How can “white” bread be “whole grain?” Just a reminder: to be whole grain, all parts of the kernel (including the nutrient-rich germ and the fiber-ific outer layer of bran) must be retained through the entire production process. Color is not a good cue to finding whole grain. A food could be dark brown due to added caramel color or honey and have little whole grain. And now you know that some whole grain foods are naturally light in color!  In case you’re wondering: A whole-wheat ingredient is always whole grain, but not all whole grains are whole wheat. They could be whole barley, whole rye, whole corn—you get the picture! What’s not a whole grain? When you’re looking for whole grains, read the labels carefully. Food labels on breads, cereals, and pastas can say “wheat,” “multigrain” and “stone-ground”—but that doesn’t mean “whole grain.” There’s an easy way to get past the confusion with our Whole Grain Wellness Key:  Look for it on recipes in this magazine, on Wegmans brand products, and on store signs. It tells you which items contain whole grains, and how they count toward your goal of three a day. What about items with no key?  Check to see if the first or second ingredient is a whole grain. Wheat or rye flours are not necessarily whole grain. You need to look for the words “whole wheat” or “whole rye flour” as the first or second ingredient. Remember: Color or vitamin or fiber content are not reliable cues, since these can be added without the full benefit of the entire grain kernel. | 
