Not All Whole-Grain Foods Are Created Equal,

USDA’s New Dietary Guidelines Point Out

Using Entire Whole-Wheat Kernel Is The Benefit Of Great Harvest Bread

 DILLON, Mont., Jan. 13, 2005 – Great Harvest Bread Co.’s approach to bread making received a resounding endorsement Wednesday when government agencies released new Dietary Guidelines designed to promote healthier lifestyles and to address the American obesity epidemic.

 These guidelines define whole grain: “Whole grains, as well as foods made from them, consist of the entire grain seed, usually called the kernel. The kernel is made of three components – the bran, the germ and the endosperm. If the kernel has been cracked, crushed, or flaked, then it must retain nearly the same relative proportions of bran, germ and endosperm as the original grain to be called whole grain.”

 The document goes on to explain that in the grain-refining process used by commercial bakers, “most of the bran and some of the germ is removed, resulting in the loss of dietary fiber, vitamins, minerals, lignans, phytoestrogens, phenolic compounds and phytic acid.”

 These Dietary Guidelines, released Wednesday by the U.S. Departments of Agriculture and Health and Human Services, were developed by a 13-member panel of scientists and doctors who spent almost a year examining how Americans’ diets and exercise patterns have led to obesity and other health problems in recent years.

 They recommend replacing refined grains with whole grains and eating three servings of whole grains daily.

 Great Harvest, which has over 200 bakeries in 40 states, makes bread the old-fashioned way, completely from scratch. Coarsely stone-ground whole-wheat flour is milled fresh in Great Harvest stores every day. The bread includes only natural ingredients and no preservatives.

Many breads claim to be “whole grain” or “whole wheat,” but unless they comply with the definition according to the new dietary guidelines they are pretenders. Don’t be fooled by color – all brown bread isn’t whole wheat – and by the sometimes misleading list of ingredients. Law requires the content to be 51 percent whole grain or whole wheat to carry that designation. Great Harvest whole-wheat breads are 100 percent whole-grain goodness, not just 51 percent.

Numerous studies in recent years, reinforcing recommendations in the new Dietary Guidelines, have demonstrated that eating more whole grains, including breads, helps control weight. Beyond weight control, as the guidelines point out, studies have established other major health benefits from eating whole grains, including a reduced risk of cancer, heart attacks and diabetes.

“Great Harvest understands the magic of whole-grain goodness,” says Mike Ferretti, chief executive officer. “We’ve been America ’s whole-grain headquarters for nearly 30 years and were adhering to these guidelines when our first store opened. And they’re nothing new to us. At Great Harvest we’re all about making the best-tasting, most nutritious whole-grain breads you can find anywhere. We’re very proud just knowing that eating our bread can help you lose weight and live a healthier and longer life.”  

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