minerals present in those two layers. (Some
vitamins and minerals may be added back into
the product, which is then labeled “enriched,”
but the added nutrients don’t make up for
what the refining process has removed.)
Milling grains in this fashion leaves us with
just the endosperm.
Refined grains lack most of the original
nutrients but still contain almost all of the
calories.These refined grains are then made into
products like white bread, instant oatmeal,
snack foods, and desserts. To further increase
their palatability, the water is sucked out of
these products (further concentrating the
calories), and then sugar, fat, and salt are
added. Since there is little fiber left, these
calories are also easier and quicker for us to
absorb. In addition, refined grains contain no
complete protein—a critical satiation factor—