The medical evidence is clear that whole grains reduce risks of heart disease, stroke, cancer, diabetes and obesity. People who regularly eat whole grains have a lower risk of many chronic diseases. Replacing refined grains with whole grains is can significantly improve total cholesterol, LDL (“bad”) cholesterol, hemoglobin A1c (a measure of blood sugar control) and C-reactive protein (a measure of inflammation). Systematic reviews have found that “higher intakes of whole grains were associated with a 13–33% reduction in the risk for all critical outcomes,” including all-cause mortality, coronary heart disease, stroke, type-2 diabetes, and colorectal cancer. For more details, visit www.wholegrainscouncil.org
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