Why choose "whole grain"?

The health benefits of wheat depend on the form in which you eat it. Most wheat products (including breads, noodles and pastas, baked goods like rolls or biscuits, and cookies) are made through a “60% extraction process”.  40% of the original wheat grain is removed, and 60% is left. The 40% that gets removed includes the bran and germ-its most nutritious parts. During this process, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost.Since 1941, laws have required "enrichment" of processed flour with vitamins and iron, but not nearly as much of these nutrients are replaced as are removed. 

There are many whole-wheat products which are more nutritious than the alternative, but a little misleading.  Much “whole wheat” flour (unless specified otherwise) is processed flour with bran added back in (like brown sugar which is white sugar with molasses added).  “Graham flour” is processed flour with bran and germ added back. 

Our flour, on the other hand, is truly the entire grain. Whole-grain flour- as well as being a better source of B1,B2,B3, and iron than processed flour- is a very good source of dietary fiber, manganese, and magnesium.