… caramel coloring in place of whole-grain flour to achieve a brown color,” says Brandeis. The first word in the list of ingredients should be whole, signifying that the grain is still intact. But the next doesn’t have to be wheat. Any whole grain — oat, corn or rye — is rich in fiber and antioxidants. Make sure you look for 100% whole grain “wheat” instead.
Brown Eggs: No. The only difference between a white and a brown egg is the color of the shell, and that’s determined by the hen’s breed. Brown eggs often cost more just because they’re larger. Still, not all eggs are created equal. Some farmers fortify chicken feed with nutrients such as omega-3 fatty acids or vitamins, which end up in the yolk, making a truly good egg.
Instead, try heading to your farmers’ market (or perhaps even a local farm) and talk to the farmers about their hens, what their diet is. Remember, a healthy egg, it starts with a healthy hen.
So what does all this mean? Remember, don’t judge a book by it’s cover. Many manufacturers are trying to change the cover of their “book” but it’s just the same old, cheap story on the inside.