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End Your Romance With White Flour

This article is written by a student writer from the Her Campus at Temple chapter.

We’ve all encountered this nutritional dilemma: You’re in the bread aisle of your neighborhood Whole Foods, torn between buying your favorite white bread that tastes amazing toasted and smeared with oozing Nutella, or whole grain wheat bread that reminds you of bird seed and tastes like the shoebox your new Steve Madden flats came in.

So, what do you do?

Well, ladies and (wheat) germs, the rumors are true: A recent study done by Harvard researchers confirmed that whole grains are indeed healthier for us than white, processed grains.

”Every one-ounce serving of whole grains reduced a person’s overall risk of an early death by 5 percent, and their risk of death from heart disease by 9 percent,” reported HealthDay News, citing the Harvard study.

During the study, which spanned 26 years, two-thirds of people who had a diet rich in whole grains lived longer lives. Uh, HELLO, wouldn’t you want to live longer? The study went on to say that people lose roughly 17 key nutrients and 25 percent of whole grain’s protein when white flour is produced. (Thanks a lot, manufacturers!)

If you want to take a simple step to living a healthier, LONGER life, the answer is clear: End your longtime love affair with white flour. Next time you’re faced with the great bread-aisle dilemma, try smearing Nutella on some whole grain bread instead.

Be on the lookout for foods rich in wheat, oats, barley, flax seeds, quinoa and more. Yeah, they look a little bird-seedy, but these whole grains should be on everyone’s grocery list. 

Mary is a part of the Temple University class of 2017. She is a Journalism major with a minor in Business and hopes to get into magazine editing or business writing after college. She is also the Health and Fitness editor for Her Campus Temple. If you have any story ideas please contact her at: tue99470@temple.edu
Lindsey is a senior magazine journalism major at Temple University. After she graduates in May she hopes to return to NYC, which she fell in love with this summer during her ASME internship at Real Simple magazine.