Wholegrains are cereal grains that contain bran and germ as well as the endosperm, in contrast to refined grains, which retain only the endosperm. Wholegrains can generally be sprouted while processed grains generally will not sprout. Wholemeal products are made from wholegrain flour.

Common wholegrains:

• Wheat
• Oat
• Barley - Hulled and Dehulled (not Pearl)
• Maize
• Brown rice
• Rye
• Triticale
• Sprouted Grains

Common wholegrain products include:

• Whole wheat flour
• Whole Wheat Bread
• Whole wheat Pasta
• Rolled oats or oat groats
• Popcorn

Common refined-grain products include:

• White rice
• White flour
• White bread
• Hominy
• Pasta (non-wholewheat varieties)

[edit] Identifying wholegrain products

The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. Please improve this article and discuss the issue on the talk page.

Wholegrain products can be identified by the ingredients list. Typically, if the ingredient lists "wholewheat," "wholemeal," or "whole corn" as the first ingredient, the product is a wholegrain food item. On the other hand, terms such as "enriched" and "bromated," among others, could indicate that the food lacks wholegrain.[1]

"Wheat flour" (as opposed to "wholegrain wheat flour" or "wholewheat flour") as the first ingredient is not a clear indicator of the product's wholegrain content. If two ingredients are listed as grain products but only the second is listed as wholegrain, the entire product may contain between 1% and 49% whole grain.^[1] Many breads are colored brown (often with molasses) and made to look like wholegrain, but are not. In addition, some food manufacturers make foods with whole-grain ingredients, but, because whole-grain ingredients are not the dominant ingredient, they are not wholegrain products. Contrary to popular belief, fiber is not indicative of wholegrains. The amount of fiber varies from grain to grain, and some products may have things like bran, peas, or other foods added to boost the fiber content.^[2]

In Canada, it is legal to advertise any food product as "wholewheat" with up to 70% of the germ removed.^[3] While the resulting product will contain the benefit of fiber in the nutritional information, it lacks the more recently-discovered health benefits of antioxidants found in the wheat germ. Canadian consumers can be assured of wholegrain products by a label stating 100% whole grain wholewheat.

Wholegrains are often more expensive than refined grains because their higher oil content is susceptible to rancidification, complicating processing, storage, and transport.

Similar to the distinction between whole and refined grains is that between whole pulses and refined dal.

From AACC (American Association of Cereal Chemists) definition: "Wholegrains shall consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components - the starchy endosperm, germ and bran - are present in the same relative proportions as they exist in the intact caryopsis."

[edit] U.S. standards of identity

The following names indicate whole-grain products, in accordance with the federal government:^[4][5][6]

• "Wholewheat bread"
• "Wholewheat rolls"
• "Wholewheat buns"
• "Wholewheat macaroni"
• "Wholewheat spaghetti"
• "Wholewheat vermicelli"
• "Cracked wheat" (as an ingredient, not part of a name, as in "cracked wheat bread")
• "Crushed wheat"
• "Wholewheat flour"
• "Graham flour" (as an ingredient, not as part of a name as in "graham crackers")
• "Entire wheat flour"
• "Bromated wholewheat flour"
• "Whole durum flour"
• "Bulgur (cracked wheat)" (note that "bulgur" by itself may or may not indicate whole grain)

[edit] Flour, glycemic index and insulin resistance

When searching for wholegrain foods, it is important to note that any products made with flour can have the same effect on blood sugar, whether the flour is produced from whole grains or not. For example, wholegrain wheat bread and white bread can have the same glycemic index. Grinding grains into flour increases the surface area upon which enzymes work to more quickly convert starch into glucose. Keeping grains as close to their original form as possible slows or prevents the digestion of starch, and a slower digestion is responsible for preventing spikes in blood sugar (which over time may lead to insulin resistance).^[7]

[edit] Health and whole grain consumption

In a 2002 study, consumption of wholegrains was found to be associated with lower fasting insulin concentrations when compared to those associated with the consumption of refined grains. This effect as well as improved insulin sensitivity was noticeably more pronounced among obese and hyperinsulinemic subjects, suggesting whole grain consumption to be an important component of reducing risk factors for type II diabetes when only compared to the consumption of refined grains.^[8] Consumption of wholegrains has also been consistently linked with a significant decrease in risk factors for cardiovascular disease. Regular wholegrain consumption lowers LDL and triglyceride levels, which contributes to an overall 26% reduction in coronary heart disease risk factors. In addition, wholegrain consumption is inversely related to hypertension, diabetes, and obesity when compared to refined grains, all of which are negative indicators in total cardiovascular health.^[9]

[edit] See also

• Whole grain stamp
• Alkylresorcinols
• Whole foods
• Wheat germ

[edit] References

[edit] External links

• Article from BBC news
• Definition of Whole Grain
• Tips For Preventing Insulin Resistance
• A resource for Whole Grain recipes (Draft)
• U.S. FDA Guidance on Whole Grain Label Statements (Draft)