I know that most people will not or do not have the time to prepare foods or bake from scratch. This is the only way to ensure that the product is wheat or whole grain. Not that I an advocate in returning to the days when we ground our wheat or grains at the local mill, but with food manufacturers today, do not count on getting them.
Also, notice that the food today has been processed to the point that they have to add some vitamins and mineral back to the product. We do lose some of vitamins and nutrients when it is cooked, baked, or processed by us even if it is fresh from the garden.
I like what Prof Jennie Brand-Miller has to say about whole grains as they are thought of today. She makes some very valid points that we all need to think about. So the next time you are purchasing “whole grain” foods, use extra care to read the label and ingredient list. You may just put it back on the shelf and look for something else. You may find that whole grain is indeed a myth.
Another writer about whole grains is Jon Barron. He has a rather lengthy discourse about whole grains and how the manufacturers are shortchanging the American public. He compares some studies as well.