Harvard Health Blog

The trick to recognizing a good whole grain: Use carb-to-fiber ratio of 10-to-1

Posted January 14, 2013, 2:13 pm, Updated January 15, 2013, 10:09 am Patrick J. Skerrett, Former Executive Editor, Harvard Health Publications “Whole grain” has become a healthy eating buzzphrase, and food companies aren’t shy about using it to entice us to buy products. Browse the bread, cereal, or chip aisle of your favorite grocery store and you’ll see what I mean. Last year, nearly 3,400 new whole-grain products were launched, compared with just 264…

To continue reading this article you must be registered.

Get Licensed Content to Harvard Health

If you are interested in licensing content from Harvard Health Publications, please contact us using our online form. Our licensing and business development professionals will help you leverage consumer health content from Harvard Medical School as a clear differentiator in helping achieve your business goals.

Contact Us

Customer Log In