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Mar. 01, 2013
Seeking a Grain of Truth in "Whole Grain" Labels
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Whole wheat, stone-ground, multi-grain. Have food labels got you confused? Joanne Slavin, a nutrition professor at the University of Minnesota, and David Ludwig, a pediatrician and obesity doctor at Boston Children's Hospital, discuss the meaning of "whole grain," and whether intact grains like wheat berries pack more nutritional punch than their ground-up counterparts, such as whole wheat flour.
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Produced by Christopher Intagliata, Associate Senior Producer
Guests
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Joanne Slavin
Professor, Department of Food Science and Nutrition
University of Minnesota
St. Paul, Minnesota -
David Ludwig
Professor, Pediatrics
Director, New Balance Foundation Obesity Prevention Center
Boston Children's Hospital
Boston, Massachusetts



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