Q: What is whole grain? A: Whole grains contain the entire grain kernel (rich in fiber and other nutrients) while refined or "enriched" grains have the outer covering and germ removed, leaving only the starchy endosperm. By law, refined grains have to be "enriched" with B vitamins and iron since most of these nutrients are lost in the processing. Q: Is whole wheat better? And how do you know the difference? A: Multitudes of studies have been performed over the last few decades that prove whole grains are better. One such study performed by the Center for Science in the Public Interest (www.cspinet.org/nah/wwheat.html) focuses on the difference between whole grains and refined products. Q: What is a falling number? A: The falling number is the time in seconds for a stirrer to fall through a hot slurry of ground wheat. A high falling number or the longer it takes the stirrer to fall indicates the wheat is sound and satisfactory for most baking processes. And the higher the number, the better the bread will hold together. Q: Does GO Organic flour make good flour for bread baking? A: Yes, it does. GO Organic flour is used by milling companies across the US for the purpose of baking, including bread and pizza dough. GO Organic flour has a higher-than-average "falling number" which means it's better than average for baking purposes. Q: What is the advantage of eating whole grains? A: Whole grains are superior to refined grains because they include additional fiber, vitamins, minerals and hundreds of beneficial phytochemicals. Regular consumption of whole grains is important to good digestive health. It is known to reduce the rate of coronary heart disease and decrease the risk of several types of cancer. And according to the study referenced above, in March 1997, Harvard researchers reported that women who ate more whole grains had a lower risk of diabetes. Q: What are some examples of whole grain? A: There are a variety of products made with 100% whole wheat, such as breads, cereals, pasta, pancakes and waffles.