This week, researchers at the Harvard School of Public Health released a study that claimed that products using the Whole Grain Stamp contain more sugar and more calories than products without the Stamp. The study suggested using a different criterion for labeling whole grain products – a ratio of 10:1 or better of carbohydrate to fiber. We'd like to use today's blog to discuss the flaws we see in this study and in this proposed alternative labeling idea.
Oldways, the parent organization of the Whole Grains Council, has partnered with the Harvard School of Public Health on many projects, including Oldways’ well-respected Mediterranean Diet Pyramid. We have great respect for the scientists there; we know that they share our goal of working for better understanding of whole grains and clearer labeling of them, which leads to better consumer health.
Read the WCG's entire rebuttal.