Answer :Whole wheat is one type of whole grain, which simply means any grain that retains the entire kernel-bran, germ and endosperm. White flour and bread are made from only the endosperm of the wheat, and contain only a quarter of the fiber of whole-wheat products.
In Canada, however, cautions Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council www.wholegrainscouncil. org, whole wheat can be missing up to 5% of the whole grain. So most Canadian whole wheat is missing most or all of the germ and some of the bran. Canadian products with all the grain are sometimes labeled whole grain whole wheat, which would be redundant in the US.
In looking at labels, you may be confusing whole wheat with other packaging terms that do not really connote whole-grain products, such as multi-grain, 100% wheat, seven-grain or cracked wheat. Says Harriman, Whole wheat- on a US package-does indeed mean whole grain, but 100% wheat means nothing-so the suspicion leaks over and makes whole wheat (wrongly) suspect, too.