From the September 27, 2000 issue of the Journal of the American Medical Association is the report of a study showing how whole grain bread can drop stroke risk by 43%. Dr. Simin Liu of Brigham and Womens Hospital in Boston conducted a study that followed the health and stroke frequency of nurses over a multi year period. The study paid specific attention to dietary concerns and intake of whole grain bread. In the JAMA report Dr. Liu commented, "replacing refined grains with whole grains by even one serving a day may have significant benefits in reducing the risk of ischemic stroke." Her final conclusion of the study was, "higher intake of whole grain foods was associated with a lower risk of ischemic stroke among women."
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