Fortified Bread Enhances the Goodness of Grains

(ARA) - As Americans become more and more interested in diet and health, functional foods -- those foods that may provide a health benefit beyond basic nutrition -- have become increasingly popular. Consumers of all ages are looking for enhanced and fortified versions of staple food products, including bread and grains. But are these products really better for you?

Functional foods are thought by many to have health-promoting and disease-preventing benefits that go beyond basic nutrition. In fact, scientific research indicates there are many clinically demonstrated and potential health benefits from food components. As we realize how much food can affect health, functional foods have become more and more important.

While functional attributes of many traditional foods are being discovered, new food products are being developed with beneficial health components. Bread is a functional food that not only has a variety of nutrients, it also tastes great. Both whole and enriched grains contain numerous benefits that the public -- and often nutrition community -- may not fully realize.

Whole grains, for example, have many naturally-occurring nutrients. They are an important source of antioxidants and fiber including B vitamins, vitamin E, magnesium, iron and numerous other vitamins, minerals and phytonutrients. As part of a healthy diet, whole grains may reduce the risks associated with heart disease, stroke, cancer, diabetes and obesity.

Enriched white bread is fortified with folic acid which has been proven to reduce the occurrence of neural tube defects. In fact, enriched grains are the primary source of folic acid in Americans’ diets and, according to the Centers for Disease Control and Prevention (CDC), have been credited with lowering neural tube defects by 34 percent in white, non-Hispanics and 36 percent in Hispanics since folic acid fortification of enriched grains became mandatory. Since the 1998 mandate, 1,000 babies each year have been spared from neural tube defects. Folic acid is added to enriched grains at twice the amount of that found in whole grains and is the key source of iron and fiber in children’s diets. Additionally, folic acid has been linked to decreasing the risk of coronary heart disease, stroke, hypertension, Alzheimer’s disease and some cancers.

As more rapid advances in science and technology are happening, new bread formulations are being discovered and going to market. The popularity of whole grain products and blends has fueled incredible product innovation with hundreds of new products introduced in the past few years.

These new bread products and formulations are packing in more nutrients than ever before through unique grain combinations and increased fortification. For example, some breads are being fortified with Omega 3s which has been linked to heart health; calcium which is beneficial for bone health; and various kinds of fiber including resistant starches.  Many bread bakers also have created gluten-free breads for consumers with Celiac’s disease and other wheat allergies.

Additionally, innovations like white whole wheat flour have given birth to a new category of ‘tan’ breads that look like white bread but contain whole grain flour. While foods made of wheat, rye, oat and other enriched grains and flours provide a low-fat, low-calorie nutritious source of essential carbohydrates, white whole-wheat gives consumers who love the taste of classic white bread all of the additional nutrients found in whole grain.

By seeking out foods that provide specific nutrition benefits, you can take greater control of your health and lifestyle. In fact, eating a well-balanced diet that incorporates naturally nutrient-rich foods, like bread and grains, is an easy, enjoyable and delicious way to get your daily dose of vitamins.

Breakfast Fruit Turnovers
Serves 1

2 slices enriched white bread, crusts removed
2 tablespoons chopped dried apples
1 tablespoon dried cranberries
1 tablespoon butter, melted
vanilla yogurt for garnish, optional

Preheat oven to 375 F. Roll out bread with a rolling pin until flattened to about 1/16 of an inch. Stir together apples and cranberries. Brush some of the butter on the edges of the bread. Mound one half of the dried fruit mixture just right of center in the middle of each piece of bread. Fold over the bread to form a triangle and enclose the filling. Pinch the edges of the bread together firmly to seal. Arrange in one layer on a small baking sheet and brush the top of each turnover with the remaining butter. Bake the turnovers in the middle of the oven for 20 to 25 minutes or until pale golden. Top each turnover with a spoonful of vanilla yogurt, if desired.

Parmesan-Toasted Trail Mix
Serves 6 to 8

3 cups whole grain O-shaped cereal
1 1/2 cups small pretzels
1 cup cheese crackers or animal crackers
2/3 cup blanched almonds
2 tablespoons vegetable oil (such as canola)
1/4 cup grated parmesan cheese

Preheat oven to 375 F. Combine all ingredients in a large bowl and toss to coat.  Spread mixture out on a baking sheet, in an even layer.  Bake 8 to 10 minutes, until lightly toasted.

Courtesy of ARAcontent