My Plate tells us that half of our grains need to be whole grain. We aren’t there but studies are showing that more people are eating more grains. Whole grains aren’t limited just to bread. Have you noticed the whole grain pastas and brown rice on the grocery shelves? And there are lots of products made with whole grains such as oats, popcorn, brown & wild rice, buckwheat (kasha) and cracked wheat. To know for sure check on the label and see if whole wheat is listed as the first ingredient. Grains such as quinoa, whole cornmeal (yellow or white), whole barley, whole rye, amaranth, millet, spelts and tricale are less common, but are also whole grains. Why are we eating more whole grains? People are becoming more aware that whole grains help reduce the risk of bowel disorders, some cancers,heart disease (by lowering blood pressure and cholesterol), stroke and type 2 diabetes. Maybe it is because we like the taste and texture of whole grains. Bread is a staple in our diet. Whole grain bread does cost more than white bread. Watch for sales, and day old bread that has been reduced for quick sale. If you see these words listed as the first ingredient, that’s your tip that it is NOT a whole grain product: wheat flour; enriched; multigrain; 100% wheat; stone ground; cracked wheat; seven-grain; bran.