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1. Whole grain has more fiber than whole wheat. More fiber may help the lower colon stay healthy and aids in proper elimination of waste. 2. Whole wheat is a marketing term that is basically meaningless. Most flour is made from wheat so is in-fact whole wheat flour unless some other grain flour has been added such as rye, oats, corn, potato or other possible flours have been added. 3. Whole grain is lower on the glycemic scale than whole wheat making it slower to be digested and absorbed, thus may be a better choice for diabetics and people interested in weight loss. 4. Because whole grain is less processed than whole wheat it may retain more of it's original vitamins and fiber than the more processed flours used to make whole wheat and other breads. 5. Typically the baker knows the consumer who is looking for whole grain is health conscious and is more likely to use 'healthier' oils and may use flours with less preservatives.

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16y ago

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