Whole grains are different from refined grains in that they contain all three parts of a grain kernel: the endosperm, germ, and bran. When we eat whole grains, the fiber and healthy fats slow digestion, reducing blood sugar spikes and dips.
Aside from great nutrition, whole grains add a variety of flavors and textures to any meal: the nutty complexity of farro, the heartiness of barley, and the crunch of oats. Whole-grain options include rolled oats, whole-grain bread, and dried grains like millet and quinoa.
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