A flood of scientific studies over the past several years have erased any doubt about how valuable whole grains are to our health and well-being. Research has very clearly shown that white flour (the endosperm center of the grain) is used by the body quite differently when it is eaten together with the bran and germ as the whole grain.

The number of benefits to our quality of life is impressive. Aside from simply providing much more nutrition, eating whole wheat and whole grain foods increases metabolism, aids digestion, decreases risk of heart disease and colon cancer, counteracts weight gain, and stabilizes blood sugar levels.

The newest USDA food guide pyramid recommendations do not only suggest 6-ll servings of grain-based foods per day (more than any other food group) but they strongly recommend WHOLE grains for the first time. Virtually all of the health-oriented diet programs today concentrate on WHOLE grains rather than refined white foods. The science, finally has caught up with common sense. This is good because our poor eating habits have finally caught up to us. We are in the midst of an epidemic of childhood and adult obesity, diabetes, and other diet-related diseases.

For the past 15+ years Miller’s Bake House has committed itself to producing the best tasting, most nutritious and fulfilling food possible so that when you choose whole grain bread you are glad you did.