Answer to Question 1
Pellagra is prevalent when corn provides the primary source of protein in the diet. This was true in the southern United States in the early 1900s. Because corn is low in niacin and its precursor tryptophan, a corn-based diet increases the risk of pellagra. It is rare today because of the abundant and varied food supply in U.S., especially as regards protein sources, and the enrichment of cereal products with B vitamins (including niacin).
Answer to Question 2
Choose foods that have whole grainsbrown rice, bulgur, graham flour, oatmeal, whole-grain corn, whole oats, whole rye, whole wheat, or wild ricefirst on the ingredients list. Don't use color as an indicator of whether a food is whole grain; read the ingredient list. Substitute whole-grain for refined products whenever possible. Substitute whole-wheat or oat flour for up to half of the flour in pancakes, waffles, muffins, or other flour-based recipes. Choose whole-grain chips and snacks, such as baked tortilla chips instead of fried chips. Foods labeled multigrain, stone-ground, 100 wheat, cracked wheat, seven-grain, or bran are usually not whole grain. Foods that are made with whole grain will have whole grain spelled out on the label.
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