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The Great Cholesterol Myth Cookbook by Deirdre Rawlings, Stephen Sinatra, Jonny Bowden

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4 THE TRUTH ABOUT GRAINS

Which grains to eat and which to avoid; what “whole grains” really means; the glycemic index and glycemic load, explained

Next time you’re at the grocery store, pay a visit to the bread and cereal aisles. Not because we want you to become a carb addict, we just want you to pay attention to how manufacturers have hijacked the term “whole grains,” hoping its patina of “healthiness” will now glaze over decidedly unhealthy high-carb foods from cookies to cereals to granola bars all the way down to Pepperidge Farm Goldfish.

Don’t buy it for a minute.

Many of these foods (including breads) come loaded with high-fructose corn syrup (HFCS) and other sweeteners, preservatives, and even trans fat. But the deceptive term “made ...

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