Myths vs. Facts About Nutrition and Bread
via washingtonpost.com
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Posted October 21, 2021 6:39 pm
“Less than half the breads we looked at that were labeled multigrain, oat or made with whole grain, for instance, contained only whole-grain flours,” Keating says. “And even all-whole-grain breads can be surprising sources of added sugars, sodium and additives that you may want to eat less of.”
I'm posting this article as an example of just how confusing nutritional education can be when it even comes to the basics. Granted, this is an article coming from a mainstream news source and is not geared toward people people with their "nose to the grindstone" in the world of grains and nutrition.
My point in posting it: The article does illustrate the fact that consumer marketing, and in turn sales, succeeds today mainly anchored on the premise that people want to believe what they read. In this case, on the labels of the food they buy.
Information needs to become easier to validate.
