CSPI submits these comments in response to the U.S. Department of Agriculture’s “Child Nutrition Programs: Transitional Standards for Milk, Whole Grains, and Sodium” final rule (87 FR 6984), which will provide necessary flexibility to schools for SY 2022-2023 and SY 2023-2024 as they respond to and recover from the COVID-19 pandemic. CSPI urges the USDA to align school meals with the 2020-2025 Dietary Guidelines for Americans, particularly with respect to added sugars, sodium, and whole grains in the rulemaking expected later this year.
The following table displays examples of K-12 products that are whole grain-rich, based on an analysis conducted by the Center for Science in the Public Interest (CSPI) of select companies' K-12 portfolios in 2021.
It won't break the bank. It's at home in dozens of dishes. " It packs far more fiber than brown rice...yet cooks in a fraction of the time.
Who knew that unassuming bulgur could do all that?
The healthiest standbys don’t change much. They’re mostly unsweetened shredded wheat, whole wheat or bran flakes, and fruit-and-nut muesli. All have little or no added sugar and plenty of whole grains. Pretty simple stuff.
One of the healthiest diets—it’s endorsed by the American Heart Association, the American College of Cardiology, and other health authorities—is DASH (Dietary Approaches to Stop Hypertension).
Crackers have a healthier image than chips, but many don’t deserve it. Who needs those refined carbs? Not these crackers. They’re 100 percent whole grain (or seeds) and delish. Many go light on salt, so there’s room for cheese, hummus, etc.
Stepping outside the sliced-bread box?
When it comes to wraps, pitas, buns, and bagels, whole grain beats refined. (Granted, nothing made of flour can measure up to, say, less-processed whole wheat berries or steel-cut oats.)
Yet some “multigrain” or “whole grain” impostors are still slipping in white (refined) flour, some “grain free” tortillas haven’t shed all of their refined carbs, and most “vegetable” wraps are mostly flour.
Here’s our guide to what to look for. Click here for our full chart of Best Bites and Honorable Mentions.
It’s hot, whole grain, and sticks to your ribs. It’s cheap and less processed than most cereals. It starts out free of added sugars and plays well with nuts, spices, and fruit.
All whole grains are not created equal, at least for people with type 2 diabetes, a recent study found.
Scientists gave 31 people with diabetes devices to continually measure their blood sugar and instructions to eat a supply of whole grains—either less-processed (rolled oats, brown rice, and bread made with coarsely milled whole-grain flour and kernels) or more-processed (instant oats, brown rice pasta, and bread made with finely milled whole-grain flour)—for two weeks each.
Blood sugar levels spiked less on the less-processed than on the finely milled whole grains. On average, participants lost a pound on the less-processed grains and gained a pound on the finely ground grains.
