Nancy Baracker

Poor tone, good content

Revisado: 04-30-14

I enjoyed this book, although I thought the tone was snide, and even a touch hostile, to an unnecessary degree. That said, I believe the content is important, and I think the author really dedicated himself to a great deal of research in order to find out the truth concerning whole grains versus refined grains. There are many health nuts out there who believe that they're going to simply keel over dead if they ever eat a morsel of food containing white flour -- I used to be one of them. Over time -- and this book helped -- I've come to understand that such rigidity is completely uncalled for.

There were a couple points that could have used a little more depth. One is the concept of sourdough. I used to bake only whole grain sourdough bread, but have since begun to use about half whole grain flour and half natural white flour in my sourdough breads. Mr. Colpo mentions that breads made with white sourdough result in lower blood glucose and lower GI scores, but doesn't go into any detail regarding the parallel effects of a whole grain sourdough. I am curious to know if there has been research done in that regard.

Also, Mr. Colpo states that consuming foods made from cracked grains results in a lower GI score than eating foods made from wholemeal (e.g., flour-based products). I wonder what the reasoning is behind this? Does that mean eating whole or cracked grains (aside from brown rice) is better for you than eating the wholemeal flour of the same grains? And if so, is there a correlative increase in nutritive value such that it would be beneficial to eat cooked/steamed whole grains (like porridge)?

Overall, a good book that would provide dietary balance for many of its readers.

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