The clearest message I have found about the importance of consuming whole grains is from Dr. Joseph Schwarcz, a professor at McGill University. He is the director of McGill’s Office for Science & Society, which is dedicated to demystifying science for the public.

Dr. Joe, as he is known by his students, in his best-selling book, An Apple A Day, begins the chapter on whole grains this way:

“Imagine I told you that a new dietary supplement shown to reduce the risk of heart disease, cancer, diabetes and diverticulitis has just come on the market. And to boot, it even prevents weight gain. I suspect many of you would be off to the health food store, wallets at the ready.  Alas, there is no such supplement.  But there is a rather simple dietary modification that can lead to the benefits listed.  Just eat at least three servings of whole grains everyday! So, how come people who would be ready to swallow pills to maintain their health are reticent about modifying their diet? Perhaps it is because most North American palates have become accustomed to the taste of breads, pastas and cereals made from refined white flour. And we are creatures of habit. This habit, though, is worth breaking.”

The official definition of whole grains, approved and endorsed by the Whole Grains Council in 2004, can be found on their site. It is quoted here: “Whole grains or foods made from them contain all the essential parts and naturally-occurring nutrients of the entire grain seed. If the grain has been processed (e.g., cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.”