Rye, oats, millet, rice, corn wheat and barley are the whole grains which make our diet wholesome and balanced. Whole grains are cereal grains containing cereal germ, endosperm and barn. Refined grains contain only endosperm. The healthy barn is completely removed.

In a 2002 a study was conducted on the consumption of whole grains. It was found to be associated with lower fasting insulin concentrations when compared to those associated with the consumption of refined grains. This effect as well as improved insulin sensitivity was noticeably more pronounced among obese subjects. This suggests that whole-grain consumption is an important component of reducing risk factors for Type II diabetes.

Consumption of whole grains has also been consistently linked with a significant decrease in risk factors for Cardiovascular disease. Regular whole-grain consumption lowers LDL and triglyceride levels, which contributes to an overall 26% reduction in coronary heart disease risk factors.

In addition, increased whole-grain consumption decreases hypertension, diabetes and obesity in comparison to refined grains, all of which are negative indicators in total cardiovascular health.