Which grains to eat and which to avoid; what “whole grains” really means; the glycemic index and glycemic load, explained
Next time you’re at the grocery store, pay a visit to the bread and cereal aisles. Not because we want you to become a carb addict, we just want you to pay attention to how manufacturers have hijacked the term “whole grains,” hoping its patina of “healthiness” will now glaze over decidedly unhealthy high-carb foods from cookies to cereals to granola bars all the way down to Pepperidge Farm Goldfish.
Don’t buy it for a minute.
Many of these foods (including breads) come loaded with high-fructose corn syrup (HFCS) and other sweeteners, preservatives, and even trans fat. But the deceptive term “made ...