Myth: Everyone should eat gluten-free.

Nutrition Month Myth Busting

March is Nutrition Month

A time to reflect on eating habits, to celebrate the nutritious food we can access in Canada and most importantly it’s time to bust some top nutrition myths.

Each week we will be sharing a top myth from the Dietitians of Canada and a recipe created in partnership with Heart and Stroke. Knowledge is power and when we can learn together we can grow together.

Eating 9 to 5!

Nutrition Month 2015 is dedicated to eating well at work and on the go.  Our friends at the Dietitians of Canada call this – Eating 9 to 5! 

Let’s get packing those whole-grains for lunch and snacks.

Do you have a nutrition question? Share with us below.

Eat Well…Jenn

Myth: Everyone should eat a gluten-free diet.

THE TRUTH: A gluten-free diet is the only healthy way of eating for people with celiac disease or a gluten sensitivity, but it’s not necessary for everyone else.

Gluten is a type of protein found in grains like wheat, barley and rye, and any foods made with these grains. Unless you have celiac disease or a gluten sensitivity, or you are allergic to one of these grains, you don’t need to avoid them.

Whether the grain you choose is gluten-free (such as corn, rice, millet or quinoa) or not, enjoying more whole grains is a healthy choice. For good health, make at least half of your grain choices whole grain each day.

Myth Source:

Myth: “Multi-grain” is the same as “whole-grain.”

whole grain whole wheat flour | www.canolaeatwell.comTHE TRUTH: Don’t be fooled by marketing. Multi-grain isn’t always whole-grain.

Multi-grain products include different grains, but they may not be whole. You’ll get the greatest health benefits from eating whole-grains.

To make sure a food is made with whole-grains, look on the food label’s ingredient list for the words “whole-grain” in front of each grain name. If whole-grains are the main ingredients in a food, they should appear first in the ingredient list. Make at least half of your grain products whole-grain each day.

Myth Source:

Myth: Whole-wheat flour is whole-grain.

THE TRUTH: In Canada, whole-wheat flour is not whole-grain.  A bag of whole-wheat flour contains the endosperm (white part) and the bran (brown flecks).  It does not contain the germ of the wheat kernel.  You need to buy and add back in the wheat germ to have whole-grain whole-wheat flour.

We suggest adding wheat germ at a ratio of 1 Tbsp of wheat germ for every 1 cup of whole-wheat flour.  The wheat germ will add density to your recipe and you may need to adjust your liquids accordingly.

Order a copy of the ‘Quick and Healthy‘ recipe book

Quick and Healthy Cookbook Volume 5 | www.canolaeatwell.comPacked with a bakers dozen recipes, photos, tips and nutritional analysis, this mini cookbook will get you inspired to try something new.

All recipes were created in partnership with Heart and Stroke, include many Canadian grown ingredients and have been tested in multiple kitchens.

We hope you’ll love this edition as much as we do!