Carbohydrate to Fiber Ratio Signals Nutritional Value of Grain-Based Choices

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Researchers from Tufts University’s  Friedman School of Nutrition Science and Policy and their colleagues at the University of Sao Paula in Brazil have confirmed an easy method to determine which grain-based food products may be healthier selections when choosing processed foods. The researchers found that foods with at least one gram of fiber for every […]
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