Whole Grains Fight Belly Fat Study Shows Whole-Grain Diet Good for the
Waistline and the Heart
  A diet rich in whole grains may help fight your belly bulge while lowering
the risk of heart disease <http://www.webmd.com/heart-disease/default.htm>.
A new study shows people who followed a weight loss
program<http://www.webmd.com/diet/default.htm>incorporating
whole-grain breads, cereals, and other foods lost more body
fat from the abdominal area than those who ate only refined grains like
white bread and rice.
In addition, those on thewhole-grain diet experienced a 38% drop in
C-reactive protein (CRP), an indicator of inflammation in the body linked to
heart disease.
Researchers say the results suggest that incorporating whole grains into weight
loss <http://www.webmd.com/diet/default.htm> plans may help burn fat as well
as reduce the risk of heart disease.
The results appear in the *American Journal of Clinical Nutrition.*
Whole Grains vs. Refined Grains In the study, Heather I. Katcher of
Pennsylvania State University and colleagues divided 50
obese<http://www.webmd.com/diet/what-is-obesity>adults with metabolic
syndrome <http://www.webmd.com/heart/metabolic-syndrome/> into two groups.
Metabolic syndrome is a collection of risk factors that increase risk for
heart disease and diabetes <http://diabetes.webmd.com/default.htm>.
Both groups were instructed to cut calories for 12 weeks. But one group was
told to eat only whole-grain products while the other group was asked not to
eat any whole-grain foods.
By the end of the study, both groups had lost weight, an average of 8 pounds
among the whole-grain group and 11 pounds in the refined-grain group.
Both groups experienced a decrease in body fat, but the whole-grain group
lost significantly more body fat from the abdominal region than the
refined-grain group. Excessive fat around the midsection is linked to an
increased riskof heart disease.
The whole-grain group experienced other benefits. For example, CRP levels
dropped by 38% among those who followed a whole-grain diet. No decrease was
found among the refined-grain group.
Those in the whole-grain group also increased their intake of dietary
fiber<http://www.webmd.com/diet/guide/fiber-give-yourself-fresh-start-for-health>and
magnesium <http://www.webmd.com/a-to-z-guides/magnesium-mg>.
Sources of Whole Grain Looking for food that is a good source of whole
grain? Here are some examples of whole grains:

   - Whole wheat
   - Whole oats/oatmeal
   - Whole-grain corn
   - Popcorn
   - Brown rice
   - Whole rye
   - Whole-grain barley
   - Wild rice
   - Buckwheat
   - Triticale
   - Bulgur (cracked wheat)
   - Millet
   - Quinoa
   - Sorghum

You can add whole grains at meals and snacks:

   - Snack on ready-to-eat, whole-grain cereals such as toasted oat
   cereal.
   - Add whole-grain flour or oatmeal when making cookies or other baked
   treats.
   - Try a whole-grain snack chip, such as baked tortilla chips.
   - Popcorn, a whole grain, can be a healthy snack with little or no
   added salt and butter.

Whole Grains on Food Labels When trying to select foods with whole grains,
choose foods that name one of the following whole-grain ingredients
*first*on the label's ingredient list:

   - Brown rice
   - Bulgur
   - Oatmeal
   - Whole-grain corn
   - Whole oats
   - Whole rye
   - Whole wheat
   - Wild rice

Foods labeled with the words "multi-grain," "stone-ground," "100% wheat,"
"cracked wheat," "seven-grain," or "bran" are usually *not* whole-grain
products.
Color is not an indication of a whole grain. Bread can be brown because of
molasses or other added ingredients. Read the ingredient list to see if it
is a whole grain. Use the Nutrition Facts
label<http://www.mypyramid.gov/related_links/index.html#nutritionfacts>and
choose products with a higher % Daily Value (%DV) for fiber. The "%DV"
for fiber is a good clue to the amount of whole grain in the product.



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