WHEAT IS THE MAIN GRAIN WE EAT IN THE UK – it forms the base of most breads and pastas as well as many breakfast cereals and noodles. But if you stick rigidly to these, you’ll be missing out on the wide range of different tastes, textures and nutrients found in other grains such as barley, rice, quinoa, corn, millet, rye, buckwheat, oats, teff, triticale and sorghum. There are many more varieties of wheat-based foods, too, such as couscous, spelt (farro), freekeh, kamut, bulgur and cracked wheat, which many of us have never tried.
Why go wholegrain?