Quote:
Originally Posted by cougarfreak
If one avoids "white flour", is whole wheat bread ok? I really don't know.
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Yes, that's the primary easy switch... Replace simple white flour with whole wheat, which is easy to find and a fairly painless switch taste-wise.
If you're serious about getting to whole grains (which I think is worthwhile) then learn your labeling rules:
Wheat = means almost nothing
Multi grain = contains more than one grain, but not necessarily whole grains
Whole Wheat = bread or pasta labeled like this only has to be 51% whole wheat, the rest can be processed or white
100% Whole Wheat = the real thing
At some point, you can progress with your use of grains... Get rid of the processed junk first. Then get rigidly whole grain. Then search for more nutritious grains, like quinoa. And all the way along, reducing the share of your diet that is supported by grains,which are fairly lightweight in terms of nutrition -- and shift toward greens and vegetables where it makes sense.