Food and Nutrition: What Everyone Needs to Know (Second Edition) is Now on Pre-Sale

  • Home
  • About
  • Food and Nutrition
  • Media
  • Events
  • Food Porn
  • Press Kit
  • More
    • Home
    • About
    • Food and Nutrition
    • Media
    • Events
    • Food Porn
    • Press Kit
  • Sign In

  • My Account
  • Signed in as:

  • filler@godaddy.com


  • My Account
  • Sign out

Signed in as:

filler@godaddy.com

  • Home
  • About
  • Food and Nutrition
  • Media
  • Events
  • Food Porn
  • Press Kit

Account

  • My Account
  • Sign out

  • Sign In
  • My Account

whole grains, gluten, and health

Chapter 16. Whole Grains, Refined Grains, and Gluten-Free Diets

This chapter examines the role of whole grains and refined grains in health, longevity, and chronic disease prevention and describes the nutrient composition of grains and pseudograins—wheat, corn, oats, rice, amaranth, buckwheat, and quinoa—and their significance as dietary staples. It explains how food processing removes fiber and micronutrients from whole grains, and most people don’t eat enough. The chapter highlights the beneficial role of oats in lowering LDL cholesterol, in part due to beta-glucan. It discusses wheat, gluten, and gluten-related disorders like Celiac disease and wheat allergy and combats misinformation about gluten-free diets, explaining the role of FODMAPs and amylase-trypsin inhibitors (ATIs). It discusses the benefits of whole grains over refined grains, which boost blood sugar and contribute to heart disease and diabetes when part of a Western diet filled with ultra-processed foods (UPFs). It concludes with tips for identifying whole grains, including reading food labels and ingredients.

refined grains vs whole grains, oats and beta glucan, gluten-free diets, FODMAPs, UPFs (Ch 16)

  • Whole grains explained
  • Refined grains in Western diets
  • Gluten myths
  • FODMAPs
  • How-to identify whole grains

core topics this chapter addresses

Guiding Questions

  • What cereal grains and pseudograins contribute to our diet? 
  • How do whole and refined grains differ nutritionally? 
  • What is gluten, and are gluten-free diets more nutritious? 
  • How do whole and refined grains impact chronic disease and weight? 
  • Are you consuming enough whole grains, and how can you ensure you’re getting the real thing? 

Buy Book Now

Bridge nutrition science with consumer confusion about grains and gluten—adapt into course readings or media spotlights and learn how to recognize real whole grains.

Back to Book Overview

join the food revolution

Copyright © 2019-2025  P.K. Newby, LLC & Food Matters Media, LLC. All Rights Reserved.

  • Food and Nutrition
  • Table of Contents
  • Book Abstract
  • Chapter 25 Future of Food
  • Chapter 24 Healthy Diet
  • Chapter 23 Diet Longevity
  • Chapter 22 SDGs 4AR AI
  • Chapter 20 Milk, Dairy
  • Chapter 21 Seafood Facts
  • Chapter 19 Meat Eggs Myth
  • Chapter 17 Nuts Beans Soy
  • Chapter 16 Grains, Gluten
  • Chapter 15 Fruit and Veg
  • Chapter 14 Coffee Tea
  • Chapter 13 Alcohol Facts
  • Chapter 12 Protein Myths
  • Chapter 11 Fat Facts
  • Chapter 10 Carbs Sugar
  • Chapter 9 Nutrients
  • Chapter 8 Water Plastics
  • Chapter 7 Diet Drivers
  • Chapter 6 Diet Fads Myths
  • Chapter 5 Food Processing
  • Chapter 4 Big Food Costs
  • Chapter 3 Big Food Costs
  • Chapter 2 Diet Disease
  • Chapter 1 Food Nutrition

This website uses cookies. (Not the chocolate chip kind.)

We use cookies to analyze website traffic, as do all websites hosted by GoDaddy. Please accept these virtual cookies to optimize your website experience.

DeclineYum