients sound more appropriate for insulating your house than wrapping around a pile of beans and cheese and putting in your mouth. But the dang things only have 50 calories, they have an insane amount of fiber and protein, and they don't even taste bad.

It's funny though: we all have our own idea about what a Somewhat Acceptable Compromise Convenience Foods is--and our ideas may be totally different!

So while there are lots of Scummy Marketeers trying to lie to us about blatantly unhealthy food, even the products that are Sincerely Trying to be Good still end up falling short for many of us. Because Weight Watcher people need to prioritize their Points, and whole-food crunchy people need everything be as natural and organic as possible, while others are being extra careful about saturated fats or white flour or sugar or sodium or calories or fiber or transfats or the correct ratio of Omega 3's to Omega 6's.

Then there's the fact that everyone has their own personal health histories and nutritional goals. Plus, sometimes "reasonably healthy and convenient" means "astronomically expensive" and not everyone can go down that road. And some people stubbornly insist that their convenience food actually taste good!

The result is, while most whole foods work for nearly everyone, any packaged product is going to seem like a Toxic Poison to someone and a Gift From Heaven to someone else. It's sort of like looking for the perfect iTunes workout playlist: everyone agrees it's a great thing to have, but no two people would chose the same one. And other people's choices can seem downright ridiculous!

So Crabby would never presume to come up with a list of Best and Healthiest Convenience Foods. But she's still curious to hear about what you all look for and what you've found that's good! She would love some new ideas. (Has anyone, for instance, found a whole wheat pasta that doesn't taste like the box it came in?) Or, in contrast, since she tends to be a sucker for ads about Some Favorite Old Forbidden Convenience Food which has had a New Healthy Makeover, what should she be warned to stay far, far away from?

White Whole Wheat?

So for about a billion health reasons we all know we should be ditching the refined white flour and eating lots of whole grains instead.

You try to choose your battles: Whole grain muffins? Sure. Whole grain croissants? No f*cking way. (Not that you should be eating croissants all that often, but when you do, you should damn well enjoy them).

If you've been to the grocery store lately, you may noticed that there are lots of new products proudly boasting: "Now, made with Whole Grain!"

So you think, Great! I can have my favorite bread/cereal/cracker/toasterwaffle/whatever without loading up on a bunch of nasty refined flour!

But usually it's a big fat lie. "Made with whole grain" just means they threw a little bit in there. Scummy product marketers are trying to trick you, hoping you won't check the actual ingredients. Often, "wheat flour" is the first ingredient, which sounds kind of grainy but is really just another way of saying "white flour."

So in a world of devious marketeers trying to get you to eat fake whole grains, it would be easy to mistake "white whole wheat" for one of these impostors. But it actually is a whole grain--it's just milled from white winter wheat berries instead of red spring wheat berries. White whole wheat is still really good for you like regular whole wheat. But it tastes a lot milder and lighter.

Of course, products can still use winter wheat and then throw in a bunch of other crap that's bad for you. So you still have to check the labels. But in itself, "winter wheat" or "white whole wheat" is not a bad thing.

On the rare occasions when Crabby bakes, she often uses it. In some recipes, it tastes almost the same as white; in others, it tastes a little "browner," but not as brown as whole wheat. You have to experiment. The King Arthur brand is good.

So what do the rest of you do about the whole grain thing? Don't give a sh*t? Vow to eat more and then don't bother? Or do you have some favorite tricks for getting more in your diet?