Grains are the edible seeds of plants. A grain is a “whole grain” if it contains the three key parts of a seed: the bran, germ, and endosperm. Whole grains fall into one of two categories, cereals and pseudocereals. Cereal grains come from cereal grasses such as wheat, oats, rice, corn, barley, sorghum, rye, and millet. Pseudocereal grains are cooked and consumed in a similar manner, but they do not come from grasses—grains in this category include quinoa, buckwheat, and amaranth.
In effect, all grains start as whole grains, but they don’t all end up on the shelf as such. Key parts of the seeds are stripped away during milling, a manufacturing process that increases the shelf life of products such as flour. Unfortunately, most of the essential nutrients are lost in this process. Consuming whole grains is the only way that you can be 100% sure you’re getting the most bang for your buck nutritionally.
Health Benefits of Whole Grains
Whole grains abound with heart-healthy soluble fiber that controls appetite while regulating blood pressure and cholesterol levels. In fact, a study from the American Journal of Clinical Nutrition found that a diet rich in whole grains significantly decreased the risk for heart disease. Whole grains also pack a wealth of antioxidants, which have anti-inflammatory and cancer-fighting benefits. In terms of how much of your diet should consist of whole grains, MyPlate recommends that at least half of all grains consumed daily should be whole grains. Ideally, if you’re consuming six 1-ounce servings of grains each day, three of these servings will be whole grains. MyPlate offers several common one-ounce equivalents as a resource. For example, one slice of whole wheat bread would count as one 1-ounce serving.
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