Good Food, Bad Food: Where Do Grains Land? In this column, Slavin discusses the role of grains in a health-promoting diet. The general recommendation made in the dietary guidelines report published by the 2015 DGAC is that more whole grains be consumed as part of a nutritious, health-promoting diet and that consumption of refined grain should be limited. What is lost in this recommendation is that in the United States refined grains are enriched with thiamin, riboflavin, niacin, and iron and fortified with folic acid to aid in preventing pellagra, improving iron stores, and reducing neural tube birth defects caused by nutrient deficiencies. Gluten content, genetic modification, and their association with products high in saturated fat, added sugar, and sodium all negatively affect the perception of grains. In addition, all grains consumed by humans are processed, which helps maintain a safe, sustainable food supply. “Processed” has become a bad word, however. To maintain and promote the reputation of grains, those involved in the production of grain foods must be prepared to support grains as a sustainable source of nutrients. |