Whats in whole grains, like barley or oats, that makes them so special?
A whole grain still has all three of its original elements: The outer shell, or bran, which contains fiber and B vitamins; the germ, which contains disease-preventing compounds called phytochemicals; and the endosperm, which contains carbs and protein. The key is that the grains are not processed or refined, which strips away the bran and the germ, leaving you eating only the aptly named endosperm. When the whole grain is left intact, you get more fiber and more micronutrients that help protect against disease. Q: What are some good sources of whole grains? A: Foods that have been made with unrefined (unprocessed) flours and grains such as millet, bulgur, and whole wheat contain the most whole grains. Brown rice, soba noodles, whole-wheat bagels, barley, and oatmeal are all great sources of whole grains. Foods rich in bran — the outer layer of the grain seed — are good grain choices, too. Bran is rich in fiber, B vitamins, and antioxidants. Foods baked with refined (processed) flours
