Coverage from Harvard Health Blog and HSPH News, featuring Eric Rimm
(Comments on Ramsden et al. in the British Medical Journal) Our expert examines a recent paper (1) based on 1960’s data that challenges current guidelines on the benefits of replacing saturated fat with polyunsaturated fat.
Whole grains—think brown rice, steel cut oats, and quinoa—are composed of three edible parts, the fiber-filled bran, the vitamin-packed germ, and the starchy endosperm. Alternatively, refined grains like white rice, bread, and pasta, are all endosperm, as the refining process strips away the bran and germ and all the nutrients they contain. Even though many … Continue reading “The Whole (Grain) is Greater Than the Sum of Its Parts”
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Coverage from Prevention Australia, featuring Frank Hu
Coverage from HSPH News, featuring Maryam Farvid and Walter Willett
Coverage from Medical Daily, featuring Maryam Farvid and Walter Willett
Coverage from HSPH News, featuring Jorge Chavarro
Coverage from HSPH News, featuring Lilian Cheung
Presented in Collaboration with The Huffington Post and in Association with Harvard Health Publications, featuring Walter Willett, Frank Hu and Ed Giovannucci