1. Which breads are usually all or mostly whole grain?

(a) whole wheat (b) multi-grain (c) rye (d) pumpernickel 2. Which grains are whole grains?

(a) bulgur (b) quinoa (c) couscous (d) oatmeal

3. Which cereals are whole grain?

(a) Total (b) Product 19 (c) Special K (d) corn (e)shredded (f) cream of flakes wheat wheat

http://www.cspinet.org/nah/wwheat.html

Check your answers below.

The answers:

1. a. In theory, multi-grain, rye, and pumpernickel breads can be all or mostly whole grain. In most of the U.S. and Canada, however, only whole wheat bread is (see "The Bread & Cracker Box").

2. b, d. Quinoa and oatmeal are whole grains. Bulgur and couscous sometimes are and sometimes aren't.

3. a, e. Total, Product 19, and Special K have healthy reputations. Of the three, only Total is whole grain (see "Cereal Numbers").

It's not easy to separate the whole wheat from the refined chaff nowadays. Shoppers may understand that a refined grain has had most of its bran and germ removed (see "Meet the Kernel").

But they may still be stumped when it comes to guessing whether, say, pearled barley is refined (yes), or if cornmeal is whole grain (rarely), or whether unbleached wheat flour is white flour (always).

"Consumers can't figure out what's whole grain and what isn't," says University of Minnesota researcher Joanne Slavin. "The bagel store sells 'whole grain' bagels, but are they really whole grain? It's a big mess."

It's not just a mess for consumers. If people don't know whether they're eating whole grains, they can't accurately report their intake to researchers who are trying to find out if whole-grain-eaters are healthier.