Whole Grains are Good

That simple statement bombards us daily - on bread and cereal packages, in newspaper and magazine articles, on television ads, in doctors' and nutritionists' advice for healthy eating.

But why are they good, you might wonder. And beyond brown rice or whole-wheat bread, what are they?

Whole or minimally processed grains are good because they contain a wealth of vitamins, minerals, antioxidants and fiber. They've been shown to help lower the incidence of cancer, heart disease and diabetes, and that fiber - your grandma might have called it "roughage" - can help reduce cholesterol if consumed on a regular basis.

Whole grains range from the familiar wheat - also kamut, spelt, emmer and the wheat-rye hybrid, triticale - to barley, corn and popcorn, millet, oats, rice, rye, sorghum and wild rice (not true rice at all, but the seeds of an aquatic grass). Amaranth, buckwheat and quinoa are used in similar ways but aren't true grains because they aren't members of the grass family.

Incorporating more whole grains and foods made with whole grains into the diet is an easy and often inexpensive way to go "green" and eat organic food, says Cassie Knowlton, registered dietitian for the local Women Infants Children nutrition program.

"It's a matter of changing how we think and stepping out there and trying something new that's good for your health. I think people are changing their attitudes."