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ANATOMY OF A WHOLE GRAIN

When you eat whole grains, you are eating viable seeds -- you can sprout them if you wish. All of the
components of the seed are intact. As shown in the diagram in The Good Food Book, each grain or seed has four parts:

The husk or hull is a papery outer covering that is always removed. Many grains fall out of their husks
when they are harvested. A few grains (such as barley and buckwheat) have very hard hulls; these must
be ground away. Grains that have the husk or hull removed are considered whole grains (and will still
sprout) if the bran layers and the germ are intact.

Bran layers: Each seed is protected by an outer coating that is several layers thick. The bran layers are
rich in fiber, vitamins and minerals.

Germ or embryo: This is the part of the seed that becomes a new plant if it is allowed to sprout. The
tiny germ contains protein, fat, vitamins and minerals. If the seed is broken open, the germ begins to
turn rancid almost immediately, so it is always removed when grains are ground into flour.

The endosperm: The largest part of the seed feeds the growing embryo if it is allowed to sprout. It is
virtually all starchy carbohydrates. The calorie-rich endosperm is what we eat when grains are refined to
remove the coarse outer covering (the fiber) and the quick-spoiling germ.

How to cook whole grains in a countertop steamer

Checked 6/3/07

May 12th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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