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Beyond Whole-Grain Cereal And Bread: The Emergence Of Whole-Grain Pasta

January 27, 2013: 12:00 AM EST
Whole grains are prominently featured in numerous dietary recommendations – including those from the U.S. government – because studies have linked eating whole grains with a reduced risk of heart disease, diabetes, digestive disorders and some forms of cancer. People tend to think of cereals and breads as the main sources of whole grains, forgetting that pastas can be another. But shoppers can now find a variety of whole-grain pastas at the supermarket that feature the texture and taste of refined pastas. They include traditional whole-wheat, whole-grain blends and fiber-rich white pasta. A serving of whole-grain pasta provides six grams of fiber, compared to refined pasta’s two grams.
Darlene Zimmerman, "Heart Smart: Whole-grain pasta a rich source of fiber", Detroit Free Press, January 27, 2013, © www.freep.com
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