What is the difference between "multigrain" and "whole wheat?" Is one better than the other when choosing which bread to buy?
Multigrain: The product contains more than one type of grain. Products with this term may contain any mixture of wheat, corn, barley, rice, oats, buckwheat, flax, millet, or something similar. However, it does not necessarily indicate that the grains were whole and thus healthier.
Whole wheat: The product was made with whole wheat flour. It is only made with 100% whole wheat flour if it says "100%." If you select 100% whole wheat products, the bran and the germ of the wheat will remain in your meals. Whole wheat is a very good source of dietary fiber and manganese, and is a good source of magnesium.
100% whole grain: The entire grain, which includes the large endosperm (containing protein and carbohydrates), the germ (containing fat and B-vitamins), and the outer bran (containing fiber and vitamins) is left intact. When it is whole grain, you get the optimal amount of nutrients and fiber from the grains.
Stone-ground: This is just a method of grinding grain; it is not any healthier for you.
Bottom Line: When inspecting a bread label, make sure the first ingredient is whole grain, the total number of ingredients is small (less than 5) and devoid of unpronounceable chemicals, there are at least 3 grams of fiber per slice, and the label says "100% whole wheat." Anything less is glorified white bread and not worth your time or money.
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