Whole Grains
Make at least half your daily servings of breads and cereals from whole grains. Most people need three or more servings a day. Breads that are brown in color may not have whole grains. Read the label to make sure breads and cereals are made with whole grains.
Whole grain products are:
- An excellent source of complex carbohydrates which take longer to digest with less effect on blood sugar
- Low in fat with no cholesterol
- A good source of fiber, vitamins, minerals, antioxidants, and natural components (phytochemicals) which reduce cancer risk
Eating whole grain foods reduces your risk for:
- Constipation and diverticular disease
- High blood cholesterol levels/coronary heart disease
- High blood sugar levels/Type 2 diabetes
- Certain types of cancer, e.g., colon cancer
- Obesity
- Neural tube birth defects (affecting the spinal cord or brain)
Here are some ways to eat more whole grains:
- Add whole grain cereal to yogurt for some crunch
- Substitute whole grain pasta or tortillas or brown rice at meals
- Use whole grain flour when baking
- The current WIC food package includes: whole grain cereals, whole grain breads or tortillas, and options including brown rice and oatmeal. For more information on the WIC food package go to WIC Food Packages.
